Vanilla Berry Layer Cake

200 g (1 ½ cups) all-purpose flour

2 tsp baking powder

¼ tsp salt

4 large eggs (room temperature)

200 g (1 cup) sugar

120 ml (½ cup) milk (warm)

100 g (½ cup) unsalted butter (melted)

1 tsp vanilla extract

For the filling:

150 g berry jam (strawberry, raspberry, or mixed berry)

200 ml heavy cream (whipped to soft peaks)

For the frosting:

250 ml heavy cream (cold)

50 g powdered sugar

1 tsp vanilla extract

For decoration:

Fresh strawberries, red currants, or berries of choice

Mint leaves

Optional: edible flowers or a dusting of powdered sugar

Instructions

Bake the sponge cake

Preheat oven to 175°C (350°F).

Grease and line two 8-inch (20 cm) round cake pans.

Sift flour, baking powder, and salt together.

In another bowl, beat eggs and sugar until pale and fluffy (about 5 minutes).

Gently fold in dry ingredients, then add melted butter, milk, and vanilla.

Divide into pans and bake for 20–25 minutes. Cool completely.

Prepare the frosting

Whip cold cream, powdered sugar, and vanilla until stiff peaks form. Keep chilled.

Assemble the cake

Slice each sponge in half for 4 thin layers (optional).

Spread a thin layer of jam on the first cake layer, then whipped cream.

Repeat with the second layer.

Frost the outside of the cake with whipped cream.

Decorate

Pipe cream swirls on top.

Garnish with strawberries, currants, mint, and edible flowers.

Dust lightly with powdered sugar for a festive look.

Tips

For extra flavor, brush cake layers with a simple syrup (sugar + water + a splash of liqueur).

You can swap jam with fresh fruit compote for a less sweet filling.

Best enjoyed chilled — store in the fridge up to 3 days.