Summer Berry Layer Cake

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With the sun out in full force, it can only mean one thing, evenings in the sunshine filled with BBQs, drinks and desserts! I always struggle to decide what to take along to gatherings such as these so when I stumbled across this berry cake online, I knew it would be the ideal item to bake for a summer party.

With layers of genoise sponge, cream and berries, it’s the perfect after dinner treat which will go down a storm with all the guests. Although the actual cake is quite tedious to make, once in the oven the assembling process is super easy and there’s nothing better than seeing a perfectly layered cake.

Also with Great British Bake Off finally back on our screens (yessss), this cake is ideal for those who want to replicate the genoise sponge cakes they made on the show this week.

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The best thing about this is that you can make the sponge the day before, just be sure to wrap well in clingfilm. It can also be frozen meaning you can manage your time and just fill with fruit and cream on the day.

I used this recipe from the Sainsbury’s website:


  • 50g unsalted butter, melted, plus extra for greasing
  • 250g plain flour, plus extra for dusting
  • 250g golden caster sugar
  • 8 large eggs

For the filling

  • 400ml double cream
  • 2 tsp vanilla (or caster) sugar
  • 750g mixed seasonal berries
  • small mint leaves and icing sugar, to finish (optional)

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  1. Preheat the oven to 180ºC, fan 160ºC, gas 4. Grease two 4cm-deep 20cm sandwich tins with the extra butter, and dust lightly with the extra flour.
  2. Put the sugar and eggs in a large heatproof bowl (you’ll need a huge bowl since the volume of the mixture increases massively!) and set the bowl over a pan of simmering water – don’t let the bottom of the bowl touch the water. Using an electric hand whisk, whisk for 15 minutes until the mixture thickens, doubles in volume and creates a ‘ribbon effect’. When the beaters are lifted out of the bowl, the mixture should drop from them and leave a temporary trail on the surface. Remove the bowl from the pan of hot water.
  3. Sift the measured flour on to the mixture in batches, and gently fold in with a large metal spoon. Now fold in the melted butter. Be careful not to overmix. Divide the mixture between the tins, smooth the tops and bake for 25 minutes until golden. Turn out on to a wire rack to cool.
  4. Carefully slice the cold sponges in half horizontally with a serrated knife to make 4 sponge layers. (I just placed my mixture in 3 tins and didn’t bother slicing into layers). Beat the cream with the vanilla/caster sugar until light and fluffy.
  5. To assemble, place the bottom layer on a cake stand or plate and spread with a layer of the whipped cream. Layer some berries on top, slicing the strawberries, then cover with another layer of cream and put the second sponge on top. Top this sponge with cream only then top with the third sponge. Cover with cream, berries and cream as before, then place the final sponge on top. Cover with the remaining cream and berries. Decorate with the mint leaves and dust with icing sugar to finish.

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B xx


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