Berries and Cream Sponge Cake for a Sophisticated Birthday

Made by Anna Olson

by Anna Olson
Berries and Cream Sponge Cake

Berries and Cream Sponge Cake is the perfect dessert for a sophisticated birthday! Chef Anna Olson’s fantastic new recipe will have you gushing for these wonderful and classic flavors that everyone will love!

  • Berries and Cream Sponge Cake
  • Berries and Cream Sponge Cake
  • Berries and Cream Sponge Cake

Follow along with the 📝 recipes below👇🏾👇🏾

Berries and Cream Sponge Cake
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Berries and Cream Sponge Cake

Rating: 5.0/5
( 1 voted )
Serves: 16 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


  • 1 cup (250 mL) 2% milk
  • 6 Tbsp (90 g) unsalted butter
  • 5 large eggs, warmed in their shells
  • 2 cups (400 g) granulated sugar
  • 2 tsp vanilla extract
  • 2 cups (260 g) cake and pastry flour
  • 2 tsp baking powder
  • ½ tsp fine salt
  • 1 recipe Whipped Cream Frosting (recipe follows)
  • 3 to 4 cups (750 mL to 1 L) fresh mixed berries (such as raspberries, halved strawberries, blueberries, blackberries, pitted cherries, or red and/or white currants)

Whipped Cream Frosting

This is the simplest of frostings. It’s excellent when you are short on time or intend to serve the cake with fresh fruit.

Prep Time: 5 minutes

  • 2 cups (500 mL) whipping cream
  • ½ cup (65 g) icing sugar, sifted
  • 2 Tbsp (9 g) instant skim milk powder
  • 2 tsp vanilla extract or vanilla bean paste



  1. Preheat the oven to 350°F (180°C). Grease two 9-inch (23 cm) round cake pans. Line the bottom of each pan with parchment paper and dust the sides with flour, tapping out any excess.
  2. Heat the milk and butter together over medium heat until the butter has melted. Keep this mixture warm over low heat while preparing the sponge.
  3. Using electric beaters or a stand mixer fitted with the whip attachment, whip the eggs, sugar, and vanilla at high speed until the eggs are a pale butter-yellow color and more than doubled in volume, about 5 minutes. In a separate bowl, sift the flour, baking powder, and salt together. Add all at once to the eggs and combine at low speed.
  4. Spoon about 1½ cups (375 mL) of the cake batter into a bowl and whisk in the hot milk (it will melt down the batter). Add this mixture all at once to the rest of the batter and whisk in by hand. Pour the batter into the pans and bake for about 30 minutes until the cakes spring back when gently pressed. Cool the cakes in their pans on a cooling rack before removing them to assemble.
  5. Place the first cake layer on a cake stand or platter and dollop half of the whipped cream frosting on top, spreading to level it. Top with about 1½ cups (375 mL) of the fresh fruit and gently rest the second cake layer on top. Spread the remaining frosting on top of the cake and arrange the remaining fruit on top. Chill the cake until ready to serve.
  6. The cake layers can be made a day ahead and stored, wrapped, at room temperature. The cake should be assembled the day it is served.

Whipped Cream Frosting

  1. Using electric beaters or a stand mixer fitted with the whip attachment, whip the cream at high speed until it starts to hold its shape. Add the icing sugar, skim milk powder, and vanilla. Whip at low speed to work the icing sugar in and then increase the speed to high and continue to whip until the cream holds a peak when the beaters are lifted.
  2. Use immediately or chill, covered, for up to 1 day, until ready to use.
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Recipe video


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