Summer Berry Celebration Cake

Name: Summer Berry Celebration Cake
Prep time: 2 h 45 min
Cook time: 4 h 25 min
Total time: 7 h 10 min
Yield: 70
Ingredients: 150 g unsalted butter, softened, plus extra to grease; 200 g caster sugar; 2 tsp. vanilla bean paste; 3 medium eggs; 225 g plain flour; 1 1/2 tsp. baking powder; 3 tbsp. milk; 275 g unsalted butter, softened; 375 g caster sugar; 1 1/2 tbsp. vanilla bean paste; 6 medium eggs; 425 g plain flour; 1 tbsp. baking powder; 5 tbsp. milk; 500 g unsalted butter, softened; 650 g caster sugar; 2 tbsp. vanilla bean paste; 10 medium eggs; 750 g plain flour; 5 tsp. baking powder; 10 tbsp. milk; 600 g unsalted butter, softened; 1 .2kg icing sugar, plus extra to dust, optional; Finely grated zest and juice 3 lemons; 1 tbsp. Sicilian lemon extra (see GH TIPS); 350 mL elderflower cordial, we used Belvoir Farm; 450 g good-quality strawberry jam/conserve, we used Bonne Maman; 15cm, 20.5cm and 25.5cm round cake tins, at least 7cm deep; Kitchen string; Cocktail sticks

A real showstopper, and surprisingly easy to assemble as it’s not iced. With a rich vanilla and elderflower-soaked sponge, zingy lemon buttercream and fruity jam filling, this towering showstopper would make for the perfect wedding cake!

By The Good Housekeeping Cookery TeamPublished: 04 February 2025

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Our multi-tiered, show-stopping spectacular is fit for any celebration, but especially a wedding. This cake is simpler than it looks, as it's not iced, so just an assembly job and the sponges can be frozen for up to 3 months. The ultimate get-ahead!

If you're after more wedding recipe inspiration, then look no further.

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Yields:

Prep Time:

2 hrs 45 mins

Cook Time:

4 hrs 25 mins

Total Time:

7 hrs 10 mins

Cal/Serv:

432

Ingredients

For the 15cm Cake

150 g
unsalted butter, softened, plus extra to grease
200 g
caster sugar
2 tsp.
vanilla bean paste
3
medium eggs
225 g
plain flour
1 1/2 tsp.
baking powder
3 Tbsp.
milk

For the 20.5cm cake

275 g
unsalted butter, softened
375 g
caster sugar
1 1/2 Tbsp.
vanilla bean paste
6
medium eggs
425 g
plain flour
1 Tbsp.
baking powder
5 Tbsp.
milk

For the 25.5cm cake

500 g
unsalted butter, softened
650 g
caster sugar
2 Tbsp.
vanilla bean paste
10
medium eggs
750 g
plain flour
5 tsp.
baking powder
10 Tbsp.
milk

For the filling

600 g
unsalted butter, softened
1
.2kg icing sugar, plus extra to dust, optional
Finely grated zest and juice 3 lemons
1 Tbsp.
Sicilian lemon extra (see GH TIPS)
350 ml
elderflower cordial, we used Belvoir Farm
450 g
good-quality strawberry jam/conserve, we used Bonne Maman

You will also need

15cm, 20.5cm and 25.5cm round cake tins, at least 7cm deep
Kitchen string
Cocktail sticks
15cm, 20.5cm and 25.5cm round, thin cake boards
5
-10 plastic or wooden dowel rods (see GH TIPS)
Mixed berries, we used strawberries, blueberries, raspberries and redcurrants

Directions

1. Step 1Preheat oven to 180°C (160°C fan) mark 4. Lightly grease the cake tins and line the bases and sides with baking parchment, making sure it comes 4cm higher than the sides of the tin. Wrap a triple layer of baking parchment or newspaper around the outside of each tin, securing with string – this will help prevent the sides of the cakes from over-browning.
2. Step 2Make the cakes 1 at a time, starting with the smallest, 15cm tier. Using a freestanding mixer, or a large bowl and a handheld electric whisk, beat the butter, sugar, vanilla and a pinch of salt until light and fluffy.
3. Step 3Add the eggs, 1 at a time, beating well after each addition. Beat in 1tbsp flour between additions if the mixture begins to curdle. Using a large metal spoon, fold in the (remaining) flour, baking powder and milk in 3 additions, until combined. Scrape into prepared tin and smooth to level.
4. Step 4Bake the cakes until risen, springy to the touch and a skewer inserted into the centre comes out clean; 1hr-1hr 10min for the 15cm cake, 1hr 15min-1hr 25min for the 20.5cm cake, 1hr 40min-1hr 50min for the 25.5cm cake. Cool in tin for 15min, then remove outer ring (leave on base) and leave to cool completely on a wire rack. Repeat steps 2-4 to make remaining cakes.
5. Step 5When ready to assemble, make the buttercream filling. Using a freestanding mixer or a handheld electric whisk and a very large bowl (make in 2 batches if you don’t have a big enough bowl), beat the butter until pale and fluffy. Sift in 1/2 the icing sugar and beat to combine (start on a low speed, to prevent a cloud of sugar). Sift in remaining icing sugar and add the lemon zest, juice and extract. Beat until light and a thick, spreadable consistency. Close-cover the surface (to prevent it hardening) and set aside.
6. Step 6To assemble, remove a cake from its base, peel off the baking parchment and put on a turntable or board. Using a large serrated knife, level the top. With one hand firmly on top of the cake, run the knife around the outside of your cake 1/3 of the way down and 2/3 of the way down. Without separating them, slice cake evenly into 3 layers.
7. Step 7Insert a cocktail stick into each layer on 1 side of your cake (this will help you reassemble the cakes more easily). Repeat levelling and slicing with the remaining 2 cakes.
8. Step 8Next, brush the cut sides of all the layers generously with elderflower cordial. Set aside the base layers of each cake until needed.
9. Step 9Spread a little buttercream on to the largest cake board and stick on the top layer of the largest cake, cut-side up. Spread over a generous layer of buttercream, right to the edges. Working side-by-side, spread buttercream on top of the middle layer (of the largest cake). Next, spread a layer of jam over each.
10. Step 10Using a cake lifter (if you have one), lift the middle layer on to the base, making sure the cocktail sticks align. Top with the set-aside base layer, cut-side down. Remove cocktail sticks. Repeat to fill and reassemble the other 2 cakes.
11. Step 11Insert a dowelling rod into the centre of the bottom tier (largest cake), pushing it all the way down to the board. Mark the rod with a pen 4mm above where it pokes out of the cake. Remove the rod and, using sharp scissors or a knife, score well around the mark and then snap. Mark, score and snap more rod sections to the same length as the measured rod, until you have enough to form a stable platform for the next cake layer. Return the first dowel to the central hole, then insert the remaining rods into the bottom tier, in an evenly spaced circle 3cm in from the edge (see GH TIPS).
12. Step 12Repeat dowelling process with the middle tier, measuring, marking, snapping and inserting rods in a circle 3cm in from the edge, as well as 1 in the centre of the circle.
13. Step 13If needing to transport the cake, do so in separate tiers and stack at the final location. Carefully lift the middle tier (on its board) to sit on the dowels in the bottom tier – it should balance perfectly, without putting pressure on the cake itself. Repeat with the top tier. 14 Dust the outside edges of the cake with icing sugar, if you like. Decorate with fruit and serve.

GET AHEAD:

To freeze the cakes, leave the baking parchment disc on the base of each to protect the sponges, then wrap well with clingfilm. To make the most of your freezer space, freeze cakes in a single layer for 5hr until hardened, before stacking and freezing for up to 3 months. Defrost at cool room temperature before splitting, brushing, filling and stacking up to 3-4hr ahead. Portions of leftover cake may be stored in an airtight container at room temperature for up to 2 days.

GH TIPS:

Make sure all your ingredients are at room temperature for the best possible cake texture.

Your butter should be soft enough that you can easily press your finger through it without resistance. If it’s firmer, beat well to soften before using.

Beating the butter and sugar incorporates air into the mixture, resulting in a well-risen cake. Beat until light (almost white), fluffy and moussey.

Using lemon extract as well as fresh lemon in the icing gives a lovely extra-citrussy zing, but you can replace it with vanilla extract for a more mellow flavour.

Dowel rods vary in diameter and can be hollow or solid, wooden or plastic. If you’re using wider, hollow rods you will need fewer for each tier. Use enough for each tier, spaced evenly apart, to give a stable base for the tier above to rest on.

Per serving (without fruit decoration):