Perfect Vanilla Cake with Chocolate Ganache & Fresh Berries

Welcome! This guide provides everything you need to bake a delicious and beautiful vanilla cake. Featuring a soft, moist crumb, a rich chocolate ganache, and a fresh berry topping, this recipe is straightforward and delivers consistent results. Follow these detailed steps to produce the exact cake shown in the picture.

Ingredients You Will Need

For the best outcome, ensure all ingredients, especially butter, eggs, and milk, are at room temperature before you begin.

For the Vanilla Cake:

• 🌾 2 ½ cups (300g) All-Purpose Flour
• 🥄 1 ½ teaspoons Baking Powder
• 🧂 ½ teaspoon Salt
• 🧈 1 cup (226g) Unsalted Butter, softened
• 🍬 1 ½ cups (300g) Granulated Sugar
• 🥚 3 Large Eggs
• 🍦 2 teaspoons Alcohol-Free Vanilla Extract
• 🥛 1 cup (240ml) Whole Milk

For the Chocolate Ganache:

• 🍫 6 oz (170g) Semi-Sweet Chocolate, finely chopped
• 💧 ¾ cup (180ml) Heavy Cream

For the Topping:

• 🫐 ½ cup Fresh Blueberries
• 🍇 ½ cup Fresh Blackberries

Step-by-Step Instructions

This process is broken down into three main stages: baking the cake, preparing the ganache, and final assembly.

Part 1: Baking the Vanilla Cake

1. Preheat and Prepare: Set your oven to 350°F (175°C). Grease a 9×13 inch (23×33 cm) rectangular pan or a 9-inch round pan with butter. Dust it lightly with flour, tapping out any excess. This will prevent the cake from sticking.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking helps to evenly distribute the leavening agents. Set this bowl aside.
3. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the softened butter on medium speed for 1 minute until smooth. Add the granulated sugar and continue to beat on medium-high speed for 3-4 minutes, until the mixture is light, pale, and fluffy. Scrape down the sides and bottom of the bowl as needed.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition until it is fully incorporated. Once all eggs are mixed in, add the alcohol-free vanilla extract and beat for another 30 seconds.
5. Alternate Wet and Dry Ingredients: Reduce the mixer speed to low. Add the dry ingredient mixture in three separate additions, alternating with the milk in two additions. Begin and end with the dry ingredients (Flour, Milk, Flour, Milk, Flour). Mix only until just combined after each addition. Be very careful not to overmix the batter.
6. Pour and Bake: Pour the batter into your prepared pan and use a spatula to spread it evenly. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean with a few moist crumbs attached, but no wet batter.
7. Cool the Cake: Place the pan on a wire rack and let the cake cool completely in the pan. This step is crucial. Applying ganache to a warm cake will cause it to melt and slide off.

Part 2: Preparing the Chocolate Ganache

1. Prepare the Chocolate: Place the finely chopped semi-sweet chocolate into a medium-sized heatproof bowl.
2. Heat the Cream: Pour the heavy cream into a small saucepan. Heat over medium heat until it just begins to simmer around the edges. Do not let it come to a rolling boil.
3. Combine and Rest: Immediately pour the hot cream over the chopped chocolate. Do not stir. Let the mixture sit undisturbed for 5 minutes. This allows the heat from the cream to gently melt the chocolate.
4. Whisk Until Smooth: After 5 minutes, gently whisk the mixture, starting from the center and working your way out, until the ganache is smooth, glossy, and uniform in color.
5. Cool Slightly: Let the ganache sit at room temperature for 15-20 minutes to cool and thicken slightly. It should be pourable but not watery.

Part 3: Assembling the Cake

1. Apply the Ganache: Once the cake is completely cool and the ganache has thickened slightly, pour the ganache over the top of the cake (while it’s still in the pan). Use an offset spatula to spread it evenly to the edges.
2. Set the Ganache: Allow the ganache to set at room temperature for at least 1 hour, or until it is firm to the touch. You can speed this up by placing it in the refrigerator for about 20-30 minutes.
3. Decorate and Serve: Once the ganache is set, slice the cake. Just before serving, top each slice with a small cluster of fresh blueberries and blackberries, as seen in the photograph. This preserves the freshness of the fruit.

Enjoy your perfectly homemade cake! It can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.