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Mulberry Cake with Cream Cheese Frosting and Fresh Berry Garnish Recipe

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★★★★★

4.9 from 82 reviews

This Mulberry Cake features tender vanilla layers filled and topped with a luscious cream cheese frosting and a homemade mulberry compote. The cake layers are moist and fluffy, enhanced by a smooth blend of sour cream and milk. The rich cream cheese frosting balances the sweet and tangy berry compote, creating a delightful dessert perfect for any occasion.

Ingredients

Scale

Vanilla Cake Layers

  • 2 ½ cups (310g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) whole milk
  • ¼ cup (60ml) sour cream

Mulberry Compote

  • 2 cups fresh or frozen mulberries, stems removed
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 1 tablespoon water

Cream Cheese Frosting

  • ¾ cup (170g) unsalted butter, softened
  • 8 ounces (225g) cream cheese, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 ½ teaspoons vanilla extract
  • Pinch of salt

Instructions

  1. Make the Mulberry Compote: In a small saucepan, combine the mulberries, sugar, and lemon juice. Cook over medium heat for 5 to 7 minutes until the berries release their juice and begin to break down. Stir in the cornstarch slurry and continue cooking, stirring constantly, until the compote thickens. Remove from heat and let it cool completely to a spreadable consistency.
  2. Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper, covering both the bottoms and sides thoroughly to prevent sticking.
  3. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
  4. Cream Butter and Sugar: Using a mixer, beat the softened butter and sugar on medium speed for 3 to 4 minutes until the mixture is pale and fluffy, indicating air has been incorporated.
  5. Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure even blending. Stir in the vanilla extract until combined.
  6. Combine Wet and Dry Mixtures: In a separate small bowl, whisk together the milk and sour cream. Alternately add the dry flour mixture and the milk mixture to the butter mixture, beginning and ending with the flour. Mix on low speed just until combined to avoid overmixing and tough cake.
  7. Bake the Cake Layers: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before removing them to wire racks to cool completely.
  8. Make the Frosting: Beat together the softened butter and cream cheese in a large bowl until smooth and fluffy. Gradually add the sifted powdered sugar, starting on low speed to contain the dust, then increase to high once it is incorporated. Beat in the vanilla extract and pinch of salt until the frosting is light and spreadable.
  9. Assemble the Cake: If the cake layers are domed, level them using a serrated knife. Place one layer on a serving plate, spread a generous layer of cream cheese frosting, then spoon several dollops of mulberry compote over it. Top with the second cake layer and repeat the frosting and compote layering, reserving some compote for decorating the top.
  10. Finish and Decorate: Frost the entire cake with the remaining cream cheese frosting. Spoon the reserved mulberry compote on top and gently swirl it into the frosting for a marbled decorative effect. Garnish with fresh mulberries or mixed berries if desired before serving.

Notes

  • Use fresh or frozen mulberries depending on availability; ensure frozen mulberries are thawed first.
  • Allow the compote to cool completely before layering to prevent melting the frosting.
  • To get even cake layers, use a cake leveler or serrated knife to trim domed tops.
  • This cake can be made a day ahead; store covered in the refrigerator to maintain freshness.
  • Bring the cake to room temperature before serving for the best flavor and texture.

Keywords: Mulberry Cake, Vanilla Cake, Berry Compote, Cream Cheese Frosting, Layer Cake, Homemade Cake

Find it online: https://todayquickmeals.com/mulberry-cake-with-cream-cheese-frosting-and-fresh-berry-garnish-recipe/