Berry cake is a sweet and buttery vanilla cake filled with sweet, tart and jammy mixed berries. This simple triple berry cake has wonderfully soft and moist crumb, with a flaky golden brown crust. Top this wild berry cake with a light dusting of powdered sugar and serve freshly whipped cream.
Why Should You Make This Recipe
I absolutely adore an easy, beautifully rustic and delicious cake. My Blueberry Ricotta Cake, French Apple Cake and Orange Olive Oil Cake are just a few of my favorite simple cake recipes from the blog. I am so excited to add this berry cake recipe to the blog. I know you’ll love it!
- Layers of flavors and textures. From the soft, moist and buttery vanilla cake, to the tart, sweet and jammy berries and ever so slightly flaky golden brown crust, this easy triple berry cake will delight your senses.
- Easy to make, bake and eat. This easy mixed berries tastes like you just bought it from a fancy grocery store like Whole Foods, but is actually incredibly quick and easy to make at home. Make this berry filled vanilla cake using two bowls and a whisk.
Ingredients
This berry cake recipe requires just a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather all purpose flour, baking powder and salt.
- Wet Ingredients: Gather eggs, granulated sugar, vanilla extract, sour cream, melted butter, and fresh or frozen mixed berries.
Substitutions
Here are my recommended substitutions to make this berry fruit cake if you need them.
- All purpose flour: To make this berry dessert cake gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. A gluten free oat flour would also work well in this apple cake recipe. Make sure to measure the flour by weight (180 g) rather than cups to ensure the best outcome for the cake.
- Baking Powder This acts as a leavener in this fluffy cake with berries.
- Granulated Sugar: This cake calls for granulated sugar, but maple sugar would also work well to make this recipe refined sugar free.
- Eggs: This recipe has not been tested without eggs.
- Vanilla Extract: The scent of vanilla gives a warm cozy background flavor to this cake. Use vanilla bean paste as an alternative.
- Melted Butter: Vegan butter or plant based can also be used in place of regular unsalted butter. Make sure the butter is melted and cooled to room temperature before using in this triple berry cake.
- Mixed Berries: Fresh or frozen berries work well in this cake recipe. I prefer using berries that are the same size and bake at the same rate. I find raspberries, blackberries and blueberries to work the best.
Variations
- Berry Cream Cake: If you prefer to make this as layered cake with cream and berries, prepare the cake batter as written, but omit the berries. The berries will be part of the layers. Divide the batter between (2) 8-inch (20 cm) or (3) 6 inch - (15 cm) cake pans. The cakes will bake much faster than the original recipe. Bake for 25 - 35 minutes or until the edges of the cake pan pull slightly away from the sides and the center of the cake bounces back when gently pressed. Prepare my Mascarpone Frosting Recipe to layer the cakes with the fresh berries. Layer the cooled cakes with the cream and fresh berries. To make this recipe with white cake mix, prepare the cakes according to the box directions. Cool and layer with fresh berries and whipped cream or with the mascarpone frosting.
- Cake with Berries on Top: For an especially jammy berry topping, do not mix the berries into the cake batter. Instead, layer them all on top of the cake and bake as directed. The berries will burst and form a fruit cobbler like consistency. Top with powdered sugar and enjoy.
How To Make
Learn how to make berry cake in a few easy steps.
- Preheat the oven to 350 F (177 C). Grease and line the bottom of a 8 inch (20 cm) or 9 inch (23 cm) springform or cake pan with parchment paper. In a small bowl, melt the butter and set aside to cool to room temperature (about 15 minutes). In a large bowl, whisk together the flour, baking powder and salt together until well combined.
- In a large mixing bowl whisk the eggs and sugar until smooth. Continue whisking until the eggs and sugar mixture thickens and lightens to a ribbon stage. Lift the whisk up and allow the liquid to drop down like ribbons. Whisk in the vanilla extract and sour cream until smooth and well combined. Alternating dry ingredients and melted butter, mix in ⅓ of the dry ingredients into the wet, followed by ½ of the melted butter. Repeat until all the ingredients are just combined. Fold in most of the mixed berries. Reserve ½ cup of the fresh or frozen berries for topping.
- Evenly spread the buttery berry cake batter into the prepared pan. Top with the reserved berries and more sugar if you like. Bake the berry filled cake for 45 - 55 minutes or until a toothpick inserted into the center of the apple cake comes out clean.
- Cool the cake pan in the pan for 10 - 15 minutes. Gently remove the cake from the pan and allow it to cool for 10 - 15 additional minutes. Transfer the sweet berry cake to a serving plate, top with powdered sugar, slice and enjoy! This triple berry fruit cake is especially delicious when served with whipped cream.
How To Store, Freeze, Thaw and Serve
- Store: Place the moist triple berry snack cake in an airtight container at room temperature for up to 2 days. Then the cake should be transferred to the fridge for up to another 2 - 3 days.
- Freeze: Make sure the simple fruit cake is completely cooled to room temperature. Wrap the cake or cake slices in plastic wrap and place in an airtight container. Store in the freezer for up to 2 - 3 months.
- Thaw: The easiest and tastiest way to thaw the cake with berries is to let it sit out at room temperature until fully thawed. Enjoy at room temperature or microwave until it’s your preferred temperature.
- Serve: This from scratch fresh berry cake is best served as is or with a dusting of powdered sugar. This cake is also delicious topped with freshly whipped cream.
M’s Expert Tips
- Use similar sized berries. Blueberries, blackberries and raspberries are the best mix of berries for this cake. Strawberries are also delicious, but they can bake at a different pace to the other mixed berries.
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft, fluffy, moist and tender vanilla cake with berries.
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Don’t overmix the batter. Make sure to mix the dry ingredients into the wet until just combined.
- Use the baking times as a guide. All ovens vary and baking times should be used as a guide. As a general rule, when the cake with berries becomes very fragrant, it’s a good idea to start checking. Begin checking on the cake at the minimum baking time. A toothpick inserted into the center of the cake should come out clean. The top of the cake should be golden brown.
FAQs
Can I use frozen berries in this berry cake?
Yes, frozen berries work well in this triple berry cake. There is no need to thaw the berries before starting the recipe. Simply toss the frozen berries in flour and fold into the cake batter right before baking.
What are the best berries for baking?
Raspberries, Blackberries, Blueberries, Loganberries or Marionberries all work well for baking. As they bake, the berries turn into a lovely sweet and jammy texture.
What is a Mary Jane Cake?
A Mary Jane cake is a small, round, single serve cake meant to be topped with whipped cream and berries.
Other Berry Recipes to Try
If you try this Berry Cake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Berry Cake Recipe
Berry cake is a sweet and buttery vanilla cake filled with sweet, tart and jammy mixed berries. This simple triple berry cake has wonderfully soft and moist crumb, with a flaky golden brown crust. Top this wild berry cake with a light dusting of powdered sugar and serve freshly whipped cream.
Equipment
- 1 sheet parchment paper
- 1 whisk
Ingredients
- 1½ cups (180 g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs, room temperature
- 1¼ cups (250 g) granulated sugar
- 2 teaspoons vanilla extract
- ½ cup (120 g) sour cream, room temperature
- ½ cup (113 g) unsalted butter, melted and cooled slightly
- 2 cups (280 g) fresh or frozen berries, divided tossed in 1 tablespoon flour
- 1 tablespoon (13 g) sugar for topping, optional
Instructions
- Preheat the oven to 350 F (177 C). Grease and line the bottom of a 8 inch (20 cm) or 9 inch (23 cm) springform or cake pan with parchment paper.
- In a small bowl, melt the butter and set aside to cool to room temperature (about 15 minutes).½ cup (113 g) unsalted butter, melted and cooled slightly
- In a mixing bowl, whisk together the flour, baking powder and salt together until well combined.1½ cups (180 g) all purpose flour , 2 teaspoons baking powder, ½ teaspoon salt
- In a large mixing bowl whisk the eggs and sugar until smooth. Continue whisking until the eggs and sugar mixture thickens and lightens to a ribbon stage. Lift the whisk up and allow the liquid to drop down like ribbons. Whisk in the vanilla extract and sour cream until smooth and well combined.3 large eggs, room temperature, 1¼ cups (250 g) granulated sugar, 2 teaspoons vanilla extract , ½ cup (120 g) sour cream, room temperature
- Alternating dry ingredients and melted butter, mix in ? of the dry ingredients into the wet, followed by ½ of the melted butter. Repeat until all the ingredients are just combined. Fold in most of the mixed berries. Reserve ½ cup of the fresh or frozen berries for topping. Evenly spread the buttery berry cake batter into the prepared pan. Top with the reserved berries and more sugar if you like.2 cups (280 g) fresh or frozen berries, divided , 1 tablespoon (13 g) sugar for topping, optional
- Bake the berry filled cake for 45 - 55 minutes or until a toothpick inserted into the center of the apple cake comes out clean.
- Cool the cake pan in the pan for 10 - 15 minutes. Gently remove the cake from the pan and allow it to cool for 10 - 15 additional minutes. Transfer the sweet berry cake to a serving plate, top with powdered sugar, slice and enjoy. This triple berry fruit cake is especially delicious when served with whipped cream.
Notes
Store: Place the moist triple berry snack cake in an airtight container at room temperature for up to 2 days. Then the cake should be transferred to the fridge for up to another 2 - 3 days.
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