Cakes Summer

Summer Berry Cake

Sunday, June 26, 2011
Summer Berry Cake

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!

Summer Berry Cake
Summer Berry Cake
 

More Easy Cake Recipes:

Summer Berry Cake on white parchment paper, two slices cut out

Simple Summer Berry Cake

Servings: 8 servings
Prep Time: 15 minutes
Cook Time: 47 minutes
This is my favorite yellow cake recipe, halved to make in more of a snack cake, and tossed with raspberries. It’s perfect for the summer months when berries are in season.
Sarah Kieffer
5 from 1 vote
Print Pin Rate

Ingredients

  • 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)

Instructions

  • 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.

    Notes

    • 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.
    • Reply
      Susan Jensen
      Saturday, July 10, 2021 at 11:41 am

      5 stars
      I had never tried reverse creaming and this seemed like a good time to give it a try. It was perfect. I really didn’t think the technique would make the cake any better but it did. More tender, definitely not dense, delicious. Unfortunately I did not have any confectioners sugar but I did sprinkle on the sugar before baking. love that too!! Thank you for the awesome recipe. Will try with different berries but loved the raspberries.

    • Reply
      Kim G
      Thursday, July 8, 2021 at 7:29 pm

      I do not have almond flour- could I substitute regular flour?

    • Reply
      Susan
      Friday, July 2, 2021 at 3:19 pm

      My first thought when I looked at the recipe is why don’t you show the crumb of the cake? Then I saw the first question off the bat was the same as mine. It is most helpful to see how the cake turns out, not only from the top. Although, I’ve tried many of your recipes and haven’t been disappointed yet,.

    • Reply
      Claire
      Thursday, July 1, 2021 at 8:49 pm

      I have no doubt this is a lovely cake. But can I say that only seeing the top doesn’t really make me want to bake it. Without seeing the crumb of the cake, it’s hard to be truly convinced. Just some feedback on the photography and only my opinion, but flat-lay alone doesn’t “sell” anything well. We cannot see most of what is being presented.

    • Reply
      Lori Southerngirleats
      Thursday, July 1, 2021 at 10:34 am

      Can’t wait to try this Sarah. I’m with you. Simplicity is sometimes exactly what we need and want.

    • Reply
      agreso
      Friday, December 18, 2020 at 12:58 am

      cozyurbanhome – I’m so glad you tried it! And I’m glad you love the Coffee Shop NE. Such good coffee. ?

    • Reply
      Rebeka Carr
      Sunday, September 30, 2018 at 8:58 pm

      Would frozen strawberries be okay also?

    • Reply
      Karen
      Monday, August 4, 2014 at 3:31 pm

      Beautiful, delicious. Perfect for our anniversary dinner for two.
      Do you think other seasonal fruit might work as well?

      Thank you for your lovely blog.

      • Reply
        Karen
        Wednesday, August 6, 2014 at 2:59 am

        Thank you for your quick and kind response. My friend is going to try the recipe with peaches. We will let you know how it works out. But I do have a bag of cherries… Hmmmm.

    • Reply
      Anonymous
      Thursday, May 24, 2012 at 11:32 am

      This cake looks great and I want to make it for a reunion I have this weekend thanks gboyce5@bellsouth.net

    • Reply
      Sarah
      Sunday, August 21, 2011 at 2:19 am

      cozyurbanhome – I’m so glad you tried it! And I’m glad you love the Coffee Shop NE. Such good coffee. 😉

    • Reply
      cozyurbanhome.blogspot.com
      Friday, August 19, 2011 at 8:55 pm

      I just made this! It just came out of the oven and it is beautiful! I can’t wait for my husband to come home so we can eat a wedge and drink iced coffee. I found you after you posted a comment on the Coffee Shop Northeast blog!

    • Reply
      Sally
      Monday, July 4, 2011 at 1:11 pm

      This cake looks so delicious! That’s why I decided to make it for our celebration today (well, plus, I had all of the ingredients!). I even used some of my vanilla sugar to sprinkle on top 🙂

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