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Vanilla Berry Cake

Vanilla Berry Cake

A rich, crumbly, buttery vanilla cake made for topping with whipped cream and loads of fresh berries

The texture of cakes used as a vehicle for berries and whipped cream varies from light as air angel food cake to dense, flaky biscuits. I tend to enjoy it all with a slight preference for the biscuit version. I love how the biscuit's crisp exterior holds up to the juicy fruit and cream while the inside becomes slightly softened and absorbs those flavorful juices. However, sometimes those biscuits can be a bit dry.

My Vanilla Berry Cake is my ideal texture for berry cakes. It is subtly sweet, slightly moist and dense enough to hold up the ripest of summer berries. What makes this cake such a happy medium? The answer is buttermilk and almond flour, both texture and flavor superstars. The acidity in buttermilk results in more moisture and a more tender crumb. The slight tang it provides is an added flavor bonus! If you're interested in more of the science behind buttermilk, Fine Cooking has a great article going into all the details. Almond flour also provides great flavor as well as a soft, moist crumb. I use it in combination with all purpose flour to achieve a sturdy yet tender cake.

Of course, buttermilk and almond flour aren't the only key ingredients here. I included vanilla bean paste in both the cake and whipped cream, resulting in a nice vanilla flavor with gorgeous bean flecks throughout. A touch of almond extract is included for that unidentifiable "bakery" flavor and brown sugar for added moisture and flavor complexity.

Now grab some berries, whip some cream and dig in!


Vanilla Berry Cake
Makes 8 x 8 pan


Shop the Items Used to Make this Recipe


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