This moist Vanilla Almond Bakery-Style Cake with a delicious Triple Berry Filling was one of my most popular and most requested recipes at Amycakes Bakery! The Vanilla Almond Cake has a moist, buttery texture with a delicious almond flavor, and is a perfect complement to the slightly tart Easy Triple Berry Compote. It's creamy and melts in your mouth. I use a frozen berry blend of blueberries, raspberries, and blackberries for the compote, but you can make a mixed berry filling with any frozen berries that you choose!
How to Fill a Cake with Berry Compote
The easy berry filling comes together in less than 10 minutes. Like all my cakes, it's easiest to layer when the cake is frozen, or at least cold. You can read more in my step-by-step guide to Layering Cakes like a Pro.
Read more details about how to fill a cake at the end of my cake fillings post.
A Featured Mix-and-Match Recipe Combination
This secret bakery recipe is my first Featured Mix and Match Recipe Combination. That means the cake, filling, and buttercream are separate recipes through the links at the bottom of this page. I will be gradually adding to the Mix and Match section each week, so you can get creative with all my cake and cupcake combinations.
Other Berry Layer Cakes You'll Love
I hope you enjoy this Triple Berry Combination! Let me know what you think of it in the comment section or rate and comment on the individual recipes through the links below. 🙂
Thanks for Reading. ❤️
Triple Berries 'n' Cream Cake
- For the sides of the cake, I piped a simple dot pattern with a #4 tip, coupler, and disposable piping bag. Then I decorated the top with a ring of buttercream rosettes and a 1M star tip. I added fresh blueberries, raspberries and strawberries, and a few fresh leaves and flower-berries from my garden.
- I love the look of fresh flowers on cakes and they make an easy decoration. You can rinse them, trim the stems to about 2 inches, and stick them directly in the cake. Just make sure whatever you use is non-toxic, and remove them before serving. 🙂