Berries & Cream Champagne Cake

Summer berries and fresh homemade whipped cream never looked so good. This Berries & Cream cake is made from a sweet champagne cake with fresh whipped cream, juicy summer berries and a hint of mint. You seriously can’t go wrong with fresh strawberries, raspberries, and blueberries for a summertime dessert.

This summer cake is light and refreshing. This naked berries & cream cake starts with a beautiful fluffy champagne cake that goes perfectly with fresh whipped cream and berries. The moist champagne cake is a simple vanilla cake that uses champagne instead of whole milk.

The stabilized whipped cream is made with heavy cream, powdered sugar, vanilla, and gelatin. The addition of gelatin keeps the whipped cream fresh without falling or deflating in between the cake layers. Adding fresh mint to garnish the cake bring a bright pop of color that.

This naked cake is exceptionally brilliant for entertaining in summer, i.e., Memorial Day, 4th of July, and Labor Day. Here’s how to make this light and refreshing berries and cream cake!

What Tools You’ll Need to Make This Cake:

• Stand Mixer with Paddle & Whisk Attachments, or Electric Hand Mixer
• 3, 6-inch Cake Pans
• 8-inch or 10-inch White Cake Board
• Cake Leveler or Serrated Knife
• Turntable
• Bench Scraper
• Offset Spatula
• Piping Bag
• #844 Star Tip
• Whisk
• Rubber Spatula
• Cooking Spray and Parchment Paper
• Ice Cream Scooper with Trigger Release (for dividing cake batter evenly)
• Cake Stand, optional

Let’s Get Baking!

How to Make Champagne Cake

1. Preheat oven at 350℉. Prepare 3, 6-inch round cake pans with cooking spray and parchment paper.
2. In a stand mixer bowl combine the all-purpose flour, cornstarch, sugar, salt, and baking powder. Whisk together to de-clump the dry ingredients. Begin mixing on low with a paddle attachment.
3. Add butter to the dry ingredients, continue to mix on low until the mixture looks like sand. Then add the eggs one at a time and vanilla mix until fully incorporated. Scrape down the sides of the bowl.
4. Pour the champagne into the batter. Blend on medium for 30 seconds until the batter is smooth and fluffy. Scrape down the sides of the bowl.
5. Evenly divide and pour the cake batter into 3 cake pans. Bake for 35-40 minutes or until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs.
6. Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks to cool. Wrap cakes in plastic wrap and place into the freezer to chill for 30 minutes.

How to Make Stabilized Whipped Cream

1. Place stand mixer bowl and whisk attachment into the refrigerator or freezer for 10 minutes to keep heavy cream cold while whipping.
2. In a small microwavable bowl, place the powdered gelatin and pour cold water over the top. Allow gelatin to bloom for 2-3 minutes. After the gelatin has bloomed and softened, melt in the microwave for 10-15 seconds. Set aside to cool.  
3. In a stand mixer bowl fitted with a whisk attachment, whip the cold heavy cream, powdered sugar, and vanilla extract together on high speed. Whip for 3-5 minutes until you get a soft peak.
4. On medium, slowly pour in melted gelatin mixture. Whip on high for 15 seconds to incorporate gelatin. Remove from mixer and place into a piping bag fitted with a #844 star tip.

Putting It All Together

1. Layer a chilled champagne cake, cut side up onto cake board. Pipe dollops on whipped cream and layer the fresh berries over the top.
2. Place another cake layer cut side down over the top. Repeat process for another layer.
3. Pipe dollops of whipped cream and fresh berries on top of the final cake layer. Finally, add a light dusting of powdered sugar over the whole cake.

You May Also Enjoy:

• Margarita Cake & Tequila Lime Buttercream (recipe)
• How to Cut & Serve Cake (free guide)
• Cake Planning Checklist (freebie)
• How to Decorate Your First Cake (free course)
• Cake Decorating for Beginners (online course)

You seriously can’t go wrong with this homemade berries and cream cake. It’s a light and refreshing cake that is perfect for any hot summer day.

Happy Baking!

Hey, if you liked this tutorial, you really should check out, Cake Decorating Creator Program, my online cake program. I coach you on everything I teach on these cake tutorials so that you can uplevel your baking and decorating skills. We 10x it so you get the results you want most. Like any new skill, it’s important to learn from the ground up to build a foundation, so you can take on any cake challenge. It is an investment your future self will thank you for. Check it out at XOKatieRosario.com/creator-program. I will see you there!

Watch The How-to Video Below:

 

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