This Mixed Berry Cake is the kind of simple, reliable dessert I come back to all summer long! Every time we make it, it bakes up beautifully moist and tender, with pockets of fresh berry flavor throughout. Adding crunchy sugar on top before baking and then a fluffy whipped cream frosting truly takes it over the top with texture and flavor!
This recipe is easy enough to fit into your regular life, but polished enough to wow guests for a special occasion. You'll find all of our notes for decorating, chilling, and freezing in the post below.
It might be tempting to grab a store-bought cake for your next summer party, but I promise making this homemade berry cake will be absolutely worth it! It may seem simple, but the flavor and texture payoff is big.
This recipe was first inspired by Tastes of Lizzy, and hers honestly tastes so delicious! As I made it several times, it morphed into a 9x13 size cake that could serve more people, and I began topping it with my favorite Whipped Cream Cream Cheese Frosting.
It's really one of my favorite berry treats at this point! That and our Mini Blackberry Cheesecakes (I can eat an embarrassing number of these).
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Why this recipe made the cut
Honestly, this is one of those recipes we published because I kept wanting to go back to it. I only started making this in the last year or so, but after just a handful of times I knew it was too good not to share.
- It's fresh, light, and full of great texture (creamy, moist, soft, and tiny bit of crunch in every bite)
- It really only takes about 20 minutes of hands-on effort to get this one baking.
- It feels so festive! You could serve it for Fourth of July or really any summer party.
- Best of all, it's simple. No cake layers, no need for multiple cake pans, no extra filling.
Ingredients for mixed berry cake
This recipe is simple to follow, but there are a couple of key tips that will make the difference in your final results. I have included some important tips below to set you up for success.
- All-purpose flour: This will not turn out the same if substituted with whole wheat flour.
- Baking powder: For best results, make sure you are using fresh baking powder (I actually replace mine every 3-6 months because I find my baking turns out better!)
- Kosher salt: Table salt is saltier and shouldn't be substituted equally.
- Salted butter: The butter should be softened to room temperature, meaning it should be soft enough to indent when you press your finger into it, but should still hold its shape (if it looks super shiny or greasy, it is too soft).
- Granulated sugar: I have made this successfully with raw cane sugar and ordinary sugar from the grocery store.
- Eggs: To help the batter incorporate the most easily, bring the eggs to room temperature by leaving them on the counter for an hour or placing them in a bowl of warm (not hot) water for about 10 minutes.
- Vanilla extract: In my opinion, this is absolutely non-negotiable. You can also use vanilla bean paste.
- Sour cream: Make sure to use full-fat sour cream. This ingredient adds moisture and lends to balancing the sweetness of the sugar.
- Fresh mixed berries: You can use any combination of fresh raspberries, blackberries, and blueberries. Wash and dry them thoroughly first; if they are wet, it will add too much moisture to the batter.
- Coarse sugar: Also called sanding sugar or sparkling sugar. Where I live, it is the cheapest at Walmart.
- Cream cheese: Use full-fat blocks of cream cheese (this recipe won't work with the whipped kind in tubs). The best part is you don't need to soften it in advance, you can start with it cold.
- Powdered sugar: This gives the frosting more stability than regular sugar. If yours looks lumpy, run it through a mesh sieve first to ensure the frosting turns out smooth.
- Heavy cream: It may also be called heavy whipping cream at the store. This recipe won't work with half n half or any other milk substitute. They simply don't have the same fat content to whip into the texture needed for this frosting.
Helpful kitchen tools
How to make mixed berry cake
Start by preheating the oven to 350°F. Grab a non-stick, light-colored metal baking pan. Spray it well with baking spray (flour should be one of the ingredients in the spray, which is what makes it extra effective).
In a medium bowl, whisk together the flour, baking powder, and kosher salt. You can set this aside for later.
Using a stand mixer (or a large bowl and hand mixers), beat the butter and granulated sugar on medium speed until it is fluffy and pale in color. It will take about 4-5 minutes, but you can pause halfway through to scrape the bowl with a rubber spatula.
Add the eggs one at a time, mixing on medium-low speed until fully combined after each addition. Then add the vanilla and mix until combined. Scrape the bowl down a couple of times throughout this process, being sure to get the very bottom of the bowl.
To finish the batter, add half of the flour mixture and combine on low speed until mostly combined. Then add the sour cream and continue mixing on low until almost combined. Lastly, add the remaining flour mixture and finish mixing on low until it's almost fully combined, but a few white streaks still remain.
Add the fresh berries to the bowl and use a rubber spatula to gently fold them into the batter. You want the berries to be evenly distributed, but being careful not to overmix. The batter will be pretty thick.
Pour the batter into the prepared pan and spread it into an even layer, then sprinkle the coarse sugar evenly across the top.
Bake it for 40-45 minutes on the center rack of the oven, or until it is golden brown and a toothpick inserted in the center comes out clean. Once done, let the cake cool completely in the pan.
To make the frosting, use a stand or hand mixer and whisk attachment to beat the cream cheese and powdered sugar together. Start on medium-low speed to avoid a mess, then increase to medium-high for 2-3 minutes, until it's smooth and fluffy.
With the mixer still going, slowly pour in the vanilla and heavy cream. Continue beating until light, fluffy, and soft peaks form, about 1-2 minutes more.
Once cool, spread the frosting on top of the cake. I like to leave the edges a little bare for a natural look, but you can do it however you'd like! Feel free to top it with fresh berries before serving for decoration.
Make ahead and freezer notes
This cake is best served fresh, the same day it's made. If you must make it ahead, you can chill it in the refrigerator overnight sealed tightly with plastic wrap. Just know that it will soften the longer it sits... still delicious though!
I have also frozen this cake both with and without frosting. Although freezing does work in a pinch, the texture will be noticeably softer (especially the bottom).
Baking pan notes
It is best to use a light colored, non-stick metal pan for this recipe. The USA Pan brand is one of our favorites (not sponsored, just what we genuinely use). Dark metal and glass pans tend to cause darker, tougher crusts and inconsistent bake times.
FAQs
Frozen mixed berries don't work well in this recipe because they release a lot more moisture than fresh berries. They end up making the cake soggy.
Yes! You can cut this recipe exactly in half and make it in a light-colored, round 9 inch pan that is at least 2 inches deep. This is the pan I use in my kitchen. I have made it successfully this way for smaller groups and it works great!
Absolutely! This cake is delicious all on its own. In fact, without the frosting it makes a great breakfast cake.
Tips & tricks
- Add the frosting right before serving to preserve the crispy crunch from the coarse sugar. The contrast of textures is so good!
- Add fresh berries as decoration right before serving so that their juices don't bleed into the frosting.
- Use a plastic knife when cutting the cake to avoid scratching your non-stick pan. My most favorite is an old Tupperware one that is no longer sold, but this version is a close match.
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This post was photographed by Rhadonda Sedgwick.
Recipe
Easy Berry Cake Recipe
Equipment
- stand mixer or hand mixer
Ingredients
Cake
- 2 ⅔ cups all-purpose flour
- 2 ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup butter softened
- 2 cups granulated sugar
- 4 eggs room temperature
- 2 teaspoon vanilla extract
- 1 cup full-fat sour cream room temperature
- 3 cups fresh mixed berries (raspberries, blackberries, and blueberries) washed and thoroughly dried
- 3 tablespoon coarse sugar or sanding sugar
Frosting
- 8 oz full-fat brick cream cheese cold
- ½ cup powdered sugar
- 2 teaspoon vanilla extract
- 2 ½ cups heavy cream
- Fresh berries for decoration
Instructions
Cake
- Preheat the oven to 350°F. Spray a light-colored, non-stick 9x13 metal baking pan with baking spray (flour should be one of the ingredients, which is what makes it extra effective).
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.2 ⅔ cups all-purpose flour, 2 ½ teaspoon baking powder, ½ teaspoon kosher salt
- In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat together the butter and sugar on medium speed until pale and fluffy, 4-5 minutes. Scrape the bowl halfway through.1 cup butter, 2 cups granulated sugar
- Add the eggs one at a time, mixing on medium-low speed until just combined after each addition. Then add the vanilla and mix until just combined. Scrape the bowl well, making sure to get the bottom.4 eggs, 2 teaspoon vanilla extract
- Add half of the flour mixture and combine on low speed until mostly combined. Then add the sour cream and continue mixing on low until almost combined. Lastly, add the remaining flour mixture and finish mixing on low until it's almost fully combined, but a few white streaks still remain.1 cup full-fat sour cream
- Add the fresh berries to the bowl and use a rubber spatula to gently fold them into the batter until they are evenly distributed. Be careful not to overmix; the batter will be pretty thick.3 cups fresh mixed berries (raspberries, blackberries, and blueberries)
- Pour the batter into the prepared pan and spread it into an even layer, then sprinkle the coarse sugar evenly across the top. Bake for 40-45 minutes, or until it is golden brown and a toothpick comes out clean (tent it loosely with foil if it is getting too dark in the last 5-10 minutes). Cool the cake completely in the pan.3 tablespoon coarse sugar or sanding sugar
Frosting
- In a stand mixer fitted with a whisk attachment (or using a hand mixer), beat the cream cheese and powdered sugar together. Start on medium-low speed to avoid a mess, then increase to medium-high for 2-3 minutes, until it's smooth and fluffy. Scrape the bowl well.8 oz full-fat brick cream cheese, ½ cup powdered sugar
- With the mixer still going on medium-high, slowly pour in the vanilla and heavy cream. Continue beating until light, fluffy, and soft peaks form, 1-2 minutes more, pausing to scrape once or twice as needed. It goes from soft peaks to stiff peaks quickly, so be careful not to overwhip if you want a really light texture.2 teaspoon vanilla extract, 2 ½ cups heavy cream
- Use an offset spatula to spread the frosting on the cooled cake. Top with extra berries for decoration, then serve.Fresh berries
Notes
- Add the frosting right before serving to preserve the crispy crunch from the coarse sugar. The contrast of textures is so good!
- Add fresh berries as decoration right before serving so that their juices don't bleed into the frosting.
- Use a plastic knife when cutting the cake to avoid scratching your non-stick pan. My most favorite is an old Tupperware one that is no longer sold, but this version is a close match.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Misty says
This recipe is the perfect go to dessert for the summer!