Vanilla Cake with Buttercream, Berries, and Jam

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.

Vanilla Cake with Buttercream, Berries, and Jam
Photo: Scott Little
Prep Time:
40 mins
Cool Time:
10 mins
Bake Time:
22 mins
Total Time:
40 mins


  • 2 ½ cup all-purpose flour

  • cup cornstarch

  • 3 ½ teaspoon baking powder

  • 1 teaspoon salt

  • ¾ cup water

  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

  1. 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.


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.

Related Articles