This weekend we surprised our dear friend Martha with a belated birthday picnic and I made her this cake to celebrate. It’s rich, sweet and also refreshing because of the berries – perfect for a sunny summer morning with some tea or coffee! The sponge is rich and chocolaty and the frosting is a traditional vanilla buttercream. The filling consists of my favorite berries- raspberries and blueberries.
We made a surprise picnic for Martha at the University by the lake- we brought tea, coffee, water and the cake and enjoyed a nice afternoon tea! Although it was only 4 of us there, it seemed like the cake was a hit as there was only 1 tiny piece left once we were finished!
It’s super easy, so I hope you guys try it out!
For the cake sponge:
170 g softened (but not melted) butter
120 g caster sugar
60 g cocoa powder
3 large eggs
140 g self-raising flour
60 ml milk
1 tsp vanilla extract
pinch of salt
For the filling:
190 g softened (not melted) butter
250 g powdered sugar
1 tsp vanilla extract
100 g fresh blueberries
100 g fresh raspberries
For the sponge:
- Beat the softened butter and sugar together until fluffy and smooth.
- Add in the eggs and vanilla; beat until fully incorporated.
- To the wet mixture add the flour, cocoa powder and salt. Mix and add the milk to get a more spreadable consistency.
- Once the batter is ready- pour it evenly into two buttered or greased cake tins and bake at 180 degrees C for 25 minutes.
- When the cakes are done, let them cool completely before assembling.
For the buttercream:
- Beat the softened sugar until light and fluffy.
- Add powdered sugar in increments and incorporate smoothly.
- Add vanilla extract to add flavour- if the frosting is too thick add some milk but be careful not to add too much (I didn’t need any as the butter was very soft already).
- Take one of the cake layers and spread half of the frosting onto the top side of the sponge.
- Top the layer with a mixture of raspberries and blueberries.
- Take the second layer and add a tablespoon of frosting to the bottom side of the cake and spread evenly- this make the slice stick onto the berries and also makes the cake look better.
- Once the second slice of cake is on- frost it with the remaining of the buttercream and top with berries. You can decorate it how you want to, but I just did a circle design.