Sour Cream Layer Cake With Sweet Cream And Berries

Name: Sour Cream Layer Cake With Sweet Cream And Berries
Ingredients: 2 3/4 cup all-purpose flour; 2 teaspoon baking powder; 1 teaspoon salt; 1 cup (two sticks) butter, softened; 2 cup sugar; 3 large eggs; 1 teaspoon pure vanilla extract; 1 teaspoon lemon zest; 16 ounce hood light sour cream; 8 ounce hood light sour cream; 1 1/2 cup powdered sugar, sifted after measuring; 1 teaspoon pure vanilla extract; 1 cup hood heavy cream; 3 cup fresh mixed berries, such as strawberries, blueberries, raspberries and blackberries

Hood|Oct. 28, 2015 2:31 pm EST

5 (3 ratings)

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Every dessert table needs a stunning centerpiece. But eye-catching presentation is just as important as the delicious flavors your guests enjoy. This Hood Sour Cream Layer Cake is topped with fresh berries and a creamy whipped topping that earn their place on a serving pedestal. For more delicious seasonal recipes visit Hood.com.Bring on the berries, this recipe is courtesy of Hood.

Servings

16

Ingredients

2 3/4 cup all-purpose flour
2 teaspoon baking powder
1 teaspoon salt
1 cup (two sticks) butter, softened
2 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1 teaspoon lemon zest
16 ounce hood light sour cream
8 ounce hood light sour cream
1 1/2 cup powdered sugar, sifted after measuring
1 teaspoon pure vanilla extract
1 cup hood heavy cream
3 cup fresh mixed berries, such as strawberries, blueberries, raspberries and blackberries

Directions

Preheat oven to 350 degrees F.
Grease and flour two 8-inch round cake pans.
Sift the flour, baking powder and salt into a medium bowl. Reserve.
In a large mixing bowl, beat the butter until smooth. Add 2 cups sugar and mix on high speed until light and fluffy. Add the eggs one at a time, scraping the sides and bottom of the bowl after each addition. Add the vanilla and lemon zest and mix thoroughly. Add half the sour cream and continue mixing. Add half the flour mixture. Repeat, mixing until just combined. Do not overmix.
Pour equal amounts of the cake batter into the pans. Bake for 30-40 minutes or until the cakes spring back to the touch and are slightly brown along the edges. When done, remove cakes from pans and transfer to a wire cooling rack. Allow cakes to cool completely.
For the sweet cream filling, combine sour cream, sifted sugar, and vanilla extract in medium mixing bowl. Stir until sugar dissolves. Place cream in a large mixing bowl and beat with an electric mixer on high speed until soft peaks form, about 1 minute. Do not overbeat. Add the sour cream mixture to the whipped cream, and fold in the whipped cream until just combined.
To serve, place one layer of the cake onto a serving dish. Spread half the cream mixture on top and sprinkle with a single layer of berries. Place the remaining layer of cake on top of the layer of filling and berries. Cover the top of the cake with the remaining cream mixture and berries. Refrigerate until ready to serve. For best results, cut with a serrated knife.