This is a simple yellow cake that can be used for almost any occasion. It is similar to a 3-Egg Cake my mother used to make when I was young. This recipe will make 2 8” cake rounds. Freeze one of them (once cooled) for up to 3 months, or make this a 4 layer cake if you’ve got a crowd to feed.

Serves 6-8

Cake

3⁄4 c unsalted butter (1 1⁄2 sticks) at room temperature
1 3⁄4 c sugar
3 eggs, room temperature
1 t vanilla extract
1⁄2 sour cream
1⁄4 heavy cream
2 c flour
3 T cornstarch
1 t baking powder
1⁄2 t baking soda
1⁄2 t kosher salt

Whipped Cream Filling

1 c heavy whipping cream
2 T confectioners sugar
1 t vanilla bean paste (or extract)
1 pint strawberries and raspberries (or just one or the other)
Mint leaves for garnish

Hull strawberries and slice. Butter and flour 2 8” cake pans.

Cream butter and sugar together in the bowl of an electric mixer fitted with the paddle attachment until fluffy and light. Add eggs one at a time, beating well after each addition. Add in vanilla, sour cream, heavy cream and mix briefly to combine. In a separate bowl, stir together the flour, cornstarch, baking powder, baking soda, and salt. Add to the batter, mixing until just incorporated. Divide batter into pans and bake 35-40 minutes, until a cake tester comes out clean. Let cool 15 minutes, then turn out onto wire racks to cool completely before filling.

Whip the heavy cream in an electric mixer fitted with the whisk attachment until soft peaks begin to form (don’t over whip!). Add sugar and vanilla and whip briefly to combine.

Using a serrated knife, slice one cake (if you are making a 4 layer cake, double the filling recipe amounts above) crosswise into 2 equal cake layers. Place one layer on a serving plate, cover with half of the whipped filling, and decoratively scatter strawberry slices and raspberries over servings the cream. Top that with the second layer, and spread the other half of whipped filling on top. Decorate with berries. Garnish with a few sprigs of mint.

Mother's Day Cake