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Berries and cake are a match made in heaven, and this perfect berry cake recipe is proof. Whether you’re looking to bake a simple dessert for a weekend treat or elevate it into a layered masterpiece for a special occasion, this cake is so delicious and perfect when berries are in season.
This berry cake is a soft, light vanilla-based cake, layered with a tangy, sweet whipped cream and cream cheese frosting, then generously layered and covered in the freshest, sweetest nerroes. This makes it a perfect summer cake. It’s one of those cakes that isn’t too sweet and sickly; it’s perfectly balanced. I love the cake batter too, as it starts with beating eggs and sugar, which makes it light and fluffy. This is really simple to do with an electric whisk and makes such a good base cake for so many other recipes. For something cosier, you might want to try my chocolate marshmallow s’mores cake or upside-down pear cake.
Table of Contents
Why you will love this recipe:
- It’s a perfect celebration cake, full of berries and covered in a whipped cream icing.
- It’s sweet yet fresh and tart from the berries.
- This berry cake is simple to put together.
- Easy to adapt the fruit, based on what’s in season.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Caster sugar – also known as superfine sugar in the US, the fineness creates a perfect sponge.
Vegetable oil – this is the fat in the cake. You could use sunflower oil or canola (rapeseed) oil.
Plain flour – also known as all-purpose flour in the US.
Fresh berries – these go in between the cake layers as well as all over the cake. Use whatever combination you like, or what’s in season.
Substitutions and Variations:
Berries – You can use frozen berries in between the layers of the cake. Just thaw them first and make sure the liquid is drained off. I wouldn’t use frozen berries on the outside of the cake as the colours will likely bleed into the icing and it won’t look as pretty but it will taste good! You could also use this recipe, but cover the cake in a different, in-season fruit such as peaches or plums.
Berry compote – if berries are out of season, you could use frozen berries to make a berry compote. You can then use this in the layers and also swirl it on the outside of the berry cake to make a pretty marbled pattern. To make a compote, add around 600g frozen berries to a pan with a splash of water and a spoonful of sugar. Cook over medium heat until the berries are softened and you have an almost jam-like texture.
Decoration – obviously decorating with berries is key for a berry cake, but you don’t have to smooth the icing all over the sides of the cake, if you don’t want. It would look beautiful with just the icing on the top layer and lots of berries piled on top (like my lemon curd cake, if you need some visual inspiration).
Here’s how to make an easy berry cake:
Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.
ONE: Preheat the oven to 180c/160c fan/355f. Grease and line your chosen cake tins. Set aside. In a large bowl or the bowl of a stand mixer, crack in the eggs. Add the caster sugar.
TWO: Beat until at least doubled in size, pale and thick. Use an electric whisk if you don’t have a stand mixer.
THREE: Add the vanilla extract to the beaten eggs and sugar, then whilst whisking, stream in the oil until incorporated. Repeat with the milk and whisk until incorporated.
FOUR: Add the flour, baking powder and salt to the bowl and beat until just combined.
FIVE: Separate the cake batter among the three prepared tins. Bake for 18 minutes (if using 3 x 6 inch tins) or 22-25 mins (if using 2 x 8 inch tins) or until risen, golden and a skewer inserted into the middle of each sponge comes out clean.
SIX: In a large bowl, add the cream cheese, the icing sugar and the vanilla and whisk together until smooth. Then slowly add the cream – whisking after every addition until all incorporated and then whisk for about 1 minute until it’s thickened.
SEVEN: Lay a sponge round in front of you on a plate or ideally a cake turntable. Spread over the icing on the bottom layer and then a layer of fresh berries. Stack with another sponge round and repeat.
EIGHT: Cover the top and sides with cream cheese icing and use a large palette knife to smooth the cake all over until it’s covered in icing. Cover with fresh berries all over.
Cooking Tips:
Sieved icing sugar: icing sugar tends to form clumps over time, so make sure you sieve it before making the icing to ensure you have a smooth frosting ready for decorating.
How to make berry cake without an electric whisk – you can do this by hand with a hand whisk, but it will take you a while to achieve the pale, airiness you need when beating the eggs and sugar. If you don’t have an electric whisk, I would recommend getting one as they are relatively inexpensive and last forever. I have had mine 10+ years! Of course, a stand mixer works too with a whisk or paddle attachment.
Frequently Asked Questions
Yes, you can make and decorate the cake a day in advance, aside from the berries on the outside. Cover the outside of the cake in icing, cover and place in the fridge for up to a day. Then, a few hours before serving, you can decorate with the berries. This is because you don’t want to risk the berry juices bleeding into the icing.
Remove from the fridge 30 minutes before serving so it has time to come to room temperature (unless it’s a really hot day). You can make the sponges 3 days in advance. Leave to cool and wrap tightly in clingfilm. Keep in the fridge. For the icing, you can also make this 2 days in advance. Place in an airtight container in the fridge. Again, bring to room temperature before using.
You can freeze the sponges, not the icing. For the sponges, leave to cool and wrap tightly in clingfilm. Place in the freezer for up to 3 months. When ready to use, take out of the freezer the night before and allow to thaw overnight at room temp.
Other recipes you might enjoy:
My one bowl lemon drizzle cake is a delicious fruity option, as is my Tunisian orange cake. If you want something else for the filling, try my whipped mascarpone cream – it pairs so well with berries. I also love these cute mini jam tarts.
Easy Baking Recipes
Raspberry and Chocolate Cake
Easy Baking Recipes
Chocolate Mud Cake with Malted Whipped Cream
Puddings
Crème Brûlée Cheesecake
Easy Baking Recipes
White Chocolate and Raspberry Cake
If you tried this Berry Cake or any other recipe on the site, please do leave a rating or comment and let us know how it went!
One Bowl Fresh Berry Cake
Ingredients
For the cake:
- 5 large eggs, at room temperature
- 200 g caster sugar, (1 cup)
- 120 ml flavourless oil, use sunflower/vegetable/canola oil (1/2 cup)
- 120 ml whole milk, room temp (½ cup)
- 1 tsp vanilla extract
- 280 g plain flour, (2 cups)
- 1 1/2 tsp baking powder
- pinch of salt
For the frosting & decoration:
- 450 g cold cream cheese, (2 cups)
- 150 g icing (powdered) sugar, sifted (1 ¼ cups)
- 1 tsp pure vanilla extract
- 350 ml double cream, cold (1 ½ cups)
- Fresh raspberries
- Fresh blueberries
- Fresh strawberries
- Fresh blackberries
- Fresh mint
- Edible flowers
Instructions
For the cake:
- Preheat the oven to 180c/160c fan/355f. Grease and line your chosen cake tins. I did 3 x 6 inch cakes but 2 x 8 inch would be good too. Set aside.
- In a large bowl or the bowl of a stand mixer, crack in the eggs. Add the caster sugar and beat until at least doubled in size, pale and thick. Use an electric whisk if you don’t have a stand mixer.
- Add the vanilla extract to the beaten eggs and sugar, then whilst whisking, stream in the oil until incorporated. Repeat with the milk and whisk until incorporated.
- Add the flour, baking powder and salt to the bowl and beat until just combined.
- Separate the cake batter among the three prepared tins. Bake for 18 minutes (if using 3 x 6 inch tins) or 22-25 mins (if using 2 x 8 inch tins) or until risen, golden and a skewer inserted into the middle of each sponge comes out clean.
For the frosting:
- In a large bowl, add the cream cheese, the icing sugar and the vanilla and whisk together until smooth. I like to use an electric whisk.
- Then slowly add the cream – whisking after every addition until all incorporated and then whisk for about 1 minute until it's thickened. You want it holding its shape in stiff peaks. Any softer and it will collapse and slide down the cake, but don't overwhisk it because of the cream, it will turn grainy.
To decorate:
- Lay a sponge round in front of you on a plate or ideally a cake turntable. Spread osome the icing on the bottom layer and then a layer of fresh berries. Stack with another sponge round and repeat until all your cake layers are used (will depend if you did 2 or 3).
- Cover the top and sides with cream cheese icing and use a large palette knife to smooth the cake all over until it’s covered in icing.
- Take the fresh berries, halve the strawberries and then arrange all over the cake, pressing into the icing so they stick. Add an assortment of berries, fresh mint and edible flowers.
- Place in the fridge until ready to serve. Remove from the fridge 20 minutes before serving (unless it’s a really hot day, then serve immediately out of the fridge as you don’t want to risk the icing turning into a melty mess!)
- The video below wil help with this recipe.
Video
Notes
Remove from the fridge 30 minutes before serving so it has time to come to room temperature (unless it’s a really hot day). You can make the sponges 3 days in advance. Leave to cool and wrap tightly in clingfilm. Keep in the fridge. For the icing, you can also make this 2 days in advance. Place in an airtight container in the fridge. Again, bring to room temperature before using. Berries: You can use frozen berries in between the layers of the cake. Just thaw them first and make sure the liquid is drained off. I wouldn’t use frozen berries on the outside of the cake as the colours will likely bleed into the icing and it won’t look as pretty but it will taste good! You could also use this cake and icing recipe but cover the cake in a different, in-season fruit such as peaches or plums. Decoration: obviously decorating with berries is key but you don’t have to smooth the icing all over the sides of the cake, if you don’t want. It would look beautiful with just the icing on the top layer and lots of berries piled on top (like my lemon curd cake, if you need some visual inspiration).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Summer in a cake! This berry cake has a different sponge than I’d usually make but it was so light and delicious, I will definitely make again. Decoration was not as fiddly as I thought either and turned out so well.