Berry Buttermilk Layer Cake
Yield: 1 9 inch layer cake
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick unsalted butter, softened
  • 1 cup sugar,
  • 1 teaspoon pure vanilla extract
  • 2 large eggs (room temperature)
  • 1 cup well-shaken buttermilk
  • 2 cups fresh berries (raspberries, blackberries, blueberries or strawberries would all work) plus more for garnish (optional)
For Frosting:
  • 12 oz of cream cheese, softened
  • 1½ cups heavy whipping cream
  • 3 cups powdered sugar
  • zest of 1 lemon
  • 1 teaspoon lemon juice
For the cake:
  1. Preheat oven to 400°F with rack in middle. Butter, flour and parchment 2 or 3 9-inch round cake pans.*
  2. Whisk together flour, baking powder, baking soda, and salt- set aside.
  3. Beat butter and sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add eggs one at a time and beat well.
  4. At low speed mix in the flour mixture in 3 batches, alternating with the buttermilk- starting and ending with the flour. Don't overmix!
  5. Spoon batter evenly into cake pans, smoothing tops. Scatter berries evenly over each layer.
  6. Bake until cakes are golden and a toothpick inserted into the middle comes out clean- 20-25 minutes. Cool in pans for 10 minute then invert them onto a wire rack to cool the rest of the way.
For Frosting
  1. In a medium sized bowl, whip cream until stiff peaks form. Set aside.
  2. In another larger bowl, beat together the cream cheese and powdered sugar until smooth. Add the lemon juice and zest.
  3. Gradually fold the whipped cream into the cream cheese mixture a little at a time until smooth.
  4. Frost cake as desired when cool and top with fresh berries.
*8 or 9 inch pans would work- and you could do 2 or 3 layers depending on how thick you'd like them.

Cake recipe adapted from Gourmet.
Recipe by The Baker Chick at