Nov 22, 2012

Very Merry Berry Cake

How delicious does this look? Seriously, I cannot wait to devour this little beauty. For Thanksgiving this year, I wanted to make something different. Of course, I still made a traditional pumpkin pie, buttermilk pie, and pecan pie, but I just wanted to make something different! I was inspired by a holiday recipe I found in my Southern Living magazine, to whom I give all the credit (sources below). The recipe is simple, definitely beginner level. So, this holiday season, try something different! Dress up your plain white cakes with a festive filling to wow your family and friends, you'll be glad you did! 


Prep time: 40 mins | Servings 10 to 12
1 cup milk                     3 cups cake flour (do not substitute with regular flour)
2 cups sugar                 1 cup butter, softened 
1.5 tsp vanilla extract    1 Tbsp baking powder
5 egg whites

Preheat oven to 350°F. Grease 3 (8-inch) round cake pans; line bottoms with parchment paper, and grease and flour paper. Whisk together milk and vanilla. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar, beating until light and fluffy. Sift together cake flour and baking powder; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. In a separate bowl, beat egg whites at medium speed until stiff peaks form; gently fold into batter with a rubber spatula. Pour batter into prepared pans. Bake at 350° for 20 to 23 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for about 15 - 20 minutes. Remove from pans and place on wire racks to cool. Discard parchment paper. Cool completely (about 45 minutes) before icing.

Prep Time: 15 mins | Total Time: 6 hours
1 cup fresh cranberries          1 cup fresh raspberries
1/2 cup sugar                        3 Tbsp water
2 Tbsp cornstarch                 1 Tbsp cold water
2 Tbsp butter, softened         1 cup chopped fresh strawberries

Combine cranberries, raspberries, sugar and 3 Tbsp water and cook  in a medium saucepan over medium-low heat, stirring often, for 3 to 4 minutes or until cranberries begin to pop. After cranberries begin to pop, gently mash the cranberries with your spoon. Whisk together cornstarch and 1 Tbsp cold water until smooth. While stirring, slowly add to cranberry mixture and cook, stirring constantly, for 1 minute. Stir in strawberries and butter until butter is melted. Cool to room temperature (about 30 minutes). Cover and chill for about 6 hours.

Prep Time: 10 minutes | Makes 4.5 cups
1 cup butter, softened          1/4 tsp salt
6 to 7 Tbsp milk                  1 (32 oz) package powdered sugar
1 Tbsp vanilla extract

Beat butter and salt at medium speed with an electric mixer for 1 to 2 minutes or until creamy. Gradually add powdered sugar alternately with 6 Tbsp milk, beating at low speed until blended and smooth after each addition. Stir in vanilla. If desired, beat in remaining 1 Tbsp milk, 1 tsp at a time, until frosting reaches desired consistency.

Mrs. Billett's White Cake
Merry Berry Filling
Buttercream Frosting