Why You’ll Love This Recipe

This Easy Berry Cake is perfect for any occasion. It’s quick to prepare, uses simple ingredients, and is packed with the natural sweetness of berries. The light and airy texture of the cake pairs perfectly with the juicy burst of fruit in every bite. This dessert is versatile enough to serve at a summer picnic, birthday celebration, or as a simple treat for an afternoon tea. Plus, it’s incredibly easy to make, even for beginners, yet impressive enough to wow your guests!

Ingredients

  • 1 ½ cups all-purpose flour

  • 1 cup granulated sugar

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1/3 cup unsalted butter, softened

  • 1 tsp vanilla extract

  • 2 large eggs

  • ¾ cup sour cream

  • 2 cups mixed berries (blueberries, strawberries, raspberries, etc.)

  • Zest of 1 lemon (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preheat your oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.

  2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

  3. In a separate large bowl, cream together the softened butter and vanilla extract until smooth and fluffy.

  4. Add in the eggs, one at a time, beating well after each addition.

  5. Mix in the sour cream and lemon zest (if using), then gradually add the dry ingredients to the wet ingredients. Stir until just combined.

  6. Gently fold in the berries, being careful not to crush them.

  7. Pour the batter into the prepared cake pan and spread it evenly.

  8. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

  9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

  • Servings: 8-10

  • Prep time: 15 minutes

  • Cook time: 35-40 minutes

  • Total time: 55-60 minutes

Variations

  • Berry Mix: Feel free to swap out the mixed berries with your favorite fruits such as peaches, cherries, or blackberries.

  • Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free.

  • Lemon Glaze: Add a simple lemon glaze on top by mixing powdered sugar and fresh lemon juice to drizzle over the cooled cake.

  • Vegan Option: Use a plant-based butter substitute and replace eggs with a flaxseed egg (1 tbsp ground flaxseeds + 3 tbsp water, let sit for 5 minutes).

Storage/Reheating

  • Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 5 days.

  • Freezing: If you want to store the cake for a longer period, wrap it tightly in plastic wrap and then foil, or place it in an airtight container. It will keep in the freezer for up to 3 months.

  • Reheating: To reheat, warm individual slices in the microwave for 20-30 seconds or place the whole cake in the oven at 300°F (150°C) for about 10 minutes.

FAQs

1. Can I use frozen berries instead of fresh ones?

Yes, you can use frozen berries. Just be sure to thaw and drain them before adding them to the batter to prevent excess moisture from affecting the cake.

2. Can I make this cake ahead of time?

Absolutely! You can bake the cake a day ahead and store it at room temperature or in the fridge.

3. Can I make this recipe with a different type of flour?

Yes, you can use cake flour for a lighter texture or substitute with a gluten-free flour blend.

4. How do I prevent the berries from sinking to the bottom of the cake?

Toss the berries in a little bit of flour before folding them into the batter. This helps them stay suspended in the cake.

5. Can I add other ingredients like nuts or chocolate chips?

Yes! Feel free to add ingredients like chopped nuts or chocolate chips. Just make sure they are evenly distributed in the batter.

6. What kind of berries should I use for this cake?

You can use any combination of berries, such as strawberries, blueberries, raspberries, or blackberries. A mix of different berries adds flavor and color.

7. Can I make this cake in a different pan size?

Yes, if you’re using a different pan size, make sure to adjust the baking time accordingly. A larger pan will result in a thinner cake, so it will likely need less time in the oven.

8. How can I make the cake more moist?

The sour cream in this recipe already helps make the cake moist, but you can add a tablespoon of milk or buttermilk to make it even more tender.

9. Can I frost this cake?

Yes, you can frost this cake! A simple whipped cream frosting, cream cheese frosting, or even a light buttercream would complement the cake well.

10. Is this recipe suitable for kids?

Yes, this recipe is great for kids! It’s simple, tasty, and not too sweet, making it perfect for children to enjoy as a snack or dessert.

Conclusion

This Easy Berry Cake is the perfect dessert for any occasion. It’s easy to prepare, deliciously light, and bursting with the natural sweetness of fresh berries. Whether you serve it at a family gathering or as an afternoon treat, it’s sure to become a new favorite. With endless possibilities for customization, you can make this cake your own and enjoy it year-round!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Berry Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55-65 minutes
  • Yield: 8-10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Easy Berry Cake is a delightful dessert featuring the perfect combination of fresh berries and a fluffy, moist cake base. It’s quick to make and ideal for any occasion, whether it’s a summer picnic or an afternoon tea. Bursting with natural berry sweetness, this cake is versatile and can be customized to suit your preferences.

Ingredients

  • 1 ½ cups all-purpose flour

  • 1 cup granulated sugar

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1/3 cup unsalted butter, softened

  • 1 tsp vanilla extract

  • 2 large eggs

  • ¾ cup sour cream

  • 2 cups mixed berries (blueberries, strawberries, raspberries, etc.)

  • Zest of 1 lemon (optional)

Instructions

  • Preheat your oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.

  • In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

  • In a separate large bowl, cream together the softened butter and vanilla extract until smooth and fluffy.

  • Add the eggs, one at a time, beating well after each addition.

  • Mix in the sour cream and lemon zest (if using), then gradually add the dry ingredients to the wet ingredients. Stir until just combined.

  • Gently fold in the berries, being careful not to crush them.

  • Pour the batter into the prepared cake pan and spread it evenly.

  • Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

  • Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely

Notes

Berry Mix: Feel free to swap out the mixed berries with your favorite fruits such as peaches, cherries, or blackberries.Gluten-Free: Use a gluten-free flour blend for a gluten-free version of this cake.Lemon Glaze: A lemon glaze can be drizzled over the cooled cake for extra sweetness and tang.Vegan Option: Substitute plant-based butter and use a flaxseed egg (1 tbsp ground flaxseeds + 3 tbsp water) to make this cake vegan.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star