simple chocolate berry layer cake

Combining two cakes I love into one!

chocolate berry whipped cream cake
Can make 2 layers for a much more fancy, and decadent dessert (make 2 cakes, and double the whipped cream, obv!) 
*The cake portion of this is vegan, FYI. 

1 1/2 cups all purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water or coffee
2 tsp vanilla extract
2 tbsp cider vinegar

1 cup heavy whipping cream
1 tsp vanilla
3/4 cup powdered or regular white sugar
berries of your choice, washed and dried (if using strawberries, slice them)

For the cake: 
Preheat the oven to 375 degrees and cut a circle in a sheet of parchment paper to line the bottom of a 8 or 9 inch spring form cake pan. (I often spray the bottom and sides of the pan to help the parchment paper stay in place.)

Sift together the flour, cocoa, baking soda, salt and sugar directly into the cake pan.

Make a well in the center of the pan and pour in the oil, cold water or coffee and vanilla. Mix the batter with a fork or small whisk. When the batter is smooth, add the vinegar and stir quickly.

There will be pale swirls in the batter as the baking soda and vinegar react. Stir just until the vinegar is evenly distributed throughout the batter.

Bake for 25-30 mins and set aside to cool.

For Whipped Cream Frosting:
Chill deep mixing bowl and beaters in the fridge for at least 30 mins.

Pour chilled whipping cream into bowl and beat with a mixer until soft peaks form.

Add in 3/4 cup sugar and vanilla extract. Beat until stiff peaks form.

To Assemble Cake:

Remove cake from spring form pan. Remove parchment paper

Turn cake over onto cake plate or stand (bottom should be facing up).

Use a spatula to spread whipped cream frosting over the top of the cake.

Place berries on top of the whipped cream.

Repeat if making another layer of cake on top, or serve and enjoy if not!

peach cream layer cake

Our school secretary made this for us to celebrate my getting engaged (this was awhile ago) and aside from it being made in my honor, this is one of those desserts you have once and always remember. A year later, I finally asked her for the recipe. After many attempts, her recipe has never quite turned out for me, so I've tweaked it a little to resemble hers more closely and I think the finished product is just as good!

If you're making and serving immediately, you won't need to add gelatin to your whipped cream (so you can skip all the gelatin steps). If you're making this and want the frosting on your cake to hold for a few hours (or just want to make sure any leftovers have fluffy, non-melted whipped cream), you'll need to add the gelatin. Basically, decide if you want your whipped cream to be stabilized or not.

peach cream layer short cake

For Cake Batter: 

2 cups flour

2 tsp baking powder

1/2 tsp salt

6 large eggs

2 cups sugar

2/3 cup water, lukewarm

2 tsp vanilla

For Sweetened Whipped Cream: 

2 cups chilled  heavy cream

2 tsp unflavored gelatin (optional)

1/2 cup confectioners sugar

2 drops vanilla extract

Fruit: 

canned/frozen peaches, drained/thawed OR sliced fresh strawberries. (I usually chop my fruit for the filling in between the layers)

To Make Layer Cakes:

Heat oven to 375 degrees.

Grease two 9" round spring form pans and line bottom of pans with greased parchment or wax paper. 

Blend flour, baking powder, and salt. Set aside. 

Beat eggs in small mixer bowl until very thick and lemon-colored. 

Pour beaten eggs into large bowl and gradually beat in sugar. 

Blend in water and vanilla, on low speed.

Slowly mix in dry ingredients (low speed) until batter is smooth. 

Pour into pans and bake 12-15 mins. 

Loosen edges and immediately turn upside down on towel sprinkled with confectioners sugar. 

Remove paper. Trim off stiff edges. 

Cool completely, then fruit and shipped cream between layers and frost with remaining whipped cream. 

To Make Whipped Cream Frosting: 

Chill deep bowl and beaters in refrigerator for at least 30 mins. 

Sprinkle 2 tbsp gelatin  into 3/4 cup cold water and let sit for 5 mins. 

Microwave gelatin for 3 mins, stirring after each minute. Remove and let stand at room temp for 10 mins (cooled)

Whip 2 cups cream in large bowl until soft peaks form. 

Add in 1/2 cup confectioners sugar, 1 tsp vanilla extract and gelatin. Beat until stiff peaks form.