Go Back
–+ servings

Berry Cake Recipe

Megan
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.
5 from 1 vote
print it pin it
Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Dessert
Cuisine American
Servings 10 servings

Equipment

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.
Keyword Berry Cake, Berry Cake Recipe, Cake with Berries, Triple Berry Cake
did you make this recipe?tag @olivesnthyme on Instagram