Eggless Berry Cream Cake (with Dairy-Free Option)
This Eggless Berry Cream Cake features soft vanilla sponge, fluffy whipped cream, and fresh berries. An easy celebration cake that can also be made dairy-free.
Yield: 8 servings
Ingredients
Vanilla Sponge Cake (use room temperature ingredients
- 360 ml Milk* see notes for options
- 1 + 1/2 tbsp Lemon Juice or White Vinegar
- 265 g Castor Sugar or cane sugar
- 120 ml Sunflower Oil or any neutral oil
- 1 tsp Vanilla Extract
- 2 tbsp Corn Starch
- 270 g All Purpose Flour
- 3/4 tsp Baking Soda
- 2 tsp Baking Powder
- 1/4 tsp Salt
Simple Syrup
- 75 g Castor Sugar or cane sugar
- 75 ml Water
- Peel of Lemon or Vanilla optional
Vanilla Whipped Cream
- 360 ml Heavy Whipping Cream, cold see notes for options
- 60 g Powdered Sugar or icing sugar
- 1 tsp Vanilla Extract
Mixed Berries
- 300 g Fresh Seasonal Berries of choice I have used strawberries, blueberries, raspberries and blackberries
- 1 tbsp Castor Sugar or cane sugar
Instructions
For the Vanilla Sponge Cake
- Preheat the oven to 350°F (180°C). Grease and line two8-inch cake pans with parchment paper.
- In a large bowl, whisk together the milk and lemon juice.Add the sugar, oil, and vanilla extract, and whisk until combined.
- In a separate bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Do not over mix.
- Divide the batter evenly between the prepared pans and tap them gently on the counter to release any air bubbles.
- Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Simple Syrup
- Add the sugar and water to a small saucepan and bring to a gentle simmer over medium heat, stirring until the sugar has completely dissolved.
- For extra flavor, add a strip of lemon peel or half a vanilla bean pod while the syrup simmers. Remove from the heat and let steep for 10–15 minutes.
- Discard the lemon peel or vanilla pod and allow the syrup tocool completely before brushing it onto the cake layers.
For the Vanilla Whipped Cream
- Add the cold whipping cream, powdered sugar, and vanilla extract to a large mixing bowl.
- Using a hand mixer or stand mixer fitted with the whisk attachment, whip on medium-high speed until stiff peaks form. Do not over whip. Use immediately to fill and frost the cake, or refrigerate until ready to use.
How to Prep the Berries
- Wash and thoroughly dry the strawberries, raspberries, blueberries, and blackberries.
- Hull and slice the strawberries, then place all the berries in a bowl. Add the sugar and gently toss to combine. Let the berries sit for 10–15 minutes to release some of their natural juices before using them to fill and decorate the cake.
Cake Assembly
- Place the first cake layer on a cake stand or serving plate. Lightly brush the top and sides with simple syrup to keep the cake moist, this is especially important for a semi-naked style cake.
- Add half of cold whipped cream at stiff peaks on top and gently spread it evenly using a spoon or offset spatula. If needed, chill the cake layer briefly so the whipped cream feels more stable while assembling.
- Spoon half of the prepared berries over the cream and spread lightly. Add a little more whipped cream on top if desired.
- Place the second cake layer on top and gently press to level it. Brush again with simple syrup all over to lock in moisture and help seal in crumbs.
- Spread a layer of whipped cream over the top and decorate with the remaining berries on top.
- Store the berry cream cake under a cake cloche or in an airtight container and always refrigerate due to the fresh cream and berries. Best enjoyed within 2–3 days. Before serving, let it sit at room temperature for 10–15 minutes for the best texture and flavor.
Notes
- Cup vs Weighing Scale: The US customary cup measurement serves as a rough estimate, as it can vary. For best accuracy and consistent results, it is recommended to weigh ingredients using a digital kitchen scale in grams. Before you start any recipe, measure and prepare all ingredients so the process is smooth and stress-free.
- Tsp & Tbsp: For teaspoon (tsp) and tablespoon (tbsp) measurements, always use proper measuring spoons for accuracy, not regular eating spoons.
- Lemon Juice: Can be substituted with apple cider vinegar or white vinegar and vice versa.
- Whipping Cream: Use dairy-free unsweetened whipping cream for a vegan option, or any full-fat whipping cream of choice for best volume and stability. Chill well before whipping for best results.
- Milk: Any full-fat milk works best for richness and moisture. Dairy milk can be substituted with almond milk, oat milk, soy milk depending on preference. Use unsweetened versions for balanced flavor.
- Sugar: Cane sugar can be substituted with granulated sugar or caster sugar. Ensure sugar is vegan-friendly (some refined sugars are processed with bone char), or opt for organic cane sugar when needed.