Preparation Steps

• Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the vanilla extract.
• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
• Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined after each addition.
• Divide the batter evenly between the prepared pans and smooth the tops.
• Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
• While the cakes cool, prepare the frosting: In a medium bowl, beat the cream cheese and softened butter until smooth. Gradually add powdered sugar, beating until creamy. Stir in vanilla extract.
• Once cakes are completely cooled, place one layer on a serving plate and spread with frosting. Top with the second cake layer.
• Frost the top and sides of the cake generously with remaining frosting.
• Gently press fresh blueberries and raspberries around the top edge of the cake. Dust the top with powdered sugar.
• Refrigerate for at least 30 minutes before serving to allow frosting to set.