Recipes and Cooking Vanilla Cake with Buttercream, Berries, and Jam Be the first to rate & review! When juicy spring berries hit the produce stands, showcase them in this intensely vanilla light and fluffy cake. When washing delicate berries such as raspberries, submerge their basket in cool water and swish the berries around. Running water can be a bit hard on them. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 22, 2016 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Prep Time: 40 mins Cool Time: 10 mins Bake Time: 22 mins Total Time: 40 mins Servings: 12 Ingredients 2 ½ cup all-purpose flour ⅓ cup cornstarch 3 ½ teaspoon baking powder 1 teaspoon salt ¾ cup water ⅔ cup vegetable oil ½ cup milk 1 tablespoon vanilla 4 egg whites ¼ teaspoon cream of tartar 1 ½ cup sugar Butter Cream Frosting 1 cup strawberry jam 3 cup sliced fresh strawberries, raspberries, blackberries, and/or blueberries, stemmed and halved 1 cup whole fresh strawberries, raspberries, blackberries, and/or blueberries Butter Cream Frosting ½ cup margarine or butter 1 teaspoon vanilla 4 cup sifted powdered sugar ½ cup milk Directions Preheat oven to 350°F. Grease bottoms of two 8x1 1/2-inch round cake pans. Line bottoms with parchment paper or waxed paper; grease and lightly flour pans. Set pans aside. In a large bowl stir together flour, cornstarch, baking powder, and salt. Add the water, oil, milk, and vanilla. Beat with a wire whisk until smooth. In a medium bowl combine egg whites and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, beating on high speed until stiff peaks form (tips stand straight). Fold beaten egg whites into batter. Pour batter into prepared pans, spreading evenly. Bake for 22 to 25 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on racks. To assemble, use a long serrated knife to cut cake layers in half horizontally. Place one cake layer, cut side down, on a serving plate. Spread with a generous 3/4 cup of the Butter Cream Frosting and 1/4 cup of the jam. Top with 1 cup of the sliced berries. Repeat with two more cake layers. For top layer, place final cake layer cut side down and spread with 3/4 cup Butter Frosting, 1/4 cup jam, and top with 1 cup whole berries. Butter Cream Frosting Beat margarine or butter and vanilla until fluffy. Gradually add powdered sugar alternately with milk beating well after each addition. Beat in additional milk, if necessary, to make of spreading consistency. TO MAKE AHEAD: Prepare as directed through Step 4. Place cakes in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month. Thaw cakes, if frozen. Continue as directed in Step 5. Rate it Print