Easy Berry Cake Recipe

A plate of mixed berry cake with a bite taken out of the corner.

5 from 1 vote

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!

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American

Servings:

Calories: 534kcal

Author: Misty

Equipment

9x13 metal pan
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

Tips and 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.

Notes on frozen berries: 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.

Storage: This cake is best served the same day it's made. You can chill it in the refrigerator overnight sealed with plastic wrap if absolutely necessary, but know that it will soften the longer it sits.

Freezer notes: Although freezing does work in a pinch (with or without frosting), the texture will be noticeably softer (especially the bottom).

Instructions for 9 inch round pan: You can cut this recipe exactly in half and bake it in a 9 inch round pan that is at least 2 inches deep.

Nutrition