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two layer butter cake with white frosting and berries on a wooden cake stand

Berries and Cream Cake with Vanilla Bean Honey Goat Cheese Frosting

Two golden and buttery cake layers are topped with the dreamiest frosting! This buttercream is flavored with vanilla bean paste and honey goat cheese, and it's all topped with fresh berries.
Prep Time 45 minutes
Cook Time 28 minutes
Total Time 1 hour 13 minutes


Butter Cake:

  • 1 cup unsalted butter room temperature
  • 1 ½ cups sugar
  • 3 large eggs
  • ¼ cup sour cream
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 ¼ cups buttermilk

Vanilla Bean Honey Goat Cheese Frosting:

  • ½ cup butter room temperature
  • ½ cup shortening
  • 1 4-oz honey goat cheese, room temperature
  • 1 tbsp honey
  • 1 tbsp cream or milk
  • 1 tsp vanilla bean paste
  • 5-6 cups powdered sugar


  • 1 16-oz container fresh strawberries, hulled and quartered
  • 1 16-oz container fresh blueberries


To make the cake:

  • Preheat oven to 350°F. Butter and flour two 8-inch cake pans.
  • In the bowl of a stand mixer, cream butter and sugar on medium speed until creamy and lighter in color.
  • Add the eggs one at a time, mixing after each. Add sour cream and vanilla; mix well.
  • Whisk together cake flour, baking powder, and salt. Set aside.
  • Add flour, baking powder, salt, and buttermilk. Mix until all ingredients are combined, scraping the bowl as necessary, about 1 minute.
  • Divide batter evenly between cake pans. Bake for 25 to 28 minutes or until cakes are golden brown and set in the center. (Test by inserting a toothpick into the center of each cake layer. If it comes out clean, they're done!)
  • Let cakes cool in pans for about 10 minutes before transferring to a wire rack to cool completely.

To make the frosting:

  • Cream butter on medium-high speed with an electric mixer. With mixer running, add shortening. Mix until smooth and creamy. Repeat with the goat cheese, mixing until completely smooth and incorporated.
  • Add honey, cream, and vanilla bean paste. Mix well.
  • Add half of the powdered sugar and mix until well blended. Repeat with second half of powdered sugar, and mix for 1 minute. (You may want to taste test it at 5 cups and add the rest if you’d like it to be sweeter.)
  • Store frosting in the refrigerator until ready to use.


  • Level the cakes with a serrated knife or cake saw. Plate one cake layer on a cake plate or stand and top with frosting.
  • Arrange strawberries and blueberries over the frosting. Press them slightly into the frosting to create a relatively flat surface for the second cake layer.
  • Place the second cake layer on top and repeat with frosting and berries.
  • This cake is best served the first day or second day after it’s made (the strawberries will start to leak after the first day), but can also be stored loosely covered in the refrigerator.


All images and text ©Bethcakes.