Berry season is picking up, thank the stars! Berries bring a whole lot of flavor and color wherever they land, just like in our buttermilk cake with berries. No matter whether you choose strawberries, blackberries or raspberries, everything that tastes good is welcome in this cake. We’ll show you how to bake this simple confection below!
Our Buttermilk Sheet Cake with Berries: Ready in the Blink of an Eye
Hankering for a cake, but need it in a jiffy? Our buttermilk cake with berries has you covered. It only takes 30 minutes including baking time. Whether last minute at the bake sale, in a rush to the block party, or simply just in the need for something simple and sweet, our buttermilk cake never disappoints. Fresh and fruity, rich and light, it will delight all your guests, and yourself, all the same.
By the way, this buttermilk cake recipe also works with other fruits. Meaning, you can enjoy it all year round with any and al lfruit that’s on hand! If you want it fresh, this recipe is as straightforward as knowing what’s in season and local. We personally love it with autumnal apples or vernal rhubarb, but pears and peaches could be a fantastic addition too!
If your desired fruit is only available frozen, that’ll do too! Simply let the fruit thaw beforehand and make sure to drain them well, so as to not flood the batter. Fluffiness is, afterall, one of the cornerstones of this cake! Another tip: The cake is designed as a sheet cake. But, you can also make it in a baking-sheet sized casserole dish.
Over here at Scrumdiddlyumptious our credo is let them eat cake. Literally! Our butter cake, Napoleon cake, and ultimate carrot cake with apples & nuts are so good you’ll lose your head over them.
Buttermilk Sheet Cake with Berries
Ingredients
- 3⅓ cups flour
- 1 tsp baking powder
- 1½ cups sugar
- 4 eggs
- 1¾ cups buttermilk
- 1 tsp vanilla extract
- 4½ cups berries (raspberries, blueberries, blackberries)
- 2 tbsp flour
- 2 tbsp powdered sugar
Instructions
- Preheat the oven to 400°F and set it to convection mode. Line a baking sheet with parchment paper.
- Wash the berries, pat them dry, and dust with two tablespoons of flour. Set aside ⅔ cup of berries for topping the cake later.
- In a bowl, mix the remaining flour, eggs, buttermilk, vanilla extract, and one cup of sugar until a smooth batter forms. Make sure to add the baking powder last.
- Pour the batter evenly onto the baking sheet, then scatter the majority of the berries on top. Evenly coat the remaining sugar over everything.
- Bake the cake for 20 minutes. Shortly before the end of the baking time, do a toothpick test. If it doesn't come out clean, continue baking for another 5 minutes.
- Once baked, let the cake cool. Then top with the reserved berries and sprinkle with powdered sugar.
Notes
- Instead of a baking sheet, you can also use a large casserole dish to bake the cake. Just make sure it is well-greased beforehand. Keep in mind that the cake may need longer to bake.
- Instead of fresh berries, you can also opt for frozen berries. Let them thaw and drain well before using.