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Birthday Cake for Women: Elegant Berry Vanilla Layer Cake

Elegant Berry Vanilla Birthday Cake for Women

A moist two-layer vanilla cake filled and frosted with raspberry buttercream, then decorated with fresh berries, edible flowers, and pearl sprinkles. It is a graceful, colorful centerpiece for any birthday celebration.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 2 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Vanilla Cake
  • 2 1/2 cups All-purpose flour
  • 2 1/2 teaspoons Baking powder
  • 1/2 teaspoon Fine salt
  • 1 cup Unsalted butter, softened
  • 1 3/4 cups Granulated sugar
  • 4 eggs Large eggs
  • 2 teaspoons Pure vanilla extract
  • 1 cup Whole milk
Raspberry Buttercream
  • 1 1/2 cups Unsalted butter, softened
  • 5 cups Powdered sugar
  • 1/3 cup Freeze-dried raspberry powder
  • 3 tablespoons Heavy cream
  • 1 teaspoon Pure vanilla extract
Decorations
  • 1 cup Fresh raspberries
  • 1 cup Fresh strawberries, sliced
  • 1/2 cup Fresh blueberries
  • 1 small handful Food-safe edible flowers
  • 2 tablespoons Pearl sprinkles

Method
 

Step-by-Step
  1. Preheat the oven to 350°F. Grease two 8-inch round cake pans, line the bottoms with parchment, and lightly flour the sides.
  2. Whisk the flour, baking powder, and salt in a medium bowl. In a separate bowl, beat the softened butter and sugar for 3 to 4 minutes until pale and fluffy.
  3. Beat in the eggs one at a time, scraping the bowl after each addition. Mix in the vanilla, then add the dry ingredients in three additions, alternating with the milk and beginning and ending with the dry mixture.
  4. Divide the batter evenly between the pans and smooth the tops. Bake for 27 to 30 minutes, until the centers spring back lightly and a toothpick comes out with a few moist crumbs.
  5. Cool the cakes in their pans for 10 minutes before turning them onto wire racks. Let them cool completely, then chill for 20 minutes so they are easier to frost.
  6. Beat the butter for 2 minutes until creamy, then gradually add the powdered sugar and raspberry powder. Add the cream and vanilla, and beat for another 3 to 4 minutes until smooth, fluffy, and spreadable.
  7. Place one cake layer on a serving plate and spread it with about 1 cup of buttercream. Add the second layer, cover the cake with a thin crumb coat, and chill for 20 minutes.
  8. Frost the chilled cake with the remaining buttercream, creating smooth sides or soft decorative swirls. Arrange the berries, edible flowers, and pearl sprinkles on top just before serving.

Notes

For the cleanest slices, chill the decorated cake for 30 minutes and use a warm, dry knife. Store covered in the refrigerator for up to 4 days, and let slices sit at room temperature for 20 to 30 minutes before serving.