Milk/Cream

Berries-and-Cream Mini Layer Cakes

April 24, 2018
Photo by Julia Gartland
Author Notes

This is one of my favorite cake recipes from my book, The Fearless Baker. It uses whipped cream as the fat in the recipe (instead of butter or oil). The cake is perfect for layer cakes and cuts very neatly, making it ideal for a little naked cake (no frosting on the outside). Filled with whipped cream and finished with berries, it’s a perfect little bite. —Erin McDowell

Test Kitchen Notes

For more on how to make mini layer cakes, see the full guide. —The Editors

  • Makes 9 mini 3 layer cakes
Ingredients
  • Cream Cake
  • 210 grams (1 3/4 cups) all purpose flour
  • 6 grams (1 1/2 teaspoons) baking powder
  • 2 grams (1/2 teaspoon) fine sea salt
  • 113 grams (2 large) eggs
  • 35 grams (1 large) egg white
  • 199 grams (1 cup) granulated sugar
  • 242 grams (1 cup) heavy cream
  • 7 grams (1 teaspoon) vanilla extract
  • Filling and Finishing
  • 484 grams (2 cups) heavy cream
  • 84 grams (3/4 cup) powdered sugar
  • 5 grams (1 teaspoon) vanilla extract
  • 170 grams (1 cup) fresh berries
In This Recipe
Directions
  1. Make the cake: Preheat the oven to 350°F. Grease a 13 x 18 inch baking sheet with nonstick spray, line with parchment paper, then grease the parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In the bowl of a stand mixer fitted with the whip attachment, whip the eggs, egg white, and sugar on low speed to combine. Turn speed up to high and continue to whip until the mixture is slightly more pale and very thick, 5 minutes. Reduce the speed to low and whip for 1 minute more.
  4. Sprinkle about 1/4 of the flour mixture over the egg mixture and mix on low speed just until incorporated. Add the remaining flour in 3 additions.
  5. Gradually drizzle the cream into the batter, mixing just until incorporated. Add the vanilla and mix to combine.
  6. Pour the batter into the prepared pan and spread into an even layer. Bake until the cake springs back lightly when touched in the very center, and a toothpick inserted into the center comes out clean, 17-20 minutes. Cool completely.
  7. Use a 2 inch round cutter to cut 27 rounds from the cake. Set aside.
  8. Make the filling: In the bowl of an electric mixer fitted with the whip attachment, whip the cream to soft peaks. Add the powdered sugar and vanilla and continue to whip to medium peaks.
  9. To build the cakes, place about 1 tablespoon of frosting on each layer, and stack the cakes three layers tall. Scoop another tablespoon of frosting on top and garnish each with berries.

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Review
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.