Description
This Berry Compote Vanilla Cake is a moist, tender vanilla layer cake topped with a luscious homemade berry compote and a fluffy honey buttercream frosting. Combining fresh blackberries and raspberries cooked down into a syrupy compote, the cake is perfect for celebrations or a decadent dessert. The recipe uses a stand mixer for creaming and whipping, and the cake is baked in the oven to golden perfection before chilling overnight to allow the crumb to develop. The creamy honey buttercream balances the tartness of the berries beautifully, making it an irresistible treat.
Ingredients
Scale
Cake Batter
- 120g (1/2 cup) greek-style yogurt or dairy-free greek-style yogurt
- 60g (1/4 cup) milk or non-dairy milk
- 2 large eggs (~108g)
- 38g (3 1/2 tbsp) avocado oil
- 1 tbsp vanilla paste or ground vanilla
- 1/2 tsp white distilled vinegar
- 168g (1 1/2 cups) all-purpose flour
- 195g (1 cup) cane sugar or coconut sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 85g (1/2 cup + 2 tbsp) salted butter or vegan salted butter, room temp and sliced
Berry Compote
- 130g (1 cup) blackberries
- 120g (1 cup) raspberries
- 2 tbsp cane sugar or coconut sugar
- 1/4 tsp vanilla paste or ground vanilla
- 1/8 tsp or pinch kosher salt
Honey Buttercream Frosting
- 4 oz (115g) salted butter or vegan salted butter, softened
- 8 oz (227g) cream cheese or vegan cream cheese
- 125g (1 cup) sifted powdered sugar
- 3-4 tbsp heavy cream or non-dairy milk
- 1 tsp vanilla paste or ground vanilla
- 68g (3 tbsp) honey
- 1 tsp vanilla paste or ground vanilla (additional)
- 4 oz (115g) salted butter or vegan butter, softened (additional)
- 8 oz (227g) cream cheese or vegan cream cheese (additional)
Instructions
- Read Instructions: Carefully read all instructions and gather metric measurements for accuracy and best results.
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease an 8-inch cake pan with butter. Optionally, line the bottom with parchment paper to prevent sticking.
- Prepare Wet Ingredients: In a small bowl or large measuring cup, whisk together the eggs, yogurt, milk, avocado oil, vanilla bean paste, and white vinegar until well combined. Set aside.
- Cream Butter Into Dry Ingredients: In a stand mixer bowl, whisk together the flour, sugar, vanilla bean, baking powder, baking soda, and kosher salt. Add the sliced butter and mix on the stir setting until the mixture resembles wet sand with the butter evenly distributed.
- Combine Batter: Slowly pour the wet egg and milk mixture into the mixer bowl with the dry ingredients while mixing. Increase speed to level 4 and blend until the batter lightens in color and is smooth.
- Bake the Cake: Pour the batter into the prepared cake pan (about 758g of batter). Bake in the preheated oven for 35-40 minutes, checking at 25 minutes if your oven runs hot. The cake is done when golden brown on top and a toothpick inserted comes out with a few moist crumbs.
- Cool the Cake: Allow the cake to cool on the counter until it reaches room temperature. Then carefully remove it from the pan onto a plate and let it cool completely. Wrap the cake in plastic wrap and refrigerate overnight to improve texture.
- Prepare Berry Compote: Place blackberries, raspberries, sugar, vanilla paste, and salt into a large pan over medium heat. Cook for about 10 minutes, stirring occasionally by gently jiggling the pan to avoid crushing the berries, until the mixture thickens into a syrupy compote. Remove from heat and refrigerate until ready to use.
- Make Honey Buttercream: In a stand mixer bowl fitted with the paddle attachment, beat cream cheese and softened butter together for 4-5 minutes until fully incorporated and light.
- Whip Frosting: Switch to the whisk attachment and add honey (or alternatively powdered sugar and cream) along with vanilla paste. Whisk for 3-4 minutes until the frosting becomes light, fluffy, and aerated. Adjust sweetness if desired. If frosting is loose, refrigerate for 20-30 minutes to firm up.
- Prepare Cake for Frosting: Approximately 2 hours before serving, remove the cake from the fridge to come to cool room temperature.
- Frost the Cake: Place the frosting in the center of the cake and use an offset spatula to smooth it evenly, leaving about a 1 inch border unfrosted. Smooth the center flat and spoon the berry compote on top spreading it to the border.
- Chill and Serve: Refrigerate the frosted cake until ready to serve, allowing flavors to meld for best taste.
Notes
- Use metric measurements for the best accuracy and results when baking.
- Line the cake pan with parchment paper to ensure easy cake release.
- Do not smash the berries when cooking the compote; allow them to break down naturally for best texture.
- The cake crumb improves and becomes bouncier after chilling overnight in the refrigerator.
- If the frosting is too loose, chilling it briefly before frosting helps to achieve the perfect consistency.
- Adjust sweetener in the frosting to personal taste preference.
