As summer beckons, the thought of indulging in a slice of my Easy Raspberry Yellow Cake fills my heart with joy. The moment I took my first bite, the delicate balance of sweet and tart from the vibrant raspberries danced on my palate, bringing sunshine to my day. Picture this: a light, moist cake, gently cradling fresh berries, perfect for those warm afternoons spent outdoors.
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One of the best aspects of this recipe is its versatility; while raspberries steal the show, feel free to swap in strawberries, blackberries, or even cherries for a personal twist. It’s a refreshing escape from the mundane, effortlessly satisfying those fast food cravings with a homemade delight! Trust me, once you experience this cake, you’ll find it’s a simple solution to impress guests or treat yourself after a long day. Let’s dive into this easy and delightful recipe that not only celebrates the best of summer's bounty but also makes for a perfect afternoon snack!
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Why You’ll Love This Summer Berry Cake?
Simplicity at its finest: This recipe is incredibly easy to make, requiring just a few pantry staples.
Versatile options: While the delightful raspberries shine, you can easily customize with strawberries, blackberries, or cherries for a personal touch!
Moist and fluffy: Enjoy a cake that balances lightness and richness, perfect for any gathering or a delightful afternoon treat.
Crowd-pleaser: Your friends and family will relish every bite, making it an ideal choice for summer barbecues or casual get-togethers.
Quick prep time: With minimal effort, this cake comes together in no time, freeing you up to relax and savor your sunny days.
Serving suggestion: Consider serving it with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for an extra special finish. If you love summer flavors, check out the delicious ideas in this lemon raspberry cake!
Summer Berry Cake Ingredients
• Here’s what you’ll need to whip up this delightful treat!
For the Cake
• All-purpose flour – Provides structure and ensures the cake rises perfectly.
• Granulated sugar – Adds sweetness and aids in browning; remember to set aside 2 tablespoons for sprinkling!
• Almond flour – Contributes tenderness and a hint of nuttiness, but be cautious as it may cause sticking.
• Baking powder – This leavening agent helps give the cake its height.
• Salt – Enhances overall flavors for a balanced taste.
• Baking soda – Works with baking powder to make your cake rise beautifully.
• Unsalted butter – Infuses richness; be sure it’s at room temperature for easy blending.
• Large eggs + yolk – Enhances richness and structure; room temperature is best for even mixing.
• Buttermilk – Adds moisture and a slight tang; room temperature is ideal for incorporation.
• Sour cream – Contributes to moisture and flavor; ensure it's at room temperature to mix smoothly.
• Canola oil – Adds extra moisture, keeping your cake delightfully tender.
• Pure vanilla extract – Introduces a lovely depth of flavor.
• Fresh raspberries – The star of your cake! Feel free to swap with strawberries, blackberries, or cherries for a summer berry cake twist.
Optional Topping
• Powdered sugar – For a sweet finish and pretty presentation; sprinkle generously when serving!
This ingredient list sets you up for a successful, flavorful Summer Berry Cake that truly embodies the spirit of summer. Happy baking!
How to Make Summer Berry Cake
- Preheat your oven to 350°F (180°C). Prepare an 8 or 9-inch springform pan by buttering and lightly flouring it. Don’t forget to line the bottom with parchment paper for easy removal!
- Whisk together the wet ingredients in a medium bowl or measuring cup: large eggs, egg yolk, buttermilk, sour cream, canola oil, and vanilla extract until thoroughly combined.
- Mix the dry ingredients in a stand mixer fitted with a paddle attachment. Combine all-purpose flour, 1 cup granulated sugar, almond flour, baking powder, salt, and baking soda on low speed until well blended.
- Add the unsalted butter, one piece at a time, mixing until the texture resembles coarse sand. This ensures a light, fluffy cake!
- Pour in half of the wet ingredients while mixing at medium speed until everything is just combined. Feel free to scrape the sides to ensure no bits are left behind!
- Incorporate the remaining wet ingredients, mixing until barely combined. Beat on medium speed for 20 seconds max to keep it light!
- Scrape down the sides of the bowl again and fold in the fresh raspberries gently to keep their shape for a juicy surprise in every bite.
- Transfer the batter into the prepared springform pan. Sprinkle the top with the remaining 2 tablespoons of granulated sugar and gently tap the pan to release air bubbles.
- Bake for 35-45 minutes, rotating the pan halfway through, until the cake is a beautiful golden brown and a toothpick comes out clean when inserted.
- Cool the cake in the pan for about 20 minutes before releasing from the springform. This helps to retain moisture.
- Serve it warm or at room temperature. For a charming touch, sprinkle with powdered sugar or enjoy it plain.
Optional: Add a scoop of vanilla ice cream for an extra indulgent treat!
Exact quantities are listed in the recipe card below.
Expert Tips for Summer Berry Cake
- Pan Preparation: Ensure you butter your springform pan thoroughly and line it with parchment. This prevents sticking and guarantees a clean release.
- Temperature Matters: Using room-temperature ingredients, especially eggs, buttermilk, and sour cream, helps create an even batter for a moist summer berry cake.
- Berry Substitutions: When substituting berries, remember raspberries break down more than others. Opt for smaller pieces of strawberries if used, around 5 oz, for best results.
- Check for Doneness: Use a toothpick to test the cake. It should come out clean, indicating it’s done. An internal temperature of 210°F to 212°F also signals readiness.
- Sugar Topping: Don’t skip the granulated sugar sprinkle on top before baking—it gives your cake a lovely crunch that contrasts beautifully with the soft interior!
- Cooling Time: Allow your cake to cool in the pan for about 20 minutes; this step helps retain moisture, ensuring every bite is delightfully tender.
How to Store and Freeze Summer Berry Cake
Room Temperature: Keep the cake covered at room temperature for up to 3 days. This ensures it stays moist and fresh for those spontaneous afternoon cravings.
Fridge: For longer freshness, store the cake in an airtight container in the fridge for up to a week. This is perfect if you're savoring the light flavors throughout the week!
Freezer: To freeze, wrap slices tightly in plastic wrap and aluminum foil. Store in the freezer for up to 3 months. Thaw in the fridge overnight when you're ready to indulge in your summer berry cake again.
Reheating: To enjoy a warm slice, microwave for 15-20 seconds, or place in a 350°F oven for about 10 minutes until heated through.
Summer Berry Cake Variations
Feel free to play around and make this recipe your own; the possibilities are as bright as summer itself!
- Berry Swaps: Use strawberries, blackberries, or cherries instead of raspberries. For strawberries, chop 5 oz into small pieces for a delightful texture.
- Dairy-Free: Substitute buttermilk and sour cream with ⅔ cup of oat milk skyr for a creamy, dairy-free indulgence without losing moisture.
- Flavor Boost: Add warm spices like cardamom or Fiori di Sicilia to the batter for an aromatic twist that compliments the berries beautifully.
- Gluten-Free Version: For those who need a gluten-free option, replace all-purpose flour with a gluten-free flour blend to keep it light and fluffy.
- Zesty Addition: Incorporate freshly grated lemon or orange zest into the batter for a refreshing citrusy kick that enhances the berry flavors.
- Nutty Texture: Fold in chopped nuts like walnuts or pecans for a crunchy texture that contrasts with the moist cake, adding another layer of flavor.
- Heated Up: Drizzle jalapeño-infused honey over the top after baking for a sweet and spicy combination that will surprise your tastebuds!
- Chocolate Delight: Mix in mini chocolate chips for a richer taste that pairs wonderfully with berries, transforming your cake into a decadent treat.
You’ll love how these variations keep your summer berry cake exciting and adaptable for every occasion!
What to Serve with Summer Berry Cake?
Elevate your dessert experience with perfect pairings that enhance the delightful flavors of this light and fruity cake.
- Fresh Whipped Cream: A dollop of sweetened whipped cream adds a creamy contrast that highlights the cake's tartness. This classic pairing is always a hit!
- Vanilla Ice Cream: Serve warm slices of cake with a scoop of creamy vanilla ice cream for a temperature and texture contrast that delights the senses.
- Berry Compote: A warm fruit compote made from mixed berries can be drizzled over the cake, infusing each bite with additional sweetness and berry goodness.
- Mint Leaves: A sprinkle of fresh mint adds a refreshing note that brightens the overall flavor and presentation of your cake. The coolness balances the sweetness beautifully.
- Coffee or Tea: Enjoying your cake with a steaming cup of coffee or herbal tea creates a comforting setting, perfect for sharing and savoring the moment.
- Lemon Zest: Brighten the cake by garnishing it with lemon zest. This will enhance the flavors of the fresh berries and add an uplifting citrus note that screams summer!
- Sparkling Water with Lime: For a refreshing drink option, serve sparkling water with a twist of lime. It cleanses the palate and complements the sweetness of the cake effortlessly.
- Cream Cheese Frosting: If you’re feeling adventurous, a thin layer of cream cheese frosting elevates the cake to a whole new level, balancing the cake's sweetness with a tangy twist.
Enhancing your Summer Berry Cake with these delightful companions will create a memorable dessert experience that friends and family will rave about!
Summer Berry Cake Recipe FAQs
What type of berries are best for this cake?
Absolutely! Fresh raspberries are the star of this cake, but you can easily swap in strawberries, blackberries, or cherries. If using strawberries, slice them into small pieces and use about 5 oz for best results. Each berry brings its unique flavor, so feel free to experiment based on your personal taste!
How should I store the Summer Berry Cake?
To keep your cake fresh, cover it at room temperature for up to 3 days. If you want it to last longer, transfer it to an airtight container and store it in the fridge for up to a week. This way, you can enjoy its delightful flavors throughout the week!
Can I freeze the Summer Berry Cake?
Yes, you can! For freezing, wrap individual slices tightly in plastic wrap, then in aluminum foil, to prevent freezer burn. It can be frozen for up to 3 months. To enjoy, simply thaw in the fridge overnight, and then microwave for about 15-20 seconds or place in a preheated oven at 350°F for about 10 minutes to warm it up.
What if my cake doesn’t rise properly?
If your cake doesn’t rise as expected, it could be due to old baking powder or baking soda. Make sure to check their expiration dates! Also, be cautious not to overmix the batter, as this can lead to a denser cake. It’s best to mix just until combined and no dry ingredients are visible for that fluffy texture.
Can I make this cake dairy-free?
Absolutely! You can substitute the buttermilk and sour cream with ⅔ cup oat milk skyr for a delicious dairy-free option. Just ensure that you maintain the same measurements for a perfect balance in texture and flavor.
Is this Summer Berry Cake pet-friendly?
Great question! While this cake is intended for humans, the ingredients are generally safe for pets in small amounts. However, the sugar and certain berries may not be ideal for all pets, so it's best to keep it as a treat for yourself and not share it with your furry friends.
Irresistibly Easy Summer Berry Cake: A Flavorful Twist
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup almond flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup unsalted butter
- 2 large eggs + yolk
- 1 cup buttermilk
- ½ cup sour cream
- ¼ cup canola oil
- 2 teaspoons pure vanilla extract
- 2 cups fresh raspberries
- 2 tablespoons powdered sugar optional
Instructions
- Preheat your oven to 350°F (180°C). Prepare an 8 or 9-inch springform pan by buttering and lightly flouring it. Don’t forget to line the bottom with parchment paper for easy removal!
- Whisk together the wet ingredients in a medium bowl or measuring cup: large eggs, egg yolk, buttermilk, sour cream, canola oil, and vanilla extract until thoroughly combined.
- Mix the dry ingredients in a stand mixer fitted with a paddle attachment. Combine all-purpose flour, 1 cup granulated sugar, almond flour, baking powder, salt, and baking soda on low speed until well blended.
- Add the unsalted butter, one piece at a time, mixing until the texture resembles coarse sand.
- Pour in half of the wet ingredients while mixing at medium speed until everything is just combined.
- Incorporate the remaining wet ingredients, mixing until barely combined.
- Scrape down the sides of the bowl again and fold in the fresh raspberries gently.
- Transfer the batter into the prepared springform pan. Sprinkle the top with the remaining 2 tablespoons of granulated sugar and gently tap the pan to release air bubbles.
- Bake for 35-45 minutes, rotating the pan halfway through.
- Cool the cake in the pan for about 20 minutes before releasing from the springform.
- Serve it warm or at room temperature.
Notes
- Ensure you butter your springform pan thoroughly and line it with parchment.
- Use room-temperature ingredients for better mixing.
- When substituting berries, opt for smaller pieces of strawberries if used.
- Check for doneness with a toothpick.
- Don't skip the granulated sugar sprinkle on top before baking.
- Allow the cake to cool in the pan for about 20 minutes.
