Stan's Birthday Cake

I knew I wanted to make my fiance's birthday cake. I asked if he wanted anything specific, but he told me to surprise him. So, I  modeled this recipe after a wonderful cake they make at Whole Foods only during the summer months. I found this cake to be simple, easy, and delicious. It doesn't use cake flour, which is impossible to find in Switzerland, and all the ingredients are easy to find.

It turned out so good, we ate it for breakfast the next day :) I will definitely be making this cake again. 

Stan's Birthday Cake

Cake:
1 cup (200g) white sugar
1/3 cup (75g) butter, softened
2 eggs
1 1/2 cups (190g) all-purpose flour
2 teaspoons (7g) baking powder
1 pinch (1g) salt
1 cup (235ml) milk
1 teaspoon (5ml) vanilla extract

Frosting:
1 (8 ounce) package (235g) cream cheese, softened
1/2 cup (100g) white sugar
1 teaspoon (5ml) vanilla extract
2 cups (475ml) heavy cream

Filling:
Strawberries, sliced
Blueberries
Raspberries
1 tablespoon (25g) sugar
Frosting

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour one square cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. Stir in vanilla. Pour into the prepared pans.
3. Bake for 25 to 30 minutes in the preheated oven, until the cake springs back when pressed gently in the center. Cool in pans over a wire rack, until completely cooled.
4. Mix berries with sugar, and set aside.
5. Combine the cream cheese, sugar, vanilla extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.
6. Combine some of the frosting with the berry mixture. Slice the cake in half, forming two layers. Spread the filling on the lower layer, then set the top layer back on. Frost with the rest of the frosting, and decorate with extra berries.

En guete!