My children are curious ones, often on tip-toe or climbing up onto kitchen stools, trying to figure out what I’m always doing in the kitchen. Sometimes they jump in and help: throwing on their little aprons and grabbing spatulas and whisks, and other times they are content with just peeking into bowls and moving on. I find their interest in that space constantly ebbs and flows, and the days I’m in a hurry and don’t need help are the days they seem to want to offer it, and the occasions I’m dying to bake with them and teach them new things, well, those are the days they’d rather be doing anything else. Every once in awhile we land on the same page. My daughter is more eager than my son; he wants to sneak cookie dough, she wants to shape and bake cookies. I’ve watched her come a long way in the kitchen, and enjoy the moments when we make something together.
I’ve discovered that while she’s come a long way, I, however, still have some needed areas of growth. Basically, I can be a control freak. I find myself hovering and managing. I want to pre-measure the ingredients, and find the right bowl. I don’t fully trust her to dip and sweep or mix things fully. She is well aware of my tight grip while sweetly encouraging me to step back and let her try. She is sure of her abilities, and isn’t worried when she’s lacking.
This is the hardest part of parenting for me: watching your child get to a place you’ve been training them for, and then having to let go, trusting they can do whatever it is you’ve been preparing them to do. I’ve spent so much time nurturing and caring and equipping, that when my child is finally ready, I want to keep tagging along to micromanage any mishaps, not fully confident in her abilities.
I’m slowly making progress.
Notes about this Moist White Layer Cake:
We did have a lot of fun together, making this crème fraîche cake. My kids could have gobbled up the crème fraîche layers plain (I could have as well), but the berries and white chocolate buttercream take this to the next level.
This cake is similar to the Blackberry White Chocolate Cake found in my 1st cookbook, but I’ve replaced the sour cream with crème fraîche, and it is currently my favorite way to make it. I used Vermont Creamery crème fraîche.
You may have a little bit of roasted fruit left over, but this would taste delicious spooned over ice cream or yogurt. Don’t put the extra fruit in-between the layers; the cake is too tender for all of that fruit, and it will slide around.
More Layer Cake Recipes:
- White Cake with Cranberries and White Chocolate Buttercream
- Chocolate Cake with Espresso Buttercream
- Rich Chocolate Cake with Basil Buttercream
Moist White Layer Cake with Roasted Berries
Ingredients
Cake
- 1/2 cup whole milk
- 3/4 cup crème fraîche
- 5 large egg whites
- 2 teaspoons pure vanilla extract (use clear vanilla extract for a slightly whiter cake)
- 2 1/4 cups (320g) all-purpose flour
- 1 1/2 cups (297g) granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon fine salt
- 12 tablespoons (170g) unsalted butter, room temperature, cut into 1-inch pieces
Roasted Fruit
- 8 ounces (227g) strawberries, hulled and quartered
- 3 ounces (85g) blackberries
- 3 ounces (85g) raspberries
- 1/3 cup granulated sugar
- Pinch salt
- 1 teaspoons lemon juice
- 1 tablespoon unsalted butter cold
- 1 teaspoon gelatin
- 1 tablespoon water
White Chocolate Buttercream
- 8 oz (226g) good white chocolate, chopped
- 3/4 pound (3 sticks; 339g) unsalted butter, room temperature
- 1 tablespoon pure vanilla extract
- 3 tablespoons light corn syrup
- ¼ teaspoon finesalt
- 2 cups (226g) confectioners’ sugar
Equipment
- 3 8 inch cake pans
Instructions
For the cake
- Adjust an oven rack to the middle position. Preheat the oven to 350F. Butter and flour three 8in x 2-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl or liquid measuring cup, whisk the milk, crème fraîche, egg whites, and vanilla.
- In the bowl of a stand mixer fitted with a paddle, mix the flour, sugar, baking powder, and salt until combined. With the mixer running on low, add the butter one piece at a time, beating until the mixture resembles coarse sand. With the mixer still running on low, slowly add half the wet ingredients. Increase the speed to medium and beat until the ingredients are incorporated (about 30 seconds). With the mixer running on low, add the rest of the wet ingredients, mixing until just combined. Increase the speed to medium and beat for 20 seconds. Scrape down the sides and bottom of the bowl, and use a spatula to mix the batter a few more times. Divide the batter between the prepared cake pans and smooth the tops. Tap the pans gently on the counter two times each to help get rid of any bubbles.
- Bake for 17-22 minutes, rotating the pans halfway through, until the cakes are golden-brown and pull slightly away from the sides and a wooden skewer inserted into the centre comes out with a faint bit of crumb. Transfer to a wire rack and let cool for 30 minutes. Turn the cakes out onto the rack, remove the parchment paper, and allow to cool.
For the roasted fruit
- Adjust an oven rack to the middle position, and preheat the oven to 400F. Place all the fruit in a roasting pan (a glass pan will work, too). Toss with the sugar, salt, and lemon juice.
- Bake for 15-20 minutes, until the fruit is soft and has released a lot of liquid, stirring occasionally (you want the strawberries soft enough to smash with a wooden spoon).
- Take the pan out of the oven and gently smash the fruit (especially the strawberries) into bite-sized pieces. Add the butter and stir until melted and combined.
- In a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes. When ready, add to the warm fruit and stir until combined. Cover the fruit and let cool to room temperature, then chill in the refrigerator until ready to use.
For the white chocolate buttercream
- Put about 1-inch of water in a medium saucepan and bring it to a gentle boil.
- Melt the white chocolate in a heatproof bowl set over the pan of boiling water, being careful not to let the water touch the bottom of the bowl. Stir constantly until just melted and set aside to cool slightly.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until light yellow and fluffy (about three minutes). Add the vanilla, corn syrup and salt, and mix on medium until combined. Turn the mixer to low and gradually add the sugar. Beat on medium until smooth and creamy, stopping to scrape down the sides of the bowl as necessary (2-3 minutes). Add the white chocolate and beat on low until combined.
To assemble
- Place one cake layer on a turntable or serving plate. With an offset spatula, spread the top with a third of the buttercream. Top with 1/3 cup of the roasted, cooled fruit and spread it evenly over the surface. Place the second cake layer on top and frost with a third of buttercream and another 1/3 cup of fruit. Place the final layer on top and evenly coat the cake with the remaining buttercream. Decorate as desired.
Notes
- You may have a little bit of roasted fruit left over, but this would taste delicious spooned over ice cream or yogurt.
- Don’t put the extra fruit in-between the layers; the cake is too tender for all of that fruit, and it will slide around.
180 Comments
Christiann Koepke
Thursday, June 15, 2017 at 4:35 pmOh my goodness this looks so good AND just gorgeous!!!! – CK
Amy
Thursday, June 15, 2017 at 3:19 pmThat cake looks decadent! It’s wonderful getting to see the process photos along the way to the final product!
Aaron
Thursday, June 15, 2017 at 10:21 amMust. Make. Yum!
Michaela Jergensen
Thursday, June 15, 2017 at 9:35 amI am really intrigued by creme fraiche in a cake! Can’t wait to try it!
Also, I followed on instagram.
Stephenie
Thursday, June 15, 2017 at 7:02 amI am making this cake today. it looks amazing. Would love to have le creuset spatulas in my kitchen.
karen bearss
Thursday, June 15, 2017 at 2:41 amOh my, reminds me of when my daughter was young. Hard to let them grow. It is great when they are 30 and you see you in them doing the things you taught them. You just stop and smile
Hanna
Wednesday, June 14, 2017 at 11:57 pmYum!
24hourkitchen
Wednesday, June 14, 2017 at 10:53 pmcreme fraiche literally makes everything better!
Angela Martinez
Wednesday, June 14, 2017 at 10:51 pmThis cake is stunning!
Lauren
Wednesday, June 14, 2017 at 7:27 pmWould love to use these utensils for chocolate making!!
Ashley C
Wednesday, June 14, 2017 at 5:54 pmThis cake looks gorgeous!
demureprincess7(at)gmail(dot)com
Steph
Wednesday, June 14, 2017 at 3:18 pmYou always have the most beautiful pictures
Hannah
Wednesday, June 14, 2017 at 3:17 pmlooks delicious! email is [email protected]
Jillian Too
Wednesday, June 14, 2017 at 2:36 pmWhat a gorgeous cake and set!
manda
Wednesday, June 14, 2017 at 10:47 amLove the recipe
Gracie Cansler
Wednesday, June 14, 2017 at 10:02 amBeautiful!!
Instagram (graciecansler)
Monica L
Wednesday, June 14, 2017 at 8:30 amI love cakes that look not only delicious but also beautiful. My husband always says we start eating with our eyes! ??
Hannah
Wednesday, June 14, 2017 at 8:05 amThis looks so yummy- I’ve never had white chocolate buttercream before!
Gladys
Wednesday, June 14, 2017 at 6:28 amThat cake looks delicious!! Love the idea of using the roses on top.
(I am following lecreuset on IG.)
Gloria
Wednesday, June 14, 2017 at 5:08 amI love your blog and receipes and your photos are amazing. Thank you for sharing your pictures.
Leah
Wednesday, June 14, 2017 at 5:04 amLe Creuset is my favorite!
And those roses are gorgeous. I live near a rose farm so I’ve been trying to decorate my food with roses whenever I can 🙂
Caitlin
Wednesday, June 14, 2017 at 4:40 amThus looks delicious! Can’t wait to try making it.
Mimi Chau
Wednesday, June 14, 2017 at 1:13 amIsn’t it so great that it summer so we can have all the fresh berries to bake with? Our tree just started pouring (literally) plums this week. I’m excited to bake with them!
Steph
Tuesday, June 13, 2017 at 11:35 pmWow this looks amazing! I would probably be the same way if I had a daughter, hah!
Will need to add this recipe to my “make it” list 😉
Brittany
Tuesday, June 13, 2017 at 10:32 pmI have made three of your recipes from the cookbook this past weekend. Always with the intent of taking it in to my coworkers, as my husband and I shouldn’t be eating three desserts in a weekend, but we end up eating it all anyways. I am loving everything I have made!
Toni
Tuesday, June 13, 2017 at 9:59 pmWhat a pretty cake!
Veronica E
Tuesday, June 13, 2017 at 9:58 pmThis looks like the cake my friend made for my last bday.
Ladye Ann
Tuesday, June 13, 2017 at 9:33 pmLooks delicious!
Liz
Tuesday, June 13, 2017 at 8:49 pmThose roasted berries – yum!!
Lynn
Tuesday, June 13, 2017 at 8:34 pmLove the style of this cake for Mother’s Day or another similar occasion!
Jeffrey
Tuesday, June 13, 2017 at 7:53 pmI follow Le Creuset on Instagram with the handle @firerunner2379.
Jeffrey
Tuesday, June 13, 2017 at 7:52 pmYour cake looks amazing, I normally reach for chocolate cake but this is a heck of a display!
Brina
Tuesday, June 13, 2017 at 7:14 pmI’ve always wanted to make a crème fraiche cake! This looks beautiful! (On instagram as @brinablay!)
Samantha K
Tuesday, June 13, 2017 at 7:12 pmThat cake looks beautiful! I love all the photos. Also, thank you for the wonderful giveaway!
Martha Borden
Tuesday, June 13, 2017 at 6:57 pmI never thought to roast fruit…sounds delicious. This cake is on my summer baking list!
Lori
Tuesday, June 13, 2017 at 6:37 pmI love the roses on top!
(Also now following Le Creuset on Instagram!)
lori829(at)gmail(dot)com
Lauren
Tuesday, June 13, 2017 at 5:59 pmThis cake would be perfect for my boyfriend’s birthday that’s coming up. Looks delicious!
Jenny
Tuesday, June 13, 2017 at 5:44 pmThis looks so delicious, I’m almost drooling. I can’t wait to try to make it!
Heather Ratcliff
Tuesday, June 13, 2017 at 5:39 pmCan’t wait to make this gorgeous cake!! LOVE!!
Ashley LaRue
Tuesday, June 13, 2017 at 5:28 pmBeautiful! Thank you for sharing!
Keertida
Tuesday, June 13, 2017 at 5:21 pmThe cake looks so pretty!
So does the Le Creuset set!
[email protected]
NNRoss
Tuesday, June 13, 2017 at 4:46 pmLooks delicious! Just may need to make this for my mom’s 80th birthday celebration
Teresa Calendrillo
Tuesday, June 13, 2017 at 4:30 pmLove the idea of roasted fruit, and of course the utensils!
Thank you
Katherine
Tuesday, June 13, 2017 at 4:12 pmThis looks delicious, and perfect for a summer party!
Meghan
Tuesday, June 13, 2017 at 3:52 pmthat looks delicious!
Jessica N.
Tuesday, June 13, 2017 at 3:48 pmThis creme fraiche cake looks absolutely delicious and I can’t wait to try it out (hopefully, fingers crossed) with a Le Creuset set of my own <3
Nadia Murray
Tuesday, June 13, 2017 at 3:30 pmThis cake looks lovely and I would love to make it using the white Le Creuset tools!
Joanna
Tuesday, June 13, 2017 at 3:23 pmThis cake looks so good! Haven’t started baking with my son yet (he’s 2), but maybe soon.
Sis
Tuesday, June 13, 2017 at 2:42 pmYour post hit close to home with me – my youngest just left on a 6 month mission trip to Mexico, and the other 2 are living full lives farther away from me than I’d like. But they are doing just what you said, and so am I – having to let them go and do what we’ve taught them, and trust in their sure abilities. It’s all good!
That spatula set is very tempting, as is that cake!
Sonia
Tuesday, June 13, 2017 at 2:37 pmThis cakexpirement looks like a home run to me looks delicious
[email protected]
Sj Dc
Tuesday, June 13, 2017 at 2:34 pmThank you for the giveaway!
molly
Tuesday, June 13, 2017 at 2:29 pmi love the roasted fruit idea! would like to try it as a shortcake.
Allie
Tuesday, June 13, 2017 at 2:05 pmYour photography is simply stunning xx
Victoria
Tuesday, June 13, 2017 at 2:04 pmLooks amazing!
Kelly
Tuesday, June 13, 2017 at 1:58 pmThis cake looks delicious!
Heidi
Tuesday, June 13, 2017 at 1:48 pmJust made roasted berry scones the other day, they were delightful.
Daniela
Tuesday, June 13, 2017 at 1:46 pmI love using crème fraîche in desserts, so I’ll definitely give this one a try!
Liz amos
Tuesday, June 13, 2017 at 1:45 pmThis is beautiful! Can’t wait to make it!!!
Kristin
Tuesday, June 13, 2017 at 1:38 pmHow wonderful! Great inspiration for my Friday cake making!
Kimberley
Tuesday, June 13, 2017 at 1:33 pmI love this story, Sarah. And this cake is ridic.
Hillary
Tuesday, June 13, 2017 at 1:32 pmLoving this cake (and everything you make, Sarah!). Cannot wait to try this!
Melanie
Tuesday, June 13, 2017 at 1:23 pmLooks delicious! I just finished reading your cookbook and don’t know what to make first…
Lori
Tuesday, June 13, 2017 at 1:17 pmBeautiful cake. Can’t wait to try the recipe!
Ky
Tuesday, June 13, 2017 at 1:17 pmLooks amazing. Can’t wait to try making it. Following on Instagram both accounts
Sarah Hadley
Tuesday, June 13, 2017 at 1:13 pmI’ve never tried roasting fruit, but this gorgeous cake makes me want to try! Also, I totally get that “baking with kids” conundrum. 🙂
Allison
Tuesday, June 13, 2017 at 1:13 pmThis looks so delish!! OMG
Barbara Bullemer
Tuesday, June 13, 2017 at 1:09 pmThese look like well made tools ?
Sarah Moody
Tuesday, June 13, 2017 at 1:06 pmThis is so GORGEOUS!!! I can’t wait to make it!
Leslie
Tuesday, June 13, 2017 at 12:17 pmThis cake looks awesome
Melody Oaks
Tuesday, June 13, 2017 at 12:02 pmLove your musings on parenting and letting go, Sarah! Also, that cake looks damn delicious.
Athena
Tuesday, June 13, 2017 at 12:00 pmI want that cake. It looks heavenly.
Heidi
Tuesday, June 13, 2017 at 11:58 amI was going to bake a pie this week but now I need to make this!
Sally
Tuesday, June 13, 2017 at 11:57 amThis looks amazing – I *love* your book –
Casey H
Tuesday, June 13, 2017 at 11:55 amFollowed on Instagram!
Casey H
Tuesday, June 13, 2017 at 11:55 amThat looks delicious! And I love Le Creuset.
Heather Kinnaird
Tuesday, June 13, 2017 at 11:51 amI don’t think those cake layers would have lasted long enough to get them filled and frost but what an absolutely gorgeous cake
Margot
Tuesday, June 13, 2017 at 11:41 amMy daughter doesn’t like chocolate, but I bet I could convince her to like white chocolate with this cake! I want to share my love of baking with my daughter, but am a bit fastidious in the kitchen, so it can definitely be challenging for us to work together.
Janan
Tuesday, June 13, 2017 at 11:39 amThanks for sharing this wonderful recipe! I can imagine the creme fraiche offers a tender crumb, and sounds divine with roasted fruit. Drooling just thinking about it!
Tyra
Tuesday, June 13, 2017 at 11:31 amThis cake is gorgeous and sounds delicious! Would love to win the Le Creuset set … the utensils are beautiful in white. They’d match perfectly in my kitchen and would be put to good use!
Liz
Tuesday, June 13, 2017 at 11:19 amThis cake looks so beautiful. I love Le Creuset anyething so I’m sure these utensils are amazing!
Georgia S
Tuesday, June 13, 2017 at 11:09 amThis looks stunning! Cannot wait to try it!
Melissa@Julia's Bookbag
Tuesday, June 13, 2017 at 11:09 amwell this is just summer on a stick ~ what a beautiful cake and hurray for anything Le Creuset!
Daniella
Tuesday, June 13, 2017 at 10:54 amThanks for always sharing your wonderful desserts ??
Katie Engelbert
Tuesday, June 13, 2017 at 10:51 amWow. Now I need to make this. Anxious to try roasting fruit! Now that we have moved to WI, I have my mom to bake with me! I can’t wait to try this With my mom!!
If I win the set, send me a sample and f that cake too! Lol! Kidding, not kidding.
Aisha Hashmi
Tuesday, June 13, 2017 at 10:46 amGorgeous cake, must try. I am entering the le cresuet competition too !!! Always dreamed of owning one of their products.
Flávia
Tuesday, June 13, 2017 at 10:44 amI think I found a recipe to try this weekend! It looks gorgeous!
maria
Tuesday, June 13, 2017 at 10:42 amyum, i’m adding this to my summer baking bucket list. 🙂
Huong
Tuesday, June 13, 2017 at 10:42 amAs the fridge is broken, this is a great way to use berries before they go bad. I’ll be making this cake, creme fraiche and all! I love all you do, Sarah!
Nancy
Tuesday, June 13, 2017 at 10:37 amI love that your daughter is so confident in her abilities. That achievement is even more lovely than the beautiful cake!
Sarah N.
Tuesday, June 13, 2017 at 10:31 amI am following Le Creuset on Instagram (@tosticake).
danielle
Tuesday, June 13, 2017 at 10:30 amoh what i wouldn’t give for a slice of this cake right now! and i’m in love with the all white color scheme you got going on, so lovely. i wanna be cool like you too! 😉 [email protected]
Sarah N.
Tuesday, June 13, 2017 at 10:30 amOOH, your cake is gorgeous! I bet the creme fraiche makes the cake very tender and light. I love the flavor combo here 🙂
Megan
Tuesday, June 13, 2017 at 10:28 amLove your blog! And your recipes!
Brenna
Tuesday, June 13, 2017 at 10:28 amOh, YUM! This looks amazing! And your photography is so lovely…
Martina
Tuesday, June 13, 2017 at 10:22 amThat looks so delicious!
Maggie Nistler
Tuesday, June 13, 2017 at 9:59 amThis is such a beautiful cake! That buttercream looks absolutely amazing! Can’t wait to try it!
[email protected]
Monica Sharman
Tuesday, June 13, 2017 at 9:42 amRoasted fruit?! Wow! Can’t wait to try it. Also, I’ve been using crème fraîche more and appreciate the cake recipe. Not to mention the white chocolate buttercream. 🙂
Jenel Farrell
Tuesday, June 13, 2017 at 9:34 amHere I am entering to win the Le Creuset 5 piece utensil set. Also, that Creme Fraiche cake looks incredible!
fatimah
Tuesday, June 13, 2017 at 9:33 ambeautiful! i’ve never used creme fraiche before, now i am eager to! a goal of mine is to get the kids more involved in the kitchen since they are a bit older. they seem to enjoy baking and the times that do, the looks on their faces are priceless xx
fath205(at)gmail(dot)com
Adele Klingberg
Tuesday, June 13, 2017 at 8:28 amThis cake looks wonderful and can’t wait to try the recipe. Thank you