Ingredients:

  • 2 ½ cups (312 g) all-purpose flour
  • 1 ½ cups (300 g) granulated sugar
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (240 ml) whole milk
  • 3 large eggs
  • 2 ½ tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 2 cups (300 g) mixed berries (strawberries, blueberries, raspberries)
  • ½ cup (100 g) granulated sugar
  • 1 tbsp lemon juice
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp milk (optional for texture)
  • Edible flowers (like pansies or violets)
  • Colorful sprinkles

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line cake pans with parchment paper.
  2. In a mixing bowl, cream together butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Incorporate vanilla extract.
  5. In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the wet mixture, alternating with milk.
  6. Divide batter evenly into prepared pans.
  7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. In a saucepan, combine berries, sugar, and lemon juice. Cook over medium heat until berries release juices and the mixture thickens (approx. 10 minutes).
  10. Remove from heat and let cool.
  11. In a mixing bowl, beat cream cheese and butter until creamy.
  12. Gradually add powdered sugar and vanilla, mixing until smooth.
  13. If needed, add milk to reach desired frosting consistency.
  14. Place one cake layer on a serving plate. Spread a layer of berry compote followed by frosting.
  15. Top with another cake layer and repeat the process.
  16. Frost the top and sides of the cake with cream cheese frosting.
  17. Garnish the cake with edible flowers and colorful sprinkles.
  18. Chill in the refrigerator for at least 30 minutes before serving.