Berry Cake
User Reviews
5
Berry Cake
Description
The cake batter combines both almond flour and all-purpose flour with leavening agents and kosher salt, balanced by room-temperature sour cream, honey, maple syrup, melted coconut oil, eggs, vanilla bean paste, vanilla extract, and lemon zest. The batter is portioned evenly into three buttered and floured pans before baking until centers are set. Fresh mixed berries are folded into the batter and also reserved for topping.
The frosting blends mascarpone cheese with heavy whipping cream and confectioners’ sugar, whipped together until light and spreadable, imparting a rich, creamy complement to the moist cake. The combination of honey and maple syrup provides natural sweetness, while lemon zest adds subtle brightness.
This cake suits special occasions or dessert featuring fresh berries and creamy frosting. Each layer holds a tender crumb enriched by sour cream and almond flour, with fresh berries providing juicy contrast. The frosting adds smoothness and sweetness without overpowering the fruit.
If mascarpone cannot be found, a substitute blending cream cheese, heavy cream, and butter can be prepared at room temperature as a workable alternative. Precision in layering and use of cake strips help maintain an even, moist bake.
Ingredients
INGREDIENTS
For the Cake:
- 3 cups all-purpose flour 360g, Baker’s Corner brand
- 2 cups almond flour 192g, sifted
- 1.5 heaping tbsp baking powder Baker’s Corner brand
- 1/2 tsp kosher salt
- 2 cups sour cream 480ml, room temperature, Friendly Farms brand
- 3/4 cup wildflower honey 180ml, SimplyNature Organic brand
- ¼ cup maple syrup 60ml, Specially Selected 100% pure
- 1/2 cup coconut oil 120ml, SimplyNature Organic brand, melted and cooled
- 4 egg Goldhen Cage Free Large
- 2 tsp vanilla extract Stonemill Pure brand
- 1 tbsp vanilla bean paste
- 1 tbsp lemon zest
Berries:
- 2 cups strawberries 16oz, chopped, reserve 5 for top.
- 2 cups blackberry 16oz, reserve 5 for top
- 2 cups blueberries 16oz
For the Frosting:
- 18 oz mascarpone cheese 540ml, room temperature
- 3 cups heavy whipping cream 720ml, Countryside Creamery brand
- 1 cup confectioners' sugar 145g, Baker's Corner brand
- 3 tbsp vanilla extract Stonemill Pure brand
Instructions
INSTRUCTIONS
- Preheat oven to 350F. Butter and flour three 8-inch pans. Add damp cake strips.
- Zest a lemon and set aside. Melt the coconut oil. Let it cool and set aside. Add the maple and honey to a small bowl. Heat for a few seconds in the microwave.
- Lighten and leaven or sift the flour. Sift the other dry ingredients together in a large bowl and whisk together. Give the sifted mixture a whisk. Make sure all the lumps are gone.
- Add the wet ingredients into a medium bowl and mix. Make sure to distribute the honey mixture well.
- Add the wet ingredients into the dry and mix well. Add lemon zest.
- Pour the batter into the cake pans and distribute evenly. I like to use a kitchen scale for precision.
- Bake for 35 minutes or until the centers are done.
For the Frosting:
- Add the cream and confectioner's sugar to a stand mixer fitted with a whisk
- Whip the cream until it just starts to thicken
- Add the mascarpone and beat on low, bringing the speed up to high as the mascarpone is incorporated into the cream. Add the vanilla.
- Beat until the mixture holds firm peaks. Overbeating can lead to a grainy texture.
For the Assembly:
- Add the filling to the first layer then cover with berries. Add more cream on top and smooth out. Add the second cake layer, and repeat steps then add third layer, cover with frosting and smooth out.
- Push berries into the filling on the side of the cake then smooth out with an offset spatula.
- Hull the strawberries.
- Pipe dollops of cream on the top edge with a large star tip. Top each dollop with blackberries and strawberries.
Notes
- If mascarpone is unavailable, substitute with a blend of cream cheese, heavy cream, and unsalted butter at room temperature.
- Use cake strips around pans to encourage even baking and prevent doming.
- Measure and distribute batter evenly, using a kitchen scale if possible, for uniform layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 311kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 3.5g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 25mg | 8% |
| Sodium | 180mg | 8% |
| Potassium | 22mg | 0% |
| Fiber | 1.5g | 6% |
| Sugar | 22g | 44% |
| Calcium | 30mg | 3% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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