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Fast vanilla cake recipe

Vanilla Berries Cake

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This vanilla cake with mascarpone cream and fresh berries is incredibly soft, light, and creamy. The sponge is moist and airy, and the cream is silky and rich, a perfect balance of vanilla and freshness.
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Prep Time 35 minutes
Cook Time 45 minutes
Chilling time 4 hours
Total Time 5 hours 20 minutes
Ingredients Method Notes

Ingredients
  

For the Sponge
  • You can bake it in two 6-inch pans or one 8-inch pan
  • 6 medium eggs
  • 1 cup 240 g sugar
  • 1 ½ tsp vanilla extract
  • 3/8 cup 90 ml vegetable oil (any neutral, odorless oil works well)
  • 1/2 cup 120 ml milk
  • 1/4 cup 60 ml sour cream (20–25%)
  • 2 1/4 cups 270 g all-purpose flour
  • 2 tsp baking powder
  • 1/8 tsp salt
For the Mascarpone Cream
  • 10.5 oz 300 g mascarpone cheese, room temperature
  • 1 ½ cups 360 ml heavy cream (33–35%), cold
  • ¾ cup 90 g powdered sugar
  • 1 tsp vanilla extract
For the Filling and Decoration
  • 2 cups 300–350 g fresh berries – strawberries, raspberries, or blueberries
  • Milk or simple syrup 2 tsp sugar + 1 cup water – for soaking the cake layers

Method
 

Preheat the oven to 320°F (160°C). Line the bottoms of two 6-inch (15 cm) pans with parchment paper.
    In a large bowl, beat the eggs, sugar, and salt for 7–10 minutes, until pale and fluffy.
    1. Add the oil and vanilla extract; mix on low speed until combined.
    2. In a small bowl, whisk together milk and sour cream, and warm slightly to room temperature.
    3. Sift flour with baking powder. Add to the egg mixture alternately with the milk–sour cream mixture
    4. Divide the batter evenly between the two pans.
    5. Bake for 40–45 minutes, until a toothpick comes out clean.
    6. Cool in the pan for about 30-40 minutes, then transfer to a rack. Once cooled completely, wrap in plastic and refrigerate for 2–4 hours — it will be easier to slice.
    Make the Cream
    1. In a large mixing bowl, combine mascarpone, powdered sugar, and cold heavy cream.
    2. Beat with a mixer on medium speed until the mixture thickens and forms soft peaks (do not overbeat).
    3. Add vanilla extract and mix briefly to combine.
    4. → The cream should be smooth, fluffy, and stable.
    Assemble the Cake
    1. Slice each sponge into 2–3 layers (depending on thickness).
    2. Cake Cutter Slicer (amazon affiliate link)
    3. Lightly soak each layer with milk or simple syrup
    4. Spread a generous layer of cream and add fresh berries between the layers
    5. Cover the top and sides of the cake with cream
    6. Wrap the cake in plastic wrap and refrigerate for at least 3–5 hours to set.
    Decorate with berries or white chocolate ganache if desired.

      Notes

      Tips for Best Results

      •  Sour cream in the batter makes the sponge extra tender.
      •  Baking at a lower temperature (320°F) keeps the cake light and prevents dryness.
      • The mascarpone cream is stable without gelatin, smooth and fluffy.
      •  For a taller or more decorated cake, double the cream amount and use it for both filling and finishing.

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