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Triple Berry Genoise Cake with Whipped Cream Frosting

cakeI always believe that a birthday is never really a birthday without a cake. I’m not one for tradition and I don’t need a huge party or tons of gifts, but I always look forward to that moment when my twin sis and I close our eyes, make a wish, and blow out the candles, as I feel as though there’s something cathartic in doing so; almost like it’s a new start to a new year.But it’s not just any cake that is given this honor year after year. It has to be a really special, and of course delicious one, and the cake that always has this honor is none other than Cousin John’s Mixed Berry Shortcake. It is the delicious, light, sweet, but not too sweet, cake that has been making its way to our tables and stomachs since before I can remember. The tart fresh berries mixed with the fluffy, moist yellow spongecake is such a wonderful combination and I’m not a fan of any type of frosting, but I could literally lick their whipped cream frosting right out of the bowl!

So as my mother’s birthday approached and I brainstormed which cake we should have, there was no question as to which one it would be, but this time I wanted to try attempt making it myself. It was a slightly daunting thought being that I’ve never made it before, but it was a challenge I was willing to take on, and I’m so happy with the results!

The sponge cake was moist and just dense enough to soak up the wonderful, bright flavors added by the whipped cream and berries without falling apart. And the whipped cream frosting! Oh, the whipped cream frosting. I had to stop myself from eating all of it before frosting the cake! And of course no Cousin John’s cake it complete without sliced almonds generously sprinkled along the sides, so those were the perfect final touch.

Cousin John’s will always have my business, but with this cake I may have just given them a run for their money haha.

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Triple Berry Genoise Cake with Whipped Cream Frosting

Ingredients

Yellow Genoise Sponge Cake

Recipe credit: Best Vanilla Sponge Cake

  • 4 large eggs at room temperature
  • 2 cups sugar
  • 1 cup of milk (preferably whole)
  • 1 stick (8 tablespoons) of unsalted butter
  • 1 tablespoon vanilla extract
  • 2 cups of all purpose or cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

Whipped Cream Frosting

Recipe credit: Whipped Cream Frosting

  • 2 cup of cold heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons sugar (depending on how sweet you’d like it)

Triple Berry Cake

  • 1 cup of strawberries, sliced
  • 1 cup of raspberries, halved
  • 1 cup of blueberries, halved
  • 1 cup of sliced almonds (optional)

Preparation

Yellow Genoise Sponge Cake

  1. Preheat oven to 350Β°F and prepare two 9 inch cake pans by lining with parchment paper and buttering the sides.
  2. Whip the room temperature eggs in the bowl of a stand mixer or with a handheld mixer until light and foamy.
  3. Add the vanilla extract.
  4. Slowly incorporate the sugar as the mixer continues to spin.
  5. Allow the eggs and sugar to continue mixing on high speed for about another 5 minutes until it reaches a “ribbon stage” or is fluffy and thick.
  6. In a separate bowl combine all of the dry ingredients.
  7. With the mixer on low, slowly incorporate the dry ingredients and continue to mix until just combined.
  8. While the batter is mixing, combine the butter and milk in a microwave safe bowl and microwave until the butter is melted and the combination is hot.
  9. Take about 2 cups of the batter and add it into the melted butter and milk mixture and whisk together until combined. Add this mixture back into the batter and mix to combine.
  10. Evenly divide batter into the prepared cake pans.
  11. Bake for about 30 minutes or until a toothpick comes out clean.

Whipped Cream Frosting

  1. Place your whisk and bowl into the freezer for about 15-20 minutes.
  2. Remove from freezer and add all of the ingredients and whip (but don’t overwhip!) until stiff peaks are formed.

Triple Berry Cake

  1. To the bottom layer of your cake, add an even, but thick layer, of the whipped cream.
  2. Firmly press about half of the berries into the whipped cream and add more whipped cream on top.
  3. Add the second layer of the cake and repeat the whipped cream and berries process.
  4. Pour the rest of the whipped cream over the cake and begin smoothing out with an offset spatula until the top and the sides are evenly covered.
  5. Press almond slices into the sides of the cake, top with more fresh berries, and enjoy!

And no party is complete without a cake, so I’ll definitely be bringing this over to Fiesta Friday #66 hosted by Angie at The Novice Gardener and Anna at Anna International! Come party with us, will you?

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