📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. I like to line the bottoms with parchment paper rounds for extra insurance against sticking.
2. In a large mixing bowl, cream together 1 cup (2 sticks) of unsalted butter and 2 cups of granulated sugar until light and fluffy. This step is CRUCIAL, so take your time – about 5-7 minutes is ideal.
3. Beat in 4 large eggs, one at a time, then stir in 1 tablespoon of vanilla extract. Make sure each egg is fully incorporated before adding the next.
4. In a separate bowl, whisk together 3 cups of all-purpose flour, 3 teaspoons of baking powder, and 1/2 teaspoon of salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix!
6. Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. This might take a tad longer depending on your oven, so keep an eye on 'em.
7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
8. While the cakes are cooling, prepare the berry compote. In a medium saucepan, combine 2 cups of mixed berries (fresh or frozen), 1/2 cup of granulated sugar, and 2 tablespoons of lemon juice.
9. Bring to a boil over medium heat, then reduce heat and simmer for 10-15 minutes, or until the berries have broken down and the compote has thickened. Let cool completely. I like to give it a little taste at this stage, just to be sure it's *perfect*.
10. Prepare the Swiss meringue buttercream. In a heatproof bowl set over a saucepan of simmering water (double boiler), whisk together 6 large egg whites, 1 3/4 cups of granulated sugar, and 1/4 teaspoon of salt until the sugar is dissolved and the mixture is warm to the touch (about 160°F or 71°C).
11. Remove from heat and beat with an electric mixer fitted with the whisk attachment, starting on low speed and gradually increasing to high, until stiff, glossy peaks form and the bowl is cool to the touch (about 8-10 minutes). This step is super important for a stable buttercream!
12. Gradually add 1 1/2 cups (3 sticks) of unsalted butter, softened, one tablespoon at a time, beating well after each addition. Beat in 1 tablespoon of vanilla extract.
13. If the buttercream appears curdled, continue beating until it comes back together. If it's too soft, chill it in the refrigerator for 10-15 minutes, then beat again.
14. Once the cakes are completely cool, level them with a serrated knife. This helps ensure a perfectly stacked cake.
15. Place one cake layer on a serving plate or cake stand. Spread with a generous layer of Swiss meringue buttercream, then top with half of the berry compote.
16. Repeat with the second cake layer, more buttercream, and the remaining berry compote. Top with the final cake layer.
17. Frost the entire cake with the remaining Swiss meringue buttercream, creating a smooth, even surface. You can use a cake scraper for a professional look. Don't stress if it's not perfect; imperfections add character!
18. Decorate the cake with fresh berries and edible flowers. Get creative and have fun! I like to arrange them in a cascading design.
19. Chill the cake in the refrigerator for at least 30 minutes before serving to allow the buttercream to set. This will make slicing easier and prevent the cake from sliding.
20. Slice and serve. Enjoy your magnificent Ascent Artisan Cake!