This easy mixed berry cake is a soft single-layer vanilla cake with whipped mascarpone frosting and three types of berries on top. It's a delicious cake to make for Spring and Summer. It's not too sweet and the berries add a pop of freshness.
This mixed berry cake is all about balance! Light and tender vanilla cake, fluffy mascarpone whipped cream, and a crown of fresh berries for a little tart-sweet flavor. It's simple but special, with just enough richness without being overly sweet or heavy.
I created this recipe as a low-effort, high-reward option for Spring and Summer gatherings. A lot of fruit-forward cakes lean on jammy fillings or sugary glazes, but I wanted something fresher that really lets the berries shine. The reverse creaming method and whipped mascarpone frosting make it feel bakery-worthy, but it's easy enough to whip up on a weeknight.
For more fruity cake recipes, try this peaches and cream cake (with Chantilly cream), lemon berry mascarpone cake, chocolate blueberry cake, or strawberry white chocolate cake.
Key Ingredients
- All purpose flour- Flour is easy to pack into a measuring cup, so weigh it in grams with a food scale for the most accurate results.
- Cornstarch- When mixed with flour, cornstarch lowers the amount of gluten in the recipe so the cake turns out more tender.
- Unsalted butter- Make sure it's room temperature so it's easy to mix into the dry ingredients.
- Oil- Using butter and oil together makes for a super moist cake! Use a flavorless oil like canola or vegetable.
- Buttermilk and whole milk- Buttermilk adds a little acidity that keeps too much gluten developing so the cake is super soft. I did a combination of buttermilk and half whole milk since the cake was too tangy with all buttermilk.
- Mascarpone- Make sure it's cold so the frosting is stable enough to hold up the berries.
- Mixed berries- You have to use fresh berries because they go right on top of the cake. Thawed frozen berries will be soggy and not look the best. I used raspberries, blackberries, and blueberries.
Ingredient Substitutions
- Buttermilk swaps- Plain kefir, Greek yogurt, and sour cream all work in place of buttermilk.
- Mascarpone substitute- You can use cream cheese instead, but the whipped cream will be more tangy.
How to Make It
Step 1: Mix the dry ingredients together. Whisk in a large bowl until evenly combined.
Step 2: Mix the butter into the dry ingredients.ย This is called the reverse creaming method! It results in a super moist and tender texture.
Step 3: Combine the wet ingredients. Vigorously whisk the oil, eggs, and vanilla extract. Then add the buttermilk and milk. Make sure these ingredients are room temperature so they blend together easily!
Step 4: Whisk in the wet ingredients into the dry ones. Don't overmix the cake batter, or it will have a denser texture.
Step 5: Bake! For best results, use a metal 9-inch springform cake pan. Glass and ceramic pans don't heat up as quickly or evenly as metal ones, which can leave you with a cake that's baked on the outside but raw in the middle.
Step 6: Make the mascarpone frosting. Beat all the ingredients together with an electric mixer, but be careful not to overmix. Overmixed frosting will look curdled.
Step 7: Assemble the cake. Let the cake cool on a wire rack, then pile the frosting on top and garnish with mixed berries!
Frequently Asked Questions
Yes! You can turn this recipe into a 6-inch cake with two cake layers. Double the recipe for a three layer 6-inch cake or a two layer 8 or 9-inch cake.
Yes! You can bake the berry cake a day ahead and store it covered with plastic wrap or in an airtight container in the fridge. The frosting can also be made a few hours ahead and kept in the fridge. Wait to frost and top with berries until just before serving.
A regular 9-inch round cake pan works too. Use one with high sides and make sure to line it with parchment paper for easier removal.
More Cake Recipes to Try
๐ Recipe
Mixed Berry Cake
Equipment
- 1 Electric hand mixer or stand mixer
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Ingredients
Cake
- 156 grams all purpose flour
- 30 grams cornstarch
- 200 grams granulated sugar
- 2 teaspoons baking powder
- ยฝ teaspoon salt
- 56 grams unsalted butter
- 80 grams vegetable oil
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 75 grams buttermilk room temperature
- 160 grams whole milk room temperature
Mascarpone Frosting
- 226 grams mascarpone cheese cold
- 1 teaspoon vanilla extract
- โ teaspoon salt
- 120 grams powdered sugar
- 240 grams heavy cream cold
- 240 grams mixed berries
Instructions
Cake
- Preheat the oven to 350ยฐF (180ยฐC). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, cornstarch, sugar, baking powder, and salt. Mix on low speed until everything is evenly combined.156 grams all purpose flour, 30 grams cornstarch, 200 grams granulated sugar, 2 teaspoons baking powder, ยฝ teaspoon salt
- Add the softened butter and beat on medium-low for 3-5 minutes. The mixture will look like wet sand.56 grams unsalted butter
- In a separate bowl, whisk together the oil, eggs, vanilla extract, buttermilk, and whole milk until smooth.80 grams vegetable oil, 2 large eggs, 2 teaspoons vanilla extract, 75 grams buttermilk, 160 grams whole milk
- With the mixer on low speed, slowly pour the wet ingredients into the dry mixture. Scrape down the sides of the bowl as needed and mix until just combined. The batter will be thin, which is normal.
- Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake for 25-35 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 15 minutes, then run a knife around the edges and release the springform sides. Cool completely on a wire rack.
Mascarpone Frosting
- Add the cold mascarpone, vanilla, and a pinch of salt to the bowl of a hand mixer or stand mixer fitted with the whisk attachment. Mix on medium-low speed until the mixture is smooth and creamy.226 grams mascarpone cheese, 1 teaspoon vanilla extract, โ teaspoon salt
- Slowly add the powdered sugar, mixing on low to start. Once it's mostly incorporated, increase the speed to medium-high and beat for 1-2 minutes. Pause to scrape down the sides of the bowl as needed.120 grams powdered sugar
- With the mixer on low, gradually pour in the cold heavy cream. The frosting will look soft and slightly runny at first.240 grams heavy cream
- Turn the speed up to high and whip for another 1-2 minutes until the frosting thickens and holds stiff peaks, just like whipped cream.
- Spread the frosting on top of the cake and add the mixed berries. Slice and enjoy!240 grams mixed berries
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