Gluten-Free Berry Layer Cake

Impressive looking yet super easy to make, this Gluten-Free Berry Layer Cake is a showstopping dessert all berry season long! It's moist + flavorful gluten-free yellow cake, homemade fluffy whipped cream and lots of fresh juicy berries. Simple ingredients, minimally decorated, super fresh looking & tasting, and unbelievably delicious!

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Gluten-Free Berry Layer Cake

An easy recipe for a crowd-pleasing Gluten-Free Cake!

So excited for you to try this Gluten-Free Berry Layer Cake!

It is fresh, light, wildly delicious and a real show stopper!

It’s simply gluten-free yellow layer cake (happens to be the moistest and yummiest cake!) + homemade, fluffy whipped cream + lots of fresh juicy berries!

Best part? It’s easy to make and simple to assemble, yet will look impressive!

A perfect cake for any celebration or holiday!

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Berry Season

While I happen to be partial to all things chocolate, carrot cake, and key lime pie to name a few… several in my family LOVE all things berries!

And we make berry centric desserts all year round.

You’ve probably even tried a few like our Raspberry Crumble Bars or Blueberry Crumble.  So this berry layer cake was an instant hit with the family!

While this cake is tasty anytime, it is particularly perfect while fresh berries are in season.

In fact, while I make the cake here with blueberries, blackberries, raspberries and strawberries, you can make it with any combination of fresh berries you love or find in store or at your local farmers market.

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So let’s make it!

First up, the cake! 

The cake is the soooo good!  It is moist, flavorful and the best yellow cake!

It is super easy recipe and it comes together quickly.

The cake itself is just 10 ingredients, ones you probably already have in our pantry.

You’ll need:

gluten-free all purpose flour (we use GF Jules – affiliate linlk)

baking soda

baking powder

salt

butter or dairy-free butter

cane sugar

eggs

vanilla extract

plain Greek yogurt

and milk.

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In case you’re new to this website, you should know we are huge fans of GF Jules flour (affiliate link) because it was the first gluten-free flour we discovered when my son was first diagnosed with celiac disease (13 years ago!) that allowed us to make our favorite gluten-based recipes by simply substituting the flour.  We never looked back.

To learn more about why we love GFJules flour and why we have used it for 10 years, click here.  Bonus: at the bottom of that post is a one-time use affiliate Discount Code.

And importantly, purchasing through an affiliate link does not change your cost at all.  It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!

Back to the Gluten-Free Berry Layer Cake…

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The cake comes together in about 10 minutes and 5 simple steps:

  • Cream the butter.
  • Then mix in the sugar.
  • Then add in the eggs, one at a time.
  • Add in the vanilla and yogurt.
  • Then alternately add in the dry ingredients and milk.

Then all you do is divide the batter evenly between two round cake pans and bake!

Pro tip: in addition to greasing the pans, we recommend adding parchment rounds to the baking pans as well.  All you do is cut two circles of parchment paper that will fit inside the cake pans. Grease the pans, then place parchment paper in pan and lightly grease the parchment paper rounds as well. 

These few steps will ensure there is no sticking and that the cakes will easily pop right out of the pans when you flip them over after baking and cooling.

Let’s make the homemade whipped cream.

If you’ve never made homemade whipped cream, it is super simple and a real treat!

It is light, fluffy, creamy and you can control how sweet it is.  As a general rule of thumb, my family uses only 1 teaspoon per cup of heavy whipping cream as we prefer it to taste creamy and not super sweet.

The key to making great whipped cream is making sure the heavy whipping cream is chilled (ie don’t bring to room temperature) and if you can, chill he bowl and whisk as well. (I literally pop them in the refrigerator or freezer for 10-15 minutes)

The cooled cream and  bowl will all the cream to whip the quickest and it will be the lightest and fluffiest.

It goes quickly from perfect to over-mixed so watch it while it mixes.

You want it to form peaks so that when you lift the beaters or whisk out from the bowl, a peak should form on them. The peak may slightly droop down, but not lose its shape entirely. It will neither be soft and liquid-y nor heavy and curdled.. You can always stop the mixer and check along the way.

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Once the cakes cool, all you do is assemble the cake!

And this should be fun and easy!

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As I mentioned you can use any combination of mixed berries you love or that are seasonal and available.

And since this is a “naked cake” in that the cream is only between the layers and not on the outside it is quick to decorate!

  • Just spread half the whipped cream on the top of one of the cakes, add berries across the entire top — I add a generous amount and cover the entire top so that the berries show up in the middle layer.
  • Then top with the second cake, add the remaining whipped cream and decorate with berries as you desire. I tend to keep the berries on top only the center 2/3 of the cake but anything works!

It will look slightly different each time and each time will be gorgeous because it’s so colorful and fresh looking!

And the cake is equally fresh tasting!

The cake itself is moist, soft and has amazing flavor (no dry crumbly gluten-free cakes here!).

The whipped cream and berries are the perfect pairing– light, fluffy and creamy whipped cream + sweet, juicy berries!

It is truly a show stopper in both looks and taste!

Perfect for any occasion… Mother’s Day, Father’s Day, a holiday — Memorial Day or July 4th, a birthday, a baby or wedding shower, or just any spring or summertime gathering!

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Make ahead tips:

  • The cake can be made a day ahead.
  • The whipped cream can be made a day or two ahead, though it is freshest day of.
  • While the cake stays well for a few days, I recommend assembling it day of as the berries will look and taste freshest.

So who wants a slice?

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Hope you love it as much as we do!

For more cakes, click here.

For more berry desserts, try our

Raspberry Crumble Bars

Blueberry Crumble

Blueberry Crumble Bars

Lemon Blueberry Bread

Blueberry Tart with Lemon Honey Yogurt Filling.

PIN it!

Scroll down for recipe and leave a rating/ comment if you love it!

Recipe

 

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5 from 1 vote

Gluten-Free Berry Layer Cake

This Gluten-Free Berry Layer Cake is a showstopping dessert! It's moist + flavorful gluten-free yellow cake, homemade fluffy whipped cream and lots of fresh juicy berries. Impressive looking yet super easy to make, it's simple ingredients, minimally decorated, super fresh looking & tasting, and unbelievably delicious!
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Desserts, Cake, Holidays/ Occasions
Cuisine: Gluten-Free, Nut-Free
Keyword: best gluten-free cake, gluten-free yellow cake, easy gluten-free cake recipe, berry dessert recipes, gluten-free dessert recipe, gluten-free berry layer cake, showstopping dessert, berry season
Servings: 10 -12 servings
Author: Healthy Gluten-free Family

Equipment

  • 2 9 inch round cake pans

Ingredients

Layer Cake

  • 2 1/4 cups gluten-free all purpose flour with xanthan gum we used GF Jules - affiliate link
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup butter or dairy-free butter, room temperature
  • scant 2 cups cane sugar (by scant, fill the second measuring cup just barely to the top)
  • 3 large eggs, room temperature
  • 1 1/2 tablespoons vanilla extract
  • 1/2 cup plain Greek yogurt (we used 0% fat)
  • 1 cup + 2 tablespoons milk of choice (we've used both 0% & 2% fat)

Whipped Cream

  • cup heavy whipping cream
  • 1½ - 3 teaspoons sugar * depending on how sweet you like it. We use 1½ teaspoons

Mixed Berries

  • 3 cups mixed berries - we used sliced strawberries, blackberries, blueberries and raspberries you can adjust berries to taste, season, availability.

Instructions

Layer Cake

  • Preheat oven to 350 degrees F. Grease 2 9 inch round cake pans, line with parchment paper rounds, then grease the parchment paper rounds as well. Set aside. Using parchment paper rounds will ensure there is no sticking and that the cakes will easily remove from the pans.
  • In a small bowl, combine flour, baking soda, baking powder and salt using a pastry cutter, whisk or fork. Set aside.
  • In a large mixing bowl, use a stand or hand mixer to beat softened butter until smooth and creamy.
  • Add sugar and mix on high until well combined and creamed, scraping down the sides as needed.
  • Add the eggs, one at a time, beating each one until mixed
  • Add in vanilla and Greek yogurt. Mix until well combined, scraping down the sides with a spatula as needed.
  • With the mixer running on low speed, alternately add the dry ingredients and milk until all combined.
  • Divide the batter among the two prepared pans, gently rocking the pans form side to side to spread evenly. Bake 22-25 minutes or until top is golden and a toothpick inserted into the center comes our clean. The edges will also start pulling away from the pan. Pro Tip: Check at 22 minutes and if the tops are golden enough, loosely cover the pans with foil and continue baking an additional 3-5 minutes until a toothpick comes out clean.
  • Let cool in the pans for 30 minutes then remove to a cooling rack to finish cooling by turning over the pans onto a cooking rack, knock gently and the cakes should come out easily. Peel off the parchment paper.
  • Can be made a day ahead and stored at room temperature, on baking racks, loosely covered with wax paper (avoid wax paper touching the tops of the cake).

Homemade Whipped Cream

  • Chill the mixing bowl and whisk for 15 minutes in the refrigerator (or freezer) if you can. Keep the heavy cream chilled as well. Cold cream is easier to whip and makes the lightest whipped cream.
  • Add heavy cream and sugar to the chilled mixing bowl and whisk about 3-5 minutes or until creamy and pillowy. Do not over-mix. It is done when the whipped cream lightly "peaks"-- when you lift the beaters or whisk out from the bowl, a peak should form on them... You can always stop the mixer and check along the way!
  • Can be made a day or two ahead and stored in a sealed container but freshest if made day of.

Assemble the cake

  • Cake is freshest if assembled the day of serving. Once cakes have cooled, place one cake on your cake stand or plate. Spoon large spoonfuls of whipped cream on top of the cake (about 1/2 the whipped cream) and using a small spatula or decorating spatula or even a butter knife, gently spread the whipped cream evenly on top the cake so it is a thick, fluffy layer.
  • Assemble a single layer of mixed berries on the whipped cream. Then top with the second cake.
  • Spoon and spread additional whipped cream on top the second cake. Top with berries as desired (I tend you only cover about 2/3 of the top cake with berries but pile them a bit higher for a more dramatic look)
  • Serve and enjoy!
  • Store any leftover cake in the refrigerator, loosely covered with wax paper or with a cake cover.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!

2 thoughts on “Gluten-Free Berry Layer Cake

  1. 5 stars
    Made this cake and it was delicious!
    So moist m, nobody could tell it was gf!!!
    I made a mascarpone whipped cream and it was divine!!The cup4cup flour worked beautifully in this recipe. Not a piece left!
    Thank you, this is DEF a keeper!😊

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