I love birthdays.
There’s cake. There’s fire. There are smiles and joy.
Birthdays also allow for the possibility of fork candles. Pretty brilliant. Pretty genius. Pretty Fred and friends.
This is Vanilla Bean Birthday Cake batter. It’s studded with blueberries, just because.
Vanilla Bean Birthday Cake bakes up beautifully golden with a dense crumb and alluring sweet vanilla flavor. Plus blueberries… obviously.
Vanilla Whipped Buttercream. Sorta like eating a spoonful of sweet butter. Sorta like the best thing on earth.
Berries gosh dang it.
Berries on frosting on cake. This is getting good.
And then I whipped the rest of the cake together in a flash. Completely forgetting to take step by step photos.
Want to know how to frost a cake? I put together a tutorial a few years back.
I like this part.
I really like this part.
I especially like the part where I get to snag a slice of berry cake. Holy yumtown.
Big Berry Birthday Cake
makes a 2 layer 8-inch cake or 24 cupcakes
from Organic and Chic
2 sticks unsalted butter, softened to room temperature
1 3/4 cups granulated sugar
4 large eggs
1 cup whole milk
1 Tablespoon vanilla extract
1/2 vanilla bean, seeds scraped out
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 350 degrees F. Butter and flour two 8-inch round baking pans and set aside. This recipe also makes 24 cupcakes.
In a stand mixer fit with a paddle attachment, cream the butter and sugar on medium speed for 3 to 5 minutes or until light and fluffy. Scrape the sides of the bowl with a rubber spatula to ensure that everything is well mixed. Add the eggs, one at a time, beating for one minute after each addition.
In a small bowl whisk together flour baking powder and salt.
In a separate small bowl combine the milk, vanilla extract and vanilla seeds.
With the mixer on low speed, alternate adding the flour mixture and the milk mixture in three batches. Start and end with the flour mixture. When the batter is just combined, shut off the mixture and thoroughly incorporate the dough with a rubber spatula.
Divide the batter between the two pans.
Bake for 35 to 40 minutes, or until a pale golden color, and a skewer inserted in the center of the cake comes out clean. For cupcakes bake 25 to 30 minutes.
Let the cakes cool in the pan for 15 minutes before inverting onto a wire rack to cool. Frost and berry only when cakes are completely cool.
Vanilla Whipped Buttercream Frosting with Rose Water
makes enough to fill and frost one 8-inch layer cake or frost 24 cupcakes
from Organic and Chic
2 sticks (1 cup) organic unsalted butter, softened
1 cup organic cane sugar
1 cup organic whole milk
1/4 cup sifted organic all-purpose flour
1 1/2 tablespoons organic vanilla extract
1 teaspoon rosewater
Cream the butter on medium speed, 3 to 5 minutes, in a stand mixer, or with a hand mixer until soft, adout 30 seconds. Add the sugar and beat on high speed until light and fluffy, 5 to 7 minutes. Stop the mixer occasionally to scrape down the sides of the bowl and beat again.
In a small saucepan, combine 1/4 cup mil with the flour and vanilla extract. Whisk together until there are no lumps. Over medium heat, slowly add the remaining 3/4 cups milk, whisking constantly and cook until the mixture comes to a low boil.
Reduce the heat to low and continue mixing until the mixture starts to thicken slightly.
When the mixture starts to thicken, immediately remove the pan from the heat but keep stirring. After you have removed the pan from the heat, the mixture will continue to cook for a minute or two on its own.
If you overheat the mixture and find that you have some lumps, try to whisk them out with a little elbow grease, or pass the mixture through a fine mesh strainer. Allow the mixture to cool to room temperature. Place the mixture in the freezer for a few minutes to speed up the process.
With the mixer on low speed, slowly poor the milk mixture into the butter and sugar mixture. Increase the speed to medium and beat until the frosting is light and fluffy, about 3 to 5 minutes. Add the rose water during this final mixing.
158 Responses
Nice Birthday cake recipe
So pretty! I love that you baked berries in the cake. Not too long ago I baked a cake for my berry lover husband. And did something similar. Would love your thoughts!
Do drop by our blog :)
https://kitchenpostcards.wordpress.com/2015/06/28/berry-berry-birthday-cake-a-wine-lovers-cake-stand/
Hello! I would like to make this cake for my son’s birthday…would like to know if I can make it with frozen berries instead of fresh. And also can I make it a day ahead and put it in the fridge? Would it stay ok for a day and half in the fridge after its frosted? Thanks so much for this recipe! Ambika
I made this frosting with your Everybody’s Birthday Cake. Yum! Thank you.
Hi Joy – I want to make this cake in advance – do you think the layers would freeze ok even with blueberries baked into them? Thanks!
Hi! Is this cake very sweet? I want to make it for a BBQ next week but my family doesn’t like very sweet desserts :/
Not at all, I’m always a fan of desserts that aren’t too sweet as well. Hope your family enjoys it!
Whats your thoughts on subbing the rose water for lavender syrup or something similar?
lovely! go for it!
This cake has been requested two birthdays in a row now. My oldest (9yrs old today!!) absolutely loves this cake :) Thanks for the recipe!!
Can this cake be made in advance? I know some recipes allow for making cake layers a few days in advance, triple wrapping them in plastic and freezing until the day-of (when it gets frosted). Would that be okay here?
You can definitely make this in advance! Like you suggested, just make sure you wrap the layers really well before freezing!
yum
This cake is a go-to for me. I’ve made it several times for birthdays, and it’s perfect–always delivering exactly what cake-recipients are hoping for and making me feel like a superhero! Thank you for this!
I just tried it for tomorrow ( Mothers’ Day) and it didn’t rise.. Any ideas why?
(I live like 500mts above sea level)
Thanks!
Okay- update, the end result of the frosting, though looks a little rustico, tastes delicious and to cover up the fact it’s brown and slightly lumpy (oops!) I added a little bit of red food coloring to give it a light pink color to compliment the berries and my brother commented that its texture is somewhat like whipped cream, which, hey, there are a hell of a lot worse things to go on a cake.
Thanks for the recipe! All in all, an incredibly delicious cake and good (albeit a little challenging) rustic frosting!
The cake turned out fantastic!
The frosting… not so much.
What type of sugar EXACTLY did you use because my oh my mine did not turn out the way it was supposed to and adding in the RAW CANE SUGAR I thought, “hmm, that’s odd, don’t frostings usually use confectioner’s sugar?”
Still in the making, but I’m not entirely convinced-
However, the cake turned out absolutely marvelously and hopefully the end result with the frosting will also look better.
This cake would be perfect with a layer of lemon curd with the frosting and berries in the middle!
Joy I’m going to use this to frost a wedding cake and I’m assembling/frosting on site. Can I make the frosting a day in advance (or even a few hours in advance) and then just bring it to room temp/maybe beat it with my hand mixer on site or should I schlep my kitchenaid with me and just make it there?
Thank you SO much. It’s my first wedding cake and I’m freaking out. In fact, I made this cake for their engagement party and they loved it so much that they asked me to make their wedding cake.
I made the cake for my son’s birthday, he become ten! We all loved it, thank you so much for this recipe!
Do you cool this milk/flour mixture before adding it to the creamed butter?
yes! cool slightly. a little warm is ok… but it should be mostly room temp.
This is just a fantastic idea. I just love the fork candles! :-)
Hey joy,
Thanks for the recipe. The cake was a huge success with my family. The frosting was finger licking good. Keep it coming.
Hi, what if can’t find any fresh berries, can I use thawed frozen ones?
yes! just drain the thawed berries of their juice!
Hey Joy! You inspire me. I made this cake recipe into cupcakes and topped it with a Wilton buttercream frosting dyed a dusty rose color and topped it with a little bit of blackberries, raspberries, blueberries, and strawberries and they were amazing! I wanted to take a BATH in this cake batter it was so delicious. They are for a college graduation party and I am so excited- thanks for being so great:)
I made this for my mother’s birthday on Saturday and it was amazing.
I might love you.
The buttercream frosting for this recipe was fantastic! I’d never made a cooked buttercream frosting before, and I had my reservations about it right until the end. When the flour/milk mixture was added to the sugar/butter mixture, it all melded into a perfect, creamy frosting. This will be one of my new go-to recipes! Thanks!
I thought buttercream was disgustingly sweet and yellow until I tried this one– milky white, fluffy and so delicious! thank you for sharing it!! your blog is amazing!
Because I loooove Susina’s Berry Blossom cake, and Sweet Lady Jane’s Berry cake – I decided to make a Berry Cake for a shower that I am throwing this Saturday (because those cakes cost a LOT to buy from those stores!). And then I found Joy’s Berry cake – yay!
I have a lot to do for the shower, so I decided to make the cakes ahead of time, freeze them, and then put icing on them the day before.
Monday, I made the cake (which was totally fun actually – I borrowed my friend’s kitchenaid mixer – and omg that thing is a miracle and I must acquire my own asap!!). I followed the recipe exactly, and they turned out seemingly perfect!
Last night, I decided to make another batch because more people RSVPd yes….and I wanted leftovers! So, I used half the recipe to make another layer of cake, and then the other half to make as cupcakes. It worked perfectly!
Then, I made the icing. I was a little intimidated by it at first, but it ended up being super easy and I got it right the first time. Yay!
I had my husband be my official taste tester (he is honest and doesn’t usually like new things) – and he said that it was REALLY good! He said that he has never tasted anything like it before – it is really unique and tastes gourmet….like the kind of cake/cupcake that you would go to a nice bakery and pay a lot for. He mentioned that there were a bunch of different flavors, although he couldn’t pin point exactly what they were. He loved the icing – and thought it was a great change from traditional buttercream.
Thanks Joy!! I am definitely putting this one on a recipe card and adding it to the box :)
love this!!
I’m going to make this for Easter!
Hi Joy,
I have a question for you, and I’m begging you to respond. ;)
I saw the cake plate that you used for this cake (looks like an aged chunk of a tree trunk). I have been dreaming about owing a cake plate like that for years, and would love so much if you would let me know where you got it from. Thanks so much. Love your blog!
I have seen some on Etsy
https://www.etsy.com/search/handmade?ref=auto&q=wood+cake+stand
Made this today with your clementine lemon curd you posted recently. With just a touch of the icing. Perfect. Youre my new favorite.
Joy- This cake looks incredible. I want to make the cake as white as yours, but mine always turn out yellow. Should I use egg whites or a different brand of flour? Thanks!
pure white cakes always use just egg whites.
Best. Cake. Ever. Joy, you are incredible. I love your blog and have told so many of my friends about it since your delectable posts on banana bread (with bourbon, you culinary genius!) and shrimp and grits (my new comfort food). I commented on one or other of those posts that I was working up the courage to make this cake. I’ve only ever used Duncan Hines or Betty Crocker before, I reluctantly admit. Well, today was my daughter’s Sweet Sixteen (months-old, not years) so it was a good excuse to try it. I repeat: Best. Cake. Ever. Thank you!
Hi Joy! I’ve been waiting for my son’s birthday to make this beautiful cake. He loves a “white” cake with fresh strawberries. I didn’t put any strawberries in the batter . . . planning to put them between the layers with the frosting. Well . . . the cakes just came out of the oven and I can’t imagine what went wrong. :-( The sides of the cake baked up higher than the middle and they’re hard and crunchy. The middle didn’t rise or dome nicely like yours. I cut away at the hard, crunchy sides and the inside of the cake looks like a yellow cake . . . not a vanilla-y white like yours. And the cake felt very greasy when I took it out of the pan. What do you suppose went wrong? I’d love your input. Thanks . . .
i’m making this right now :) 20 minutes to go!
if i dont have vanilla beans how much essence/extract should i use? :)
Where can I find Vanilla Bean?
Whole Foods :) Its like $6.00 for 1 whole bean, or $10 for 2.
If there’s a Fresh Market near you, they have them there, too, in the spices section. It’s a little less than 4 dollars for one bean.
My local QFC (perhaps Kroger in your area) had vanilla beans in the bulk spice section. I was able to buy just one bean for abou 65 cents!
I used the buttercream recipe here (replaced the rose water with berry puree) and it was amazing…everyone was raving about it. Definitely better than any powdered sugar buttercream, that’s for sure. Thanks so much for sharing!
I made this cake for my mommy on Mother’s Day. We loved it! That buttercream icing with rosewater was the best ever, soooo good.
It was also my first experience with a vanilla bean, exciting! Those little black seeds are expensive, but magical. I’m off to find more recipes calling for vanilla bean.
Hi Joy!
I want to make this cake in two 10 inch round baking pans. I am quite ignorant in how to double or increase recipes amount… one my son’s friend’s birthday is coming and her mum ask me to bake something for her… they are new in town, they are also latin-american and I really want to help her out have a good birthday. Leaving abroad in a different culture is sometimes a little lonely. Nothing better that supporting each other! Pretty please help me out ;(!
Can I h=shear this link with you? It sort of answer my question above… and worked so good! If you ever need to change the proportions of a recipe and you used to skip math at school… check this: https://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php
And Joy… You are amazing! Thanks you for the wonderful posts, millons of laughs and funny moments…
hi joy, i am wanting to make this cake for mother’s day, but cannot find rosewater anywhere. is there something i can substitute for it?
thanks,
lisa
Made the cake and icing last night – I found the rosewater at Whole Foods in the international section. Its used in a lot of middle eastern cooking (I bet you could find it in any middle eastern grocery store too). It was about $3.00 for a tall bottle :)
i made this for my students on friday and had people begging for more! luuuuuuuuuuuuuuuv this recipe. thank you!
The name alone makes me want to bake this cake!
Those fork candles are genius!
I just made this, it is amazing. Thank you! What incredible buttercream!
Hi Joy,
I was reading my just arrived O magazine (The Oprah Magazine May 2010) last night, and just had to send you a message. It is her 10th Anniversary Special and it has an article in there about cakes due to the 10th Anniversary Celebration. I scanned in page 236 to send to you via e-mail, but could not find on your blog where I could e-mail you directly the scan. So while you are out and about some time soon you should pick up a copy and read page 236 well read the whole article :-) hope it inspires you as much as it inspires me to keep on baking!!!
thanks for thinking of me sheila! i’ll definitely pick that magazine up!
Hi Joy I have a request. I have been asked to make a german chocolat cake for my father-in-laws birthday. I was wondering if you had one you could share with me. I would really appriciate it.
I recently made a german chocolate cake for my husband’s birthday and I used the recipe out of the Betty Crocker Cookbook (mine is a hard cover binder version)it was waaaay better than the recipe I used last year that I got off the internet randomly. It was easy to make and didn’t require any strange ingredients, or lengthy processes. Happy Baking!
You never actually explain what you do with the berries – do you bake any into the cake or just put them on top of the frosting?
what a dope i can be! i dotted a handful of berries into the cake batter that i divided into the two pans, once cooled, I just dotted berries onto the frosted first layer. and then on top of the cake once the whole thing was baked. pretty simple.
Hi Joy-Long time reader, first time poster!!! All of your recipes are great. I do have a question, how do you get the sides of your cakes to come out so perfect?!?!?! Dang, girl! I’ve been at this baking thing for many years and mine NEVER come out looking as lovely as that. Do you butter and flour the sides as well as the bottom or leave them alone so the cake can “climb” the sides? Thanks for posting and sharing!!!!
Gosh, that cake looks like summer by the slice! Thanks for sharing all of the great pics. This cake looks perfect for a bridal shower I’m hosting.
Oh my, an even better sounding version of vanilla bean buttercream. I’ve been meaning to try the type of buttercream using cooked flour cake. Berries are an inspired addition as well!
The cake looks great. I will be making it soon for a Birthday. Where in the world can I get a cake plate like that? I love it.
YUMMY! I love vanilla and the icing just sounds delish!
My birthday was Friday… I think I might have to have a belated birthday cake after seeing this! Looks lovely and wonderful and springy!
I was heading to a dinner party last night, and I was assigned to bring dessert. I was so indecisive about what to make, and then BAM, opened this up. Perfect timing. This cake was unreal. Perfect for a spring day.
so glad you liked it!
your dialogue is so unique and unpredictable. You make me laugh and smile when I read your words. I feel like we are great friends :)
This cake is sooo beautiful! And perfect for spring. I love when you say “studded with blueberries”. Heck yeah!
I love it because it looks like a homemade version of a cake I used to get for my birthday at a local bakery (on Melrose, you may know the one, the cake was called triple berry cake, I think). This looks yummy!
the cake looks divine and im sure it tastes just as divine! (: Love how you placed it on the wooden chopping board/plate. LOVELY!
Love the recipe, love the fork candles, but especially love the cake stand ;-)
Hi Joy
When you made this cake did you use organic ingredients. If I use regular ingredients will it effect the flavor of this cake.
um… you know… i just used regular ingredients. my eggs were organic, but that’s it. i feel guilty, but the cake came out just lovely, despite not being totally organic.
Those cake candles are sweet! And your friends are lucky to have you. Bon apetite!!
Love this cake! Berries + Vanilla = Bliss…
Those candles are adorable! The cake looks scrumptious. Fresh berries in every bite with buttercream and vanilla cake? Sign me up!
Awesome looking cake! I just promissed myself that I will make desserts w/o chocolate and this looks like a great place to start
hey joy the baker!
my friend just showed me your blog and i have to say everything looks mouth watering! i’ll be asking a friend to prom this week and will probably use one of your recipes!
mer
aw. asking a friend to prom. absolute tenderness. i remember when i did that! good luck!
Those are the most amazing candles!
The cake looks pretty amazing too :] I love berries!
Not only does the cake look great, I LOVE your serving platter. Any idea where I can get my hands on one? Thanks :)
riiiight here:
https://www.bibelotshops.com/index.php?view=product_detail&pid=10005259&name=Boards+By+Joel
Looks perfect.
Om nom nom.
That is all :)
Danni
xxx
I have been searching the internet and every baking book for a simple yet sophisticated cake that is neutral, as in everyone will love it no matter what kind of cake lover they are. I personally love vanilla bean and rosewater so I will definitely be on the move to make this cake for my friends birthday in a few weeks. If only I had my Kitchen Aid (I’m currently at college and my Kitchen Aid is at my parents home so, the old fashion way must be my only way) but you know what they say, the harder it is, the more love you’ve got to give, lucky for my friend that I love her (and cake).
P.S. I am loving your last few posts even more than usual. I have always done a little happy dance when I clicked on my bookmark of Joythebaker.com and there is a new post but, I feel as if with the spring flowers, you my friend, are blooming and happy and that makes all of us, your devoted fans who love you just the way you are, even more happy. So yay for spring. and cakes. and happiness. :)
what a lovely comment! thank you so much elizabeth!
Hi Joy, this cake ,,so pretty and I would like to make it for my BFF’s B-day. I need to know that any alternative cream idea instead of butter cream?? regular whipped cream would be good with rose water and hold cake nice like you do??
I love the trails the blueberries make in the cake. It’s been far too long since the last time I made my favorite berry cake–the great pink lady. Can’t wait for the strawberries to come in so I can make one!
Vanilla and berries are like heaven! This cake looks so tasty and I love the fork candles!! I want to make a cake now!!
Had to comment since I was totally shocked to see Silas! Glad my tip to Lisa ended up with a sweet treat for her hubby :)
yea! awesome, right!? lisa and silas are two of the best people… ever. love them!
Looking for a good recipe for Oktoberfest party this Saturday – any thoughts? Lisa can elaborate to the ridiculousness of said shindig. (Actually seems like something your On the Lamb crew would be into – minus the keg tossing)
Oh man, that is the cake I want for my birthday. Which isn’t until September. So maybe my un-birthday would work…?
Also, I totally covet that amazing wood serving thing. I don’t know if it’s a platter, or dish, or what, but I really want it. Love!!
it’s a Board by Joel. get your hands on one!
https://www.bibelotshops.com/index.php?view=product_detail&pid=10005259&name=Boards+By+Joel
Thanks! One more reason to love. :)
What a great post on my birthday! Now do you think I could convince the hubby to bake this for me, or do I just do it myself??
oooh. maybe you two could tackle it together!
Looks delicious, and I love the candles – wish we could buy then over here!
Hi!!
what kind of attachment do you use to make the frosting in the stand mixer? is it the paddle attachment?
yes. paddle attachment is great!
Everything about it looks good – I love fruit in cake! And on cake. The fork candle holders – never seen anything like it! Brilliant. Oh, and I really like your earrings. :D
thanks! you people notice everything!
Hi. Joy love.your hair style. And that berry birthday cake looks so good. Thank you, Terri
Very cute everything: cake, fork candles and especially your bamboo top!
thanks! i’ve had that top for like… ever. thrift shop genius find!
Where do you get the fork candles? Too cute!
Delightful cake indeed, if only I had someone who would bake for me on my birthday, I usually end up baking a cake for myself…
Love the candles, such a nice touch!
OMG, I love everything about that first picture. The pretty tablecloth and plates, the adorable vase and wildflowers, and the yummy looking cake. but the best part? That log cake stand! Where on earth did you get something that awesome??
the wood is called Boards by Joel. you can get them here: https://www.bibelotshops.com/index.php?view=product_detail&pid=10005259&name=Boards+By+Joel
Thanks! What adorable things they have!
I wish I was at that Birthday party!
Love the berries in that cake! I think I am making your strawberry cake today for Easter tomorrow! :)
the strawberry cake is darling. hope you enjoyed it!
gorgeous!! the flavors are so simple yet sophisticated. gets me in the mood for summertime!
Yum! I’ll have to make this next time there is a birthday in my house. Love your blog. I’ve given you the sunshine award: https://delicious-ambiguity-nennyk.blogspot.com/2010/04/my-first-award.html
That looks absolutely mouthwatering! Yum.
your cake is so simple and lovely, i always go over the top with this sort of thing, putting chocolate everywhere and making my people ill. your people look happy, and your hair pretty, i need a perm like yours!
That sounds so delish! Yum!
The expression on the guy you present the birthday cake to says it all! Mission accomplished :-)
Wowsa that cake looks mean. I bet you get invited to a lot of birthday parties! And the fork candles are total genius.
This cake looks incredible! Is that a real piece of wood that the cake is standing on?! You are so creative and talented.