Summer Berry Layer Cake

It may have been a bit grey and drizzly for the past couple of weeks, but summer certainly isn’t over yet. I’m still taking advantage of the beautiful produce summer has to offer, savouring the freshest summer fruits before I swap them for cosy and warm autumnal foods.

I’ve seen a lot of people yearn for autumn (and why the hell not, autumn is the best!), but this is the first year where I felt like we’ve had seasons. Autumn, your time is coming but let me enjoy summer for a few weeks more.

This recipe has been adapted from this Good Food recipe. Looks can be deceiving here, as despite how impressive this cake looks, it is a very simple cake to make and assemble. The all-in-one method is used to produce a delicately light sponge, a simple amaretto syrup is made to soak into the sponge (which is optional of course!) and then cream & mascarpone gets whipped to soft pillowy clouds. Chuck in some beautifully fresh summer fruit and you have a gorgeous looking cake that looks like it took much more work than it actually did. 

Ingredients for the cake:

  • 275g butter
  • 275g sugar
  • 275g self-raising flour
  • 5 large eggs
  • 1 ½ tsp baking powder

For the syrup:

  • 2 tbsp water
  • 50 ml amaretto 
  • 85g sugar

For the filling:

  • 600ml tub of double cream
  • 250g tub mascarpone
  • 2 tbsp icing sugar
  • 300-400g summer berries


  1. Begin by pre-heating the oven to 180oc and line two sandwich tins with grease-proof paper
  2. Put all the ingredients for the cake into a large bowl and whisk for about 1 minute, or until all the ingredients are thoroughly combined. Divide between the two cake tins and bake in the oven for 20-25 minutes or until golden and the cakes spring back when touched.
  3. While the cakes are cooking, make the syrup by placing all the ingredients into a small saucepan and then slowly bring to a boil. Simmer for 5 or so minutes, until the sugar has dissolved and then leave to cool. It will turn into a thick, glossy syrup
  4. Once the cakes are cooked, take them out of their tins and then leave to cool completely. Once cool, with a large serrated knife, carefully cut each cake in half. Brush each cake liberally with the syrup.
  5. Next, make the filling. Whip 500ml of the double cream until it thickens and turns into very soft peaks. In a separate bowl, whisk the mascarpone with the icing sugar, to slacken it, then add to the whipped double cream, whisking slowly so not to over-beat. If the mixture turns to thick to spread, slowly add a drop of double cream to the mixture to loosen it up again
  6. Spread one layer of cake with cream, then scatter over the summer fruits. Then top the fruits with a little bit of cream so that the next layer of cake has something to stick to. Repeat this until all the layers have been stacked. Dust the top layer with icing sugar.