Berry Butter Cake

Delight in buttery goodness. Enhanced with delicate sweetness, fresh whipped cream, and a spoonful of tangy berry jam.

  • Yield: one 4.5” x 8” x 3” pan, eight 1” slices; or one 8” diameter round
  • Prep Time: 15 min
  • Cook Time: 40-45 min

Ingredients

Cake Batter
56g (1/3 Cup) Potato Starch
5g (1 Teaspoon) Baking Powder
2.5g (1/2 teaspoon) Baking Soda
3g (1/2 teaspoon) Fine Sea Salt
97g (7 tablespoons) Unsalted Butter
134g (1/2 Cup + 2 tablespoons) Super Fine Sugar
28g (4 teaspoons) Corn Syrup
110g (2 medium) Eggs, Room Temp
5g (1 teaspoon) Vanilla Extract
38g (1 Tablespoon) Whole Milk
50g (3 1/2 Tablespoons) Sour Cream
Whipped Cream & Fruit Toppings
2 Cups Heavy Whipping Cream
1 Tablespoon Granulated White Sugar
1 Teaspoon Vanilla Extract
1 cup Strawberries & Blueberries

Instructions

Measure and Prepare Ingredients

  1. Preheat the oven to 350°F. 
  2. Prepare baking pan by lightly greasing with pan spray or butter.
  3. Measure and sift Caputo "00" Baking Flour, potato starch, baking powder, baking soda, and sea salt. Place in a small mixing bowl. Whisk together until fully combined and set aside.
  4. Measure room temperature butter and sugar. Place in the mixing bowl of the stand mixer and set aside.
  5. Measure corn syrup and set aside.
  6. Crack room temperature eggs into a small bowl, add vanilla extract and set aside.
  7. Measure sour cream and milk. Place in a small mixing bowl. Stir together until fully combined and set aside.

Mixing the Batter 

  1. Place butter and sugar into mixer fitted with the paddle attachment. Cream butter and sugar until light and fluffy. Mix for 3-4 minutes on speed one, stopping the mixer to scrape sides and bottom with spatula after 1 min.
  2. Add corn syrup and mix about 30 seconds, stop mixer and scrape sides and bottom with spatula.
  3. Add eggs and vanilla and mix until emulsified. About 2-3 minutes on speed one, stop mixer and scrape sides and bottom with spatula.
  4. Add half of the dry ingredients and mix until combined. About 30 seconds on speed one.
  5. Add sour cream and milk mixture and mix until combined. About 30 seconds on speed one.
  6. Add 2nd half of the dry ingredients and mix until combined. About 30 seconds on speed one.
  7. Stop mixer and scrape sides and bottom of bowl.
  8. Mix 30- 45 seconds more on speed one.
  9. Pour the batter evenly into the prepared baking pan. The batter does not need to be perfectly even across the top, it will even out when baking.

Baking   

  1. Place in a pre-heated oven and bake for 40- 45 minutes. Check the doneness by inserting a clean toothpick, which will come out clean when finished baking.

Resting 

  1. Let cool for one hour, gently release from pan by tipping upside down.
  2. Place cake on cooling rack until completely cool to room temperature, approx. 2-3 hours before serving; or wrap in cellophane and store at room temperature.

Whipped Cream, Fresh Fruit, and Berry Jam

  1. Combine heaving whipping cream, granulated sugar, and vanilla into a mixing bowl.
  2. Using a hand mixer or whisk, whip together the ingredients until they form stiff peaks.
  3. Wash and slice strawberries and blueberries. Place in a bowl to use for toppings.
  4. Optionally, you can make your own Homemade Berry Jam, or use store-bought.

Assembling with Whipped Cream and Berry Jam

  1. Using one 8" round: After the cake has cooled, cut the cake in half creating 2 layers, using a serrated bread knife.
  2. Lay the first cake layer onto a plate or cake stand. Begin with a layer of berry jam, then your desired amount of sliced strawberries.
  3. Layer whip cream and top with your second cake layer.
  4. On top of the second cake layer, add more whipped cream and sliced strawberries and blueberries.

 

Notes:

  • You can double the recipe and make the layers from 2 cakes, instead of one.
  • Whipped Cream and Berry Jam can be replaced with store bought options.
  • Berry opportunities and topping combinations are endless!

 

 

Products Used In The Recipe

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About the Chef



Meet Chef Jesse Dodson



Chef Jesse Dodson

Jesse Dodson started working in bakeries as a teenager and found a lifelong passion for bread and pastries which he has pursued for three decades. Over time he has baked in many different settings, including wood fired artisan bread in the back of a barn, fine dining pastry, wholesale production bakeries, and for many years, managed an in-store, from scratch bread program for a popular chain of PNW grocery stores. Product development and technical training are his favored tasks in the bakery industry. He also enjoys merchandising and helping bakeries find improvements in quality and efficiency.

“To me, baking is the art of transforming simple, quality ingredients into sensuous, edible delights”

Jesse lives in Portland, Oregon and spends his time outside the bakery cooking, especially over wood fire, gardening, playing music, and riding motorcycles.