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!
Suzanne
This looks SO yummy! Perfect for a summer weekend. Or week day. 😉
http://mykindofsweet.com
Jasmine Hewitt
We love mixed berries around here so this will be yummy!
The Home Loving Wife
This looks amazingly delicious!!! And perfect for the holiday!!
Eva
Definitely my kind of dessert. I should try this. Thanks for sharing with us 😉 xx
Holli
This cake was delicious, I’ve made it twice! With some vanilla bean whipped cream to go along with it. Yum!
Celebrating Sweets
That whipped cream sounds amazing! I’m so glad that you enjoyed it. Thanks for taking the time to stop by. 🙂
Judy
I have made this cake several times during berry season I couldn’t go any longer for a piece. The berries were very tart but my family loved it as usual. Love this recipe.
Celebrating Sweets
I’m so happy to hear that. Thanks for taking the time to share your comment. Take care!
Dottie Poirier
Can frozen berries be used
Celebrating Sweets
I would not recommend it. The cake is very light and soft, and I doubt it could stand the extra moisture from frozen berries.
Aqsa
Yes, just toss the berries with few tablespoon flour prior to adding it to the cake . Tried it today and turned out good 🙂
Jenny Bell
If you want to use frozen berries, do you put them in frozen or thaw them and add flour to them thawed?
Celebrating Sweets
Hi, Jenny. I have only made this recipe with fresh berries. I would guess that the readers who’ve used frozen berries kept them frozen, tossed with flour, then added them to the batter. Enjoy!
Everybody loves sweets
Yes, you can! I used frozen berries that I lightly coated with flour as recommended when using frozen fruit in cakes.
Maria Rivera
Did you use salted or unsalted butter? I want to try this recipe!
Celebrating Sweets
Hi, Maria. Unsalted. Sorry that I didn’t specify, I’ll fix that in the recipe right now.
Jenny Bell
I used frozen berries, did toss them with flour, did not thaw them put them on frozen. The cake was still not baked in the the middle so I added another 10 minutes of baking. The middle was totally raw but the perimeter of the cake was fully baked and it was delicious. I will try again with fresh berries.
Celebrating Sweets
Hi, Jenny. I only make this cake with fresh berries, and I think you’ll be happy with the results if you try it that way. This cake is quite light and moist and the extra moisture from frozen berries will likely make it too wet (as you experienced). Thanks for sharing. Happy baking!
DEBORRAH PALMER
Made this today but made it vegan
Delicious
Allison
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂