My Recipe Box

Four-Layer Cake with Raspberry Whipped Cream & Mixed Berries


Serves twelve.

Yields one four-layer cake.

  • To learn more, read:
    A Piece of Cake
  • by from Fine Cooking
    Issue 78

Level the cakes, if necessary, and slice each cake into two layers, making a total of four layers of cake.

Place the bottom layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while assembling the cake. Top the layer with a scant 1-1/2 cups whipped cream, spreading the cream to the edges of the cake with a metal cake spatula so that it’s almost dripping over the sides. Top with 1-1/2 cups berries, making sure some of the berries are around the edges of the cake so you can see them between the layers.

Repeat with the next two layers. For the final layer, spread about 1-1/2 cups whipped cream on top of the cake with the spatula. Arrange the berries artfully on top of the cream.

nutrition information (per serving):
Size : based on twelve servings, Calories (kcal): 580, Fat (kcal): 36, Fat Calories (g): 320, Saturated Fat (g): 22, Protein (g): 7, Monounsaturated Fat (g): 10, Carbohydrates (mg): 59, Polyunsaturated Fat (mg): 1.5, Sodium (g): 330, Cholesterol (g): 185, Fiber (g): 2,

Photo: Scott Phillips

This rating is for the four-layer vanilla cake -- which I found very easy to work with, with a very nice texture and flavour -- as well as for the basic whipped cream frosting. Inspired by the article which provided different ideas for how to frost and fill the cakes, I created my own variation with a lemon curd, whipped cream and berry filling -- for each layer, spread a base layer of homemade curd, top with a layer of the flavoured whipped cream, then sliced or whole berries. It's a very pretty cake especially as the filling and berries peak out from each layer. The tartness of the curd is nicely offset by the sweetness of the cake and the creaminess of the frosting -- light and fresh. This recipe worked out so well that I made it twice in one month!

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