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Home > Desserts > Easy and Delish Moist Berry Cake

Easy and Delish Moist Berry Cake

July 1, 2019 by Denise Browning 5 Comments / THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY _FULL DISCLOSURE POLICY_ FOR DETAILS

Gluten Free

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Berry Cake is a moist butter cake with  folded-in mixed berries, topped with fluffy whipped cream and a delish berry sauce. It’s mildly sweet and perfect for celebrating the 4th of July, or as a coffee cake all year round. 

berry cake in a baking sheet topped with whipped cream and berries

Do you enjoy coffee cakes? How about berries? If you answered yes to both questions, then you’ve just got to make this BERRY CAKE. It is moist, summery, and patriotic.

The batter is a less dense buttermilk pound cake, with folded-in berries. To make it a stunner, I topped it with whipped cream and a homemade berry sauce. It went from simple to posh… a true red, white, and blue treat!

Take it to your 4th of July celebration, or your next picnic or cookout. It’ll be a hit … as well as these summertime s’mores cups .

HOW TO MAKE BERRY CAKE

First, preheat oven to 350 F. Grease a 13 x 9-inch baking pan well with cooking spray and line with parchment paper. Reserve.

Sift flour, salt, baking powder and baking soda in a medium bowl; set aside. Using an electric mixer with paddle attachment, cream butter and sugar on medium speed for 3-5 minutes or until light and fluffy.

Then, add eggs, one at a time, beating after each addition just until the yolk disappears. Do not overbeat! Mix in vanilla. With mixer on low, add half of flour mixture, then all the buttermilk, and finish with the remaining flour mixture, beating until just combined.

Scrape down bowl with a spatula, mixing well. It’s a thick batter (see pic.1). Spread the batter into the prepared pan. In a separate bowl, mix berries with 2 tbsp sugar. Spoon onto the top of the batter and give them a light push down. They will sink 1/2 way into the batter as the cake bakes (see pic.2).

Bake berry cake batter for 45 minutes on the middle rack, or until golden and a toothpick inserted close to the center comes out almost clean. Let cake cool for 10-15 minutes in the pan on a rack (see pic. 3).

3 photos with cooking steps for berry cake

Meanwhile, prepare the berry sauce. In a medium pan, mix 1 cup blueberries, 2 tbsp water, 4 tbsp sugar, and 1 tbsp lemon juice over medium heat. Cook, stirring, until blueberries start to burst, about 3 minutes.

Last, whisk cornstarch with 2 tbsp water and stir into the berry mixture. Bring to a boil until mixture thickens. Remove from heat and stir in 1 cup more blueberries. Let cool.

If not serving berry cake right away, cover cooled cake and store at room temp. Cover and store blueberry sauce in the fridge. Right before serving, top cake with whipped cream and then with blueberry sauce and fresh strawberries. Garnish with fresh mint, or as desired.

berry cake partially sliced and partially eaten

What’s is a Butter Cake? 

A butter cake is a lighter version of a pound cake, in which one of the main ingredients is butter (e.g. this berry cake). The recipe calls for butter, sugar, eggs, flour, and leavening agents such as baking powder and baking soda. 

It came from the English pound cake, which at first used equal amounts, one pound each, of butter, flour, sugar, and eggs to bake a heavy cake. So butter cake is nothing less than a modern variant of the classic pound cake.

Tips for the Perfect Butter Cake

  1. Measure ingredients right. Make sure to level every cup of flour and sugar with the straight edge of a knife or spatula. Why? Because extra sugar causes a cake  to fall, while extra flour makes it dry.
  2. Ingredients must be at room temp, such as the butter (for creaming) and the eggs (for rising). 
  3. In order to whip air into the cake batter and to have the cake rise during baking, butter must be beaten until creamy; then, sugar must be added gradually, and beaten until mixture is light and fluffy. Another way to make it lighter is to separate egg yolks from whites, then beat the whites and fold into batter. 
  4. In contrast to the classic pound cake, butter cake has leavening agents such as baking powder; baking soda is added to neutralize acidic ingredients such as buttermilk that serve to make cake moister.
  5. Add eggs one at a time and avoid over beating. Otherwise, cake may develop a fragile crust that crumbles as it cools.
  6. Alternate dry with liquid ingredients, beginning and ending with the dry ingredients. This will prevent a curdled batter!
  7. Grease cake pan well and make sure to either dust it with flour or line with parchment paper. This will help batter to rise to its full volume.
  8. Bake Berry Butter Cake in the center of the oven, and keep the door closed, otherwise this can cause cake to fall.
  9. Let cake cool for 10 minutes, allowing it to firm up. Cooling cake for too long in the pan makes it damp and causes it stick to the pan. 

How to Store a Berry Butter Cake

The best way to store a butter cake is covered, at room temperature. Avoid storing in the fridge, where it tends to stiffen, dry out, and lose flavor. Since this berry cake  is topped with whipped cream, an ingredient that needs to be refrigerated, only top the cake with whipped cream before consuming. 

berry cake without topping, partially sliced

OTHER CAKE RECIPES TO TRY

  • Lemon Coconut Pound Cake
  • Strawberry Pound Cake
  • Sweet Potato Pound Cake 
  • Banana Upside Down Cake
  • Mango Upside Down Cake
  • Brazilian Carrot Cake
  • Mocha Cake 
  • Keto Coffee Cake
  • Apple Bundt Cake
  • Rainbow Butterfly Cake

 

PIN & ENJOY!

close up picture of berry butter cake

berry cake topped with fresh berries
Print Pin
5 from 2 votes

BERRY CAKE

Berry Cake is a moist butter cake with  folded-in mixed berries, topped with fluffy whipped cream and a delish berry sauce. It's mildly sweet and perfect for celebrating the 4th of July, or as a coffee cake all year round. 
Course:Dessert
Cuisine:American
Keywords:berry cake, butter cake
Prep Time 30 minutes
Cook Time 45 minutes
Servings 12 slices
Calories473 kcal
Author Denise Browning

Equipment

  • mixer

Ingredients

FOR THE BERRY CAKE BATTER

  • 2 2/3 cups all purpose flour

    use GF all purpose flour if needed
  • 1 1/2 tsp baking powder

  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter
  • 1 1/2 cups granulated sugar plus 2 tbsp for mixing with the berries
  • 3 eggs large
  • 2 tsp pure vanilla extract
  • 2 cups buttermilk
  • 2 cups mixed berries fresh or frozen

FOR THE BERRY SAUCE

  • 2 cups blueberries fresh or frozen
  • 4 tbsp water
  • 4 tbsp sugar
  • 1 tbsp lemon juice
  • 1 1/2 tsp cornstarch

FOR THE TOPPING

  • 8 oz whipped cream
  • 1 cup fresh strawberries quartered

Instructions

  • Preheat oven to 350 F. Grease a 13 x 9-inch baking pan well with cooking spray and line with parchment paper. Reserve.
  • Sift flour, baking powder, baking soda, and salt in a medium bowl; set aside. Using an electric mixer with paddle attachment, cream butter and 1 1/2 cups sugar on medium speed for 3-5 minutes or until light and fluffy.
  • Then, add eggs, one at a time, beating after each addition just until the yolk disappears. Do not overbeat! Mix in vanilla. With mixer on low, add half of flour mixture, then all the buttermilk, and finish with the remaining flour mixture, beating until just combined.
  • Scrape down bowl with a spatula, mixing well. It's a thick batter. Spread the batter into the prepared pan.  In a separate bowl, mix berries with 2 tbsp sugar. Spoon onto batter and give them a light push down. They will sink 1/2 way into the batter as the cake bakes.   
  • Bake berry cake batter for 45 minutes on the middle rack, or until golden and a toothpick inserted close to the center comes out almost clean. Let cake cool for 10-15 minutes in the pan on a rack.
  • Meanwhile, prepare the berry sauce. In a medium pan, mix 1 cup blueberries, 2 tbsp water, 4 tbsp sugar, and 1 tbsp lemon juice over medium heat. Cook, stirring, until blueberries start to burst, about 3 minutes.
  • Whisk cornstarch with 2 tbsp water and stir in into the berry mixture. Bring to a boil until mixture thickens. Remove from heat and stir in 1 cup more blueberries. Let cool.  
  • If not serving berry cake right away, cover cooled cake and store at room temp. Cover and store blueberry sauce in the fridge. Right before serving, top cake with whipped cream and then with blueberry sauce and fresh strawberries. Garnish with fresh mint or as desired.   

Recipe Notes

To make a gluten-free version of this berry cake, use a GF all-purpose flour.

Nutrition

Calories: 473kcal | Carbohydrates: 63g | Protein: 7g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 100mg | Sodium: 213mg | Potassium: 246mg | Fiber: 2g | Sugar: 38g | Vitamin A: 755IU | Vitamin C: 10.6mg | Calcium: 113mg | Iron: 1.7mg
DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

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Filed Under: American Recipes, Desserts, Easy And Delish, Gluten-Free, Independence Day, Kid-Friendly Tagged With: Berries, Cake

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Reader Interactions

Comments

  1. John / Kitchen Riffs

    July 3, 2019 at 8:55 am

    Love berry season! Eat a ton of them all by themselves, but they also make the baked baked goods. Terrific looking cake — neat recipe. Thanks!

    Reply
  2. Deb|EastofEdenCooking

    July 4, 2019 at 9:00 am

    Fresh berries for me! The season is always too short. This lush cake is the perfect way to celebrate alll the berries!

    Reply
  3. john

    July 16, 2019 at 3:09 am

    5 stars
    One of the best cakes ever. It was moist, buttery, and fresh because of the berries.

    Reply
  4. Mimi

    July 16, 2019 at 7:23 am

    Mmmmmmmmmmmm. I know I’d love this because it looks so nice and moist! I am one who cannot enjoy dry cakes or scones or shortbreads. Fabulous. And, I think buttermilk is an underused ingredient as well. Bravo!

    Reply
    • Denise Browning

      July 17, 2019 at 5:41 pm

      OMG. I so agree with you. Buttermilk gives a boost of moisture to any baked goodie. My husband loved this cake!

      Reply

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Hi, I’m Denise Browning!

I'm a professional Chef with an expertise in Brazilian food. I am also a busy mom of two girls, living in Texas. Here you will find budget-friendly, healthy Brazilian and Global Recipes made Easy and Delish! I'd love to help you feed your family healthy dinners (many low carb) with a few splurges because life is all about balance! Join our community and happy cooking!

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