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RECIPE
18 INGREDIENTS20 STEPS1hr

Tiered Cake with Multi-Colored Layers and Fresh Berries

This tiered cake with multi-colored layers and fresh berries is sure to leave guests in awe at its vibrant layers. Decorated with fresh berries and fruit, it's also deliciously sweet in every bite.
Tiered Cake with Multi-Colored Layers and Fresh Berries Recipe | SideChef
This tiered cake with multi-colored layers and fresh berries is sure to leave guests in awe at its vibrant layers. Decorated with fresh berries and fruit, it's also deliciously sweet in every bite.
Chelsweets
Chelsey White is the baker, blogger, and content creator behind Chelsweets! She is a self-taught cake decorator, who loves to share her tips and tricks as well as her tried and true recipes.
https://chelsweets.com
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Chelsweets
Chelsey White is the baker, blogger, and content creator behind Chelsweets! She is a self-taught cake decorator, who loves to share her tips and tricks as well as her tried and true recipes.
https://chelsweets.com
1hr
Total Time
50min
Active Time
$2.09
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12

Vanilla Cake

4 3/4 cups
4 1/2 cups
1 Tbsp
Baking Powder
1/2 Tbsp
1 1/2 cups
Unsalted Butter , room temperature
cut into chunks
1 1/2 cups
Pasteurized Egg Whites
or about 11 egg whites
2 1/4 cups
Buttermilk , room temperature
2 Tbsp
Vegetable Oil
to taste
Food Coloring
as needed
Non-Stick Baking Spray
to grease the pans

Vanilla Buttercream

4 cups
Unsalted Butter , room temperature
16 cups
Powdered Confectioners Sugar
1/2 Tbsp
1/2 cup
Heavy Cream
or Whipping Cream
to taste
Fresh Fruits
to taste
Fresh Mixed Berries
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Nutrition Per Serving

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CALORIES
1890
FAT
88.6 g
PROTEIN
9.4 g
CARBS
261.0 g

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C). Line three 8-inch, and three 6-inch round pans with parchment rounds, and grease with Non-Stick Baking Spray (as needed) .
Step 2
Mix together All-Purpose Flour (4 3/4 cups) , Baking Powder (1 Tbsp) , Granulated Sugar (4 1/2 cups) , and Salt (1/2 Tbsp) in a stand mixer with a paddle attachment until fully combined.
Step 3
Mix chunks of Unsalted Butter (1 1/2 cups) slowly into the dry mix, at a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
Step 4
Pour in Pasteurized Egg Whites (1 1/2 cups) , and mix on low until just incorporated. Mix in the Buttermilk (2 1/4 cups) in two installments, at a low speed.
Step 5
Add in Vanilla Extract (1 Tbsp) and Vegetable Oil (2 Tbsp) , and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on low speed for about 15 seconds (the key is to mix until the ingredients are just incorporated so that the batter isn't overmixed).
Step 6
Divide the batter into three different bowls. Add a different color of Food Coloring (to taste) into each bowl. Mix the color in by hand using a rubber spatula, scraping the sides and bottom of the bowl partway through. Mix until the batter is evenly colored.
Step 7
Divide batter evenly between the prepared cake pans using a spoon. Fill each pan about 1-inch high with batter, then swirl the colors together using a butter knife or small offset spatula.
Step 8
Bake for 32-35 minutes, or until a toothpick comes out clean. Allow the pans to cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan. Once the layers are fully cooled, use a serrated knife to create a flatter surface on the cake tops.
Step 9
While the cake layers bake and cool, make the Vanilla Buttercream Frosting. Beat the Unsalted Butter (4 cups) on medium speed for 30 seconds with a paddle attachment, until smooth.
Step 10
Slowly add in the Powdered Confectioners Sugar (16 cups) , 1 cup at a time. Alternate with small splashes of Heavy Cream (1/2 cup) .
Step 11
Once fully mixed, add in the Vanilla Extract (2 Tbsp) and Salt (1/2 Tbsp) , and beat on low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in additional cream (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (a quarter cup at a time).
Step 12
To assemble, cut a hole in the center of the greaseproof cake board using a knife. Use a dab of frosting to help stick the first cake layer to the board.
Step 13
Add an even layer of buttercream between the cake layers. Flip the top layer over before placing it on the stack so the flatter side faces up.
Step 14
Apply a thin coat of frosting around the cake, to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
Step 15
Trim 4 bubble tea straws to be the exact height of the tier, and insert them an even distance apart, about 2 ½-inches from the center of the cake to help support the top tier. Before inserting the center dowel use a straw to remove some cake to allow the dowel to line up with the hole you cut in the cakeboard. Place a central wooden dowel into the center of the 8-inch cake. Chill the cakes again in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
Step 16
While the 8-inch tier chills, frost the 6-inch tier. Cut a hole in the center of the greaseproof cake board using a knife. Use a dab of frosting to help stick the first cake layer to the board, just as you did before. Add an even layer of buttercream between the cake layers. Apply a thin coat of frosting around the cake, to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
Step 17
Then place the tier on top with the dowel in the middle until it rests on the 8-inch tier.
Step 18
Prepare the Fresh Fruits (to taste) and Fresh Mixed Berries (to taste) .
Step 19
Pipe more buttercream around the base of the top tier and around the top of the cake. Press the fruit into the frosting to decorate.
Step 20
To keep the berries fresh, brush on a glaze of honey.
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Nutrition Per Serving
Calories
1890
% Daily Value*
Fat
88.6 g
114%
Saturated Fat
56.7 g
284%
Trans Fat
0.0 g
--
Cholesterol
238.9 mg
80%
Carbohydrates
261.0 g
95%
Fiber
1.3 g
5%
Sugars
219.6 g
--
Protein
9.4 g
19%
Sodium
935.3 mg
41%
Vitamin D
0.6 µg
3%
Calcium
116.0 mg
9%
Iron
2.2 mg
12%
Potassium
180.6 mg
4%
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