Thank you so much, Nichole! It means a lot that you keep coming back to it 🙂

Hey, Kris– thank you so much for trusting this recipe! I love it so much. I’m so glad it was a hit for everyone’s birthdays!

Hey, Vanessa– this whole comment was such a roller coaster, I loved it! First of all, I’m so glad you found this cake when you were looking for something specific. This cake is one of my FAVORITES and it’s always loved by readers.

As far as the whipped cream, I’ve been there, too! You definitely just over-whipped it. A hand mixer is totally fine to use, but you’ll want to make sure you stop when you have medium-stiff peaks. I always stop long before I know it’s done and then do 5-10 second bursts with my hand mixer. You’d be surprised how much just 5 seconds of whipping can do. And I always make sure those last ones are on a lower speed and not whipping the ever-loving life out of it. See if taking a little more time and attention to the process helps.

You’re totally fine to use this cake as is in 6″ pans. You might have some leftover batter, so you can either make a 4th layer or a few cupcakes. I wouldn’t suggest halving it (you wouldn’t have enough) or attempting to cut the recipe by 25%. Let me know how this goes for you!

Lastly, thank you for trusting my recipe and for coming to me for troubleshooting. I read and reply to every comment on my site, so never hesitate to leave one if you need feedback!

My sis in law ordered my brother a delicious berry cake for his birthday and I loved it. I looked to see if that cake company would deliver to Florida but they don’t! So then I was on the hunt for a similar moist berry cake recipe to make for my boyfriend’s birthday and I came across yours. Safe to say he absolutely loved it. He’s a tough critic so it’s a big compliment!! 🤗

It was my first time ever making a cake from scratch and I have a couple questions if you don’t mind:

1. The hardest part was making the whipped cream, (I used a hand mixer for the entire process of making the cake), and I definitely whipped it too long. I followed your instructions to the T. The end result was clumpy and it had a pale yellow color to it. After looking at some reference photos online, I knew I had over whipped it and turns out I was on my way to making BUTTER 😂😂😂 I added heavy whipped cream to try to fix it, and while it was tasty, it was still yellow. So after doing a little research online, I learned that adding purple food coloring can help cancel out the yellow. I did that and it made the color a creamy whitish color so I settled for that. However, after one day of being in the fridge, the whipped cream turned beige! 🥲 Next time I would use powdered sugar as you suggested, although I don’t know if that would help with the color at all. Do you have any tips or suggestions for this please?

2. I would like to make this cake again but instead of using (2) 9 inch pans, I’d like to use (3) 6 inch pans. Would I be able to do this, and if yes, would I follow the recipe exactly?

My last comment is that I used sprinkles on top, but next time I would put berries instead. We thought that the cake could use more berries so that would be perfect.

If you read this till the end, I appreciate it!! Looking forward to hearing your thoughts 😄

Hi! I think that would be totally fine, as long as your car is temperature controlled and not too warm. Enjoy!

Hi, Lori– it leaks out a little bit, but mostly just at the bottom. I would not put a bottom border on this cake, but a top one would work just fine.

Hi, Raya– possible? For sure. You’ll just need to make sure you’re mixing well. Let me know how it goes!