The Mini Vanilla and Berry Layer Cake is a light and easy dessert for your 4th of July celebration. Flavored sparkling water gives the cake volume and flavor. And between the moist cake layers is light whipped cream and fresh berries.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: American
Keyword: 4th of July Dessert, Fresh Berries, Mini Cake, Whipped Cream, Yellow Cake
Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Cut round pieces of parchment paper to fit the bottom of the cake pans. Grease and flour the bottom and sides of the pan. I like to use Pam Baking Spray with Flour.
In a small mixing bowl, whisk together the flour, sugar, baking powder, and salt.
For the coconut milk in the cake and whipped coconut cream - you can use one can of unsweetened coconut milk. Open the can and scoop out the coconut solids into a medium mixing bowl. Set aside in the refrigerator to make the Whipped Coconut Cream. Stir together the remaining liquid and cream in the can. This is the coconut milk we will use in the cake. Any leftovers can be used in smoothies!
In a liquid measuring cup, mix the sparkling water, egg, coconut milk, and vanilla extract until combined. Add the liquid ingredients, along with melted butter to the dry ingredients. Whisk until no streaks of flour remain.
Pour the batter into the prepared cake pans. Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.
Cool the cakes in the pan for 5 minutes on a wire rack. Then, invert the cakes onto the wire rack and carefully remove the parchment paper. Flip the cakes back over and let cool completely on the wire rack.
Place one of the cakes on your serving platter. Spread on one-third of the whipped coconut cream and spread to the edges. Place sliced strawberries around the edge of the cake. Spread on another one-third of the whipped coconut cream and top with fresh blueberries.
Set the second cake on top, and spread on the remaining whipped coconut cream. Top with more blueberries and whole or sliced strawberries. Enjoy!
The cake can be stored covered at room temperature for 1 day, and in the refrigerator for up to 3 days. Please note that putting the cake (or any cake!) in the fridge will dry it out faster.