TRIPLE BERRY CAKE ~ HAPPY MOTHER’S DAY!

So no cocktail Friday today y’all, instead I’m sending out early wishes of Happy Mother’s Day to not only my totally awesome mom, but to all of the mothers out there..Happy Mother’s Day and thank y’all for having one of the toughest jobs in the world!

Now, to this cake…in Los Angeles there is a bakery called Sweet Lady Jane that is known for this triple berry cake that they make.  I pretty much fell in looove with this cake from the first bite; moist cake with layers of light whipped frosting with fresh berries, and the whole exterior is covered with the same incredible whipped frosting, drooool.   I’ve wanted to recreate this cake for forever and thought that making this cake for Mother’s Day would be the perfect time. 

Weeelll, it was almost perfect.  First, while attempting to remove one of my cake layers from its pan (don’t think I let it cool long enough), it came out in 2 pieces, and in my attempt at salvaging it, it crumbled into about a billion more pieces..sigh, into the trash it went.  Second, I thought I was doing the right thing by placing parchment paper on my cake stand to keep it clean, but when I tried removing the paper later it started to rip the cake in half…double sigh…honestly at this point I almost scrapped the whole thing and went somewhere to cry by myself. 

Also, because I lost a cake layer, I had to cut the two layers I had left in half so I would have enough cake, which made these layers super weak under the weight of the berries and whipped frosting.  Which is why I highly recommend using muuuch less fruit and whipped frosting than I did–I put the lesser amount in the recipe btw   Lastly,  I had every intention of covering this whole cake with frosting like the original cake, but even after tripling the recipe I had just enough at the end to put some on top.  Even though this cake was almost a complete disaster looks-wise it ended up being so freaking delicious y’all.  It doesn’t quite taste like the cake I was trying to emulate, but it does taste like the most incredible trifle you’ve ever had.  Even though I almost ruined this cake, don’t let that stop you from trying it     

let’s make some frosting, milk and flour…

heated and mixed together for a bit…

once milk/flour has cooled place your butter (lots of it) and sugar into your mixer…

whip your butter and sugar together until it’s super light and fluffy…

then add your milk/flour mixture…

and whip the heck out of it until it’s like whipped cream…

now for the cake,  place your softened butter into your bowl…

          all whipped up…

add your sugar…

whip the heck out of this for a bit…

now add your eggs one at a time, mixing after each addition…

add some of your flour…

mix it, then add some milk…do this until these are all mixed in…

now, for a cute break (sorry for the bad quality, it was so dark)…

after all of the milk and flour has been added…

now add your vanilla and butter flavors, and mix, mix…

pans, sprayed and floured…

filled with the delicious batter, all ready to be baked…

when it was taken out of the pan…

then when I gently tried to move it, womp, womp…

alrighty, a layer that didn’t crumble…

nicely cut in half…

placed on the cake stand–don’t use parchment paper like me 

(too many) strawberries with all of the delicious frosting…

onto the cake…

then a cake layer…

blackberries all mixed up…

onto the cake…

then another cake layer…

raspberries all mixed up…

onto the cake…

then the final cake layer…

then place your frosting on the top and garnish with berries as you like! 

Triple Berry Cake

Three layer cake with whipped frosting and fresh berries.

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THE CAKE

1. 1 Cup (2 Sticks) of Unsalted Butter, Softened.
2. 2 Cups of Granulated Sugar.
3. 4 Eggs, Room Temperature.
4. 3 Cups of Self Rising Flour.
5. 1 Cup of Whole Milk, Room Temperature.
6. 2 Teaspoons of Vanilla Extract.
7. 1/2 Teaspoon of Butter Flavoring.

THE FROSTING (THIS RECIPE HAS BEEN TRIPLED)

1. 15 Tablespoons of All Purpose Flour.
2. 3 Cups of Milk.
3. 6 Sticks of Unsalted Butter, Softened.
4. 3 Cups of Sugar.
5. 1/2 Cup of Fresh Blackberries.
6. 1/2 Cup of Fresh Strawberries.
7. 1/2 Cup of Fresh Raspberries.

FOR THE CAKE

1. Preheat your oven to 350 degrees F.
2. With baker's spray, spray 3 (8 inch) cake pans, then liberally sprinkle flour on your pans.
3. With a handheld or stand mixer with paddle attachment cream the butter until fluffy, then add the sugar and continue to cream for about 5 minutes until light and fluffy.
4. Add your eggs one at a time, then add the flour and milk, beginning and ending with flour.
5. Now add the vanilla and butter flavor, mixing until incorporated.
6. Evenly divide your batter into your 3 cake pans and bake for 25-30 minutes, or until cake springs back to the touch--took mine out at 26.
7. Let your cakes cool for at least 15 minutes, then carefully remove and wrap well in plastic wrap.
8. Once wrapped let cool completely, then you can either assemble your cake, or place in your fridge until ready to assemble.

FOR THE FROSTING

1. In a saucepan on medium high heat, place your milk and flour, stir constantly and remove from heat once it has thickened to the consistency of thin mashed potatoes (this took longer than normal because the recipe was tripled).
2. You must let your milk/flour mixture cool completely, and you can place in your fridge to speed the process up.
3. Once the milk/flour mixture has cooled, in your mixing bowl, place your butter, and cream until smooth.
4. Now add your sugar to the butter and whip the heck out of it until it is super light and fluffy.
5. Now add your flour/milk mixture and whip the heck out of it again until it is the texture of whipped cream.

ASSEMBLING THE CAKE

1. Wash all of your fruit, cut into small pieces, dabbing dry with a paper towel to get the moisture out and set aside.
2. Using a bread knife or something similar, place your hand on top of one of your cakes, and as carefully and as evenly as possible cut the cake in half, do the same thing with your other cake(s) but if you had 3 cake layers that made it out of the pans in one piece (unlike me) then you could cut one in half to use as the top 2 layers.
3. Place your first layer on your cake stand/plate.
4. In a small bowl place your frosting (about 1/2 cup) and whatever berry you would like as the first layer, mix them together then smooth out onto your cake then place another cake layer on top of that, repeat these steps with the other berries until you have built your whole cake.
5. Now you can garnish the top with any left over frosting and berries you like.

Notes

1. At first I eye-balled how much frosting and fruit I wanted per layer, then realized I had put way too much which didn't help in weighing down my cake, I recommend not using more than 1 cup ,but if you wanted more than you could certainly use more, the same goes for the berries.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.