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    El Mundo Eats » Cake

    Published: Aug 1, 2020 · Modified: May 17, 2021 by Bea & Marco · This post may contain affiliate links · 15 Comments

    Summer Berry Cake

    Jump to Recipe
    Serving a berry cake with white frosting

    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.

    Summer berry cake view from top

    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.

    Portion of berry cake on a plate

    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!

    Half eaten portion of berry cake with white frosting

    Hungry For More?

    Check these out:

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    • Lemon almond cake
    • Devil's food cake
    • Black forest roll cake
    • Carrot cake with pineapple and pecans

    Video

    Summer berry cake being served

    Summer Berry Cake

    This summer berry cake is super soft and fluffy! Together with this summer cream cheese frosting that holds up way better than other typical frosting, this cake is just perfect for this heat. Or anytime you feel like celebrating!
    Author: Bea & Marco
    5 from 5 votes
    Print Pin Rate
    Servings: 16 slices
    Prep Time1 hr
    Cook Time23 mins
    Chill Time20 mins

    Ingredients  

    Dry Ingredients

    • 1 ¾ cup all purpose flour (230 g)
    • 3 ½ teaspoon baking powder

    Wet Ingredients

    • 1 ⅓ cup sugar (260 g)
    • 3 large eggs , room temperature
    • ⅔ cup oil (160 ml)
    • 2 teaspoon vanilla extract
    • ⅔ cup unsweetened plain yogurt (150 g), room temperature

    Summer Cream Cheese Frosting

    • 1 full recipe of my summer cream cheese frosting

    Filling & Topping

    • your berries of choice
    Prevent your screen from going dark

    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

    Nutrition Facts

    Calories: 408.6kcal, Carbohydrates: 38g, Protein: 5.6g, Fat: 26.6g, Saturated Fat: 10.6g, Cholesterol: 78.5mg, Sodium: 205.8mg, Potassium: 103.2mg, Fiber: 0.7g, Sugar: 25.8g, Calcium: 73mg, Iron: 0.9mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

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    Reader Interactions

    Comments

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    1. Liza Loraine M says

      September 23, 2021 at 1:43 am

      5 stars
      Perfectly delicious. I made this on my birthday and everyone loved it. Thank you Bea 💖

      Reply
      • Bea says

        September 23, 2021 at 8:42 am

        You made your own birthday cake? Hats off to you! Glad that everyone loved it, thanks Liza!

        Reply
    2. Lena says

      June 02, 2021 at 7:04 pm

      Hi Bea, Can your frosting be coloured with food colouring please? And is the colour quite white as in the picture or more ivory if left uncoloured? Many thanks in advance!

      Reply
      • Bea says

        June 03, 2021 at 12:23 pm

        Hi Lena! Yes, it can be coloured. The colour is quite white, as in the pictures. Not shaving cream white 😁, but still white. Hope it helps!

        Reply
    3. Bibi says

      March 07, 2021 at 4:17 pm

      5 stars
      Hey bea, i made this cake for my family and everyone loved it and kept going for more! The cake is amazingly moist and delicious ! Oh and i dont really like buttercream so looking for a delicious and stable frosting was hard for me but your frosting was just it!! Overall it was just light and perfect . Thank you for such a great recipe , seems like I'll be using this recipe often 😆

      Reply
    4. Bibi says

      March 07, 2021 at 10:49 am

      5 stars
      Hey bea ! I made this cake for my family and everyone loved it! Its so moist and delicious!! Oh and the cream is just as amazing as well , i dont like buttercream and finding a stable and delicious frosting was hard for me but yours was just it! Thank you for such a great recipe , i think ill be making this more often 😆

      Reply
      • Bea says

        March 08, 2021 at 12:34 pm

        Hi Bibi! I'm super happy that you liked it 🙌. I'm not a huge fan of buttercream also and this frosting is not overly sweet, which I love. Thank you so much for your feedback! ❤️

        Reply
    5. Lucia K says

      October 19, 2020 at 5:54 pm

      5 stars
      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!

      Reply
      • Bea says

        October 19, 2020 at 7:31 pm

        Haha! Right? Well I appreciate your feedback Lucia. Thank you!

        Reply
    6. Efua says

      October 17, 2020 at 11:59 pm

      5 stars
      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

      Reply
      • Bea says

        October 18, 2020 at 12:53 pm

        Hi Efua! Oh that's great! I'm glad that she liked it so much, that makes me so happy. Medaase Efua! Happy weekend! 😍

        Reply
    7. Appple candy says

      September 27, 2020 at 12:05 pm

      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?

      Reply
      • Bea says

        September 27, 2020 at 12:44 pm

        Hi, yes that's totally fine, that's how I did it because my oven is also not big.

        Reply
    8. Julie Wong says

      August 02, 2020 at 11:37 am

      Hey Bea! Just wondering if it’s possible to use frozen berries? It’s difficult to get fresh blackberries and raspberries here in Malaysia 😊

      Reply
      • Bea says

        August 02, 2020 at 11:15 pm

        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 😊!

        Reply

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    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

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