This cake is a breeze to throw together. It’s a very simple recipe for a berry cake and you can use whatever fruit you have on hand. Also, it comes with a very moist and at the same time fluffy texture … No wonder that this recipe fast became my go-to recipe when I get crazy at the market and buy way too many fruits. I would consider this a typical, no-fuss Austrian berry cake.
It looks and tastes especially nice with any red or dark fruit, that’s why I usually make it with raspberries, blackberries, black or red currants, cherries or strawberries, or a combination of them. In this version, I made it with a mix of blackberries and raspberries.
Be aware that the cake doesn’t taste overly sweet. So if you like your cakes sweet, add some more sugar. For the recipe, I used a mix of all-purpose flour and cake flour to get a very light and fluffy texture. But it’s also ok to substitute all-purpose for cake flour. When cooled, I always dust it with confectioner’s sugar. Because in Li’l Vienna, we like pretty cakes ;-)
Super Moist Berry Cake
Yield: 9-by-12 baking pan, 15 pieces
1 3/4 sticks (200 g) unsalted butter, softened
1/3 cup (75 g) granulated sugar
1/2 cup (75 g) lightly packed light brown sugar (using light brown sugar adds a great flavor, but you can substitute with 1/3 cup white sugar)
4 large eggs, separated
1/2 teaspoon vanilla extract
100 g (about 3/4 cup) all purpose flour
100 g (a little less than 1 cup) cake flour (you can substitute with all purpose)
1 1/2 teaspoons baking powder
Pinch of salt
1 1/4 cups (170 g) blackberries, washed and drained well
1 cup (125 g) raspberries, washed and drained well
Confectioner’s sugar for dusting
Cream the softened butter and sugar until light and fluffy, about 7 to 10 minutes.
Add vanilla and the egg yolks, one at a time, beating well after each addition.
In a separate bowl, beat the egg whites with a pinch of salt until stiff.
In another bowl (soooorrry, hope you have a dishwasher...), mix all-purpose flour, cake flour and baking powder until well blended.
Add about half of the flour-mix and half of the beaten egg whites to the batter and fold them in.
Add the remaining flour and egg whites and gently fold them in. The batter will be on the firm side.
Line a 9-by-12 baking pan with parchment paper (or grease it) and spread the batter with a spatula.
Place the berries on top. You don’t have to push them into the batter as they will sink into the batter while baking.
Bake the cake for about 30 minutes in the center of the 350 °F preheated oven until golden. A wooden toothpick, inserted in the middle should come out clean or with a few crumbs clinging to it.
Let cool and dust with confectioner’s sugar. Enjoy!
You can substitute the blackberries and raspberries with any other fruit. The cake looks and tastes especially nice with any red or dark fruit, that’s why I usually make it with raspberries, blackberries, black or red currants, cherries or strawberries, or a combination of them.
Be aware that the cake doesn’t taste overly sweet. So if you like your cakes sweet, add some more sugar.