Berry Creme Fraiche Cake

"If you have fresh berries on hand you are in for a real treat if you make this cake. It's perfect for a party as it is not a cake that keeps well and probably should be eaten on the same day it is made, but wow, it is delicious!"
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Ready In:




  • Preheat the oven to 350*F.
  • Grease the bottom and sides of two 9 inch cake pans.
  • Line the bottoms with parchment paper.
  • In a medium bowl, sift together the flour, soda,salt and baking powder.
  • Beat the butter with the sugar until light.
  • Add the eggs, one at a time, beating well after each addition.
  • Stir together the buttermilk and the vanilla.
  • On low speed, add half the buttermilk and mix until incorporated well.
  • Add half the dry ingredients.
  • Mix well and then repeat until all dry and wet ingredients are mixed in well.
  • Stir in the poppy seeds.
  • Divide the cake batter between the two pans.
  • Evenly spread it in pans and bake on the middle rack of the oven until a skewer comes out clean, about 15 to 20 minutes.
  • Cool the cakes in their pans for 10 minutes, then turn out and cool completely.
  • The cake layers can be made up to 2 days in advance; wrap well and store at room temperature.
  • To make the filling; cook the blueberries and 1/4 cup sugar in a small saucepan over medium-low heat, stirring often, until the sugar has dissolved and the berries have popped open and become juicey, about 5 minutes.
  • Let cool to room temperature.
  • Whip together the creme fraich, cream and remaining 2 TBS sugar until stiff enough to hold it's shape but is still smooth.
  • To assemble the cake, cut the cake layers in half horizontally using a serrated knife, making a total of 4 layers.
  • Place a cake layer on a serving plate.
  • Spread one quarter of the creme fraich filling on top of the cake.
  • Top with one quarter of the blueberry sauce and then one quarter of the raspberries.
  • Place a second cake layer on top and spread creme fraich, blueberry sauce, and raspberries on top as you did with the first layer.
  • Repeat with the third and fourth layers, ending with berries on the top of the cake.
  • If not serving within an hour, refrigerate the cake.
  • Once removed from the refrigerator, let sit at room temperature for 15 minutes before serving for optimal flavour.

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