Layered Cream & Berry Cake

Never in my life have I ever needed, or thought about making, a cake with 5 layers. However, today I woke up with a “Hell, I’m gonna make a cream & berry cake with 5 layers today – and nobody can stop me.” Of course, I don’t know why anyone would try to stop me, but it was this ‘can’t touch this’ attitude that got me racing to the supermarket to pick up the ingredients, and some new cake pans. I found one that was a pale pink and ohmageeee I am in love with it. Anyway, I digress. This was my first attempt at making a cake of monster proportions – in fact, I haven’t actually baked that many cakes in my lifetime before. It turned out quite pretty – in a sloppy, clearly-not-a-masterchef kind of way. Which hurts a little, but hey. I quite like how it looks, albeit not as neat as it could have been if anybody but me had done it. Now, the more important part – the taste. This actually tastes INCREDIBLE. I’m not even just trying to talk myself up – I love this cream & berry cake. It’s got a hint of vanilla, and it’s so soft and lovely on the inside – and, in a bizarre twist, I feel like you can taste the teeny tiny bit of salt that’s in the recipe. I could be crazy, but I definitely think it’s there – and it adds so much flavour to the cake. Think salted caramel, but a vanilla-y, raspberry jam-y kind of way.

Layered Cream & Berry Cake | becajade

Layered Cream & Berry Cake | becajade

Layered Cream & Berry Cake | becajade

Layered Cream & Berry Cake | becajade

Unfortunately, due to my ridiculous lack of patience, I didn’t let the top layer cool down enough before putting on top of the cake, making the cream below it melt and run everywhere! I’ve definitely learnt my lesson for next time, ha. (Or have I?…) Sooo keep in mind that if you ever decide to make this (or something similar), let every slice cool down before you let it anywhere near any ingredient that can melt! Or you’ll make a big ol’ mess like me. D’oh. 😵
P.S. how cute is that ‘Cheers’ decanter? I bought it today, and I laaahv it! My obsession for cutesy kitchenware lately has reached an unhealthy level!

Layered Cream & Berry Cake | becajade

Layered Cream & Berry Cake | becajade

Layered Cream & Berry Cake | becajade

Layered Cream & Berry Cake | becajade



for the cake mixture
◦ 160 grams butter
◦ 3/4 cup sugar
◦ 1 teaspoon vanilla extract
◦ 3 eggs
◦ 1 & 1/4 cups plain flour
◦ 1 & 3/4 teaspoons baking powder
◦ 1/2 teaspoon salt

for the cream
◦ 2 tablespoons white sugar
◦ 250ml cream

 strawberries (halved & whole)
◦ blackberries
◦ raspberries
◦ blueberries

your favourite jam! (I used raspberry.)


A few things… Firstly, the cake mixture is for ONE layer. Obviously, multiply it by the amount of layers you’re planning on making. I find it easier to do one layer at a time, and then do the same process for the next while the first one is cooking, but if you’d rather do them all at once then go ahead! The instructions to the right 👉🏽 will be for one layer at a time.

Secondly, the cream is also meant for one layer, buuuut it will make extra. I found that that amount of cream was good for 1 and a half layers, but some of you might like it thicker etc. I also decided to do that because here, cream comes in 250ml cartons, so I thought it was easier than trying to make you guys guess 3/4 of the amount. (I know, I know, measuring cups exist. This way is just easier, okay?!)

Thirdly… use whatever damn fruit you want! 😉
Aaand, even though it’s under optional… unless you hate jam, you HAVE to include it! It gives the cake such an amazing taste and goes so well with the cream. Just. Do. It.




1. Preheat your oven to 160 degrees celsius fan-forced. If it’s not a fan force oven, add another 20 degrees on there.

2. Grease your cake pan – I used cooking spray, but do whatever you prefer.

3. Get out your large mixing bowl, and chuck in your butter, sugar, and vanilla extract. Using electric beaters, beat until light and fluffy, and then add your eggs. I def recommend cracking your eggs into a smaller bowl first for two reasons: 1) incase they’re bad, and 2) incase you’re totally incompetent like me and get a whole lotta shell in there.

4. Using a smaller bowl this time, combine your flour, baking powder and salt. Use a spoon to mix, and then slowly combine it with the butter mixture. To do this, I get a heap on my teaspoon and slowly shook it from side to side over the butter mixture, to kind of sift it into the bowl. After half has been added to the butter mixture, grab your wooden spoon and give it a great big mix, until no flour is showing. Then, do the same with the other half.

5. Spoon your batter into the greased up cake pan, and pop it into the oven for about half an hour. To test if it’s done, I give the top a light poke, and if it bounces back, it’s done! You can also stick a skewer in there, and if it comes out with nothing on it, you’re good to go.

6. Once your cake is done, pop it (still in the pan!) on a cooling rack for 10 minutes. Then, after the 10 mins, remove the cake from the pan – this is SOOO much easier with a springform pan… 100% recommend! Allow the cake to cool directly on the cooling rack. (And actually let it cool, unlike me.)

1. In a mixing bowl, add 2 tablespoons of sugar, and then your cream. Either using a hand whisk or electric beaters (I opted for the latter because I have very little upper body strength) and beat until strong peaks are formed.

It’s pretty simple – pop the first layer onto a cake stand, or a turntable, or whatever you want your cake to be displayed on (and choose wisely, cause it is HEAVY! once it’s done). Spread a spoonful of jam over the layer, and then distribute a couple dollops of the whipped cream evenly over the layer. Add in your fruit (I sliced the strawberries in half first for this, but the other fruit was fine how it was) and sandwich together with your next layer… and repeat! Go all out with the fruit on your last layer – it will look amazing 😚

Layered Cream & Berry Cake | becajade

Layered Cream & Berry Cake | becajade



A Layered Cream & Berry Cake of MONSTER Proportions! See the recipe on now!



    • December 17, 2016 / 1:18 pm

      Thank you so much! 🙂

  1. December 14, 2016 / 1:49 am

    Yummmm! Love your ambition, this looks delicious!!

    • December 14, 2016 / 7:01 am

      Thanks! It really was, haha. I had to stop myself from eating too much… just not a good idea with a huge Christmas lunch coming up in a couple of weeks, hahaha. xx

    • December 13, 2016 / 11:06 pm

      It’s so good! 😀 Even if you don’t want to make the whole, ginormous cake, you should make just the one layer and top it off with some whipped cream and berries – SO worth it! (If I do say so myself, haha.)

  2. December 12, 2016 / 8:34 pm

    this looks amazing and for sure tastes the same,you are so talented xo

    • December 12, 2016 / 8:40 pm

      That’s so sweet! Thank you! 🙂

  3. Kiana L
    December 11, 2016 / 2:19 pm

    Ohhhhhhh my gosh. This might be a cake that I’ll bake for Christmas but I might be less ambitious and do less layers 😅. I’m sort of iffy about the jam but it might add another level of sweetness or tartness so I’ll try it out!

    • December 11, 2016 / 10:23 pm

      Haha, I almost wish I did less layers… I had to bring it into work just because otherwise it will NEVER all get eaten! It will still be super nice without the jam 🙂

    • December 11, 2016 / 10:18 pm

      Thank you! 😀