White Floral Cake – Berry & Heart-Themed Elegance

Directions

1. Preheat the oven to 175°C (350°F). Grease and line two 20 cm (8-inch) round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Gradually add the dry ingredients alternating with milk, mixing until smooth. Divide the batter evenly between the prepared pans.
5. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely on a wire rack.
6. For the berry filling, combine raspberries, blueberries, and sugar in a bowl. Gently mash half of the berries to release juices and create a slightly saucy texture.
7. For the frosting, beat the butter until creamy. Gradually add powdered sugar, then vanilla and heavy cream, whipping until smooth and fluffy. Adjust cream for desired consistency.
8. Assemble the cake: place one cake layer on a serving plate, spread a layer of frosting, then spoon the berry filling evenly. Top with the second cake layer and frost the entire cake with the remaining frosting.
9. Decorate the top with fresh berries, edible flowers, or fondant hearts. Optionally, sprinkle white chocolate shavings for extra elegance. Chill briefly before serving for the best presentation.

Recipe Details

Prep Time: 40 minutes
Cook Time: 30 minutes
Assembly/Chill Time: 20 minutes
Total Time: About 1 hour 30 minutes
Servings: 12
Difficulty: Medium

Variations & Substitutions

• Use a vanilla or lemon curd layer in place of berries for a citrus twist.
• Substitute buttercream with whipped cream frosting for a lighter option.
• Decorate with seasonal fruits for a colorful variation.
• For a chocolate version, add 50 g (¼ cup) cocoa powder to the batter and pair with chocolate ganache drizzle.

Serving Suggestions