My children are curious ones, often on tip-toe or climbing up onto kitchen stools, trying to figure out what I’m always doing in the kitchen. Sometimes they jump in and help: throwing on their little aprons and grabbing spatulas and whisks, and other times they are content with just peeking into bowls and moving on. I find their interest in that space constantly ebbs and flows, and the days I’m in a hurry and don’t need help are the days they seem to want to offer it, and the occasions I’m dying to bake with them and teach them new things, well, those are the days they’d rather be doing anything else. Every once in awhile we land on the same page. My daughter is more eager than my son; he wants to sneak cookie dough, she wants to shape and bake cookies. I’ve watched her come a long way in the kitchen, and enjoy the moments when we make something together.
I’ve discovered that while she’s come a long way, I, however, still have some needed areas of growth. Basically, I can be a control freak. I find myself hovering and managing. I want to pre-measure the ingredients, and find the right bowl. I don’t fully trust her to dip and sweep or mix things fully. She is well aware of my tight grip while sweetly encouraging me to step back and let her try. She is sure of her abilities, and isn’t worried when she’s lacking.
This is the hardest part of parenting for me: watching your child get to a place you’ve been training them for, and then having to let go, trusting they can do whatever it is you’ve been preparing them to do. I’ve spent so much time nurturing and caring and equipping, that when my child is finally ready, I want to keep tagging along to micromanage any mishaps, not fully confident in her abilities.
I’m slowly making progress.
Notes about this Moist White Layer Cake:
We did have a lot of fun together, making this crème fraîche cake. My kids could have gobbled up the crème fraîche layers plain (I could have as well), but the berries and white chocolate buttercream take this to the next level.
This cake is similar to the Blackberry White Chocolate Cake found in my 1st cookbook, but I’ve replaced the sour cream with crème fraîche, and it is currently my favorite way to make it. I used Vermont Creamery crème fraîche.
You may have a little bit of roasted fruit left over, but this would taste delicious spooned over ice cream or yogurt. Don’t put the extra fruit in-between the layers; the cake is too tender for all of that fruit, and it will slide around.
More Layer Cake Recipes:
- White Cake with Cranberries and White Chocolate Buttercream
- Chocolate Cake with Espresso Buttercream
- Rich Chocolate Cake with Basil Buttercream
Moist White Layer Cake with Roasted Berries
- 1/2 cup whole milk
- 3/4 cup crème fraîche
- 5 large egg whites
- 2 teaspoons pure vanilla extract (use clear vanilla extract for a slightly whiter cake)
- 2 1/4 cups (320g) all-purpose flour
- 1 1/2 cups (297g) granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon fine salt
- 12 tablespoons (170g) unsalted butter, room temperature, cut into 1-inch pieces
- 8 ounces (227g) strawberries, hulled and quartered
- 3 ounces (85g) blackberries
- 3 ounces (85g) raspberries
- 1/3 cup granulated sugar
- Pinch salt
- 1 teaspoons lemon juice
- 1 tablespoon unsalted butter cold
- 1 teaspoon gelatin
- 1 tablespoon water
White Chocolate Buttercream
- 8 oz (226g) good white chocolate, chopped
- 3/4 pound (3 sticks; 339g) unsalted butter, room temperature
- 1 tablespoon pure vanilla extract
- 3 tablespoons light corn syrup
- ¼ teaspoon finesalt
- 2 cups (226g) confectioners’ sugar
- 3 8 inch cake pans
For the cake
- Adjust an oven rack to the middle position. Preheat the oven to 350F. Butter and flour three 8in x 2-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl or liquid measuring cup, whisk the milk, crème fraîche, egg whites, and vanilla.
- In the bowl of a stand mixer fitted with a paddle, mix the flour, sugar, baking powder, and salt until combined. With the mixer running on low, add the butter one piece at a time, beating until the mixture resembles coarse sand. With the mixer still running on low, slowly add half the wet ingredients. Increase the speed to medium and beat until the ingredients are incorporated (about 30 seconds). With the mixer running on low, add the rest of the wet ingredients, mixing until just combined. Increase the speed to medium and beat for 20 seconds. Scrape down the sides and bottom of the bowl, and use a spatula to mix the batter a few more times. Divide the batter between the prepared cake pans and smooth the tops. Tap the pans gently on the counter two times each to help get rid of any bubbles.
- Bake for 17-22 minutes, rotating the pans halfway through, until the cakes are golden-brown and pull slightly away from the sides and a wooden skewer inserted into the centre comes out with a faint bit of crumb. Transfer to a wire rack and let cool for 30 minutes. Turn the cakes out onto the rack, remove the parchment paper, and allow to cool.
For the roasted fruit
- Adjust an oven rack to the middle position, and preheat the oven to 400F. Place all the fruit in a roasting pan (a glass pan will work, too). Toss with the sugar, salt, and lemon juice.
- Bake for 15-20 minutes, until the fruit is soft and has released a lot of liquid, stirring occasionally (you want the strawberries soft enough to smash with a wooden spoon).
- Take the pan out of the oven and gently smash the fruit (especially the strawberries) into bite-sized pieces. Add the butter and stir until melted and combined.
- In a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes. When ready, add to the warm fruit and stir until combined. Cover the fruit and let cool to room temperature, then chill in the refrigerator until ready to use.
For the white chocolate buttercream
- Put about 1-inch of water in a medium saucepan and bring it to a gentle boil.
- Melt the white chocolate in a heatproof bowl set over the pan of boiling water, being careful not to let the water touch the bottom of the bowl. Stir constantly until just melted and set aside to cool slightly.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until light yellow and fluffy (about three minutes). Add the vanilla, corn syrup and salt, and mix on medium until combined. Turn the mixer to low and gradually add the sugar. Beat on medium until smooth and creamy, stopping to scrape down the sides of the bowl as necessary (2-3 minutes). Add the white chocolate and beat on low until combined.
- Place one cake layer on a turntable or serving plate. With an offset spatula, spread the top with a third of the buttercream. Top with 1/3 cup of the roasted, cooled fruit and spread it evenly over the surface. Place the second cake layer on top and frost with a third of buttercream and another 1/3 cup of fruit. Place the final layer on top and evenly coat the cake with the remaining buttercream. Decorate as desired.
- You may have a little bit of roasted fruit left over, but this would taste delicious spooned over ice cream or yogurt.
- Don’t put the extra fruit in-between the layers; the cake is too tender for all of that fruit, and it will slide around.
Ogi the YogiMonday, February 11, 2019 at 9:56 pm
I have soooo many left-over egg whites. I also made your creme fraiche recipe over the weekend, so yummy. I was just wondering how many grams of egg whites would you roughly say I need?
I have a scale and measure all my ingredients.
YvonneSaturday, June 15, 2019 at 10:15 am
Best recipe…. make it all the time?? I do mascarpone whip with sometime?
YvonneSaturday, June 15, 2019 at 10:16 am
Those were suppose to be exclamation marks!!!?????Lol!!!
MaggieWednesday, August 1, 2018 at 11:21 pm
Can this cake be frozen?
StacySaturday, July 14, 2018 at 7:15 pm
So beautiful! Love creme fraiche in baked goods (especially Vermont Creamery 🙂 ) Just purchased a Le Creuset Zen teapot…Love!
LauraSaturday, July 14, 2018 at 10:37 am
?? Would like to win both! The gorgeous cake and the gorgeous spatula’s! ?? ;•)
EllenSaturday, July 14, 2018 at 10:35 am
This looks perfect for summer.
MerissaThursday, October 12, 2017 at 9:18 am
Do you think this cake would pair well with a lemon curd filling and rosewater buttercream, or would it most likely be too tart? Thanks!
RoshniFriday, July 21, 2017 at 5:15 pm
I love the combination of berries and white chocolate!
Ellen MunstermanSaturday, July 15, 2017 at 9:14 pm
Looks so delicious! Great job!
Laura EdgertonThursday, July 13, 2017 at 7:12 am
This cake looks so good. I adore anything with berries and creme fraiche!
Lacey StanageWednesday, July 12, 2017 at 1:00 pm
Can’t get enough of strawberries these days so this looks wonderful 🙂
JenniferThursday, July 6, 2017 at 4:45 pm
Love your cookbook, this cake is gorgeous and I need to make it immediately… and hopefully again in 2 weeks with le crueset set!
MadeleineWednesday, June 28, 2017 at 1:53 am
JessiMonday, June 26, 2017 at 8:14 am
Wow, that cake looks amazing!!!! I have to try making it this weekend. Thanks for sharing:)
DebraSunday, June 25, 2017 at 2:31 pm
I love everything about this cake – creme fraiche, roasted berries and white chocolate – perfection! I will be making this for our 4th of July dessert… Thank you!
SarahSunday, June 25, 2017 at 9:18 am
Le Crueset is my FAV! And I can’t wait to try this cake recipe. What a great idea to use creme fraiche!
MariaThursday, June 22, 2017 at 8:00 pm
I hate it when spatulas aren’t truly made for scraping!!! Its always such an exciting score when you find one that does a good job of this!!
The flavors in this cake sound completely amazing. I LOVE creme fraiche and every buttercream of yours that I have made are the perfect balance of silky smooth creaminess without being cloyingly sweet. YUM!
Abby | Lace & LilacsThursday, June 22, 2017 at 9:40 am
A beautiful post to read, Sarah. This cake is stunning. <3
SheriTuesday, June 20, 2017 at 10:42 pm
Beautiful pics and this looks delicious!! Followed Le Creuset on Instagram.
WhitneyTuesday, June 20, 2017 at 8:53 pm
Am I too late? Cake looks amazing!
Beverly McCoyTuesday, June 20, 2017 at 2:44 pm
I’m a new reader! Beautiful blog. Please enter me to win. Thanks
Mark NTuesday, June 20, 2017 at 12:41 pm
This recipe looks lovely! Love your recipes, your book (have made many recipes out of it), your blog… you’re fantastic! Thank you for continuing to inspire bakers everywhere!
EunMonday, June 19, 2017 at 9:21 pm
Love the recipe and le creuset.
Lisa LyerlyMonday, June 19, 2017 at 3:41 pm
My god that sounds good! I wish I could get one from you. I don’t think mine would turn out. Guess I’ll stick to more basic things. ?
Jennifer SchmidtMonday, June 19, 2017 at 3:10 pm
It all looks beautiful.
RhiaMonday, June 19, 2017 at 11:54 am
This looks delicious!
KristiMonday, June 19, 2017 at 11:19 am
Looks like a great recipe. And this is me entering: [email protected]
Monica MMonday, June 19, 2017 at 7:43 am
SarahSunday, June 18, 2017 at 11:59 pm
I’ve been just consumed with the cookbook that I’ve stepped back from the blog. Catching up now and wanting to make all of the things!
Amy LSunday, June 18, 2017 at 5:28 pm
I follow Le Creuset on Instagram https://instagram.com/aleach61/
Amy LSunday, June 18, 2017 at 5:27 pm
Your cake looks beautiful and yummy!
CarolsueSunday, June 18, 2017 at 4:16 pm
I follow LeCreuset on Instagram as @Cezovski9 for an extra entry
CarolsueSunday, June 18, 2017 at 4:15 pm
I wish I could bake cakes that looked that nice! I’d love to win!
Brenda HainesSunday, June 18, 2017 at 12:05 pm
I am a berry addict! This cake looks so freaking good right now!! I must make it soon 🙂
LexieSunday, June 18, 2017 at 11:04 am
JoanSunday, June 18, 2017 at 10:58 am
Love your blog, your stories and the beautiful and inspirational baking and learning about new kitchen tools.
Haley | Brewing HappinessSunday, June 18, 2017 at 10:12 am
That’s one hell of a gorgeous cake! xoxo
kelli winterSunday, June 18, 2017 at 3:06 am
Isn’t it great finding tools that actually work well?
Christiana FickenSunday, June 18, 2017 at 1:48 am
So beautiful! Can’t wait to try this recipe!
MarySunday, June 18, 2017 at 12:47 am
Yum! Excited to try out their utensils.
AlSunday, June 18, 2017 at 12:12 am
Love the look of this cake!
Tina WSaturday, June 17, 2017 at 4:12 pm
I also follow Le Creuset on instagram (tinawoo21)
Tina WSaturday, June 17, 2017 at 4:11 pm
That cake has me drooling! I’ll be trying it for Fathers Day, but minus the raspberries since both Pops and I are allergic.
princess jubiloSaturday, June 17, 2017 at 12:14 pm
Omg looks divine! And for sure it tastes amazing! Would love to try baking. Le Creuset tools should help since I don’t have much baking supplies as a newbie baker.
CarolSaturday, June 17, 2017 at 5:51 am
This looks so delicious. All of my favorites assembled beautifully in a delicate, delectable dessert.
SoniaSaturday, June 17, 2017 at 5:28 am
Oh my goodness, is that one of the most beautiful cakes I’ve ever seen!
Beatriz navarroSaturday, June 17, 2017 at 12:39 am
I love this cake it’s was amazing and a hit At my dinner party
AmyFriday, June 16, 2017 at 10:08 pm
Beautiful cake and photography. Have fun with those little ones in the kitchen!
SheryceFriday, June 16, 2017 at 9:52 pm
Beautiful blog and fabulous Le Creuset products! Can’t wait to try the recipe!
Ilene DevoraFriday, June 16, 2017 at 2:35 pm
Gorgeous Cake, never had roasted fruit on a delicate cake, I’m definately going to have to try this.
Maria CFriday, June 16, 2017 at 2:33 pm
This looks gorgeous ?
Dana LempesisFriday, June 16, 2017 at 1:00 pm
Good tools are the best! ?? the roasted fruit!
HeatherFriday, June 16, 2017 at 11:55 am
This is the prettiest thing I’ve seen all week. It might even sway us to like white chocolate finally! Cheers.
kelli winterSunday, June 18, 2017 at 3:09 am
Guittard or Vahlrona make actual real, not too sweet white chocolate. I swore I would never bake with white chocolate, these products changed my mind!
KiriFriday, June 16, 2017 at 11:41 am
That looks delicious! Le creuset seems to make everything in the kitchen better!
Amalia PaguraFriday, June 16, 2017 at 11:37 am
Looks beautiful and delicious!
Carrie LuitenFriday, June 16, 2017 at 11:35 am
I never seem to have enough spatulas around during my baking and I’ve so been eyeing the Le Creuset crock. Love the “vanilla” color ?
RustFriday, June 16, 2017 at 11:31 am
Follow LeCreuset on instagram @rusthawk1.
RustFriday, June 16, 2017 at 11:31 am
Your cake is beautiful! Thanks for throwing my name in the hat! Love those utensils.
Marji SchoenemanFriday, June 16, 2017 at 11:23 am
I have some creme fraiche I made a few days ago and don’t want it to go to waste, so when I saw Creme Fraiche Cake, I was inspired. I have some homemade jam I think I will use in lieu of the roasted fruit although that does sound wonderful. Thank you, and hats off to Le Creuset as well, I love their products, very high quality.
Annie PayseurFriday, June 16, 2017 at 11:12 am
That cake looks delicious! Love your notes on parenting, too.
As for the tools/crock, mine could definitely use an upgrade. : )
Kelsey CurtisFriday, June 16, 2017 at 10:37 am
This cake its so so cute. The flowers are also such a sweet little touch!! Yahooooo for Le creuset, gotta love it!
Erin khodFriday, June 16, 2017 at 10:32 am
Looks yummy, will have to try this recipe soon !!
michelle @ hummingbird highFriday, June 16, 2017 at 10:27 am
this is so beautiful; i love the idea of a creme fraiche cake. xo
Julie S.Friday, June 16, 2017 at 10:26 am
I wish I can bake this good! This cake looks very delicious!
Victoria WhiteFriday, June 16, 2017 at 10:14 am
That looks amazing! I can’t wait to try that!
Dawn SchmittFriday, June 16, 2017 at 9:50 am
I think I may make this tonight!!
Morgan Willis HudginsFriday, June 16, 2017 at 9:47 am
Cake looks delicious! I plan on making one if I win the giveaway!
KelseyFriday, June 16, 2017 at 9:47 am
This is gorgeous and sounds delicious!
Amy SFriday, June 16, 2017 at 9:41 am
I’ve never thought of roasted fruit before! This is a beautiful thing! Thank you for the recipe!
Marni SargeantFriday, June 16, 2017 at 9:39 am
Your desserts look so amazing. Your photo are so beautiful.
Nicole HuckinsFriday, June 16, 2017 at 9:38 am
This cake looks divine! I am absolutely making it for my birthday next month. Following you and le creuset on IG @coletteruby!
MaariyaFriday, June 16, 2017 at 9:35 am
That cake looks so good! And yay for giveaways 🙂
Margery G JonesFriday, June 16, 2017 at 9:27 am
An Amazingly Beautiful Cake!
MalloryFriday, June 16, 2017 at 9:27 am
This cake sounds and looks amazing! Can’t wait to try it!
Stephanie UrbanFriday, June 16, 2017 at 9:16 am
I love this! I will have to try this one! Hopefully with some le creuset goodies to help ?
SylviaThursday, June 15, 2017 at 7:58 pm
Putting roasted fruit in between cake layers is simply brilliant!
bellaThursday, June 15, 2017 at 4:52 pm
Gorgeous cake and awesome giveaway!