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Berry Compote Vanilla Cake Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes plus chilling time overnight
  • Yield: 1 8-inch cake, serves approximately 8 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Berry Compote Vanilla Cake is a luscious, moist vanilla cake layered with a freshly cooked mixed berry compote and whipped cream cheese buttercream frosting. The cake is made with a combination of yogurt, avocado oil, and classic baking ingredients, providing a tender crumb that tastes better after chilling overnight. The vibrant berry compote with blackberries and raspberries adds a sweet-tart contrast, making this cake perfect for special occasions or an elevated everyday dessert.

Ingredients

Scale

Cake

  • 120g (1/2 cup) Greek-style yogurt or dairy-free Greek-style yogurt
  • 60g (1/4 cup) milk or non-dairy milk
  • 2 large eggs (~108g)
  • 38g (3 1/2 tbsp) avocado oil
  • 1 tbsp vanilla paste or ground vanilla
  • 1/2 tsp white distilled vinegar
  • 168g (1 1/2 cups) all-purpose flour
  • 195g (1 cup) cane sugar or coconut sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 85g (1/2 cup + 2 tbsp) salted butter or vegan salted butter, room temperature and sliced

Berry Compote

  • 130g (1 cup) blackberries
  • 120g (1 cup) raspberries
  • 2 tbsp cane sugar or coconut sugar
  • 1/4 tsp vanilla paste or ground vanilla
  • 1/8 tsp kosher salt (or a pinch)

Buttercream Frosting

  • 4 oz (115g) salted butter or vegan salted butter, softened
  • 8 oz (227g) cream cheese or vegan cream cheese
  • 125g (1 cup) sifted powdered sugar
  • 3-4 tbsp heavy cream or non-dairy milk
  • 1 tsp vanilla paste or ground vanilla

Honey Buttercream Variation

  • 4 oz (115g) salted butter or vegan butter, softened
  • 8 oz (227g) cream cheese or vegan cream cheese
  • 68g (3 tbsp) honey
  • 1 tsp vanilla paste or ground vanilla

Instructions

  1. Read Instructions: Carefully read through the full recipe to familiarize yourself with each step. Using metric measurements is recommended for accuracy.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch cake pan with butter and optionally line the bottom with parchment paper for easier removal.
  3. Mix Wet Ingredients: In a bowl or large measuring glass, whisk together eggs, Greek yogurt, milk, avocado oil, vanilla paste, and white distilled vinegar. Set aside.
  4. Cream Butter into Dry Ingredients: In the bowl of a stand mixer, combine the flour, cane sugar, vanilla, baking powder, baking soda, and salt. Add the sliced butter and use the mixer on the stir setting to cream the butter into the flour mixture until it resembles wet sand in texture.
  5. Add Wet Ingredients to Batter: Pour the wet mixture into the stand mixer bowl gradually as it runs, starting at low speed then increasing to speed 4. Mix until the batter lightens in color and is well combined.
  6. Bake the Cake: Pour the batter (about 758g) into the prepared cake pan. Bake for 35-40 minutes, checking for doneness by inserting a toothpick near the 25-minute mark if your oven runs hot. The cake is done when the top is golden brown and the toothpick comes out with a few moist crumbs.
  7. Cool and Chill Cake: Let the cake cool at room temperature, then invert onto a plate and cool completely. Wrap in plastic wrap and refrigerate overnight to allow the crumb to develop and set.
  8. Prepare Berry Compote: In a large pan or pot, combine blackberries, raspberries, sugar, vanilla paste, and salt. Cook over medium heat for about 10 minutes, gently jiggling the pan occasionally instead of stirring harshly, to break down the berries and reduce the liquid until it thickens into a syrupy compote. Cool and refrigerate.
  9. Make Buttercream Frosting: In the stand mixer bowl, beat softened butter and cream cheese together with the paddle attachment for 4-5 minutes until fully combined and fluffy. Switch to the whisk attachment, add powdered sugar (or honey for variation), vanilla, and cream or milk. Whisk 3-4 more minutes until light and fluffy. Chill if the frosting is too loose before frosting the cake.
  10. Bring Cake to Room Temperature: About 2 hours before serving, remove the chilled cake from the fridge to warm slightly for easier frosting.
  11. Frost and Assemble: Place a good amount of frosting on the center of the cake. Using an offset spatula, smooth the frosting evenly over the cake surface, leaving a 1-inch border around the edges flat and even. Spoon the berry compote into the center section of the frosting and spread to the border.
  12. Chill Before Serving: Refrigerate the assembled cake until ready to serve to set the frosting and compote layers.

Notes

  • Use metric measurements for accuracy and best results.
  • Chilling the cake overnight improves texture by tightening and making the crumb bouncier.
  • When cooking the berry compote, avoid stirring vigorously to prevent crushing the berries; instead, jiggle the pan to encourage gentle breakdown.
  • If frosting is too loose, refrigerate it for 20-30 minutes before using to help it firm up.
  • Starting to check the cake from 25 minutes is suggested if your oven tends to run hot to avoid overbaking.

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Find it online: https://dessertpinspiration.com/berry-compote-vanilla-cake-recipe/