Are you craving a delightful, light, and refreshing cake that’s surprisingly easy to make? Then look no further! This Porto's Milk and Berries Cake recipe is your answer. Inspired by the famous Porto's Bakery, this recipe captures the essence of their beloved cake, offering a delightful balance of fluffy sponge, creamy milk filling, and the bright burst of fresh berries. It's perfect for a casual weeknight treat, a celebratory gathering, or simply a moment of sweet self-indulgence. Get ready to transport your taste buds to a world of deliciousness with this easy recipe!
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Milk Filling:
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
For the Berry Topping:
- 2 cups mixed berries (strawberries, blueberries, raspberries)
Instructions:
Making the Cake:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This is easiest with an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Making the Milk Filling:
- Whisk Ingredients: In a medium saucepan, whisk together the heavy cream, milk, sugar, and cornstarch until smooth.
- Cook: Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer. This usually takes about 2-3 minutes.
- Cool: Remove from heat and stir in the vanilla extract. Let the filling cool completely before using. Cover the surface with plastic wrap to prevent a skin from forming.
Assembling the Cake:
- Level Cakes (Optional): If your cakes have domed tops, use a serrated knife to level them.
- Spread Filling: Once the cakes and filling are completely cool, place one cake layer on a serving plate. Spread half of the milk filling evenly over the cake layer.
- Top with Berries: Gently top the filling with half of the mixed berries.
- Second Layer: Carefully place the second cake layer on top. Frost the entire cake with the remaining milk filling.
- Final Touches: Decorate the top with the remaining berries.
Tips and Variations:
- For a richer flavor, use whole milk instead of buttermilk in the cake batter.
- Feel free to experiment with different types of berries, such as blackberries or raspberries.
- For a more intense berry flavor, you can add a teaspoon of berry extract to the filling.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- To make this cake ahead of time, bake the cakes a day or two in advance and store them in an airtight container at room temperature. Make the filling the same day you assemble the cake.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 400-450
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 50-60g
- Protein: Approximately 5-7g
Enjoy this delicious and easy-to-make Porto's Milk and Berries Cake! It’s a guaranteed crowd-pleaser, perfect for any occasion. Let us know in the comments how yours turned out!