Easy One-Bowl Mixed Berry Cake – A tender vanilla cake flavored with a touch of almond extract and filled with fresh berries. This easy cake is made in one bowl in under an hour. This will be your go-to summer dessert.
It’s almost Memorial Day weekend!!! Are you looking forward to it?! We have a low key weekend planned – a trip to the farmers market, testing new ice cream and cocktail recipes, and firing up the grill.
I had to get this recipe to you because this is the perfect dessert for your holiday weekend. It is super easy; quite possibly the easiest cake I’ve ever made. This dessert also happens to be red, white, and blue (again with the clichés). Seriously though, this cake needs to be on your table this weekend.
It is a simple single layer 8×8 square cake flavored with vanilla and almond extract and filled with fresh berries. The batter is made in one bowl (no need to separate wet and dry ingredients) in under 10 minutes! I used a mixture of raspberries, blueberries, blackberries, and strawberries, but feel free to use whatever mixture of berries you have on hand. I would suggest using at least two different varieties for a contrast of flavor.
You can easily pack this up and bring it along to a potluck, BBQ, or picnic, or you can just keep it on your kitchen counter and nibble it throughout the day.
Fair warning: this cake goes down so easily. Too easily. One piece leads to another, and if you even think about approaching the pan with a fork in hand, just be prepared to finish it. You’ll have trouble walking away. Trust me.
There’s enough fruit in this that it could technically be eaten for breakfast, but with a dollop of whipped cream or a scoop of vanilla ice cream, it really is a perfect dessert. Enjoy!
Have a fun weekend and eat something delicious! See you back here next week.
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More BERRY DESSERTS: Strawberry Shortcake Cake – Berries and Cream Tart – Berries and Cream Trifle
Recipe
Easy One-Bowl Mixed Berry Cake
Ingredients
- ½ cup unsalted butter, slightly softened
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 cup all purpose flour
- 2 cups fresh berries, larger berries halved or quartered
- 1 tablespoon coarse sparkling sugar or turbinado sugar
- Whipped cream or ice cream, for serving (optional)
Instructions
- Preheat the oven to 350°F. Lightly grease an 8" inch square pan.
- Using a hand mixer or stand mixer, beat the butter, sugar, baking powder, and salt for 1-2 minutes, until smooth.
- Add the eggs and extracts, beating until thoroughly combined and scraping down the sides of the bowl as necessary.
- Add the flour and mix until combined. The batter should be smooth and stiff.
- Spread the batter in the pan and place the berries on top. Sprinkle with coarse sugar.
- Bake the cake for about 35 to 40 minutes, until a cake tester inserted into the center comes out clean. Serve warm or at room temperature.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Jen
I made it today with frozen berries. I thawed them first in a strainer so extra moisture drained. It did need an extra 20 min, but it worked well and was delicious! I will try again next time with thawed berries tossed in flour as some mentioned, and see if that reduces the bake time at all.
Allison
I’m glad that worked out for you. Thanks for taking the time to comment. 🙂
Henriett
Delicious cake.I left almond and vanilla extract out(haven’t had any),used vanilla sugar.It worked well.
It is absolutely light and very delicious.
Thanks for this amazing and easy cake recipe.
Allison
You’re welcome. I’m glad you enjoyed it!
Hope
Hello. To make this in a 9×13 pan, would all the ingredients be doubled?
Allison
Yes, most likely. I haven’t tried it, but with most recipes that works. Enjoy!
Hope
This is a very tasty, light cake. It was simple and quick to prepare. I used fresh blueberries and strawberries. I plan on using this quite a bit during the Summer.
Allison
Fantastic! Enjoy!
Lisa
Very easy recipe and so delicious 😋
Thank you!
Allison
You’re welcome! I’m glad you enjoyed it. 🙂
Betty
Turned out good
Nithya
What is the 1 cup measurement here 240 or 250 ml? Thanks in advance.
Allison
240 ml. Enjoy!
Anne
Hi!
This cake is so easy to make and tastes divine! Do you think i could use a 8 or 9 inch circle pan next time? 🙂
Allison
Hi, Anne. You can try a 9-inch round, I would not recommend the 8-inch.
Barbara Dutton
Yumo! I made this today when I realized I didn’t have puff pastry to make a treat for my dad. I had all of the ingredients on hand and whipped it up in no time. The cake was delish and I will be adding it to my rotation of treats I bake in the future.
Allison
I’m so happy to hear that! Thanks for stopping by. 🙂