If you’re looking for a show-stopping dessert that combines the sweetness of berries with the elegance of a layered cake, this Berry Bliss Dream Cake is exactly what you need! Inspired by the flavors of a classic fruit tart, this recipe features five irresistible layers of moist vanilla cake, alternating between creamy crème pâtissière and a tangy forest fruit filling. Topped with silky Italian buttercream and a medley of fresh berries, this cake is as stunning as it is delicious.

Perfect for birthdays, celebrations, or simply indulging your love for berries, this cake brings together the best of fruity and creamy flavors in every bite. Whether you’re a seasoned baker or just starting your baking journey, this recipe breaks down the steps to ensure your cake turns out perfect. Plus, I’ve included tips for preparing the layers ahead of time, assembling the cake like a pro, and making the frosting just right.
Berries are not only delicious but also add a touch of freshness and color that makes this cake stand out. With its visually striking layers and balanced flavors, the Berry Bliss Dream Cake is sure to impress your family and friends. Follow along for detailed instructions, helpful tips, and a recipe that’s been tested to perfection.

Ready to create your own masterpiece? Let’s get started on making this Berry Bliss Dream Cake a reality. Your taste buds will thank you, and it’s guaranteed to be a crowd-pleaser at your next gathering!

Berry Bliss Dream Cake

I had been searching for the perfect vanilla cake recipe—one that stays moist, doesn’t crumble apart, and is easy to make. After experimenting with different options, I found a butter cake recipe that strikes the perfect balance: it’s denser than a sponge cake but incredibly tender and delicious.

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Course: Cake, Dessert

Cuisine: French

Keyword: berries, berry cake, pastry cream, vanilla

Servings: servings

Calories: 438kcal

Ingredients

Cake Ingredients

375 g all-purpose flour
600 g granulated sugar
10 g baking powder
6 g fine salt
225 g unsalted butter at room temp
240 g egg whites about 7 egg whites from medium-sized eggs, at room temperature
360 ml buttermilk at room temperature
30 g 2 tbsp vegetable oil
10 ml 2 tsp vanilla extract

Crème Pâtissière Ingredients

5 egg yolks medium eggs
225 g granulated sugar
835 ml full fat milk
85 g corn flour
1 vanilla bean
85 g butter

Forest Fruit Filling

500 g forest fruit frozen unpitted
110 g granulated sugar
40 g corn starch
250 ml water
30 ml 2 tbsp of lemon juice

Italian Buttercream

360 g granulated sugar
170 ml water
180 g 6 medium egg whites
1 g cream of tartar or 1/2 tsp of lemon juice
455 g unsalted butter room temperature
7 g vanilla extract
2 g fine salt

Makes: 20cm round, 15cm height

Instructions

For the Vanilla Cake

Preheat your oven to 180°C (350F). Line four 18 cm or three 20 cm pans with parchment paper and grease with non-stick spray.
In a stand mixer or with a hand mixer, combine the flour, sugar, baking powder and salt. Mix until fully combined.
Gradually add the butter to the dry ingredients while mixing on low speed. Continue mixing until the butter is fully incorporated, and the mixture resembles coarse, moist sand.
Slowly mix in the egg whites until just combined. Then, add the buttermilk in two parts, mixing on low speed after each addition.
Add the vegetable oil and vanilla extract, mixing on low speed until fully combined.
Scrape down the sides of the bowl with a spatula, then mix on medium speed for about a minute to ensure the batter is smooth and the texture is light.
Evenly divide the batter between your prepared pans. Use a kitchen scale to ensure each pan has the same amount for even baking. In my case, I made 3 pans (20 cm each) and added about 600 grams of batter to each pan.
Bake for 33–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the cakes to cool for 10 minutes and remove from the pans.
Use a serrated knife to level the tops of the layers when you’re ready to assemble your cake. To create my five-layer cake, I sliced each cake horizontally into two even layers.

For the Creme patisserie filling

In a bowl add the yolks, half of the sugar, and whisk well.
Add 100 g of the milk, the cornstarch, and whisk.
In a pot add the rest of the milk, the rest of the sugar, the vanilla seeds and pod, and transfer over medium heat.
As soon as the mixture starts boiling, remove from the heat, discard the vanilla pod, and slowly pour it into the bowl with the yolks, by whisking constantly.
Transfer into the pot again and place it over medium heat. Whisk until the cream thickens well.
Remove from the heat and add the butter. Stir until the butter melts.
Transfer into a bowl, cover with plastic wrap, and refrigerate for 3-4 hours to cool well. The plastic wrap should touch the surface of the cream.
Remove from the refrigerator, and whisk well or beat it in the mixer for a few seconds, until fluffy.

For the Forest fruit filling

In a saucepan add the fruit, water, sugar, cornstarch and lemon juice.
Bring to a boil and stir.
Stirring constantly reduce heat and allow to cook until filling is thickened. (just for a few minutes).
Transfer into a bowl, cover with plastic wrap, and refrigerate for 3-4 hours to cool well. The plastic wrap should touch the surface of the cream.
Remove from the refrigerator, and stir well.

For the Italian Buttercream

Combine the sugar and water in a medium pot and stir over medium heat until the sugar dissolves. Once the mixture starts to boil, stop stirring and attach a thermometer to the pot. Cook the syrup until it reaches 115°C (240°F).
Separate the egg whites one by one in a separate bowl, then transfer them into the mixing bowl. If any yolk touches the egg whites, discard the egg and thoroughly wash the bowl before starting with a new egg. It’s crucial to keep the egg whites free from fats. To ensure the bowl is spotless, I like to wipe it with vinegar to remove any potential fat residue.
Add cream of tartar or lemon juice to the egg whites and attach the whisk to the mixer.
When the sugar reaches 110°C (230°F), begin whipping the egg whites on medium-high speed. The goal is to reach soft peaks by the time the syrup hits 115°C (240°F).
With the mixer running, slowly pour the hot sugar syrup into the egg whites in a steady stream. Continue whipping on high speed until stiff peaks form and the bowl feels cool to the touch. The meringue should be smooth and glossy, not clumpy or dry.
With the mixer still running, gradually add room-temperature butter in small chunks. Keep mixing until all the butter is incorporated, and the buttercream becomes light and smooth.
If the buttercream looks runny at the end of this process, chill the bowl in the refrigerator for a few minutes, then whip it again until the desired consistency is reached.

Assembly Time

After all this hard work, it is about time to have fun and put together this awesome cake
Once your cake has cooled and the fillings have chilled, it’s time to assemble your layers. While you could stick to a classic three-layer cake, dividing each cake into two layers creates an amazing alternation between the crème pâtissière, cake, and fruit filling. Each bite brings together the creamy richness of the crème pâtissière, the soft texture of the cake, and the bright, fresh burst of the fruit filling. This extra layering not only makes the cake look visually stunning but ensures that every slice is a perfect balance of flavors and textures.
To cut each layer into two pieces, place the cake on a turnable table, keep your arm close to your body and with your other hand steadily turn the table by applying light stable pressure to the knife. Once you have evenly sliced your layers you are ready to proceed to the next step.
Place your first cake layer on a cake stand, or platter. Pipe a ring of buttercream frosting around the outer edge of the cake layer as shown in the picture. Fill in the gap in the ring with crème pâtissière.
Add the next cake layer to the top and create another ring of buttercream around the cake perimeter.
Make sure to use a small spatula and seal the buttercream to the cake. This step ensures that no fruit filling spills out.
Repeat the previous steps until you have used all your cake ( I deliberately left out one cake layer as I wanted to have two separate layers of each filling.
Once the cake is stacked, place your hands around the cake and push in place any layers that are not straight.
Apply a thin layer of buttercream around the cake to coat any cake crumbs.
Refrigerate for a couple of hours so that the butter in the buttercream stiffens and the cake gains some structure.
Once the cake has chilled it is now ready for the final buttercream coating and decorations. In my case, I decided to go with a half-naked cake. I added some dollops of crème pâtissière on the top and filled the gaps with the fruit filling.

Notes

Decorate your cake however you like, and share it with your loved ones. We served this cake at my mom’s surprise birthday party, and it was a huge hit! Each component—from the velvety crème pâtissière to the tangy fruit filling—stood out beautifully, creating a dessert that everyone absolutely loved.
Stack tour layers – alternate fillings
Make sure to create a ring of buttercream to prevent the fillings from leaking out. Press part of the buttercream on the cake to ensure it will not leak as more weight is added on top.
Add your filling up to the buttercream ring.
For the filling not to leak, make sure to add no more that the eight of the buttercream ring.
Semi-nakes design
I decided to make my cake semi-naked as I didn;t want the buttercream to stand out. I wanted all the other elements to stand out.

Nutrition

Berry Bliss Dream Cake