Summer Berry Layer Cake (Print)
Two luscious layers loaded with summer berries, fresh coulis, and smooth buttercream—bright, vibrant, and fruity.
# Ingredients:
→ Cake
01 -
300 g unsalted butter, softened
02 -
300 g caster sugar
03 -
350 g self-raising flour, sifted
04 -
6 medium eggs
05 -
400 g mixed fresh summer berries (such as strawberries, raspberries, blackberries, blueberries, and red currants)
→ Coulis
06 -
300 g mixed summer berries, hulled and chopped if large
07 -
100 g caster sugar
→ Buttercream
08 -
200 g unsalted butter, room temperature
09 -
400 g icing sugar, sifted
10 -
3–4 tablespoons berry coulis
→ Decoration
11 -
Fresh strawberries
12 -
Fresh raspberries
13 -
Fresh blackberries
14 -
Fresh blueberries
15 -
Fresh red currants
16 -
Additional berry coulis for drizzling
# Steps:
01 -
Preheat the oven to 180°C (160°C fan). Line two 20 cm round deep cake tins with parchment paper.
02 -
Combine softened butter, caster sugar, self-raising flour, and eggs in a stand mixer bowl. Beat until smooth and fully incorporated.
03 -
Gently fold the 400 g of mixed summer berries into the batter. Divide the mixture evenly between the tins.
04 -
Bake for 40–45 minutes or until a skewer inserted into the centre comes out clean and the tops are firm. Owing to the fruit, baking times may vary slightly.
05 -
Allow the cakes to cool in the tins for 20–30 minutes, then carefully transfer to a wire rack to cool completely. Leave parchment on the base during cooling to prevent sticking.
06 -
While the cakes cool, place 300 g berries and 100 g sugar in a saucepan. Trim and halve strawberries as needed. Heat over medium, stirring often and mashing the fruit as it softens.
07 -
Once the fruit is tender and the sugar dissolved, blend the mixture until smooth. Pass through a sieve to remove seeds. Chill the coulis in the refrigerator.
08 -
Beat 200 g room temperature butter until smooth. Add 400 g icing sugar and mix thoroughly. Incorporate 3–4 tablespoons cooled coulis and beat until light and fluffy.
09 -
Place one cake layer onto a serving plate. Spread half of the buttercream over the surface.
10 -
Set the second cake layer on top. Spread the remaining buttercream evenly over the top and sides.
11 -
Arrange an assortment of fresh berries on top. Drizzle with additional berry coulis just before serving.
# Notes:
01 -
Keep cake refrigerated due to the high fresh fruit content; this may firm up the texture.
02 -
Best served the day it is baked for optimal freshness.
03 -
Frozen berries can be substituted, but expect increased baking time and additional liquid.
04 -
Store coulis in the refrigerator for up to 4 days.
05 -
Shop-bought fruit coulis may be used as a shortcut for the homemade version.