If you fancy berries, you will love this fluffy berry cake recipe. Serve it with delicious icing on top and amaze your friends. The only special ingredient you might need is probably berry syrup. Other than that, we use regular stuff that you probably already have in the kitchen. Also, please feel free and pick your favorite berry syrup! It makes no difference in the recipe. I tend to use black mulberry or raspberry interchangeably, depending on my mood.
What you will need:
I strongly recommend using a round cake pan for this recipe, as it would be much easier to add layers from each cake batter. Plus, you will achieve a more attractive appearance than an oblong cake. The following 8-inch, round cake pan from Wilton is everyone’s favorite. Note that these are sold as a pair. They are specially produced from anodized aluminum to resist rust and provide even baking, which is crucial for layer cakes to have a flat surface on top. Please make sure you wash these cake pans in warm, soapy water as they are not dishwasher safe.
Berry Cake with Icing Recipe
This recipe makes a light, fluffy cake, and it is pretty easy to assemble. Note that we use both butter and vegetable oil in this recipe. You can use your favorite oil (canola, avocado, soybean, etc.). Nevertheless, I intentionally use olive oil. It is my original trick to make the cake moist and tender. However, you should not use extra virgin olive oil. Instead, use a more regular one without too much flavor.
I also add milk in order to improve the viscosity. The trick is to divide the batter into two and then add half a cup of berry syrup to one of them. Once you butter up the pan and preheat the oven, all you need is to add a scoop from each batter one by one to layer them up. Since the viscosity levels of both batters are different (syrup added batter and the plain), they do not get to mix while getting baked. The final result is impressive and super yummy. Keep in mind that the berry syrup adds a distinctive flavor to the cake.
It is a good idea to place the batter-filled cake pan in the fridge for thirty minutes before baking. By doing so, your cake will have a flatter surface, and it will cook more evenly.
Tasty Berry Cake with IcingCourse: Dessert
3 cups all-purpose wheat flour
4 medium size eggs
1/2 cup (100 ml) milk
2 cups granulated sugar
100 g softened butter
1/2 cup (100 ml) oil (use your favorite vegetable oil)
1/2 cup plain yogurt (unsweetened is better)
1/2 cup berry syrup (use your favorite)
1 tablespoon corn starch
1 tablespoon baking powder
2 teaspoons vanilla extract
1/4 teaspoon salt
3 tablespoons of orange zest
Juice of 1/2 lemon
- Icing ingredients
1 cup powdered sugar (confectioner’s sugar)
1/2 teaspoon vanilla extract
2 tablespoons of warm water
1-2 drops of pink food coloring
- Preheat the oven to 375 °F (190 °C)
- Brush the cake tray with butter and set it aside.
- Separate the egg yolks and whites into different bowls.
- Put the yolks and two cups of sugar into a medium-size bowl and blend until the mixture becomes foamy.
- Add two teaspoons of vanilla extract.
- Add 1/2 cup of plain yogurt and one cup of milk gradually, and continue to mix at a slow speed.
- Add the oil and softened butter gradually and continue to mix at a slow speed.
- Stir in 1/4 teaspoon of salt, two tablespoons of baking powder, three tablespoons of orange zest, and one tablespoon of corn starch with a spatula.
- Add three cups of wheat flour gradually. Continue to mix at low speed.
- Add the lemon juice and mix at high speed for 30 seconds when all the flour is mixed in.
- Bringing it together
- Make sure you butter up the cake pan to prevent the batter from sticking.
- Divide the cake batter into two medium bowls.
- Add half a cup of berry syrup to one of them and blend with a spatula.
- We need to add one scoop of each batter one by one to the cake pan (see picture).
- Bake for about forty minutes.
- Let the cake cool for twenty minutes before adding icing.
- Icing directions
- Sieve the powdered sugar into a small bowl.
- Add two tablespoons of warm water and 1-2 drops of pink food coloring.
- Stir with a spoon to blend them well.
- Add more warm water gradually if necessary.
- Apply the icing to the cooled-down cake immediately.
- You can use your favorite berry syrup in this recipe. If you like, you can also use any kind of fruit syrup, not just berries.
- Add more powdered sugar to the icing recipe if you want to make a thicker glaze.
- You can also add sweet vanilla syrup to enhance the flavor. Blend half cup /110g) white sugar and half cup (125ml) water in a pan and cook over medium heat until the sugar dissolves. Remove from the heat and add 2-3 teaspoons of vanilla extract. Drizzle the warm syrup over the cake before applying the icing.
How do you know when a fruit cake is cooked?
You can test the doneness of the fruit cake by dipping a wooden skewer (wooden toothpick) or metal serving knife to the middle of the cake. If it comes clean, you are all set. If there are any batter residues on the skewer or knife, the cake needs more time in the oven. Let the cake cool down completely before slicing.
Can I use frozen berries in a cake?
Using frozen berries in cake batter is practical for two reasons. First, you do not have to worry about berries going bad as they tend to get moldy rather quickly. Plus, you don’t have to run to the store each time you want to make berry cake at home. Secondly, the cake batter can hold frozen berries better. In other words, they stay in the middle of the batter instead of sinking down to the bottom. On a side note, make sure you rinse the frozen berries before adding them to the cake mix to prevent releasing extra fruit juice during baking. Allow the berries to drain fully or pat dry with a paper towel. You can toss them in sugar or honey to make them sweeter.
Which berry is the most popular?
Strawberries are by far the most popular berries in the world. Blueberries are the second most popular one (in the US). They are a great source of vitamin C. If you eat about eight strawberries a day, you may improve your brain and heart health. Strawberries may also help to reduce the risk of some cancers when consumed regularly. China is by far the largest consumer of strawberries globally.