Triple Berry Cake

a shaky attempt at Sweet Lady Jane's famous cake

My grandma loved Sweet Lady Jane and their triple berry cake. And so did I! :D But ever since I heard that they suddenly closed down at the start of this year, I’ve been craving their signature cake even more! That’s why I decided to try making this cake from scratch on my own. I suck at making cakes and so I make so many mistakes whenever I make them. This recipe is just an attempt and my sharing of such an attempt! Haha. Hope you enjoy. :)

Though there were many mistakes, I got to say though that the flavor was soooo good. I loved this cake!

I used a white chocolate whipped cream for the outer layer but was suggested to make a Swiss meringue buttercream next time, as it might be the light and not sweet layer that I was wishing for. That’s what I’ll be trying the next time I make this cake! :D

Ingredients
10-inch cake board
2 9-inch round cake pans
I used DivasCanCook’s recipe for the yellow cake which can be found here:https://divascancook.com/moist-yellow-cake-recipe-old-fashioned/

Yellow Cake
1 cup (2 sticks) unsalted butter, room temperature
2 cups (~388 grams) granulated sugar
2 eggs, room temperature, separated
3 teaspoons vanilla extract
2 cups (~294 grams) cake flour
1 tablespoon baking powder
1 teaspoon salt
1 cup (~236 milliliters) buttermilk, room temperature
White Chocolate Whipped Cream
10-11 ounces white chocolate, good quality
2 cups heavy cream
2 tablespoons unsalted butter
1-2 teaspoons vanilla bean paste or vanilla extract
Pinch of salt
Whipped Cream
3 cups heavy cream
5 tablespoons powdered sugar
Vanilla bean paste
Salt
Fruit
~7-10 strawberries, sliced thinly
12 ounces raspberries
12 ounces blackberries

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Directions

1. Prepare your cake pans by spraying them with cooking spray and lining them with parchment paper circles.

2. White Chocolate Whipped Cream
   -Add 1 cup heavy cream, a dollop of vanilla bean paste, and a pinch of salt to a sauce pan. Heat over medium heat to a simmer, right before it starts to boil. Remove from heat and pour the hot milk over 10 oz white chocolate. Let it sit for 3-5 minutes and then mix it all together. I like to use a whisk to ensure it is smooth. Cover with plastic wrap and store in the fridge.

3. Yellow Cake
   -Preheat your oven to 325 degrees F. Also, separate your two eggs.
   -Add 2 cups cake flour, 1 tbs baking powder, and 1 tsp salt to a bowl. Whisk it all together.
   -Add 1 cup room temp unsalted butter in a separate bowl. Give it a quick mix (I use a hand blender). Then add 2 cups sugar and cream them together until it becomes light and fluffy. Add 2 egg yolks, and 3 tsp vanilla extract and mix until everything is combined.
   -Now add your flour mixture along with 1 cup buttermilk, but not all at once. Add a third of each mixing just until combined, alternating with each addition.
   -In a separate bowl, beat 2 egg whites until stiff peaks form. Then add the whipped egg whites to your batter and fold them gently all together. Mix just until incorporated.
   -Divide your batter evenly between both cake pans and level them with an offset spatula.
   -Bake for 30-35 minutes until they’re golden brown.
   -Let the cakes cool down until they’re warm to the touch. Then use a knife to loosen the edges. Release the cakes from their pans by flipping them over. Peel off the parchment paper and let the cakes cool completely to room temperature. Then cover in plastic wrap and store in the freezer for ~15 minutes to harden a bit.
   -Once they’re hardened a bit, cut the cakes in half making sure to be as leveled as possible so that you get four even cake rounds.

4. Whipped Cream
   -Add 3 cups heavy cream, 5 tbs powdered sugar, a dollop vanilla bean paste, and a pinch of salt to a bowl. Mix everything with a hand blender on high until your cream is fully whipped.

5. White Chocolate Whipped Cream part 2
   -Take your white chocolate mixture out of the fridge. Add 1 cup of heavy cream to the white chocolate then mix with a hand blender until it is fully whipped and fluffy.

6. Assembly
   -Add a small dollop of whipped cream on the cake board to secure the cake. Place one sliced cake round on top. I originally used a soaking syrup but found the cake to already be so moist that it was unneeded. Then scoop around three large dollops of the whipped cream on top and spread it around. Arrange your sliced strawberries tightly together on top of the whipped cream pressing it in slightly. Then cover with a small amount of whipped cream.
   -Repeat the steps for all layers. One layer for blackberries and another for the raspberries.
   -Use the white chocolate whipped cream as a crumb coat here. If you use the whipped cream, it will make applying the white chocolate whipped cream a struggle as it will fall off. Once the crumb coat is on, let the cake harden in the refrigerator for a bit, around 15-20 minutes. Then cover with the rest of the white chocolate whipped cream. Add extra fruit on top of the cake. Enjoy!

Please share with me your cake tips and wisdom!! haha. This cake was a struggggleeeee…