Description
Heaven On Earth Cake Recipe combines soft vanilla sponge cake, a homemade mixed berry filling, and a light cream cheese whipped filling in a beautiful layered dessert that is perfect for celebrations.
Ingredients
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup whole milk
2 cups fresh strawberries, diced
1 cup raspberries
1 cup blueberries
1/2 cup granulated sugar for the berry filling
2 tablespoons lemon juice
2 tablespoons cornstarch
3 tablespoons water
16 ounces cream cheese, softened
1 cup powdered sugar
2 teaspoons vanilla extract for the cream filling
2 cups heavy whipping cream
2 tablespoons powdered sugar for whipping
Fresh strawberries, for decoration
Fresh blueberries, for decoration
Fresh raspberries, for decoration
Whipped cream swirls, for decoration
Cake crumbs or crushed vanilla cookies, for decoration
Powdered sugar, optional
Tiny edible flowers, optional
Instructions
1. Preheat the oven to 350°F. Grease and line three 8-inch round cake pans.
2. Whisk the flour, baking powder, and salt together in a medium bowl.
3. Beat the softened butter and granulated sugar in a separate bowl until pale and fluffy.
4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
5. Alternate adding the dry ingredients and whole milk until the batter becomes smooth.
6. Divide the batter evenly among the prepared cake pans.
7. Bake for 22 to 28 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the cake layers completely before assembling.
9. Add the strawberries, raspberries, blueberries, sugar, and lemon juice to a saucepan over medium heat.
10. Whisk the cornstarch and water together until smooth, then stir the mixture into the berries.
11. Cook until the berry filling thickens, then remove it from the heat and let it cool completely.
12. Beat the softened cream cheese until smooth.
13. Mix in the powdered sugar and vanilla extract.
14. Whip the heavy cream with 2 tablespoons powdered sugar in a separate bowl until stiff peaks form.
15. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
16. Place one cake layer on a serving plate and spread an even layer of cream filling over the top.
17. Spoon a layer of cooled berry filling over the cream.
18. Repeat the cream and berry layers with the second cake layer.
19. Add the final cake layer and cover the top with the remaining cream filling.
20. Decorate with whipped cream swirls, fresh berries, cake crumbs or crushed vanilla cookies, powdered sugar, and edible flowers if desired.
21. Chill the assembled cake for at least 4 hours. For the best texture and flavor, refrigerate it overnight before serving.
Notes
Cool the cake layers completely before assembling to prevent the cream filling from melting.
Let the berry filling cool fully before spreading it between the layers.
Use full-fat cream cheese for the richest texture.
Fold the whipped cream gently into the cream cheese mixture to keep the filling airy.
Chilling overnight helps the cake set and makes slicing easier.
Add fresh fruit shortly before serving for the best appearance.
Store the cake tightly covered in the refrigerator for up to 4 days.
Always check ingredient labels for specific allergen information.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 485
- Sugar: 33 g
- Sodium: 230 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 118 mg