Name: Berries and Cream Cake
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Cuisine: Dessert
Ingredients: 3 1/4 cups all-purpose flour; 1/4 cup cornstarch; 2 tsp baking powder; 1/2 tsp baking soda; 1 tsp salt; 1/2 cup unsalted butter, room temperature; 1/2 cup oil, canola or vegetable; 1 3/4 cups white granulated sugar; 1 tbsp vanilla paste; 5 egg whites, room temperature; 1 cup sour cream, room temperature or greek yogurt; 1 cup buttermilk, room temperature; 8 oz cream cheese, room temperature; 1/4 cup powdered sugar; 2 tbsp heavy cream; 2 cups heavy cream; 1/4 cup powdered sugar; 1 tsp pure vanilla extract; 2 1/2 cups strawberries, diced small pieces then measured; 3/4 cup blackberries; 3/4 cup blueberries; 1 tbsp white granulated sugar

Ingredients

Scale

3 1/4 cups all-purpose flour
1/4 cup cornstarch
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 cup unsalted butter, room temperature
1/2 cup oil, canola or vegetable
1 3/4 cups white granulated sugar
1 tbsp vanilla paste
5 egg whites, room temperature
1 cup sour cream, room temperature or greek yogurt
1 cup buttermilk, room temperature
8 oz cream cheese, room temperature
1/4 cup powdered sugar
2 tbsp heavy cream
2 cups heavy cream
1/4 cup powdered sugar
1 tsp pure vanilla extract
2 1/2 cups strawberries, diced small pieces then measured
3/4 cup blackberries
3/4 cup blueberries
1 tbsp white granulated sugar

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Instructions

Preheat the oven to 350℉. Spray two 8-inch cake pans with baking nonstick spray and line with parchment paper.
In a medium bowl, sift together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter, oil, and sugar on high speed for 2 minutes until light and fluffy.
Add the vanilla, egg whites, and sour cream, mixing on medium speed until well combined.
Incorporate the dry ingredients and buttermilk, mixing on low speed until just combined. Scrape the bowl to ensure the mixture is uniform.
Divide the batter evenly between the two prepared cake pans and bake for 35-40 minutes, or until a toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely before decorating.

Notes

For best results, ensure all ingredients are at room temperature before mixing.
Feel free to use any combination of berries you prefer for decoration.
Store leftover cake in the refrigerator to keep the cream fresh.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 25g
Sodium: 350mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 5g
Cholesterol: 70mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.