Pancake Cake with Pastry and Berry Fruit Recipe
If you’re looking for a showstopping dessert that’s equal parts playful and elegant, I can’t wait for you to try this Pancake Cake with Pastry and Berry Fruit. Imagine pillowy stacks of golden pancakes, luscious layers of creamy pastry cream, and a crown of jewel-toned berries—all coming together in a treat that’s as perfect for brunch as it is for a celebratory dessert. This dish is a celebration of textures and flavors: the tender pancakes soak up just enough cream, the berries add a burst of tart juiciness, and a dusting of powdered sugar ties everything together with a touch of whimsy. Trust me, every slice is a little moment of joy!
Ingredients You’ll Need
The magic of this Pancake Cake with Pastry and Berry Fruit comes from a handful of familiar ingredients, each playing a special role in making the final creation both beautiful and delicious. Grab these pantry staples and a few fresh items, and you’ll be well on your way.
- All-purpose flour: Provides the structure for tender, fluffy pancakes that hold up perfectly in layers.
- Granulated sugar: Adds just the right touch of sweetness to the pancake batter.
- Baking powder: Gives the pancakes their lovely rise and light texture.
- Baking soda: Works with the buttermilk for extra fluffiness and a subtle tang.
- Salt: Balances the sweetness and enhances all the flavors.
- Buttermilk: The secret to moist, tender pancakes with a slight tang.
- Large eggs: Help bind the batter and add richness.
- Unsalted butter, melted: Brings a delicate buttery flavor and keeps the pancakes soft.
- Vanilla extract: Adds a warm, aromatic note to both the pancakes and the cream.
- Pastry cream (prepared): Silky and indulgent, this is the “frosting” that turns pancakes into a cake.
- Mixed berries (strawberries, raspberries, blueberries, blackberries): Fresh, juicy, and colorful—these make the cake bright and refreshing.
- Powdered sugar (for dusting): A simple dusting adds sweetness and a touch of elegance.
- Fresh mint leaves (for garnish): Adds a fresh pop of color and a subtle herbal note to finish the cake.
How to Make Pancake Cake with Pastry and Berry Fruit
Step 1: Mix the Dry Ingredients
Start by grabbing a large mixing bowl and whisking together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This step ensures that your leaveners and sweetener are evenly distributed, which means each pancake will rise beautifully and taste just right.
Step 2: Combine the Wet Ingredients
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract. The buttermilk gives your pancakes their signature tang, and the melted butter adds a rich, irresistible flavor. Make sure your ingredients are at room temperature for the best results!
Step 3: Make the Pancake Batter
Gently add the wet ingredients to the dry mixture, stirring just until everything is combined. Don’t overmix! A few lumps are perfectly fine and will keep your pancakes light and fluffy. The batter should have a pourable consistency but not be too runny.
Step 4: Cook the Pancakes
Heat a nonstick skillet over medium heat and lightly grease it with a bit of butter. Pour about 1/3 cup of batter for each pancake, cooking for 2 to 3 minutes on each side until they’re golden and cooked through. You’ll end up with around 12 pancakes—enough to build a truly impressive cake! Let them cool completely before assembling.
Step 5: Assemble the Pancake Cake with Pastry and Berry Fruit
Now the fun part! Place one pancake on your serving plate, spread a thin layer of pastry cream over the top, and add a handful of mixed berries. Repeat this process, layering pancakes, cream, and berries, until you’ve used everything up. Finish with a final layer of berries for a gorgeous burst of color on top.
Step 6: Add Finishing Touches
Dust the top generously with powdered sugar and tuck in a few fresh mint leaves for garnish. This simple addition makes your Pancake Cake with Pastry and Berry Fruit look absolutely bakery-worthy. Chill the cake for easier slicing, or serve it at room temperature for a softer texture.
How to Serve Pancake Cake with Pastry and Berry Fruit
Garnishes
A finishing flourish can make all the difference! I love to scatter extra fresh berries around the plate and add plenty of mint leaves for a pop of color and freshness. You can also drizzle a little berry coulis or melted chocolate over each slice for added indulgence. The powdered sugar dusting brings that magical, just-baked look every time.
Side Dishes
Because this Pancake Cake with Pastry and Berry Fruit is the star of the table, keep any sides light and simple. A fruit salad or a bowl of whipped cream is always welcome. If serving for brunch, a crisp mimosa or a pot of fragrant herbal tea makes a lovely pairing that won’t overpower the cake’s delicate flavors.
Creative Ways to Present
For a dramatic presentation, build your pancake cake on a cake stand and decorate with edible flowers alongside the berries and mint. If you’re serving a crowd, slice the cake into wedges and serve each piece with an extra dollop of pastry cream and a few more berries on the side. You can even make mini versions using smaller pancakes for individual servings—adorable and fun for parties!
Make Ahead and Storage
Storing Leftovers
Once assembled, your Pancake Cake with Pastry and Berry Fruit will keep beautifully in the fridge, covered, for up to two days. Just be sure to store it in an airtight container or wrap it well to prevent the pancakes from drying out or absorbing any fridge odors. The flavors meld together even more as it rests—some say it’s even better the next day!
Freezing
If you want to get ahead, you can freeze the pancakes themselves (without cream or berries) for up to a month. Stack them with parchment between each pancake and wrap tightly. When ready to serve, thaw at room temperature, then assemble fresh with pastry cream and berries for best texture and flavor.
Reheating
To enjoy leftovers, let the cake come to room temperature for about 30 minutes before serving, which helps the pastry cream soften and the flavors shine. If you’re reheating just the pancakes, a few seconds in the microwave or a quick warm-up in a skillet will do the trick—just wait to add cream and berries until serving.
FAQs
Can I use store-bought pastry cream?
Absolutely! Using a good quality store-bought pastry cream is a fantastic shortcut if you’re pressed for time. Just make sure it’s thick and silky so your Pancake Cake with Pastry and Berry Fruit holds together beautifully.
What other fruits can I use?
Feel free to get creative with your fruit choices. Chopped peaches, kiwi, or even thinly sliced bananas work wonderfully. The key is to use fruits that are fresh and not too juicy, so your cake doesn’t get soggy.
Can I make this gluten-free?
Yes, you can substitute your favorite gluten-free all-purpose flour blend in equal measure for the regular flour. Just be sure it includes a binder like xanthan gum for the best pancake texture in your Pancake Cake with Pastry and Berry Fruit.
How far ahead can I assemble the cake?
You can assemble the cake up to 24 hours in advance. Simply cover it well and refrigerate. The flavors meld and the cake slices beautifully when chilled, making it ideal for entertaining or preparing ahead for brunch.
Is this recipe kid-friendly?
Kids absolutely love this recipe! It’s fun to assemble together, and you can let them sprinkle the berries and powdered sugar on top. The sweet berries and creamy pastry cream make it a hit with little ones and adults alike.
Final Thoughts
If you’re searching for a dessert that feels special but is secretly easy to make, this Pancake Cake with Pastry and Berry Fruit is a must-try. Every layer is bursting with flavor and joy, and I promise it’ll bring smiles to everyone at your table. Give it a go, and let your kitchen be filled with the sweet happiness of this delightful treat!
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Pancake Cake with Pastry and Berry Fruit Recipe
- Total Time: 1 hour
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A delightful pancake cake layered with creamy pastry cream and fresh mixed berries, perfect as an elegant dessert that combines fluffy pancakes with vibrant fruit and smooth cream for a deliciously satisfying treat.
Ingredients
Pancake Batter
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Filling and Topping
- 2 cups pastry cream, prepared
- 2 cups mixed berries (strawberries, raspberries, blueberries, blackberries)
- 2 tablespoons powdered sugar, for dusting
- Fresh mint leaves, for garnish
Instructions
- Prepare the dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Mix the wet ingredients: In a separate bowl, whisk the buttermilk, eggs, melted unsalted butter, and vanilla extract until smooth and fully incorporated.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and gently stir just until the batter is smooth and no large lumps remain, being careful not to overmix.
- Cook the pancakes: Heat a nonstick skillet over medium heat and lightly grease it with butter. Pour about 1/3 cup of batter per pancake and cook for 2 to 3 minutes on each side until the pancakes are golden brown and cooked through. Repeat this process to make approximately 12 pancakes. Allow the pancakes to cool completely before assembling the cake.
- Assemble the pancake cake: Place one cooled pancake on a serving plate. Spread a thin layer of prepared pastry cream over the pancake, then top with a few mixed berries. Continue layering pancakes, pastry cream, and berries until all pancakes and filling are used, finishing with a top layer of mixed berries.
- Finish and garnish: Dust the top layer of berries with powdered sugar and garnish with fresh mint leaves for a burst of color and subtle flavor. Slice the cake into portions.
- Serve: Serve the pancake cake chilled or at room temperature for the best texture and flavor experience.
Notes
- Pastry cream can be made ahead of time and refrigerated to save preparation time.
- For a more indulgent experience, drizzle chocolate sauce or berry coulis over the pancake cake before serving.
- Use store-bought pastry cream as a convenient shortcut without compromising flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop, Layering
- Cuisine: European-Inspired, Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 80 mg
