You’re about to discover a delightful Mixed Berry Sheet Cake recipe, perfect for any occasion. This easy-to-make berry cake is bursting with fresh flavor and will quickly become a family favorite. You’ll love how simple it is to bake a truly impressive dessert.
Key Ingredients & Substitutions:
- Mixed Berries: Use fresh or frozen (thawed and drained) blueberries, raspberries, and blackberries.
- All-Purpose Flour: A gluten-free baking blend can work as a substitute.
- Granulated Sugar: Coconut sugar can be used for a slightly different flavor.
- Unsalted Butter: Margarine or a plant-based butter substitute works well.
- Eggs: Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) can be used for an egg-free version.
- Milk: Any dairy or non-dairy milk (almond, soy, oat) is suitable.
- Baking Powder & Baking Soda: Essential for rise; do not substitute.
- Vanilla Extract: Pure vanilla extract offers the best flavor.
- Cream Cheese: For the frosting, if making. Neufchâtel cheese is a lighter option.
- Powdered Sugar: For frosting.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 ½ cups mixed berries (fresh or frozen, thawed and drained)
For the Cream Cheese Frosting (Optional):
- 4 ounces cream cheese, softened
- ¼ cup (½ stick) unsalted butter, softened
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk (optional, for consistency)
How Much Time Will You Need?
- Total Time: 50-60 minutes
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Servings: 12
- Tools Needed: 9×13 inch baking pan, mixing bowls, electric mixer (optional), whisk, spatula
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
First, preheat your oven to 350°F (175°C). Then, lightly grease and flour a 9×13 inch baking pan. This prevents your berry cake from sticking.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside. This ensures all the leavening agents are evenly distributed.
3. Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. You can use an electric mixer or do this by hand. This step incorporates air, making your berry cake tender.
4. Add Eggs and Vanilla
Next, beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. These ingredients add richness and flavor to your berry cake.
5. Alternate Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Overmixing can make your berry cake tough.
6. Fold in Berries
Gently fold the mixed berries into the batter. Be careful not to crush them too much. This distributes the delicious fruit throughout your berry cake.
7. Bake the Cake
Pour the batter into your prepared 9×13 inch baking pan and spread it evenly. Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean. Your berry cake should be golden brown.
8. Prepare Optional Cream Cheese Frosting
While the cake cools, if you’re making the frosting, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy. If the frosting is too thick, add milk one tablespoon at a time until it reaches your desired consistency.
9. Cool and Frost
Allow the berry cake to cool completely in the pan on a wire rack before frosting. Once cool, spread the cream cheese frosting evenly over the top. This ensures your frosting won’t melt.
Variation Ideas:
- Lemon Zest: Add 1 tablespoon of lemon zest to the batter for a bright, citrusy twist on your berry cake.
- Crumble Topping: Instead of frosting, sprinkle a mixture of flour, sugar, and butter over the berries before baking for a crunchy topping.
- Spice It Up: Add ½ teaspoon of ground cinnamon or cardamom to the dry ingredients for a warm flavor profile.
- Single Berry: Use only blueberries or raspberries for a focused berry cake flavor.
Storage Instructions:
Store leftover Mixed Berry Sheet Cake covered in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days, especially if frosted. You can also freeze individual slices, wrapped tightly, for up to 2 months; thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
Can I use all frozen berries?
Yes, you can use all frozen berries. Just make sure to thaw them completely and drain any excess liquid to prevent your berry cake from becoming too watery.
How do I know when the cake is done?
Insert a wooden skewer or toothpick into the center of the berry cake. If it comes out clean, your cake is ready.
Can I make this dairy-free?
Yes, you can substitute plant-based milk and butter in the cake batter. For the frosting, use dairy-free cream cheese and butter alternatives.
What if my frosting is too thin?
If your cream cheese frosting is too thin, add more powdered sugar, one tablespoon at a time, until it reaches your desired consistency.
Can I bake this in a round pan?
Yes, you can bake this berry cake in two 8-inch round pans, but you may need to adjust the baking time. Start checking for doneness at 25-30 minutes.
How can I prevent berries from sinking?
Tossing your berries with a tablespoon of flour before folding them into the batter can help prevent them from sinking to the bottom of your berry cake.