Sponge-like Vanilla Cake Layers that stay moist for 3 days, a soft Mixed Berry Buttercream, and a Honey Berry Compote. This Mixed Berry Honey Cake is the perfect light summer cake recipe!
How to make the Best Vanilla Cake:
Preheat oven to 350F. Butter three 6" cake pans, then line the bottoms with parchment paper.
In a large bowl, mix the flour baking powder, and salt. Set aside.
In the bowl of a mixing bowl, add the eggs to beat for 1 minute.
Gradually add the sugar while mixing on high speed. Mix on HIGH for 6 more minutes.
In the meantime, add the milk and butter to a small saucepan over medium heat. Heat just until the butter is melted.
While the butter melts, add the flour to the beaten eggs mixture in 2 batches. Mixing just until combined.
Remove 1 cup of that batter to a separate bowl. Add the vanilla, olive oil, and hot milk mixture. Whisk vigorously until smooth.
Add that mixture back into the batter, and stir just until combined.
Evenly distribute the batter between the prepared cake pans.
Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
Let cool in the pans 10 minutes, then transfer to cool completely on a baking rack.
How to make a Homemade Berry Compote:
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.
Cover and let simmer for 10 minutes. Remove the lid and add the flour. Stir until there are no flour lumps.
Bring to a boil, then simmer 5-6 more minutes, until thickened. Let cool completely. Place in the freezer for a quick cooling process.
How to store leftover Berry Compote:
Store homemade berry compotes in an airtight container with lid in the fridge up to 5 days.
How to make a soft Mixed Berry Buttercream:
Using 1/3 cup of the Berry Honey Compote, run it through a fine mesh sieve to remove any seeds.
In the bowl of a stand mixer, add the butter and beat on HIGH speed for 2 minutes.
Add the berry compote and beat 2 more minutes, until smooth.
Gradually add the powdered sugar on LOW speed, 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.
Transfer to a piping bag to frost the cake.
TIPS on Making the Best Buttercream:
Sift your Powdered Sugar
Use Semi-Cold, Semi-Softened Butter
Use Heavy Whipping Cream to Soften the Buttercream after adding the powdered sugar
Beat the buttercream for 6-10 minutes after adding all ingredients
Decorating Summer Cakes:
Fresh Berries
Florals
Sprinkles
Thin Lemon Slices
How long will this Mixed Berry Honey Cake stay moist?
This Mixed Berry Honey Vanilla Cake will stay moist up to 3-4 days! And then when stored properly in the fridge, it will continue to stay moist up to 1 week.
How to store cake properly:
I recommend storing the cake on a cake stand with glass dome cover, but you can place a large overturned bowl on top for a makeshift store container.
Store cake slices in airtight containers in the fridge up to 4 days.
And that's a wrap on my Mini Summer Dinner Party Series!
Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL
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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @brightmomentco. It always makes my day seeing y’alls creations!
“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Mixed Berry Honey Vanilla Cake (Stays Moist for 3 days!)
Sponge-like Vanilla Cake Layers that stay moist for 3 days, a soft Mixed Berry Buttercream, and a Honey Berry Compote.... the perfect summer cake recipe!
Preheat oven to 350F. Butter three 6" cake pans, then line the bottoms with parchment paper.
In a large bowl, mix the flour baking powder, and salt. Set aside.
In the bowl of a mixing bowl, add the eggs to beat for 1 minute.
Gradually add the sugar while mixing on high speed. Mix on HIGH for 6 more minutes.
In the meantime, add the milk and butter to a small saucepan over medium heat. Heat just until the butter is melted.
While the butter melts, add the flour to the beaten eggs mixture in 2 batches. Mixing just until combined.
Remove 1 cup of that batter to a separate bowl. Add the vanilla, olive oil, and hot milk mixture. Whisk vigorously until smooth.
Add that mixture back into the batter, and stir just until combined.
Evenly distribute the batter between the prepared cake pans.
Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
Let cool in the pans 10 minutes, then transfer to cool completely on a baking rack.
For the Mixed Berry Honey Compote:
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.
Cover and let simmer for 10 minutes. Remove the lid and add the flour. Stir until there are no flour lumps.
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:
Using 1/3 cup of the Berry Honey Compote, run it through a fine mesh sieve to remove any seeds.
In the bowl of a stand mixer, add the butter and beat on HIGH speed for 2 minutes.
Add the berry compote and beat 2 more minutes, until smooth.
Gradually add the powdered sugar on LOW speed.
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.
Transfer to a piping bag to frost the cake.
To Assemble:
Use a long serrated knife to remove the very tops of the cake layers for even surfaces.
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 video for visual instructions)
Frosting 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!
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Hey, I’m Lauren!
Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)
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