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.
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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 flavor 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 this. When a recipe mentions a certain temperature for certain ingredients, do follow it.
Yogurt - I use unsweetened plain yogurt with a 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.
I'm using this summer cream cheese frosting for this cake that I've been using for some of my summer cakes. It's easy, with MUCH less sugar, and personally, it's way more reliable than buttercream and others.
Another easy layer cake for you to try is my delicious red velvet cake with cream cheese frosting!
Hope you'll give this cake a try. Let me know what you think!
Hungry For More?
Check these out:
- Olive oil orange cake
- Peach cobbler with cake mix
- Lemon almond cake
- Devil's food cake
- Black forest roll cake
Video
📖 Recipe
Summer Berry Cake
Video
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
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 a portable oven thermometer for a more precise temperature reading (I use it too)
- Refer to my post above for tips
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Cindy Blankenship says
I followed the recipe but added 3T of lemon zest just before adding the dry ingredients. Both round cakes are sunken in the middle. Do you know what caused that? Thank you.
Bea & Marco says
Hi, Cindy! If nothing else has been changed, it could be the oven temperature. If the oven is too hot or too cold, it can cause the cake to set around the edges before the middle is fully baked, resulting in a sunken center. We recommend using an oven thermometer to double-check the temperature. Also, check if the baking powder is still usable (it happened to us once when we used an old batch of baking powder even though it was still not expired!). Hope you'd give it another try. Let us know how it goes.
Stacy Stewart says
Is there any adjustments for high altitude needed for this?
Bea & Marco says
I'm assuming some adjustments have to be made but I haven't tested it so I can't really say, sorry though!
Liza Loraine M says
Perfectly delicious. I made this on my birthday and everyone loved it. Thank you Bea 💖
Bea says
You made your own birthday cake? Hats off to you! Glad that everyone loved it, thanks Liza!
Lena says
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!
Bea says
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!
Bibi says
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 😆
Bibi says
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 😆
Bea says
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! ❤️
Lucia K says
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!
Bea says
Haha! Right? Well I appreciate your feedback Lucia. Thank you!
Efua says
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
Bea says
Hi Efua! Oh that's great! I'm glad that she liked it so much, that makes me so happy. Medaase Efua! Happy weekend! 😍
Appple candy says
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?
Bea says
Hi, yes that's totally fine, that's how I did it because my oven is also not big.
Julie Wong says
Hey Bea! Just wondering if it’s possible to use frozen berries? It’s difficult to get fresh blackberries and raspberries here in Malaysia 😊
Bea says
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 😊!