Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-5 minutes.½ cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter evenly into the prepared cake pan.
- Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, in a separate bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and beat until well combined and fluffy.1 cup (8 ounces) cream cheese, softened, ½ cup powdered sugar
- Slowly drizzle in the heavy cream and beat until the frosting reaches your desired consistency.¼ cup heavy cream
- Once the cake is completely cooled, spread the luscious cream cheese frosting evenly over the top.
- Arrange the fresh or frozen berries artistically over the frosting. Garnish with fresh mint leaves, if desired.1 cup fresh or frozen berries (such as strawberries, blueberries, or raspberries), Fresh mint leaves for garnish (optional)
- Slice and serve your beautiful Heaven on Earth Cake.
Notes
Leftover Heaven on Earth Cake should be stored in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. To freeze, wrap the unfrosted cake or individual slices tightly in plastic wrap, then in a layer of foil. Freeze for up to 1-2 months. Thaw overnight in the refrigerator before serving. For frosted cake, ensure the frosting is firm before wrapping to prevent smudging. This cake is best served at room temperature. If it has been refrigerated, let it sit out for about 30 minutes before serving. Reheating is generally not recommended as it can affect the cake's texture.
