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white chocolate cake with white chocolate frosting on pink plate
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Moist White Layer Cake with Roasted Berries

A perfectly moist white cake with layers of jammy, roasted berries and finished with a white chocolate buttercream frosting.
Course cake
Cuisine American
Diet Low Salt
Keyword blackberry, creme fraiche, egg whites, strawberry, white chocolate
Prep Time 1 hour
Cook Time 22 minutes
Additional Time 1 hour
Servings 10 servings

Equipment

  • 3 8 inch cake pans

Ingredients

Cake

  • 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

Roasted Fruit

  • 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

Instructions

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.

To assemble

  • 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.

Notes

  • 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.