This simple Berry Cake includes naked layers of white or yellow cake filled with lemon mousse and fresh berries. It’s deceivingly easy to make, beautiful and delicious! 

A three layer Berry Cake served on a cake stand.

I love the simplicity and light and fresh taste of this Berry Cake. It’s easy to assemble and decorate and tastes best when paired with the seasons fresh fruit.

How to Make Berry Cake:

  • Bake Cake. Make the cake batter and divide it evenly among 3 round cake pans, to make three thin cake layers. Bake as instructed, remove from pans and allow to cool completely before assembling.
Three process photos of making cake batter and baking into three cake rounds.
  • Clean fruit gently pat dry with a paper towel. Slice strawberries.
  • Assemble: Place one cake round on a serving plate. Spoon ½ – 2/3 cup mousse onto the cake and smooth it towards the edges, leaving at least 1” of cake uncovered around the edge. Place an assortment of berries on top. Repeat with remaining layers of cake. 
  • Serve, or cover well and refrigerate until ready to serve. 
Four process photos for assembling a naked Berry Cake.

Variations:

  • Cake: Use any cake flavor you like. If you love chocolate, use my chocolate cake recipe, with a chocolate mousse.
  • Mousse: You could use fresh whipped cream, lemon curd, or another flavor of mousse.
  • Gluten-Free: use a gluten-free cake.
A slice of Berry Cake on a plate.

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Recipe

A three layer Berry Cake served on a cake stand.
Prep 20 mins
Cook 30 mins
Total 50 mins
Add to Meal Plan

Video

Ingredients
  

  • 1 recipe lemon mousse , can be made in advance
  • 1 yellow or white cake , baked in three 8 or 9 inch round pans
  • 2 cups fresh raspberries , about 12 ounces
  • 2 cups fresh blueberries , about 12 ounces
  • 2 cups fresh blackberries , about 12 ounces
  • 16 ounces fresh strawberries

Instructions
 

  • Rinse all of the fresh fruit and gently pat dry with a paper towel. Slice strawberries.
  • Place one cake round on your serving plate. 
  • Spoon ½ – 2/3 cup mousse onto the cake and smooth it towards the edges, leaving at least 1” of cake uncovered around the edge. 
  • Place an assortment of berries on top. Repeat with remaining layers of cake. 
  • Refrigerate at least 30 minutes before serving.

Nutrition

Calories: 192kcalCarbohydrates: 34gProtein: 2gFat: 1gSodium: 224mgPotassium: 129mgFiber: 3gSugar: 18gVitamin A: 55IUVitamin C: 26.2mgCalcium: 85mgIron: 1mg

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I originally shared this recipe May 2016. Updated April 2021 with new photos and improved instructions.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. Lauren, what a beautiful, beautiful cake! I’ve always liked unfrosted cakes, and I think they’re actually trending right now (I don’t know why I’m even commenting on that fact, though, because I *hate* trends!), even for wedding cakes.

  2. Today is special day for my family and i was looking for best dish ever, This blog has perfect guideline for new dish.

  3. This looks delicious and can’t wait to try it this weekend but I have a quick question: this recipe calls for 3 8in round cakes, the attached cake recipe makes 2 8in rounds… do you have a time suggestion if the batter is divided into 3 rounds or is it best to make 2 batches of batter? Thanks so much!!!!

    1. Hi Ashley, I would divide the batter into 3 pans and it will just make thinner layers. Bake for about 20 minutes, and check for done-ness from there. Hope you enjoy it!

    1. It looks beautiful! Thanks so much for sharing! I’m so happy everyone enjoyed it–it turned out lovely.

  4. Hi! Looking to bake this cake, but when I click the link for the mousse, it reroutes me to this page. So all I can find are instructions on how to assemble the cake, but no recipes for the cake or the mousse themselves. Can you direct me to the recipes?
    Thanks