I find the older I get, the more a simple, “everyday” cake does the trick. Something about a snack cake, a little lighter, a little smaller, and perfect for any time of day. Please don’t get me wrong, I love buttercream, but a plain (or almost plain) yellow cake is just as delicious to me.
This is my favorite yellow cake recipe cut in half, tossed with raspberries, and dusted with powdered sugar. It’s perfect for the summer months when berries are in season, and something light (or, at least, something without piles of frosting) seems most rewarding.
You can use strawberries or blackberries if you don’t have raspberries!
More Easy Cake Recipes:
- Meyer Lemon Cake with Crème Fraîche Glaze
- Powdered Donut Cake
- Walnut Snack Cake with Raspberry Buttercream
Simple Summer Berry Cake
- 1 cup + 3 tablespoons [166 g] all-purpose flour
- 1 cup [200 g] granulated sugar plus 2 tablespoons for sprinkling (see note)
- 1/4 cup [25 g] almond flour
- 1 teaspoon baking powder
- 1/2 + 1/8 teaspoon salt
- 1/4 teaspoon baking soda
- 6 tablespoons [85 g] unsalted butter at room temperature
- 2 large eggs plus 1 large yolk at room temperature
- 1/3 cup [80 g] buttermilk at room temperature
- 1/3 cup [80 g] sour cream at room temperature
- 2 tablespoons canola oil
- 1 tablespoon pure vanilla extract
- 8 oz raspberries, fresh (*see notes below for using other fruit)
- Adjust an oven rack to the middle position. Preheat the oven to 350F [180C]. Butter and flour a 8 or 9 in [20 or 23 cm] springform pan and line the bottom with parchment paper.
- In a medium bowl or liquid measuring cup, whisk the eggs, egg yolk, buttermilk, sour cream, oil, and vanilla.
- In the bowl of a stand mixer fitted wit a paddle, mix the flour, 1 cup [200 g] sugar, almond flour, baking powder, salt, and baking soda on low until combined. With the mixer running on low, add the butter one piece at a time, beating until the mixture resembles coarse sand. With the mixer still running on low, slowly add half the wet ingredients. Increase the speed to medium and beat until incorporated, about 30 seconds. With the mixer running on low, add the rest of the wet ingredients, mixing until just combined. Increase the speed to medium and beat for 20 seconds (the batter may still look a little bumpy). Scrape down the sides and bottom of the bowl and use a spatula to mix the batter a few more times, making sure everything on the bottom of the bowl is well combined. Add the raspberries and give the batter another turn or two just to incorporate them.
- Pour the batter into the prepared pan and smooth the top. Sprinkle the top with the 2 tablespoons granulated sugar. Tap the pan gently on your work space 2 or 3 times to help get rid of any bubbles. Bake 35-45 minutes, rotating the pan halfway through, until the cake is golden brown and a wooden skewer or toothpick inserted into the center comes out clean (an instant thermometer will read 210F to 212 when done).
- Transfer the pan to a wire rack and let cool for 20 minutes. Run a knife gently around the edge of the cake to help release it from the sides, and then remove the cake from the springform. Sprinkle cake with powdered sugar if desired, or serve as is.
Topping the cake with both granulated sugar and powdered sugar does seem excessive, but it really is delicious. The granulated sugar give the cake a nice little crunch, and the powdered sugar makes for a pretty top. One or both can be omitted if desired.
- Make sure to butter your springform pan well – the almond flour can make the cake stick a bit more to the pan.
- You can replace the buttermilk and sour cream with a total of 2/3 cup oat milk skyr. I’ve tested and it works very well.
- Other berries can be substituted, but note that they will bake up a little different than the raspberries; the raspberries break down more and disperse differently into the batter. When using strawberries I use 5 oz and cut them into small pieces.