Description
This berry-topped cloud cake is perfect for brunches and showers. Light sponge layers, whipped cream, and fresh berries create a dreamy show-stopper.
Ingredients
2 cups heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract
1½ cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
4 large eggs
1 cup granulated sugar
2 cups mixed berries (strawberries, raspberries, blueberries)
Instructions
1. Preheat oven to 350°F and line two 8-inch pans.
2. In a bowl, mix flour, baking powder, and salt.
3. In another bowl, beat eggs and sugar until thick and pale.
4. Gently fold dry mix into egg mixture until smooth.
5. Divide into pans and bake for 18–20 minutes until golden.
6. Cool cakes completely.
7. Whip cream, powdered sugar, and vanilla until soft peaks.
8. Place one layer on a plate, spread whipped cream, add berries.
9. Top with second cake, frost top and sides with more whipped cream.
10. Decorate with remaining fresh berries.
Notes
Assemble just before serving to keep berries fresh.
Chill whipped cream tools for best volume.
For stabilized cream, add 1 tsp gelatin.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 20 g
- Sodium: 125 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 115 mg
Keywords: berry-topped cloud cake, brunch dessert, whipped cream cake