1-2-3-4 Cake

Recipe makes 2  9 inch round cakes, 3  8 inch round cakes, or 1  9 x 13 inch rectangular cake.

Adapted from Classic Home Desserts (Houghton Mifflin Harcourt; 1994) by Richard Sax

For all of the ingredients, please use only those that are organic or pesticide free.

Take the butter, eggs, and buttermilk out of the refrigerator for at least an hour to give them time to soften and come to room temperature before commencing with the recipe.

Preheat the oven to 350 F.

Line the bottom of the pan or pans with parchment paper. Do this by laying the paper in the pan and creasing it into the sides and corners to mark the shape. Remove the paper from the pan and use scissors to cut it to fit.

Measure the cake flour, baking powder, baking soda, and salt into a bowl. Sift these dry ingredients through a strainer or with a sifter. Set aside.

Beat the butter and sugar together until it is creamy, about 4 minutes. Add the vanilla.

Set the mixer to a low speed and add the eggs one at time allowing them to fully incorporate after each addition.

Add the flour mixture and the buttermilk alternately, starting and ending with the flour.

Divide the batter into the prepared pan or pans. If using more than one pan, I like to weigh them to be certain that they are even.

Bake on the center rack of the oven until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes.

Cool completely.

If you are preparing a layer cake, it is best to trim the edges and top of the cakes with a serrated knife before assembling. It does not have to be perfect but taking the crisp edges off will make a better finished product.

Put the bottom layer of cake on a plate or board. Use an offset spatula to apply a thin layer of the frosting to the sides and top of the the cake. Smooth it to cover the crumb completely then add a little more to the top. Use the offset spatula to further smooth and even the frosting.

Lay the berries evenly over the top of the frosting without overlapping, but not leaving much space between them. The number of strawberries will depend on the size of the cake and if you choose to use raspberries and blueberries as well. Carefully spread an additional thin layer of frosting over the berries.

Put the other trimmed layer of cake on top of the filling. Continue with the top layer as you did with the bottom putting additional frosting to fill any gaps between the two cakes.

Refrigerate for about 20 minutes so the frosting can set.

Spread additional frosting over the top and sides of the cake covering any previously missed spots. Smooth to desired appearance.

Remaining frosting can be piped decoratively (round tip for dots, star tip for shell, or leaf tip for leaves) around the edges of the cake if you wish.

Pile the remaining strawberries onto the top of the cake allowing them to fall as they will. Carefully do the same with the blueberries and raspberries so they do not roll right off.

If making a day in advance, store in the refrigerator. Allow at least 2-3 hours to come to room temperature before serving.

Serve with Strawberry Sauce for if desired.

Vanilla Buttercream Frosting

This is a very simple frosting to make. The vanilla can be replaced with lemon or orange juice to change the flavor. Using a good quality organic butter will make the frosting taste infinitely better.

Beat the butter and sugar together until creamy. Add the vanilla and whipping cream. Beat for another 30 seconds.

Put all of the ingredients into a blender and puree. For a more delicate sauce strain through a sieve. Taste to adjust the flavor.