Sponge-like Vanilla Cake Layers that stay moist for 3 days, a soft Mixed Berry Buttercream, and a Honey Berry Compote…. the perfect end-of-summer cake recipe!

Servings: 10

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes

Ingredients:

For the Vanilla Cake Layers:

(Makes three (3) 6″ cake layers)

• 2 cups All Purpose Flour
• 2 1/2 tsp. Baking Powder
• 1/4 tsp. Fine Sea Salt
• 4 large Eggs, room temperature
• 1 1/2 cups Granulated Cane Sugar
• 6 tbsp. Butter
• 1 cup Whole Milk
• 1 tbsp. Vanilla Extract, or 1 1/2 tsp. Vanilla Bean Powder
• 1 tbsp. Olive Oil

For the Mixed Berry Honey Compote:

• 2 cups Frozen or Fresh Mixed Berries
• 1/4 cup Honey, or maple syrup
• Juice of 1 Lemon
• 1/4 cup Flour

For the Mixed Berry Buttercream:

• 1/3 cup Mixed Berry Honey Compote
• 1 cup Unsalted Butter, softened
• 5 cups Powdered Sugar
• 1-2 tbsp. Heavy Whipping Cream
• 1 tsp. Vanilla Extract

Instructions:

For the Vanilla Cake Layers:

1. Preheat the oven to 350 F. Butter three 6″ cake pans, then line the bottoms with parchment paper. 
2. In a large bowl, mix the flour, baking powder, and salt. Set aside. 
3. In the bowl of a mixing bowl, add the eggs to beat for 1 minute. 
4. Gradually add the sugar while mixing on high speed. Mix on HIGH for 6 more minutes. 
5. In the meantime, add the milk and butter to a small saucepan over medium heat. Heat just until the butter is melted. 
6. While the butter melts, add the flour to the beaten eggs mixture in 2 batches, mixing just until combined. 
7. Remove 1 cup of that batter to a separate bowl. Add the vanilla, olive oil, and hot milk mixture. Whisk vigorously until smooth. 
8. Add that mixture back into the batter, and stir just until combined. 
9. Evenly distribute the batter between the prepared cake pans. 
10. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. 
11. Let cool in the pans for 10 minutes, then transfer to cool completely on a baking rack. 

For the Mixed Berry Honey Compote:

1. Combine the mixed berries, honey, and lemon juice in a large saucepan over medium high heat. Add 3-4 tablespoons of water to help soften the berries, if needed. 
2. Cover and let simmer for 10 minutes. Remove the lid and add the flour. Stir until there are no flour lumps. 
3. Bring to a boil, then simmer 5-6 more minutes, until thickened. Let cool completely. Place in the freezer for a quick cooling process. 

For the Mixed Berry Buttercream:

1. Using 1/3 cup of the Berry Honey Compote, run it through a fine mesh sieve to remove any seeds. 
2. In the bowl of a stand mixer, add the butter and beat on HIGH speed for 2 minutes. 
3. Add the berry compote and beat for 2 more minutes, until smooth.
4. Gradually add the powdered sugar on LOW speed. 
5. Add 1-2 tbsp. heavy cream to soften the buttercream, then increase speed to HIGH for 5-6 more minutes. The buttercream should be very light and fluffy. The longer you mix it at the end, the softer it will be. 
6. Transfer to a piping bag to frost the cake. 

To Assemble:

1. Use a long serrated knife to remove the very tops of the cake layers for even surfaces. 
2. Pipe a small amount of buttercream on your cake serving plate. Add one cake layer. Pipe a double-layered circle around the outer edges of the cake. Then pipe a smaller open circle inside the cake. Fill in both of the circles with the berry compote. Repeat with the other cake layers. (See abrightmoment.com for visual instructions)
3. Frost the outside of the cake with the buttercream or leave the cake layers “naked” and just pipe frosting on the very top. Decorate with fresh berries and florals to enjoy!