I think you will really love this one. I really do.
This summer berry cake is just perfect for the summer (well or whenever you feel like it, why not?). The cake is super soft and fluffy and the frosting is perfect for the summer heat.
Let's just get started, shall we?
Tips On Super Soft Fluffy Cake
Yes.
You can see how soft and fluffy it is in the video below.
I love this cake because it's very easy to make and I can always flavour it the way I want. On other occasions, I've made this with a hint of lemon and orange.
It's not overly sweet and honestly you can simply enjoy it as is. But hey, why stop at great when you can make it amazing, right? With amazing, I mean the summer frosting. We'll get into it a bit later.
Back to the cake.
Although it's a very simple recipe, here are some tips that I think you'll find useful:
Sugar and egg mixture - whisk until you get it thick and pale. I use a handheld mixer on high speed and whisk for a good 5-7 minutes.
Ingredients temperature - I cannot stress enough on this. When a recipe mentions certain temperature for certain ingredients, do follow it.
Yogurt - I use unsweetened plain yogurt with 3.8% fat content. It works beautifully even though it's not a full fat yogurt.
Cake strips - I use them so that I get flat top cakes and it means I don't need to cut the top and get rid of any domes. If you don't use them, you might need to cut the top (or not) and adjust the baking time (it cooks faster without the cake strips).
Bubbles - I smack the pans on the kitchen counter a few times to get rid of the huge bubbles.
Store - if you're making the cakes a day ahead you can keep them at room temperature, individually wrapped with some cling film to prevent them from getting dry. They freeze great also.
Summer Cream Cheese Frosting
It's a challenge to find a good frosting in this hot summer that will hold long enough for you to frost the cake and serve it.
For this cake I'm using this summer frosting that I've been using for some of my summer cakes. It's easy, with MUCH less sugar and personally for me, it's way more reliable than buttercream and others.
You can read more about it here.
Hope you'll give this cake a try. Let me know what you think!
Hungry For More?
Check these out:
- Olive oil orange cake
- Lemon almond cake
- Devil's food cake
- Black forest roll cake
- Carrot cake with pineapple and pecans
Video
Summer Berry Cake
Ingredients
Dry Ingredients
- 1 ¾ cup all purpose flour (230 g)
- 3 ½ tsp baking powder
Wet Ingredients
- 1 ⅓ cup sugar (260 g)
- 3 large eggs , room temperature
- ⅔ cup oil (160 ml)
- 2 tsp vanilla extract
- ⅔ cup unsweetened plain yogurt (150 g), room temperature
Summer Cream Cheese Frosting
Filling & Topping
- your berries of choice
Instructions
Dry Ingredients
- Add all ingredients into a bowl, mix well and set aside.
Wet Ingredients
- Add sugar and eggs into a bowl. Use a handheld mixer and whisk until you get a thick and pale mixture, around 5-7 minutes. Now add in oil and vanilla and continue mixing. Finally add in yogurt and give everything one last mix.
- Now add dry ingredients in 2 additions, mixing well after each addition and taking care not to over mix.
- Por batter evenly into 2 pans of 9 inch (23 cm) that have been greased and lined. I use cake strips to get even top.
- Bake at 350ºF (175ºC) at lower ⅔ rack, without fan-forced, high and bottom heat, for 23 minutes or until a skewer inserted in the center comes out clean. I bake 1 pan at a time. If you're not using cake strips then the cakes might be done a few minutes earlier.
- Remove from the oven, leave for 5 minutes before removing the cakes from the pans and then cool them completely on a rack.
Frosting
- Place frosting in a piping bag for easier handling.
Assembling
- Place 1 piece of cake on a cake stand or a serving plate. Then pipe on the frosting. Sprinkle your berries on top and cover them with a bit more of frosting, followed by another piece of cake.
- Pipe the frosting on the outside and on top and level it off with an offset spatula. Place more berries on top. Chill in the fridge for minimum 1 hour before serving. Enjoy!
Notes
- Use spoon and level method when measuring the flour and sugar (for cup measurement)
- Use portable oven thermometer (like this one) for a more precise temperature reading (I use it too)
- Refer to my post above for tips
Oh I forgot to leave a rating for this cake also! It was just like you described. Very tender. Thank you Bea and God bless!
Haha! Right? Well I appreciate your feedback Lucia. Thank you!
Hi Bea
As usual you've outdone yourself again. I made this cake for the birthday of my niece's husband and she won't stop raving about it. She's kept it the fridge for a week now and she can't believe it has not dried out yet.
In my language we'll say "medaase" (thank you) for sharing your good stuff. You're the best
Hi Efua! Oh that's great! I'm glad that she liked it so much, that makes me so happy. Medaase Efua! Happy weekend! 😍
Hi , im wondering if i could bake half of the batter first then bake the other half once the first one is done ,because my oven is small and it doesn't fit two pans , so would it be okay for the batter to sit on the counter for a while?
Hi, yes that's totally fine, that's how I did it because my oven is also not big.
Hey Bea! Just wondering if it’s possible to use frozen berries? It’s difficult to get fresh blackberries and raspberries here in Malaysia 😊
Hi Julie! I haven't tried it with frozen berries but I'm thinking it's fine if you don't mind the texture when they start to thaw. Hope it helps 😊!