This Fresh Berry Cake is a summer dream: light and fluffy vanilla-lemon cake layers, generously layered with extra-thick marshmallow fluff, fresh blueberries, raspberries, and passionfruit.
To achieve the perfect vanilla-lemon flavor, the cream or buttermilk is infused with vanilla bean and the finely grated zest of two lemons. This infusion truly amplifies the bright, aromatic notes of vanilla and lemon, making the cake irresistibly flavorful.
This naked-style cake features two 23 cm (9-inch) layers, each drizzled with a tangy lemon syrup to keep the cake extra moist and bursting with lemony goodness. The combination of soft lemon cake, pillowy marshmallow fluff, juicy fresh blueberries and raspberries, and the vibrant, tropical taste of passionfruit creates a dessert that’s both delicious and perfect for summer celebrations.
This recipe is versatile, too! It makes 24 medium-sized cupcakes—just reduce the baking time to 17 to 20 minutes.
Top the cupcakes with pretty swirls of marshmallow fluff and decorate them with raspberries, blueberries, and passionfruit pulp for a stunning presentation.
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