Everyone needs an easy layered cake they can pull off without having to pull out piping bags and special tips. This easy layer cakes requires only an offset spatula and some fresh berries for a punch of color and a decorative touch.
The best part of this cake, is the cake layers can be made up to three days in advance and stored tightly wrapped in the refrigerator prior to icing. This is a real time saver if you are juggling more than a few things at once.
And with the cake having an oil base for the fat, it stays moist longer than if butter were used. Along with that the cake itself is has a nice hardy crumb that won’t fall apart when cut into.
As many of you know, I live in California so strawberries and blueberries are offered year-round from northern California, and raspberries are currently in season for our area. But if you live in an area where berries are not in season, get creative and finish this cake with fruit that is seasonal for your area.
A variation I really enjoy is swapping the vegetable oil for an olive oil and flipping this cake to one with a citrus profile by adding some zest and candied citrus slices for a finishing touch. See what I mean about needing an easy base recipe for a layered cake?
For more dessert inspiration from Bisquick, don’t forget to check out these resources:
- Facebook: https://www.facebook.com/bisquick
- Pinterest: http://www.pinterest.com/bisquick/
This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine.
- 2 1/4 cups Original Bisquick™ mix
- ¾ cup granulated sugar
- ¼ cup vegetable oil
- 3 eggs
- ¾ cup milk
- 1 teaspoon vanilla
- 6oz. strawberries
- 6oz. raspberries
- Honey whipped cream (stabilized)
- 1 teaspoon unflavored gelatin
- 4 teaspoons cold water
- 1 cup heavy cream
- ¼ cup honey
To make cake:
- Heat oven to 325 degrees F. Cover two 8x2 cake pans with bake spray and lightly dust with flour. Place parchment rounds at the bottom of each pan.
- Place all ingredients in a stand mixer bowl fitted with a paddle attachment. Beat on low for until well combined on medium speed, about 2-3 minutes.
- Bake for about 45 to 50 minutes or until toothpick inserted in center comes out clean. Remove from oven and transfer to a wire to cool completely
To make stabilized honey whipped cream:
- In a shallow bowl sprinkle gelatin over cold water. Let stand until gelatin has bloomed; mixture will become solidPlace bowl in the microwave on low and heat for 10 seconds or until mixture dissolves and resembles syrup consistency. Set aside to cool slightly.
- Place heavy cream in a chilled bowl and on medium-high speed beat until thick. Turn off mixer and add in honey and beat until combined. Slowly add gelatin mixture while beating cream. Beat until stiff peaks form.
- Place one cake layer onto cake plate and layer with honey whipped cream. Place 3 oz. of strawberries and 3 oz.raspberries on top and gently press down into whipped cream. Cover berries with a second layer of honey whipped cream to level out the cake before placing the second cake layer on top. Finish cake with more whipped cream and remaining berries.