Searching for a crowd-pleasing treat with simplicity and taste? Perfect answer is this Easy Berry Cake. Perfect for summer events, breakfasts, or any day you want a little sweetness, packed with vivid, juicy berries and a light, fluffy crumb it’s a great treat.
This cake pulls up fast and bakes brilliantly every time using basic pantry materials and fresh, or frozen berries. This recipe promises success and great comments regardless of your level of experience in baking. Now let’s explore how to create this very delicious and tasty berry dessert.
Jump to RecipeWhy You’ll Love This Easy Berry Cake
Not fancy tools or methods required; quick and fuss-free.
Flexible: Make use of any berries—fresh or frozen.
Light and moist texture: Thanks to the buttermilk and basic cake batter, light and moist texture results.
Perfect for all events: brunch, tea gatherings, or a laid-back workday dessert.
Minimal cleanup: Minimal cleaning calls for only one bowl and a cake pan.
This dish is a keeper that will always find a place on your preferred dessert rotation.
Ingredients
Starting with basic components most likely already found in your home, this quick berry cake is For leavening, you will need one ½ cup of all-purpose flour—which provides the cake structure—and one teaspoon of baking powder.
A little of salt accentuates every taste sensation. Use ½ cup of unsalted butter melted to room temperature and ¾ cup of granulated sugar for just the proper amount of sweetness for moisture and richness. To make the cake soft and moist, you will also want ½ cup of buttermilk and two big eggs, which help bind everything together.
The show stars are 1 ½ cups of mixed berries—use any combination of blueberries, raspberries, blackberries, or sliced strawberries. It comes all together with a dash of vanilla essence, and a sprinkling of powdered sugar at the end provides a wonderful finishing touch.
Nutrition Information (Per Serving, based on 8 servings)
Calories: 265
Total Fat: 13g
Saturated Fat: 8g
Cholesterol: 85mg
Sodium: 160mg
Total Carbohydrates: 34g
Dietary Fiber: 2g
Sugars: 18g
Protein: 4g
Note: Nutritional figures are approximations that change depending on particular items utilized.
Make-Ahead Tips
Particularly for hectic weeks or party preparation, this simple berry cake is an amazing make-ahead treat. The cake can be baked two days ahead and kept, covered, at room temperature or refrigerated.
Refrigerated, bring it at room temperature before serving to appreciate its silky, fluffy texture. Want to be ready even further ahead? This cake freezes nicely. Wrap it securely in plastic wrap then foil after baking and chilling fully; freeze for up to three months.
Thaw in the refrigerator overnight then allow it come to room temperature before dusting with powdered sugar. Mix everything except the berries and refrigerate it (covered) for up to 24 hours—fold in the berries right before baking for optimal results if you are preparing the mixture beforehand. These make-ahead techniques guarantee every time a low-stress, fresh-tasting dessert.
Pro Tips for a Better Berry Cake
Before creming your butter with sugar, make sure it is correctly softened for the fluffiest texture. This stage traps air in the batter, therefore enabling the cake to rise elegantly. The creaming procedure should take three to four minutes; hurry it and the mixture will not get light and fluffy.
Better emulsion and smoother batter call for room temperature eggs and buttermilk. Cold ingredients might somewhat curdle the batter, therefore influencing the final texture of the cake. Should your buttermilk be cold, an easy fix is to microwave it for ten seconds.
To prevent crushing them, gently fold berries in with a spatula. Toss frozen berries in a tablespoon of flour before incorporating into the mixture; this helps stop bleeding and keeps them from sinking to the bottom of the cake. Once the berries are included to preserve a soft crumb, avoid overmixing the batter.
Simple & Delicious Berry Cake Recipe
8 slices
servings15
minutes35
minutes50
minutesIngredients
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
½ cup buttermilk
1 ½ cups mixed berries (fresh or frozen)
1 teaspoon vanilla extract
Powdered sugar (for topping)
Directions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy, about 3–4 minutes.
- Beat in eggs one at a time, then stir in vanilla.
- Add flour mixture alternately with buttermilk, beginning and ending with flour. Mix until just combined.
- Gently fold in the berries.
- Pour batter into prepared pan and smooth the top.
- Bake for 35–40 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
- Enjoy this easy berry cake as a sweet way to celebrate any moment—simple to make, beautiful to serve, and always delicious. Happy baking! 🫐🍰