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


  1. This looks too yummy! I'd love for you to share it at my Twirl & Take a Bow party at It's every Tuesday.
    Have a great week!

  2. This looks delicious. I think it would be fun to take to a Christmas party. The filling would make it perfect!

  3. Audra,

    The cake looks yummy!


  4. This cake is unbelievable... great images. Following you everywhere!

  5. Yum! This looks fabulous!

  6. Wow, great pictures! Thanks for sharing your recipe!


  7. That is so lovely! javascript:WIDGETBOX.subscriber.Main.setIsSubscriber(0,false)

  8. oops- I have no idea why that is there!!

  9. Made this last year for my mils dec birthday. Huge success. Had my 4 & 2 year old help. Mil hinted about it again this year! Thanks so much for the recipe!

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