This summer berry cake is super soft and fluffy! Together with this summer cream cheese frosting that holds up way better than other typical frosting, this cake is just perfect for this heat. Or anytime you feel like celebrating!
Add all ingredients into a bowl, mix well and set aside.
Add sugar and eggs into a bowl. Use a handheld mixer and whisk until you get a thick and pale mixture, around 5-7 minutes. Now add in oil and vanilla and continue mixing. Finally add in yogurt and give everything one last mix.
Now add dry ingredients in 2 additions, mixing well after each addition and taking care not to over mix.
Por batter evenly into 2 pans of 9 inch (23 cm) that have been greased and lined. I use cake strips to get even top.
Bake at 350ºF (175ºC) at lower ⅔ rack, without fan-forced, high and bottom heat, for 23 minutes or until a skewer inserted in the center comes out clean. I bake 1 pan at a time. If you're not using cake strips then the cakes might be done a few minutes earlier.
Remove from the oven, leave for 5 minutes before removing the cakes from the pans and then cool them completely on a rack.
Place frosting in a piping bag for easier handling.
Place 1 piece of cake on a cake stand or a serving plate. Then pipe on the frosting. Sprinkle your berries on top and cover them with a bit more of frosting, followed by another piece of cake.
Pipe the frosting on the outside and on top and level it off with an offset spatula. Place more berries on top. Chill in the fridge for minimum 1 hour before serving. Enjoy!
Use spoon and level method when measuring the flour and sugar (for cup measurement)
Use portable oven thermometer (like this one) for a more precise temperature reading (I use it too)