Vanilla Butter Cake with Fresh Berry Compote

Introduction

Nothing compares to a classic vanilla butter cake. This moist, tender, and buttery cake is perfect for any occasion, from birthdays to simple afternoon gatherings. Topped with a fresh berry compote made from a mix of vibrant berries, this dessert strikes a delightful balance between the richness of the cake and the bright, tart flavor of the fruit. This recipe is straightforward yet yields impressive results. Follow the steps below to create a memorable dessert that’s bound to become a family favorite.


Ingredients

For the Vanilla Butter Cake:

  • 2 ½ cups (320g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, at room temperature
  • 2 cups (400g) granulated sugar
  • 4 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup (240ml) whole milk, at room temperature

For the Fresh Berry Compote:

  • 2 cups mixed fresh or frozen berries (strawberries, blueberries, raspberries, blackberries)
  • ½ cup granulated sugar (adjust to taste)
  • 1 tablespoon lemon juice
  • Zest of 1 lemon
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening)

Preparation

Step 1: Preheat the oven

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy release.

Step 2: Mix the dry ingredients

  • In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3: Cream the butter and sugar

  • In a large mixing bowl, beat the unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-5 minutes. The mixture should be pale and airy.

Step 4: Add the eggs and vanilla

  • Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract, ensuring everything is well incorporated.

Step 5: Incorporate the dry ingredients and milk

  • Reduce the mixer speed to low. Add the dry ingredients in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined—be careful not to overmix, as this can make the cake dense.

Step 6: Pour and bake

  • Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool the cakes

  • Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Preparing the Fresh Berry Compote:

Step 1: Combine the berries, sugar, and lemon

  • In a medium saucepan, combine the mixed berries, granulated sugar, lemon juice, and lemon zest. Heat over medium heat, stirring occasionally, until the sugar dissolves and the berries begin to release their juices.

Step 2: Simmer and thicken

  • Bring the mixture to a gentle simmer. Cook for 5-10 minutes, or until the berries have softened and the compote has thickened slightly. If you prefer a thicker sauce, add the cornstarch slurry and cook for an additional 1-2 minutes until the compote reaches your desired consistency.

Step 3: Cool the compote

  • Remove the saucepan from the heat and let the compote cool to room temperature. It will thicken as it cools.

Cooking Notes

  • Butter Temperature: Ensure the butter is at room temperature for easy creaming with the sugar. This creates a light and fluffy cake texture.
  • Egg Temperature: Room temperature eggs help the batter mix more evenly.
  • Milk Temperature: Using room temperature milk prevents the batter from curdling.
  • Berries: You can use a combination of your favorite berries, fresh or frozen. If using frozen berries, do not thaw them before adding to the saucepan.

Serving Suggestions

  • Serve the vanilla butter cake with a generous spoonful of fresh berry compote on top. Add a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
  • Garnish with fresh mint leaves for a pop of color and freshness.
  • This cake also pairs beautifully with a drizzle of warm chocolate sauce for a decadent twist.

Tips

  • Make Ahead: You can prepare the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature.
  • Berry Compote Storage: Store leftover compote in an airtight container in the refrigerator for up to one week. It’s also great over yogurt, pancakes, or oatmeal.
  • Freezing: The cake layers freeze well. Wrap each layer in plastic wrap and then in foil. Freeze for up to 2 months. Thaw at room temperature before serving.
  • Whipped Cream: Whip heavy cream with a bit of powdered sugar and vanilla extract for a homemade topping.

Prep Time

  • Preparation Time: 25 minutes
  • Cooking Time: 30 minutes
  • Total Time: 55 minutes

Nutritional Information (Per Serving)

  • Calories: 450
  • Protein: 6g
  • Sodium: 250mg

Conclusion

This Vanilla Butter Cake with Fresh Berry Compote is a delightful dessert that will impress your guests and satisfy your sweet tooth. The combination of a buttery, fluffy cake with a tangy, fresh compote makes for an unforgettable experience. Perfect for any celebration or a casual get-together, this cake is simple yet elegant and full of flavor.

Print
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Vanilla Butter Cake with Fresh Berry Compote


  • Author: Imili Johnson
  • Total Time: 55 minutes

Ingredients

Scale

For the Vanilla Butter Cake:

  • 2 ½ cups (320g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, at room temperature
  • 2 cups (400g) granulated sugar
  • 4 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup (240ml) whole milk, at room temperature

For the Fresh Berry Compote:

  • 2 cups mixed fresh or frozen berries (strawberries, blueberries, raspberries, blackberries)
  • ½ cup granulated sugar (adjust to taste)
  • 1 tablespoon lemon juice
  • Zest of 1 lemon
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening)

Instructions

Step 1: Preheat the oven

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy release.

Step 2: Mix the dry ingredients

  • In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3: Cream the butter and sugar

  • In a large mixing bowl, beat the unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-5 minutes. The mixture should be pale and airy.

Step 4: Add the eggs and vanilla

  • Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract, ensuring everything is well incorporated.

Step 5: Incorporate the dry ingredients and milk

  • Reduce the mixer speed to low. Add the dry ingredients in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined—be careful not to overmix, as this can make the cake dense.

Step 6: Pour and bake

  • Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool the cakes

  • Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Preparing the Fresh Berry Compote:

Step 1: Combine the berries, sugar, and lemon

  • In a medium saucepan, combine the mixed berries, granulated sugar, lemon juice, and lemon zest. Heat over medium heat, stirring occasionally, until the sugar dissolves and the berries begin to release their juices.

Step 2: Simmer and thicken

  • Bring the mixture to a gentle simmer. Cook for 5-10 minutes, or until the berries have softened and the compote has thickened slightly. If you prefer a thicker sauce, add the cornstarch slurry and cook for an additional 1-2 minutes until the compote reaches your desired consistency.

Step 3: Cool the compote

  • Remove the saucepan from the heat and let the compote cool to room temperature. It will thicken as it cools.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes

Nutrition

  • Calories: 450
  • Sodium: 250mg
  • Protein: 6g

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