This mega moist vanilla cake is a super quick, one-bowl wonder that’s cut in half and then layered with a quick strawberry jam, whipped cream and fresh berries for the perfect summer treat.
For the Berries
- 16 Oz (454 g) Strawberries, hulled, some halved and some left whole 16 Oz (454 g) Strawberries, hulled, some halved and some left whole
- 8 Oz (227 g) Blueberries 8 Oz (227 g) Blueberries
- C&H® Granulated Sugar ¼ Cup (50 g) ¼ Cup (50 g) C&H® Granulated Sugar
- 1 Lemon Juice and Zest 1 Lemon Juice and Zest
For the Cake
- C&H® Granulated Sugar 1 Cup plus (200 g) 1 Cup plus (200 g) C&H® Granulated Sugar
- 1 Tsp (5 g) Baking Powder 1 Tsp (5 g) Baking Powder
- ½ Tsp Baking Soda ½ Tsp Baking Soda
- 1 Tsp (6 g) Sea Salt 1 Tsp (6 g) Sea Salt
- 2 large Eggs, room temperature 2 large Eggs, room temperature
- 1 ½ Tsp (6 g) Real Vanilla Extract 1 ½ Tsp (6 g) Real Vanilla Extract
- ¾ Cup (175 g) Neutral Oil, such as sunflower seed ¾ Cup (175 g) Neutral Oil, such as sunflower seed
- 1 ½ Cup (203 g) All-Purpose Flour 1 ½ Cup (203 g) All-Purpose Flour
- ¾ Cup (168 g) of water, room temperature ¾ Cup (168 g) of water, room temperature
For the Whipped Cream
- 3 cups (720 g) Heavy whipping cream, cold 3 cups (720 g) Heavy whipping cream, cold
- C&H® Powdered Sugar 1/3 cup (43 g) 1/3 cup (43 g) C&H® Powdered Sugar
Add the strawberries, blueberries, sugar, lemon juice + zest to a bowl, gently stirring until all the berries are coated in the sugar. Set aside, stirring periodically.
Make the Cake
Preheat the oven to 350F (177C) and place a rack in the center of the oven. Grease a 8-inch (20-cm) cake round and line the bottom of the pan with parchment paper.
In a large bowl, add sugar, baking powder, baking soda and sea salt whisking to combine. Add the eggs, and whisk until light in color and frothy, about 2 to 3 minutes. Whisk in the vanilla for 20 seconds. Slowly whisk in the oil until it is completely combined into the cake batter. Alternate adding the flour and water in two batches, whisking each until just combined.
Let the batter sit for 10-20 minutes and then pour into the prepared pan and bake in the center of the oven for 45 minutes or until the top is puffed and lightly bronzed.
Let cool in the pan on a cooling rack for 20 minutes before turning the cake out of the rack to finish cooling. Let cool completely.
Strain the berries, reserving the liquid. Add the liquid plus half of the berries to a medium, heavy-bottomed saucepan and set over medium heat. Bring to a boil and reduce to a simmer, stirring frequently, for about 5 minutes or until most of the liquid is gone. Set aside to cool completely. Reserve remaining berries for the cake.
Make the Whipped Cream
Just before assembling the cake, place the cold, heavy whipping cream in the bowl of an electric stand mixer fitted with the whisk attachment. Whisk on medium until soft peaks form. Sprinkle the powdered sugar over the top and whisk until soft peaks return, taking care not to over beat the cream.
Assemble the Cake
To assemble, using a sharp knife, cut the cooled cake in half. Smear the berry quick jam over the bottom layer of the cake; then add half of the whipped cream to the bottom of the cake and cover with half of the berries. Place the second layer of cake over the top and repeat. Serve immediately.
- Use any berries you’d like (blackberries and/or raspberries would be delicious)
- Only add the berries to the top of the cake when you’re ready to serve.