Hello Spring Cake
A delightful, airy cake layered with whipped cream and fresh fruits, perfect for springtime celebrations.
Ingredients
For the cake
- 1 cup unsalted butter, softened Creates richness and tenderness
- 2 cups granulated sugar Sweetens and improves texture
- 4 large eggs Binds ingredients and adds moisture
- 3 cups all-purpose flour Forms the structure of the cake
- 1 tablespoon baking powder Helps the cake rise
- 1 teaspoon salt Enhances overall flavors
- 1 cup whole milk Keeps the batter moist
- 2 teaspoons vanilla extract Adds aromatic flavor
- 1 zest lemon Provides brightness and tanginess
For the frosting
- 2 cups heavy whipping cream Forms the base of the frosting
- 1 cup powdered sugar Sweetens the frosting
For topping
- assorted amount fresh fruits (strawberries, blueberries, kiwi, raspberries) Adds color, flavor, and freshness
- edible flowers optional for decoration Decorative element to enhance the presentation
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter and dust with flour.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the whole milk, starting and ending with the dry mixture.
- Fold in the vanilla extract and lemon zest.
Baking
- Divide the batter evenly between the two prepared pans and smooth the tops.
- Bake for 25-30 minutes until a toothpick comes out clean. Allow to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Frosting and Assembly
- In a separate bowl, beat together the heavy whipping cream and powdered sugar until stiff peaks form.
- Once the cakes are cool, place one layer on a cake stand or plate, spread a layer of whipped cream, and arrange half of the sliced fruits on top.
- Place the second layer on top and finish frosting the top and sides with the remaining cream.
- Decorate the top with remaining fruits and edible flowers if desired.
Notes
Store leftovers in an airtight container in the fridge for 3-5 days. The cake can also be frozen for up to three months. Allow to thaw overnight in the refrigerator before serving.