Crispy top with a soft and moist interior, sweet crumb with tart berries inside... every bite is heavenly. This berry cake is undoubtedly the best I've ever had.
My 12-year-old daughter Emily, an aspiring chef, has become a pro at making this cake as we just keep asking her to make it again and again. This simple berry cake recipe is fairly easy to make but it does take some time to bake - over an hour. It's worth the wait though!
The trick to this cake
I've noticed how baked goods have a different texture and taste depending on how they are shaped and baked. For example, my French baguettes taste different from bread made with the same dough but in a shape of a round loaf (boulle). The same is true here.
We tried baking this cake in shallow tart pans and in larger cake pans but the best texture seems to result from baking it in a 6" x 3" round cake pan. An 8" round pan works too but the cake comes out just a touch differently - it's not quite as moist inside and as crispy on the outside at the same time.
The ingredients
This berry cake requires some very basic ingredients such as flour, butter, sugar, salt, vanilla, and eggs. The two ingredients that you may not have in your pantry are almond flour and mixed berries.
Our favorite mixed berries to use in this cake is a triple berry mix that consists of blackberries, blueberries, and strawberries. These mixed berries provide just enough tartness to balance out the sweetness of the triple berry cake itself.
That said, feel free to experiment and try different berry combinations, there are so many options out there.
Making the cake
Preparing the batter for this cake has one peculiar step that really makes this cake shine - browning butter. This adds a nutty fragrance to the cake. This is another trick that makes this berry cake so good and so different from other berry cakes.
Once the batter is done, pour it into a greased and lined cake pan and top with berries. There is no need to mix the berries into the batter as they will add too much color to it.
Baking
Baking, provided you used a 6" cake pan, will take anywhere from 75 to 90 minutes.
The timing will depend on whether you used fresh or frozen berries. Naturally, using frozen berries will increase the baking time. Using a larger but shallower pan will decrease the baking time.
Serving
Once the cake is ready, take it out of the oven and let it cool on a cooling rack for 20-30 minutes. Run a butter knife around the perimeter then carefully take it out of the pan and place it on a serving plate. Dust with powdered sugar and serve.
This cake is also very, very good chilled overnight in a fridge. That is if you can manage to wait that long.
https://youtu.be/iFp5U65vAPs
Berry Cake
Ingredients
- 2 cups mixed berries frozen or fresh
- 6 1/2 Tbsp unsalted butter plus more to grease the pan
- 4 egg whites
- 3/4 cup granulated sugar
- 2/3 cup almond flour
- 1/3 cup all-purpose flour plus more to dust the pan
- 1/2 tsp vanilla extract
- 1 pinch of salt
- Powdered sugar for topping
Instructions
- Preheat the oven to 350 F.
- Line the bottom of a 6-inch round cake pan with parchment paper, grease the pan with butter, and then dust it lightly with flour.
- In a medium bowl, mix together the almond flour, the all-purpose flour, and the sugar. Set aside.
- In a smaller bowl, beat the egg whites and a pinch of salt together until they reach stiff peaks. Then, gently fold the whipped egg whites into the flour and sugar mixture. Set aside.
- In a small saucepan, over medium heat, melt and brown the butter. Once the butter is golden brown, slightly frothy, and obtains a nutty aroma, remove it from the heat immediately. Cool the butter for a couple of minutes then stir in the vanilla extract. Gently mix the butter mixture into the previous batter until it is homogeneous.
- Pour the batter into the prepared cake pan.
- If you are using fresh berries, wash and dry them well. If you are using frozen berries, there is no need to wash them.
- Evenly place the fresh or frozen berries on top of the batter in the pan.
- Bake the cake for 75 to 90 minutes. To check the doneness of the cake, insert a toothpick in the center of the cake, there should not be any liquid batter on the toothpick, but it should have some residue. Make sure not to overbake it!
- Once the cake is baked, let it cool for 20-30 minutes and carefully remove it from the baking pan. Transfer the cake onto a serving platter and dust the cake with powdered sugar. Then, serve.
Silia says
Can you please provide the ingredients needed in grams instead of cups?
Thank you in advance.
Victor @ Taste of Artisan says
If you click on 'Metric' under the recipe, you will get the ingredients in grams. Enjoy!
Courtney says
Making this for my baby's 1st bday. Would I be able to skip adding the berries to the batter & have the same great result? I'd rather add icing & berries to the top after its baked unless it would mess up the recipe! Thanks
Victor @ Taste of Artisan says
Yes, it should be fine but baking time may be impacted. Good luck!
Laura says
I don’t have a 6” cake pan. Would an 8”x 4” loaf pan achieve the textures you describe?
Victor @ Taste of Artisan says
Laura, I can't be certain because I haven't tried, but given that the two have similar areas, you should get similar results. Good luck!
Patty says
Professional quality and not difficult to make if following the directions.
Thank you for the recipe. I will definitely make it again.
Victor @ Taste of Artisan says
Glad you liked it, Patty. Enjoy! This is our favorite summer cake when berries are in season.
Karen says
Just to be sure, I don't need baking powder?? :O
Victor @ Taste of Artisan says
Correct. No baking powder in this recipe.
Amanda says
Can I make the cake one day ahead? Thanks
Victor @ Taste of Artisan says
Yes, you can. I actually like mine cold so sometimes it goes in the fridge after cooling down and consumed the next day. It's hard to wait though;) My wife loves it warm but enjoys the cold one too, so making two works best - we enjoy one the day of baking and the other one the next day or even two days later. It will keep very fresh in the fridge for a couple of days without any problem. Happy baking!
Amanda says
This recipe is lovely! I made it a day in advance and stored it in the fridge. Thanks!
Victor @ Taste of Artisan says
Enjoy, Amanda. Happy baking!
claire says
This is my favorite bery cake. It is easy to make, but not so easy for me to do the egg whites correctly. Still, it turned out ok either way. The almond flour elevates it into the sublime. Surprisingly, one certain brand of frozen fruit is the very best, even better than fresh berries.
Victor @ Taste of Artisan says
Please, do tell us which brand of frozen berries you like. Happy that you liked my recipe. I love baking with almond flour, I have many excellent recipes that use it.
Grace says
I want to make this for my mums birthday cake in the weekend.. Does it not need any raising agents at all? Baking powder or self raising flour?
Victor @ Taste of Artisan says
Hi Grace, no, this recipe doesn't need baking powder or any other leaveners. My daughter and I made this cake many times and this recipe is well-tested. Good luck!
Danielle says
Absolutely delicious. I made this cake three times already, and the results are always amazing! Thanks for such a wonderful recipe!
Victor @ Taste of Artisan says
You are very welcome. Enjoy!
Gabby says
Phenomenal! Such an easy recipe and it tastes heavenly. My husband who is a beginner baker found the steps and instructions very clear.
Thank you!
Victor @ Taste of Artisan says
Glad to hear it, Gabby. Enjoy!