📋Saskatoon Berry Layer Cake recipe

a piece of Saskatoon berry cake on a white plate with a fork

5 from 1 vote

📋Saskatoon Berry Layer Cake recipe

This Saskatoon Berry Cake is a scrumptious layer cake that celebrates summer with every bite! Bursting with a delicious Saskatoon berry filling, more Saskatoon berries in the batter and a creamy whipped cream frosting, this cake will leave you begging for more!

Course Dessert

Cuisine American, Canadian, North American

Keyword cake, juneberry, layer cake, Saskatoon berry

Special Diet Vegetarian

Prep Time 30

Cook Time 40

prep and decorating 30

Total Time 1 40

Servings servings

Calories 622kcal

Author Terri Gilson

Equipment

Ingredients

1 cup unsalted butter softened
2 cups white granulated sugar
4 large eggs (at room temperature) *It's important the eggs are at room temperature
1 tablespoon white vinegar
1 cup milk * I use 1%
1 teaspoon Creme bouquet or Vanilla butter or Princess cake and cookies emulsion *Or substitute 2 teaspoon vanilla extract
2 ¾ cups All-purpose flour + 1 tbsp
2 ¼ teaspoon baking powder
½ teaspoon salt
1 ½ cups Saskatoon berries fresh or frozen
½ recipe Saskatoon berry pie filling https://foodmeanderings.com/saskatoon-berry-pie-filling-and-sauce/
1 recipe whipped cream frosting https://foodmeanderings.com/stabilized-whipped-cream-icing/

Topping/garnish

sprinkles
additional Saskatoon berries

US Customary - Metric

Get Recipe Ingredients

Instructions

Prep: Preheat oven to 350 degrees ( 176 degrees C) and, put oven rack into center of oven
Prepare Saskatoon berry filling *you will only need HALF so you can either make the whole thing and freeze half or make half the recipe
Prepare Whipped cream frosting
½ recipe Saskatoon berry pie filling, 1 recipe whipped cream frosting

Cake

Add 1 tablespoon vinegar to milk and set aside.
1 tablespoon white vinegar, 1 cup milk
Cream butter and sugar together until fluffy, about 3 minutes.
1 cup unsalted butter, 2 cups white granulated sugar
Add eggs one at a time, beating well after each.
Mix the Creme Bouquet (or whatever emulsion you use) into the milk and set aside.
4 large eggs (at room temperature), 1 teaspoon Creme bouquet or Vanilla butter or Princess cake and cookies emulsion
Mix 2 ¾ cup flour, baking powder, and salt together in a separate bowl.
2 ¾ cups All-purpose flour + 1 tbsp, 2 ¼ teaspoon baking powder, ½ teaspoon salt
Add flour mixture to butter/sugar/eggs in two parts, alternating with the milk mixture, beating well after each addition.
Mix with electric mixer until combined.
Mix Saskatoon berries with 1 tablespoon of flour.
1 ½ cups Saskatoon berries
Fold Saskatoon berries gently into batter until just combined (don't stir too much or you'll get purple batter)
additional Saskatoon berries
Grease and flour pans (9X13, 3=8″, 2=9″, or 1=10″) * I use Cake Release (affiliate link)
Divide batter into prepared pans.
Bake 25 - 40 minutes (depending on the pans you use), or until a cake tester inserted into the center of cake comes out clean.
* It took 40 minutes in 2 9 -inch pans for me.
Let cool in pans 10 minutes,
Then remove from pans and cool completely on wire rack.
Slice off any hump on the cake.
Place cake cut side down on serving plate

Assembly

Add about 1 ¼ cups whipped cream frosting
Then add Saskatoon berry filling. *Do not go all the way to the edge or the filling will seep out- leave about ½ an inch, as shown.
Put the 2nd cake on top (cut side down).
Frost with whipped cream.
Continue frosting until the cake is covered.
Decorate the cake: Add sprinkles, pipe a border around the bottom of the cake, add piping on top, then add berries.
How to pipe a border on a cake
How to pipe decorations on a cake
sprinkles

Notes

Expert Recipe Tips:

Use Cake Release for Easy Removal. For a crumb-free, professional-looking cake, use a generous amount of Cake Release (affiliate link). This ensures the cakes come out of the pans cleanly without sticking or tearing.
Brush Away Loose Crumbs Before Frosting. Gently use a pastry brush (affiliate link) to remove any loose crumbs before frosting the cake. This helps you achieve a cleaner finish and reduces the chances of crumbs showing through the frosting.
Prevent Crumbs in Your Frosting. To avoid crumbs mixing into your whipped cream frosting, apply a thick patch of frosting to an area of the cake, then spread it without touching the surface of the cake, and repeat. Here's how to frost a cake without getting crumbs in the frosting! You can also do a thin crumb coat to start
Do a Crumb Coat (Optional for Extra Neatness). If you want a truly flawless finish, apply a thin layer of frosting over the entire cake (crumb coat) and refrigerate it for 30 minutes before adding the final layer of frosting. This traps stray crumbs and creates a smooth base.
Toss Berries with Flour First. Mix your Saskatoon berries with a bit of flour before folding them into the batter. This keeps them from sinking to the bottom of the pan during baking and distributes them evenly throughout the cake layers.
Cool Completely Before Decorating. Always let your cakes cool completely on a wire rack before assembling and decorating. Warm cake layers can melt the frosting and cause it to slide or weep.
Chill Your Tools and Ingredients for Frosting. For best results when working with whipped cream frosting, chill your mixing bowl and beaters, and keep your frosting cold before decorating. This helps it whip up firmer and hold its shape better during piping and decorating.
Leave Room for the Filling. When adding the berry filling between the layers, don’t spread it all the way to the edge. Leave about a ½-inch border to prevent it from seeping out when you press down the top cake layer.
Level Your Cakes for Stability. Use a serrated knife or cake leveler to slice off any domed tops from your cake layers so they sit flat. This gives you a more stable cake and cleaner appearance when frosting and slicing.
Don’t Overfill the Pans. Fill your cake pans no more than ⅔ full to avoid overflow and ensure even baking. Overfilled pans can result in domed or sunken centers.

🌡️Storage

Store this cake in an airtight container in the fridge for up to 4 days. It does not freeze well as a decorated cake (the whipped cream frosting will run when it defrosts).

Can I make this cake ahead of time?
Yes! The cake layers and berry filling can be made and frozen separately ahead of time (for up to 3 months). Assemble and frost the cake the day of serving for the best texture and presentation.

Alternatively, if you use the Whipped Cream Buttercream frosting, it can be decorated and frozen, as, despite its name, it's made with shortening, not whipped cream.

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