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Fruit Birthday Cake

Showstopper Fruit Birthday Cake Recipe

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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract
  • ¾ cup whole milk, at room temperature
  • 8 oz full-fat cream cheese, cold
  • 1 ½ cups cold heavy cream
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 4 cups mixed fresh berries

Method
 

  1. Beat butter and sugar on medium speed for 3 minutes until pale and fluffy.
  2. Add eggs one at a time, beating well, then mix in vanilla.
  3. Whisk flour, baking powder, and salt. With mixer on low, add dry mixture in three parts, alternating with milk, starting and ending with flour. Fold just until combined.
  4. Divide batter between two greased 8‑inch round pans lined with parchment. Bake at 350°F (175°C) for 22‑25 minutes. Cool in pans 10 minutes, then turn out onto a rack to cool completely.
  5. Beat cream cheese until smooth. Slowly pour in cold cream while mixing, add powdered sugar and vanilla, and beat to stiff peaks.
  6. Place one cooled layer on a plate, spread with a cup of frosting, and top with a third of the berries. Add the second layer, frost the whole cake, and pile the remaining berries on top.

Notes

Let the cake layers cool fully before frosting; any warmth will melt the whipped cream. For the firmest frosting texture, keep the cream cheese and heavy cream cold until right before beating. If assembling ahead, chill the cake up to 2 hours before serving.