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Buttermilk Butter Cake with Berry Compote

This buttermilk butter cake makes for an extremely flavorful and moist cake with a mouth watering berry compote that dribbles into and over the edges.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Buttermilk Butter Cake with Berry Compote
Servings: 12


  • 6 large eggs
  • 1 cup buttermilk
  • 1 1/2 teaspoons vanilla for the cake
  • 3 1/3 cups flour
  • 2 1/4 cups sugar for the cake
  • 1 tablespoon baking powder
  • 1 1/2 teaspoon salt
  • 1 1/2 cups room temp butter
  • 1/4 cup oil
  • 1 envelope instant vanilla pudding
  • 1 pint blueberries
  • 1 pound strawberries
  • 4 oz raspberries
  • 1/2 cup sugar for the compote
  • 2 teaspoons cornstarch
  • half of a lime zested
  • 1 teaspoon vanilla for the compote
  • 2 cups heavy whipping cream
  • 3/4 to 1 cup powdered sugar
  • 1 teaspoon vanilla for whipped cream


  • Preheat over to 350 degrees.
  • Use flour and cooking spray to grease cake pans.
  • In a small bowl, mix eggs, buttermilk, and vanilla.
  • In large bowl or stand mixer, combine flour, sugar, baking powder, and salt.
  • Add butter to dry ingredients, one cube at a time until mixture looks like course crumbs.
  • Add half the buttermilk mixture to the dry ingredients and mix for 1-2 minutes until light and fluffy.
  • Add remaining buttermilk mixture and contents of pudding envelope and mix just until combined.
  • Bake for 25-30 minutes until toothpick inserted in center comes out clean.
  • Cool completely and run a knife around edges to loosen.
  • Remove stems from strawberries and slice.
  • Run cold water over all the berries to rinse and to add just the right amount of water for creating the sauce.
  • Place in a medium sized sauce pan.
  • Add cornstarch, sugar, and the zest from a half a lime.
  • Turn on low.
  • Stir and bring to a gentle simmer.
  • Cook for no longer then 10 minutes as you don't want the berries to cook down too much and deflate.
  • Turn off heat and add 1 teaspoon vanilla.
  • Refrigerate to chill.
  • Beat 2 cups of heavy whipping cream in a chilled bowl until soft peaks form.
  • Add 3/4 to 1 cup of powdered sugar and continue to beat until you have stiff peaks.
  • Add 1 teaspoon pure vanilla extract and mix in.
  • To build the cake, start by poking holes in all the layers so the berry juice can dribble in.
  • Place a layer on your cake stand and top with one third of the berry mixture.
  • Add one third of the whipped cream.
  • Repeat the second and third layer in the same order.
  • Take your reserved specimen berries and squeeze a small amount of lime juice from the lime you zested for your berry compote and sprinkle sugar on the berries.
  • Place in the center of the cake to complete. Enjoy!