Here’s a wonderful cake for a summer party. Bake the cake after the sun goes down the night before, let it cool overnight and frost it and add the berries in the morning. This is a substantial cake … almost pound cake-like in texture, and the combination of the vanilla-buttermilk cake, cream cheese icing and tart berries is luscious!
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
2 tsp. vanilla
4 cups cake flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 cups buttermilk
8 oz. cream cheese, room temperature
1/2 cup butter, room temperature
1 tsp. vanilla
3 cups powdered sugar
1 pt. blueberries, rinsed if needed and throughly dried
1 pt. raspberries, rinsed if needed and thoroughly dried
Preheat oven to 350°F. Butter a 9×13-inch baking pan and line the bottom with a rectangle of parchment paper, then butter the parchment. (If you don’t have parchment paper, you can use a non-stick baking spray, but I recommend the parchment!)
Beat 1 cup unsalted butter and sugar together with an electric mixer until light and fluffy, at least 3 minutes. Add eggs, one at a time, scraping down the bowl between each addition. Add vanilla extract. Sift together cake flour, baking powder, baking soda and salt. Add half of dry ingredients to butter mixture and mix just until combined. Stir in buttermilk. Add remaining dry ingredients and mix just until combined.
Pour batter in prepared pan and smooth top. Bake until golden and a wooden pick inserted in center of cake comes out clean, about 40 to 50 minutes. Cool completely in pan on rack.
Beat cream cheese and 1/2 cup butter together until light and very fluffy. Mix in the vanilla. Beat in the powdered sugar, one cup at a time. Spread evenly over top of cooled cake in pan.
Arrange the berries over the frosted cake in whatever manner pleases you! Dust with powdered sugar and chill until serving.
Adapted from SmittenKitchen.com … a great site!