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Judy John

Spring Vanilla Berry Cake Recipe

This spring vanilla berry cake features tender vanilla layers, fresh berries, and creamy frosting. It tastes light, bright, and perfect for celebrations or sunny afternoons.
Print Recipe
Prep Time 25 minutes
Cook Time 32 minutes
Total Time 57 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 348
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 1/2 cups all-purpose flour sifted
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs room temperature
  • 1 tbsp vanilla extract
  • 1 cup milk room temperature
  • 1 1/2 cups mixed berries blueberries and chopped strawberries
Frosting
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing Bowl
  • Cake Pans
  • Hand Mixer
  • Spatula
  • Cooling Rack
  • Oven
  • Knife
  • Freezer
  • Tray
  • Measuring Cups

Method
 

  1. Heat oven to 350°F. Grease and line two 8-inch cake pans.
  2. Whisk flour, baking powder, and salt in a bowl.
  3. Beat butter and sugar until pale and fluffy. Add eggs one at a time.
  4. Mix in vanilla. Alternate dry ingredients with milk until smooth.
  5. Fold berries in gently to keep the batter light.
  6. Divide batter into pans. Bake 28 to 32 minutes until centers spring back.
  7. Cool layers completely on racks.
  8. Beat cream cheese, butter, powdered sugar, and vanilla until silky.
  9. Stack layers, frost top and sides, then chill briefly before slicing.

Notes

For a softer crumb, avoid overmixing and remove cake as soon as it tests done. For slightly crisp edges, bake a few extra minutes. Freeze unfrosted layers wrapped tightly for up to 2 months. Chill layers before assembly to reduce sliding. Use raspberries, blackberries, or lemon zest for flavor twists. Store covered in the refrigerator up to 4 days.