Triple Berry Layer Cake

Preheat oven to 350° F. Then, butter & flour two 9-inch round cake pans to prevent cakes sticking to the pans

Whisk together flour, baking powder, baking soda and salt in a medium bowl. Set aside.

In a mixing bowl, beat butter & sugar with an electric mixer at medium speed until pale & fluffy. Beat in vanilla. Add eggs one at a time while scraping down the sides of the bowl.

Add about one-third of the flour mixture and mix until combined. Then add half of the buttermilk. Repeat. End with last third of flour.

Spread batter evenly in prepared cake pans. Bake until golden, 40 to 45 minutes. Remove and set aside & cool.

In a bowl, wisk together egg whites and sugar until combined.

Place bowl over a hot water bath on the stove and whisk constantly until the mixture is no longer grainy to the touch (about 3 minutes).

Return bowl to the stand mixer and whisk on medium-high until the meringue is stiff and cooled.

Switch to paddle attachment. Slowly add cubed butter and mix until smooth. Add vanilla and mix just until combined.

Cut cake layers in half horizontally using a cake leveler or large serrated knife.

Place one layer onto your cake stand. Add 1/4 of the buttercream on top and spread roughly.

Place berries on top of the frosting. Repeat the process with the other layers.



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