This triple berry layer cake is a delicious and moist cake. It’s frosted with fluffy and airy cream cheese frosting. Each cake layer is topped with fresh berries. No one will be able to resist this show stopping dessert.
This triple berry layer cake is a must try recipe this summer. I can guarantee that you’ll be making this cake on repeat. All summer long.
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Why you’ll love making this triple berry layer cake
- Moist cake layers: The cake layers are soaked in a jam syrup which adds a delicious flavor and keeps them so moist.
- Lost of fresh berries: Wouldn’t be a summer or spring dessert without the use of fresh berries!
- Perfect for any occasion. It’s easy to make ahead. Perfect for parties, birthdays or when you want something sweet.
Ingredients needed to make the triple berry cake
For the cake
- Flour: I use all purpose flour. Flour brings structure to the cake.
- Sugar: To add sweetness to the cake layers.
- Eggs: To add volume and air to the cake batter.
- Baking powder: To ensure the cake rises.
The soaking syrup
- Water: To moisten the cake layers.
- Jam: Any kind of jam will work! I used raspberry jam. Jam will add flavor to the soaking syrup.
Cream Cheese Frosting
- Cream cheese: Make sure the cream cheese is at room temperature.
- Sugar: To add some sweetness to the frosting.
- Heavy whipping cream: To ensure the frosting is light and fluffy.
- Berries: Any fresh berries will work. I used blueberries, raspberries and strawberries.
Making the sponge cake
- Pre heat oven to 350 F. Line three 8 inch cake pans with parchment paper and set aside.
- Mix eggs and sugar: Into a bowl of a stand mixer add the eggs and the sugar. Mix on high speed until the mixture is pale in color and thick. This can take anywhere from 7-10 minutes.
- Prepare flour: While the eggs are mixing, sift the flour and baking powder.
- Combine: Sift half of the flour mixture into the batter. Then fold with a spatula. Being careful not to overmix. Once incorporated add the rest of the flour mixture. Then fold until no streaks of flour are left.
- Bake: Pour into prepared pans. Bake for 23-27 minutes. Bake until the cake layers are golden brown or toothpick inserted comes out clean.
- Cool the cake layers for 5 minutes in pan then run a knife around the edges. Cool for an additional 10-15 minutes. Then transfer the cake layers to cooling wire rack and cool completely.
For the soaking syrup
- Stir water and jam in a medium bowl. Then set aside until ready to use.
Making the cream cheese frosting
- Prepare heavy cream: In a mixer bowl, whisk heavy cream until stiff peaks form. Then transfer to a small bowl and set aside.
- Mix cream cheese: In the same mixer bowl, add the cream cheese and sugar. Whisk until light, fluffy and sugar is dissolved.
- Combine: Fold in the heavy cream.
Assembling the cake
- Place one cake layer on cake stand. Soak the cake layer with one third of the soaking syrup.
- Spread cream cheese frosting over the cake layer.
- Add lots of fresh berries over frosting.
- Place the second cake layer and repeat. (soak cake, frost then top with berries).
- Place the last cake layer and soak with the syrup. Frost the top of the cake and sides of the cake. Decorate the top of cake with remaining berries.
Place the cake in the fridge and let it sit in the fridge for a few hours. This ensures that cake layers to soaked up all the syrup. Then cut a slice of cake and enjoy!
Frequently asked questions
Anywhere from 7-10 minutes. The cake batter should be thick and have a light yellow/pale color. Mixing this long is important because we are mostly relying on the eggs to do the rising. Whipped eggs give lots of volume. The more you whip them, the more volume, the better rise. That being said, be careful not to over mix. You’ll know the batter is ready when you lift up the mixer and the batter that drips off the whisk remains on the batter for a few seconds.
Yes! Room temperature eggs beat more evenly and with much greater volume. Which is exactly what we’re looking for when making sponge cake. More volume and air.
I recommend sifting the flour and baking powder separately first. Then sift the flour once more into the cake batter. Do not use the mixer when adding the flour. Using the mixer can deflate the cake batter. Instead use a spatula. It’s so important that you don’t over mix. Over mixing can deflate the cake batter, which can make the cake layers turn out dry or not rise. Fold until their are no more streaks of flour left. Take your time and fold gently, as you don’t want the batter to deflate.
9 inch pans will work! You’ll only be needing two. Bake and cool as directed then cut the cake layers in half. You can also use two 8 inch pans.
Yes! I highly recommend that you do not skip this step. These cake layers are meant to be soaked. Without it, the cake layers are dry. This is what makes the cake layers moist and gives them lots of flavor.
Tips for success
- Make sure all ingredients are at room temperature.
- Use any berries you like! You can use one kind of berry or three- the choice is yours! Use as little and as much as you want.
- Any jam will work for this cake recipe. I used raspberry because that is what I had on hand. Strawberry or any berry jam will work.
- I don’t recommend using frozen berries. The frozen berries thaw, they will color the frosting and create a mushy filling.
- Let the cake sit in the refrigerator for a few hours before serving. This ensures that the cake layers soaked up all the syrup and made the cake layers moist. Take the cake out 15 minutes prior to serving. (optional) This helps the frosting become light and so fluffy!
Other cake recipes you may like
PrintRecipe
Triple Berry Layer Cake with Cream Cheese Frosting
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours
- Yield: 8 –10 slices 1x
- Category: dessert
Ingredients
Sponge cake
- 6 large eggs, room temp
- ¾ cup +2 tbsp. granulated sugar
- 1 cup all purpose flour
- rounded ¼ tsp. baking powder
Soaking syrup
- 1 cup water
- 3 tsp. any berry jam
Cream cheese frosting
- 12 oz. cream cheese, room temperature
- ½ cup granulated sugar
- 2 ½ cups heavy whipping cream
- 1 tsp. vanilla extract
- 8 oz. strawberries
- 8 oz. berry mix (Raspberries and blueberries)
Instructions
Sponge cake
- Pre heat oven to 350 F. Line three 8 inch cake pans with parchment paper and set aside.
- Into a bowl of a stand mixer, with a whisk attachment, add the eggs and the sugar.
- Mix on high speed until the mixture is pale in color and thick. This can take anywhere from 7-10 minutes.
- While the eggs are mixing, sift the flour and baking powder.
- Sift half of the flour mixture into the cake batter. Then fold with a spatula. Being careful not to overmix. Once incorporated add the rest of the flour mixture. Then fold until no streaks of flour are left.
- Pour into prepared pans. Bake for 23-27 minutes. Bake until the cake layers are golden brown or toothpick inserted comes out clean.
- Cool the cake layers for 5 minutes in pan then run a knife around the edges. Cool for an additional 10-15 minutes. Then transfer the cake layers to cooling wire rack and cool completely.
Soaking syrup
- Stir water and jam in a medium bowl. Then set aside until ready to use.
Cream cheese frosting
- In a mixer bowl, whisk heavy cream until stiff peaks form. Then transfer to a small bowl and set aside.
- In the same mixer bowl, add the cream cheese and sugar. Whisk until light, fluffy and sugar is dissolved.
- Fold in the heavy cream.
Assembly
- Place one cake layer on cake stand.
- Soak the cake layer with one third of the soaking syrup.
- Then spread cream cheese frosting over the cake layer.
- Add lots of fresh berries over frosting.
- Place the second cake layer and repeat. (soak cake, frost then top with berries).
- Place the last cake layer and soak with the syrup. Frost the top of the cake and sides of the cake. Decorate the top of cake with remaining berries.
- Place the cake in the fridge and let it sit in the fridge for a few hours.
Notes
* use any kind of berry jam (like strawberry or raspberry.) Add as much or as little jam as you’d like. I did around 3 tsp. This gave the water a slight raspberry flavor without being overly sweet or over powering.
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