A light, summery celebration cake built with layers of fluffy vanilla sponge, tangy cream cheese frosting, and an abundance of fresh berries—bright, balanced, and elegant without being overly sweet. I love how this cake feels indulgent and festive, yet celebrates the simplicity of fresh fruit and creamy frosting.
Why You’ll Love This Recipe
I adore how effortlessly this cake comes together, yet it feels like a showstopper. Whipping eggs and sugar until fluffy creates a soft, airy sponge. The cream cheese frosting adds just the right tang, and fresh berries piled between and on top keep it feeling fresh, vibrant, and perfect for summer occasions.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Vanilla sponge cake layers (usually made by beating eggs and sugar, folding in flour and flavourings)
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Cream cheese frosting made with cream cheese, icing sugar, vanilla, and whipped cream
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Fresh mixed berries: strawberries, raspberries, blueberries, blackberries—use whatever’s best and ripest
directions
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Whisk eggs and sugar until pale and fluffy—this builds the sponge’s airy structure
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Fold in flour and flavourings gently to maintain volume, then bake the layers until just springy and golden.
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Whip cream cheese, icing sugar, vanilla, and cream into a smooth, spreadable frosting
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Place one sponge layer on a board or turntable, spread frosting, then top with a layer of fresh mixed berries.
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Repeat for the second layer, then add frosting on top and cover with more berries—get creative with the arrangement
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Chill briefly to set, then slice and serve straight away.
Servings and timing
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Serves: around 10 slices
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Prep time: ~50 minutes
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Cook time: ~20 minutes
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Total time: ~1 hour 10 minutes
Variations
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Berry substitutions: Any fresh berries or even cherries work—adapt based on what’s in season.
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Flavor twists: Try a hint of lemon in the sponge or frosting for extra brightness.
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Filling swaps: Add a layer of berry jam under the frosting for extra fruity sweetness.
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Healthier alternative: Use Greek yoghurt in the frosting and a lighter sponge to reduce fat.
storage/reheating
I keep this cake in an airtight container in the fridge for up to 3 days. I let it sit at room temperature for about 20 minutes before serving—it always tastes best when slightly softened.
FAQs
How do I keep the sponge moist?
I make sure not to overbake—remove the cakes when gently springy to the touch. The berries and frosting also help keep it soft.
Can I make the frosting ahead?
Yes—I make the cream cheese frosting earlier in the day, keep it chilled, then whip lightly before spreading for best texture.
What berries work best?
A mix is lovely, but raspberries or strawberries together give the brightest flavour. Use whatever’s at peak ripeness.
Can I use frozen berries?
I don’t recommend it—frozen berries release too much juice and can make the cake soggy.
Is this cake gluten-free friendly?
You can use a gluten-free flour blend in the sponge! The frosting and berries are naturally gluten-free.
Conclusion
This Berry Cake is my go-to when I want a dessert that feels light, fresh, and beautiful. With airy sponge, tangy frosting, and juicy berries, it hits all the right notes without being overly sweet. It’s simple, flexible, and always makes a statement—give it a whirl and enjoy the summer!
Print
Berry Cake
light, elegant vanilla sponge layered with tangy cream cheese whipped frosting and piled high with fresh summer berries—perfectly balanced, not overly sweet, and stunning for any celebration.
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
Ingredients
– For the cake:
5 large eggs, room temperature
200 g caster (superfine) sugar (about 1 cup)
120 ml neutral oil (sunflower/canola)
120 ml whole milk
1 tsp vanilla extract
280 g plain (all-purpose) flour (about 2 cups)
1½ tsp baking powder
Pinch of salt
– For the frosting & decoration:
450 g cold cream cheese (about 2 cups)
150 g sifted icing (powdered) sugar (1¼ cups)
1 tsp pure vanilla extract
350 ml cold double cream (1½ cups)
Fresh raspberries, blueberries, strawberries, blackberries
Optional: mint leaves, edible flowers
Instructions
Preheat oven to 180 °C (160 °C fan). Grease and line tins (three 6″ or two 8″).
In a large bowl or stand mixer, whip eggs and caster sugar until pale, thick, and doubled in volume.
Add vanilla, then stream in oil and milk while mixing until incorporated.
Gently fold in flour, baking powder, and salt until just combined.
Divide batter between tins. Bake ~18 min for 6″ or 22–25 min for 8″ until golden and a skewer is clean.
Allow sponges to cool completely.
For frosting, whisk cream cheese, icing sugar, and vanilla until smooth. Gradually add cold cream, whisking to stiff peaks.
Layer onto cake: place first sponge, top with frosting, spread berries, then stack remaining sponge(s).
Frost top and sides evenly. Cover cake with remaining berries; garnish with mint or edible flowers.
- Prep Time: 50 minutes
- Cook Time: 20 minutes
