berry cake recipe

Soft black currant cake, easy to make and full of flavor. This rustic looking currant cake is what you need if you happen to get your hands on some berries. Only 6 ingredients.

Black Currant Cake

250-300 g/ 8.8-10.6 oz/ 2-3 cups black currants

g/ 2.7 oz/ 1/3 cup unsalted butter, soft

175 g/ 6.2 oz/ ¾ cup + 2 tablespoons granulated sugar

eggs

175 g/ 6.2 oz/ 1 ½ cups all-purpose flour

baking powder

Remove the butter from the refrigerator a few...

Remove the butter from the refrigerator a few hours before baking to allow it to get soft. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Butter and flour a springform (20 cm/ 8 inches) or line the bottom of the springform with parchment paper.

Clean and dry the black currants. Set aside.

Cream the butter and the sugar, about 3-4...

Cream the butter and the sugar, about 3-4 minutes. Add the eggs, one by one, mixing well in between. Mix the flour and the baking powder and sieve them over the mixture. Mix shortly again.

Place the batter into the prepared springform. Cover...

Place the batter into the prepared springform. Cover with the berries. Bake for about 40 minutes or until a skewer inserted in the middle of the cake comes out clean. Leave cool in the pan for about 10 minutes, remove and let cool on a wire rack. Serve as suggested above.

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This berry sheet cake is soft, lightly sweet, and made easy in one sheet pan. Just whip together the batter, dot it with fresh berries, then pop it in the oven. It&#039;s the perfect summer treat!

Berry Sheet Cake (gluten-free, dairy-free)

almond flour

tapioca flour

coconut flour

baking soda

salt

eggs (room temperature)

almond milk

maple syrup

coconut oil

apple cider vinegar

vanilla extract

berries

Preheat oven

Preheat your oven to 350 degrees fahrenheit and grease a 9x13-inch sheet pan (a 1/4 sheet jelly roll pan).

Add all of the dry ingredients to a mixing bowl and stir together.

Whisk

Add all of the wet ingredients to a separate mixing bowl and whisk together. Then, pour the wet ingredients into the dry and whisk for about 30 seconds, until you have a batter.

Pour batter

Pour the batter into the greased pan and use a spatula to flatten the top.

Bake

Add the berries to the top of the cake and transfer it to the oven. Cook for 35-40 minutes, or until golden across the top (not just the edges).

Once it&#039;s cooled, slice and serve!

Makes four servings

Preparation time: 30 minutes
Baking time: 1 hour 30 minutes
Total time: 2 hours

Berry Cake

unsalted butter (plus more to grease the pan)

sugar

all-purpose flour (plus more to dust the pan)

tsp vanilla extract

Powdered sugar (for topping)

Preheat the oven to 350 F.

Line the bottom of a 6-inch round cake pan with parchment paper, grease the pan with butter, and then dust it lightly with flour.

In a medium bowl, mix together the almond flour, the all-purpose flour, and the sugar. Set aside.

In a smaller bowl, beat the egg whites and a pinch of salt together until they reach stiff peaks. Then, gently fold the whipped egg whites into the flour and sugar mixture. Set aside.

In a small saucepan, over medium heat, melt and brown the butter. Once the butter is golden brown, slightly frothy, and obtains a nutty aroma, remove it from the heat immediately. Cool the butter for a couple of minutes then stir in the vanilla extract. Gently mix the butter mixture into the previous batter until it is homogeneous.

Pour the batter into the prepared cake pan.

If you are using fresh berries, wash and dry them well. If you are using frozen berries, there is no need to wash them.

Evenly place the fresh or frozen berries on top of the batter in the pan.

Bake the cake for 75 to 90 minutes. To check the doneness of the cake, insert a toothpick in the center of the cake, there should not be any liquid batter on the toothpick, but it should have some residue. Make sure not to overbake it!

Once the cake is baked, let it cool for 20-30 minutes and carefully remove it from the baking pan. Transfer the cake onto a serving platter and dust the cake with powdered sugar. Then, serve.

Simple white cake layers filled with a whipped cream and fresh berry filling and soaked in a tres leches syrup.

(240 grams) all-purpose flour

Tablespoons (15 grams) cornstarch

Tablespoons (171 grams) unsalted butter (softened to room temperature1)

(240 milliliters) whole milk (room temperature1,2)

whipping cream

1 and ½ Tablespoons (20 grams) sugar3

(85 grams) whole blueberries (about 3 ounces)

(85 grams) whole blackberries (about 3 ounces)

(113 grams) quartered strawberries (about 4 ounces)

(57 grams) whole raspberries (about 2 ounces)

(240 milliliters) evaporated milk

(227 grams) sweetened condensed milk

¼ cup (60 milliliters) heavy whipping cream

Place oven rack on the middle setting and preheat the oven to 350ºF (177ºC). Grease and flour (or use homemade cake release) two 8&quot; or 9&quot; round cake pans.

In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the flour, cornstarch, sugar, baking powder, and salt. Blend ingredients together on low until completely combined. Add the room temperature butter and beat mixture on low speed until it resembles sand. Scrape down the sides and bottom of the bowl with a spatula and mix again on low for a few seconds until thoroughly combined.

Combine the milk, egg whites, and vanilla extract in a large container with a spout (like a 2-cup glass measuring cup) and mix gently with a fork until blended. With the mixer speed on medium-low, add half of the milk mixture (about 1 cup) to the crumb mixture and mix until blended. Add the remaining milk mixture to the batter and beat again on medium-low until everything is incorporated. Turn the mixer off, scrape down the sides and bottom of the bowl with a spatula, and increase mixer speed to medium. Beat the batter for about 30 seconds until batter is smooth.

Divide batter evenly between the two prepared cake pans. Bake cakes for about 28-32 minutes or until a toothpick inserted in the center comes out clean and the tops are lightly browned. Remove from oven and allow cakes to cool in the pans completely on a wire rack before removing and assembling.

CAKE

When your cake is cool enough to assemble, prepare the filling. I do not recommend preparing the filling more than 8 hours in advance.

Pour the heavy whipping cream, sugar, and vanilla extract into the bowl of a stand mixer fitted with the whisk attachment.

Turn the mixer to medium speed. The mixture will start to get frothy and bubbly. After about 2 to 3 minutes, the mixture will start to thicken.

Once it is visibly thick (you will be able to see the trail of the whisk), increase the speed to medium-high and beat for an additional 30 seconds to 1 minute. At this point, your whipped cream should start to look &quot;billowy&quot; and the trails from your whisk will be quite distinct. Pull the whisk out of the bowl and check that the whipped cream in the bowl has formed what are called &quot;stiff peaks.&quot; This is just a fancy term for &quot;the whipped cream stays standing up when you pull something out of it.&quot;

Double check that your whipped cream is done by removing the whisk and flipping it upside down. If the peak stays tall without drooping off, it’s done. If it’s still a bit droopy, put the whisk attachment back on the mixer and beat another 15 seconds on medium-high until stiff peaks form, checking after each 15 second increment. Set aside.

WHIPPED CREAM

Add all the berries to a medium size bowl. Toss gently to combine.

Add 1 cup of the homemade whipped cream, then stir gently until everything is coated. Set aside.

BERRY FILLING

In a large container with a spout (like a 2-cup glass measuring cup), combine the evaporated milk, sweetened condensed milk, and heavy whipping cream.

Using a spatula or a large spoon, stir the milks together until thoroughly combined. This may take a bit of time since the sweetened condensed milk is so thick, but it will thin out and make a very smooth and creamy mixture after sufficient stirring. Set aside.

TRES LECHES SYRUP

Trim the cake layers to desired thickness and place one layer, cut side up, on a plate with another larger plate or baking sheet under it. I do not recommend using a cake stand for this cake.

Poke holes all over the cake, then slowly pour about ¾ cup of the tres leches syrup evenly onto the cake later. Allow to soak for 10 minutes.

Spoon the berry and whipped cream mixture onto the cake layer and gently spread it out into an even layer, leaving about ½&quot; border around the filling. Place the second cake layer cut side down on top of the berry and whipped cream filling.

Poke holes all over this cake layer, then slowly pour the remaining tres leches syrup all over the cake. It will start to puddle at the bottom of the cake, and that is ok. Take breaks between pours for a minute or two to allow the syrup to sink in. You ma not use all of your syrup-- I had about ¼ cup leftover. Take it slow and you be the judge of whether or not your cake can take on more syrup.

Once you are satisfied with the amount of syrup in your cake, allow it to sit for 15 minutes, then carefully remove any excess syrup from around the base of the cake (I used a liquid dropper).

Cover cake with the remaining whipped cream using an offset spatula. Refrigerate the whole cake for at least 2 hours before slicing. Cake stays fresh covered in the refrigerator up to 5 days, but is best served day 1 or day 2. Cake freezes well, up to 3 months. Thaw in the refrigerator overnight.

ASSEMBLE THE CAKE

Hi!! How tall should the cake pans be? 🤗🤗🤗

Hi there, I’m back lol. I forgot to mention that I went to Whole Foods and tried their berry chantilly cake and I thought it was awful 😣 It was SO dry, it fell apart on my fork. The cream on top was also insanely dry. Your cake looks wonderful but I’m worried if it’s at all similar to it? Thank youuuuuuu ❣️

Hi!! I was wondering if this cake is moist? I’m searching for a recipe to make for my boyfriends birthday 🎂 🎈He loves tres leches so this cake caught my eye

Also, I don’t have a stand mixer, would I be able to make it with a handheld one?? Thanks so much!! The cake looks sooo good

I tried this cake for the first time , honestly tasted amazing and everyone loved it! It was my first time making tres leches cake. The actual cake ( used your recipe) didn’t really absorb the leches too much, it tasted almost like a regular cake ( although it was delicious!!!). I did the holes all over and waited the allotted time to absorb the leches, where do you think I went wrong? Any advice is appreciated I will try this cake again!

Im not a great baker, but this recipe was so easy and Delicious !!! I did make extra whipped cream  because you can never have too much. I also put a thicker in layer of berries and whipped cream. I brought this to a monthly dinner club and there was not so much as a crumb left.

Hi Lynn! Love the look and sound of this cake! So this might be a tough question-  I need to make it for 13 people, do you know what the measurements are? Thanks!

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