Ingredients

For the Vanilla Sponge (3 layers)

• 2 ½ cups (310 g) all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp salt

• 1 cup (230 g) unsalted butter, softened

• 2 cups (400 g) sugar

• 4 large eggs, room temperature

• 1 tbsp vanilla extract

• 1 cup (240 ml) whole milk

• ⅓ cup (80 ml) heavy cream

For the Two-Tone Cream Filling

• 2 cups (480 ml) heavy cream, cold

• 8 oz (225 g) cream cheese, softened

• 1 cup (120 g) powdered sugar

• 2 tsp vanilla extract

• Pink or berry food coloring (optional)

For the Berry Drip Sauce

• 1 ½ cups (200 g) mixed berries (raspberries, blackberries, blueberries)

• ⅓ cup (70 g) sugar

• 2 tbsp lemon juice

• 4 oz (115 g) dark chocolate (optional for extra shine and thickness)

Fresh Berry Topping

• Strawberries, raspberries, blackberries, blueberries, cherries or grapes

• Crunchy toppings: cacao nibs, chocolate chips, or chopped nuts (optional)

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Instructions

1️⃣ Bake the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch (20 cm) round pans.

2. In a bowl, whisk flour, baking powder, and salt.

3. In another large bowl, beat butter and sugar until light and fluffy (3–4 min). Add eggs one at a time, then vanilla.

4. Alternate adding dry ingredients with milk and cream. Mix until smooth.

5. Divide batter into pans and bake 25–30 min until a toothpick comes out clean. Cool completely.

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2️⃣ Make the Cream Filling

1. Beat heavy cream with half of the powdered sugar until soft peaks form. Set aside.

2. In another bowl, beat cream cheese with remaining sugar and vanilla until smooth.

3. Gently fold whipped cream into cream cheese. Divide into two bowls — keep one white and tint the other light pink.

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3️⃣ Prepare Berry Drip Sauce

1. In a small saucepan, combine berries, sugar, and lemon juice. Cook 5–7 min until berries break down and sauce thickens slightly.

2. (Optional) Stir in chopped dark chocolate for a glossy finish. Let cool until just pourable.

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4️⃣ Assemble the Cake

1. Place first sponge layer on a cake stand. Spread white cream, top with pink cream swirls.

2. Add the second layer, repeat with cream. Add third layer and lightly frost edges for the naked look.

3. Pour cooled berry drip sauce over top, letting it cascade naturally.

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5️⃣ Decorate

• Pile on fresh strawberries, raspberries, blackberries, and blueberries.

• Sprinkle with cacao nibs or chocolate shavings for crunch.

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✨ Tips

• Chill cake for at least 1 hour before slicing for clean layers.

• Make the berry drip ahead — refrigerate and warm slightly before pouring.

• Use ripe but firm berries so they hold shape on top.