2 cups sugar
2 cups all-purpose flour
½ cup butter
½ cup vegetable oil
1 cup water
⅓ cup unsweetened cocoa powder
1 teaspoon baking soda
½ cup buttermilk
1 teaspoon salt
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 pint of blueberries
- 1 quart strawberries, sliced
- 2 cups of whipping cream
- 1 teaspoon unflavored gelatin
- 2 tablespoons water
- 4 tablespoons powdered sugar
[directions title=”Cake Method”]
- Preheat oven to 375 degrees. Grease and flour two 8” cake pans.
- Sift sugar and flour together; set aside.
- In a small saucepan, melt butter, oil, water and cocoa. Bring mixture to a boil, remove from heat and add to the dry ingredients.
- Dissolve baking soda in buttermilk. Add eggs, salt, cinnamon and 1 teaspoon vanilla extract to the cocoa flour mixture and stir well.
- Pour batter into 8” cake pans. Bake at 375 degrees for about 30-35 minutes, until a toothpick inserted into the center comes out clean.
- Remove cakes from oven. Set cake pans on cooling rack for 5-10 minutes. Carefully, flip the pans to remove the cakes. They should come out easily if properly greased/floured. If you’re having difficulty removing the cakes, run a sharp knife around the edges.
- Return the cakes back onto the cooling rack and cool completely.
[directions title=”Frosting Method”]
- Combine the gelatin and water together allowing the gelatin to absorb the water (approx. 5 minutes). Place bowl in microwave and cook for 5 seconds or until gelatin melts completely. Set aside to cool while you make your whipped cream.
- In a large bowl, using a mixer, mix (on high speed) whipping cream to form soft peaks. Add powdered sugar and gelatin; continue mixing the cream until stiff peaks form. (Gelatin keeps the whipped cream from breaking down)
- Once the cakes have cooled you can start assembling. Lay one cake on serving plate or platter, layer with about half of the whipped cream frosting; then layer with sliced strawberries and blueberries. Repeat for top layer.*If you’re looking to match the photograph perfectly we used a quarter of the pint of blueberries and half of the strawberries. The remaining fruit was served separately as additional topping.