Perfect Berry Sweet Baby Shower Dessert Table Cake
A light, fresh, and festive berry-studded cake with whipped cream frosting, perfect for baby showers and celebrations. Easy to assemble with simple pantry staples and fresh berries.
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 ½ cups (315g) all-purpose flour, sifted
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ¾ cups (350g) granulated sugar
- ¾ cup (170g) unsalted butter, softened
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (240ml) whole milk, room temperature
- ½ cup (120g) small-curd cottage cheese (optional but recommended)
- 3 cups (450g) mixed berries (strawberries, blueberries, raspberries, blackberries), fresh or thawed frozen
- 3 tablespoons powdered sugar (for berry topping)
- 1 teaspoon lemon zest
- 2 cups (480ml) heavy whipping cream, cold
- ¼ cup (30g) powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line bottoms with parchment paper.
- In a medium bowl, sift together flour, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Alternately add dry flour mixture and milk to the butter mixture, starting and ending with flour. Mix gently until just combined.
- Fold in cottage cheese gently with a spatula.
- Divide batter evenly between prepared pans and smooth tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
- In a chilled bowl, beat cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
- In a bowl, combine mixed berries with powdered sugar and lemon zest. Toss gently and let sit for 10 minutes to macerate.
- Level cake layers if needed. Place one layer on serving plate, spread whipped cream, and sprinkle some berries on top. Add second layer and cover entire cake with whipped cream. Arrange remaining berries on top.
- Refrigerate cake for at least 1 hour to set frosting and meld flavors. Remove from fridge 15 minutes before serving.
Notes
Do not overmix the batter to keep the cake light and tender. Use cold equipment when whipping cream for better volume. Drain excess juice from berries if very juicy to avoid soggy cake layers. Chill cake layers before frosting to reduce crumbs. Cake layers can be baked up to 2 days ahead and stored wrapped in the fridge. For dairy-free, substitute milk with almond or oat milk and use coconut cream instead of whipping cream. For gluten-free, use a 1:1 gluten-free baking blend.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 320
- Sugar: 24
- Sodium: 0.15
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 36
- Fiber: 2
- Protein: 4
Keywords: berry cake, baby shower cake, whipped cream frosting, fresh berries, easy cake recipe, party dessert, summer cake, berry dessert