Gluten-Free Berry Layer 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!

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.

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.

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…

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.

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

And this should be fun and easy!

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!

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?

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!

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