Italian Wedding Cake Recipe

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing well after each addition.

Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.

Bake for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Remove from the oven and let the cakes cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely.

In a chilled mixing bowl, beat the heavy cream, powdered sugar, and almond extract until stiff peaks form.

To assemble the cake, place one cake layer on a serving plate. Spread half of the custard mixture over the top, then sprinkle with some fresh berries.

Place the second cake layer on top and repeat the layers of custard and berries.

Finish with a final layer of cake and dust the top with powdered sugar.

Slice and serve the Italian Wedding Cake.