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Layered white chocolate berry cake with fresh berries and creamy icing

Layered White Chocolate Berry Cake Delight

A fluffy and decadent cake filled with creamy white chocolate and tart berries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Base
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup milk
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 8 oz white chocolate, melted
Fruit and Decoration
  • 2 cups mixed berries (strawberries, blueberries, raspberries) Fresh is preferred
  • whipped cream for decoration

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two round cake pans.
  2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in melted white chocolate and vanilla extract.
  5. In another bowl, whisk together flour and baking powder. Gradually add to the butter mixture, alternating with milk, beginning and ending with flour.
  6. Pour the batter into prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
  7. Let cakes cool completely.
Assembly
  1. Once cooled, layer the cakes with berries and whipped cream in between.
  2. Decorate the top with more berries and whipped cream. Serve chilled.

Notes

Ensure the cake is completely cool before layering. Store in the fridge for 3-4 days, or freeze individual slices.