Forest Fruit Cake with Whipped Cream Frosting
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Cook time: 
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Serves: Serves 10-12
Fluffy layers of vanilla cake soaked in raspberry syrup and filled with a stable whipped cream frosting that will keep its shape for days and piles and piles of fresh summer berries. The best!
For the whipped cream frosting:
  • 35g (or 3 tablespoons) granulated sugar
  • 3¼ teaspoon cornstarch
  • 600ml (or 2½ cups) heavy whipping cream, divided
For the cakes:
  • 225g (or 1 cup) unsalted butter
  • 255g (or 1¼ cup + 1 teaspoon) granulated sugar
  • 3 large eggs
  • 245g (or 1¾ cup + 3 tablespoons + 1 teaspoon) all-purpose flour
  • 3 teaspoons baking powder
  • pinch of salt
  • 45ml (or 3 tablespoons) buttermilk
  • 1 teaspoon vanilla extract
For the raspberry syrup:
  • 100g (or ½ cup) granulated sugar
  • 120ml (or ½ cup) water
  • 2 teaspoons raspberry eau-de-vie, optional*
Start with the whipped cream frosting:
  1. In a small saucepan and using a whisk, stir together sugar and cornstarch until well combined. Add 150ml (or ½ cup + 2 tablespoons) of the cream, stirring constantly.
  2. Heat the mixture over low heat, stirring with a whisk, until the bubbles disappear and the mixture thickens considerably. Remove from the heat, transfer to a plate and cover immediately with plastic wrap, pressing the plastic directly against the pudding to prevent a skin from forming. Allow the pudding to cool to room temperature, then place it in the fridge to chill thoroughly.
Proceed with the cakes:
  1. Preheat the oven to 175°C/350°F (standard oven setting). Lightly butter three 18-cm/7-inch cake pans and line the bottom with baking parchment.
  2. In a stand mixer fitted with the paddle attachment, beat the butter and sugar until creamy and light, about 5 minutes on high speed. Using a rubber spatula, scrape the sides and bottom of the bowl every now and then to make sure all the ingredients get incorporated. Add the eggs one at a time, mixing well after each addition (doing the scrape thing again), until the mixture looks fluffy and pale (like buttercream).
  3. In a small bowl, stir together the flour, baking powder and salt. In a glass, combine the buttermilk and vanilla. Add the dry ingredients and wet ingredients to the butter mixture and mix on low speed until the batter looks smooth.
  4. Divide the batter over the prepared pans and bake on a rack in the middle of the oven until the tops of the cakes are golden brown and spring back when pressed with a finger, and a toothpick inserted into the center of the cakes comes out clean, 20-25 minutes.
  5. Once the cakes are done, remove from the oven and allow to cool to room temperature in the pans.
In the meantime, make the syrup:
  1. In a small saucepan, combine sugar and water. Heat over low heat, stirring with a metal spoon until the sugar has dissolved and the syrup looks completely clear (like water). Transfer the syrup to a clean, heatproof container (a mug) and allow to cool to room temperature. Once it’s cool, measure 120 cup of the syrup and stir in the raspberry eau-de-vie. Discard the remaining syrup.
Once you’re ready to assemble the cake, finish the whipped cream frosting.
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat the remaining 450ml of cream until it holds soft peaks. Beat in the chilled pudding one spoonful at a time, then keep beating until the cream holds stiff peaks.
To assemble the cake:
  1. Place cake on a serving plate. Prick the top of the cake all over with a fork, then spoon two tablespoons of the raspberry syrup over the top. Plop almost a third of the cream frosting in the center of the cake layer.
  2. Using an offset spatula or a spoon, spread the frosting towards the edges of the cake. Top the whipped cream frosting layer with fruit (I cut the blackberries, strawberries and raspberries in half first) then add a little more cream on top of the fruit (just in the center of the cake) and place the second cake layer on top.
  3. Repeat with the second and third layer, finishing with a big pile of fruit on top of the cake. Place the cake in the fridge for at least three hours to allow the flavors to meld, then serve! Cake can be made two days ahead and stored in an airtight container in the fridge.
* If you don't have raspberry eau-de-vie, you can use a little brandy, sherry, cointreau, or vanilla extract.
Recipe by The Tough Cookie at