Vanilla cake with summer fruit


  • Prep Time20 mins
  • Total Time1 hr 25 mins
  • Makes12 servings
Vanilla cake with summer fruit

John Cullen

Chatelaine Triple Tested


  • 4 cups all-purpose flour

  • 2 tbsp baking powder

  • 1 1/2 tsp salt

  • 1 1/4 cups unsalted butter, at room temperature

  • 2 1/2 cups granulated sugar

  • 3 eggs

  • 1 tbsp vanilla

  • 2 1/4 cups milk


  • 3 tbsp milk

  • 2 cups sifted icing sugar

  • 1/2 tsp almond extract, or coconut extract

  • 3 160-g containers berries

  • 2 thinly sliced peaches


  • Preheat oven to 325F. Spray a 9x13-in. glass baking dish with cooking spray. Line bottom with parchment paper. Spray again. Stir flour with baking powder and salt in a medium bowl. Set aside.

  • Beat butter with an electric mixer on medium speed in a large bowl until butter is creamy. Add sugar. Cream together until fluffy.

  • Mix in eggs and vanilla. Beat well to incorporate. On low speed, add a third of the flour mixture followed by half of the milk. Repeat additions, ending with flour.

  • Scrape into prepared pan. Smooth top gently. Bake in centre of oven until it is deep golden and a cake tester inserted into centre of cake comes out clean, 65 to 75 min. If cake becomes deep golden before it is done baking, cover very loosely with foil. Cool on a rack 10 min, then remove from pan and cool completely, about 2 hours.

  • Whisk milk into icing sugar until smooth. Whisk in extract. Spread over cooled cake. Slice cake, then serve topped with berries and peaches.

Nutrition (per serving)

Calories 636, Protein 8g, Carbohydrates 104g, Fat 22g, Fibre 3g, Sodium 477mg.