Berry Vanilla Cake | Baby Shower Menu

This past weekend, all of my menu planning finally came to fruition for my sister’s baby shower. The shower was held on Sunday afternoon, so I made some of my favorite savory lunch dishes as well as some great desserts (with the help of my wonderful mom). The menu consisted of:

Roasted Chicken Salad & Croissants
Greek Orzo
Baked Macaroni & Cheese
Baguette with Herbed Butter & Cinnamon Honey Butter
Berry Vanilla Cake
Mini Lemon Yogurt Cakes
Strawberry Shortcake Bites

Over the next few weeks I’ll be sharing the recipes from the shower. I’m going to start with the recipe for the Berry Vanilla Cake, it came out beautifully and is definitely worth sharing. The buttercream frosting is to die for, let’s just say that there weren’t any leftovers!

Berry Vanilla Cake


1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp kosher salt
1/2 cup butter
1 cup sugar
2 eggs
1/2 tsp vanilla extract
1/2 cup milk

3 cups powdered sugar
1 cup butter
1 tsp vanilla extract
2 tbsp half and half

1 cup strawberries, sliced in half
1 cup raspberries

Preheat your oven to 350 degrees and butter two round cake pans. Meanwhile in a small bowl, whisk together the flour, baking powder and kosher salt. In a stand mixer on medium speed, mix together the softened butter and sugar for 3-4 minutes. Then add the eggs and vanilla, and continue to mix it for another couple of minutes. Next add the flour mixture 1/2 at a time, along with half of the milk each time. Place this batter into your cake pans and bake them for about 30 minutes or until a cake tester comes out clean. Allow them to cool once finished baking. 
Now for the frosting, combine the softened butter as well as the powdered sugar and mix them on low speed until they’re perfectly fluffy (about three minutes). Finally, add the vanilla and the half and half and continue to mix them for another minute.
When the cakes are completely cooled, place the first cake on a cake stand, and cover the top with a layer of frosting. Next, place the second cake on top. cover the entire second cake’s top, as well as the sides of the two cakes with the frosting. Finally, decorate the top of the cake with the strawberries and raspberries.


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