Did you know that some cakes are made to be savored in the summer sun, and this Easy Summer Raspberry Yellow Cake is the perfect example? This delightful treat brings the vibrant flavors of juicy summer raspberries straight to your plate, transforming an ordinary day into a special occasion. This recipe provides a halved, lighter version of a classic yellow cake that’s easy to whip up and begs to be shared. With just a sprinkle of sugar on top, it’s an inviting sight that promises a delightful bite.
One of the best parts of this Summer Berry Cake is that it’s impressively quick to make, meaning more time enjoying the sunny weather and less time in the kitchen. Plus, the versatility of fruits allows you to tailor this dessert to your seasonal favorites—think strawberries, cherries, or even blackberries!
Curious about how to create this cake and impress your family and friends? Let’s dive right into the recipe that will surely become a summer staple!
Why is this Summer Berry Cake a must-try?
Simplicity: This recipe is incredibly easy, making it perfect for bakers of all levels.
Fresh Flavor: The burst of tart raspberries combined with the sweet cake creates a refreshing taste.
Versatile: Feel free to mix in your favorite berries or even try unique variations like adding cardamom!
Quick Preparation: In just about an hour, you can serve a delightful cake, leaving more time for sun-soaked relaxation.
Perfect for Sharing: Ideal for gatherings, this charming cake is sure to impress friends and family—great alongside your coffee or iced tea! For even more berry goodness, try serving it with a delicious Pistachio Raspberry Cake for a delightful dessert spread.
Summer Berry Cake Ingredients
For the Cake Base
• All-purpose flour – Gives the cake essential structure for a perfect crumb.
• Granulated sugar – Sweetens and aids in browning; reserve 2 tablespoons for sprinkling on top.
• Almond flour – Adds a lovely moisture and tender texture that's hard to beat.
• Baking powder – A crucial leavening agent to help your cake rise beautifully.
• Salt – Enhances the overall flavors for a well-rounded taste.
• Baking soda – Works with the acidity in the recipe to provide leavening.
For the Wet Ingredients
• Unsalted butter – Ensures richness; make sure it's softened to room temperature.
• Large eggs + yolk – Contributes richness and stability to your cake; at room temperature, please.
• Buttermilk – Imparts moisture and tanginess while activating the baking soda; room temperature is best.
• Sour Cream – Adds an extra level of moisture and a touch of tang.
• Canola oil – Keeps the cake moist and adds depth of flavor.
• Vanilla extract – Fills the cake with delightful flavor.
For the Berries
• Fresh raspberries – The star of the show! Substitute with strawberries, cherries, or blackberries for a delicious twist in your Summer Berry Cake.
Step-by-Step Instructions for Summer Berry Cake
Step 1
First, preheat your oven to 350°F (180°C). Prepare an 8 or 9-inch springform pan by generously buttering it and then dusting it with flour to prevent sticking. For extra assurance, line the bottom with parchment paper. This step is crucial because a well-prepared pan helps your Summer Berry Cake slide out easily after baking, ensuring a beautiful presentation.
Step 2
In a large mixing bowl, whisk together the large eggs, additional yolk, buttermilk, sour cream, canola oil, and vanilla extract. This process should take about 2-3 minutes until everything is thoroughly combined and well blended. The mixture should appear smooth and slightly bubbly, indicating it’s ready for the next step where it will add moisture and flavor to your Summer Berry Cake.
Step 3
In another bowl, combine the all-purpose flour, 1 cup of granulated sugar, almond flour, baking powder, salt, and baking soda. Use a stand mixer on low speed to mix these dry ingredients for about 30 seconds until well combined. This step helps ensure that the leavening agents are evenly distributed throughout your batter, leading to a perfectly risen Summer Berry Cake.
Step 4
Gradually add the softened unsalted butter to the dry mixture while the mixer is still on low. Continue mixing until the texture resembles coarse sand, which takes about 3-4 minutes. The butter should be well incorporated, giving the cake a rich flavor and dense yet tender crumb. Make sure there are no large butter chunks remaining in your mixture.
Step 5
Now, pour in half of the wet mixture from Step 2 into the flour mixture. Blend it on low for about 30 seconds, then bump up the speed to medium. This helps to create a smooth batter, allowing the dry ingredients to absorb the liquids properly without too much mixing, which is key for a fluffy Summer Berry Cake.
Step 6
Once the first half is blended, add the remaining wet ingredients to the mixing bowl at a low speed. Beat on medium speed for an additional 20 seconds—don’t worry if the batter looks a bit bumpy; that’s normal! The texture is still set to create a moist and delicious cake with delightful bursts of berry flavor.
Step 7
Gently fold in the fresh raspberries, taking care not to crush them. This will help distribute the fruit evenly throughout the batter. The bright pops of red will be a beautiful addition to your Summer Berry Cake, enhancing both its flavor and visual appeal.
Step 8
Pour the batter into the prepared springform pan, using a spatula to smooth the top. Make sure to spread the batter evenly to promote even baking. Finally, sprinkle the top with the reserved 2 tablespoons of granulated sugar, providing a sweet, crunchy top to your Summer Berry Cake once it’s baked.
Step 9
Place the cake in the preheated oven and bake for 35-45 minutes. Be sure to rotate the pan halfway through the baking time to ensure even cooking. The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean. This crucial step is your guide to achieving that perfect texture.
Step 10
Once baked, cool the cake in the pan for about 20 minutes. Afterward, carefully remove it from the pan and allow it to cool completely on a wire rack. If desired, dust the cooled Summer Berry Cake with powdered sugar before serving for an elegant touch. Enjoy this delightful treat with your favorite coffee or iced tea!
Make Ahead Options
These Summer Berry Cake options are a lifesaver for busy home cooks! You can prepare the batter up to 24 hours in advance by mixing all the dry ingredients and wet ingredients separately, then refrigerating them until you’re ready to bake. It's best to keep the fresh raspberries aside to add just before pouring the batter into the pan. To maintain the cake's moistness, avoid mixing the batter too much, as this can lead to a denser texture. When you're ready to enjoy, simply combine the mixtures, add the berries, and bake for 35-45 minutes for delicious, fresh results that taste just as delightful as if made on the spot!
What to Serve with Easy Summer Raspberry Yellow Cake?
This delightful cake can be complemented by an array of sides and drinks that enhance its refreshing flavors.
- Fresh Berries: A mix of blueberries, strawberries, and raspberries adds a vibrant and fruity touch, echoing the cake's flavors beautifully.
- Whipped Cream: Light and airy, a dollop of sweetened whipped cream balances the tartness of the cake and offers a luxurious mouthfeel.
- Scoop of Ice Cream: Vanilla or raspberry sorbet provides a creamy contrast, making every bite an indulgent treat on a hot summer day.
- Iced Tea: A glass of freshly brewed iced tea, sweetened lightly or with a splash of lemon, refreshes the palate and complements the cake's sweetness.
- Citrus Salad: A light citrus salad with oranges and grapefruit can cut through the richness, providing a tart and juicy contrast.
- Coffee: Whether hot or iced, a cup of coffee pairs perfectly with the Summer Berry Cake, enhancing its sweet notes and creating a comforting experience.
- Pistachio Cake: For those looking to serve something extra, a slice of pistachio raspberry cake as a side treat offers a nutty complement and visual appeal.
- Mason Jar Parfaits: Layered yogurt with granola and fresh berries makes for a delightful and colorful pairing that adds texture and healthiness to your dessert spread.
- Sparkling Water: Infused with lemon or mint, sparkling water not only refreshes but also cleanses the palate between bites.
How to Store and Freeze Summer Berry Cake
Room Temperature: You can store the Summer Berry Cake at room temperature for up to 3 days. Make sure to cover it with a clean kitchen towel or a cake dome to keep it fresh.
Fridge: For longer freshness, refrigerate the cake for up to a week. Wrap it tightly in plastic wrap or place it in an airtight container to prevent it from drying out.
Freezer: If you’d like to save some for later, freeze slices of the Summer Berry Cake in a single layer for up to 3 months. Wrap each slice in plastic wrap and then in aluminum foil.
Reheating: To enjoy your frozen cake, thaw it overnight in the fridge and bring it to room temperature before serving. Lightly dust with powdered sugar before serving for an extra touch!
Expert Tips for Summer Berry Cake
Pan Prep: Always butter your springform pan thoroughly to prevent sticking, especially with the added almond flour.
Room Temperature: Ensure all wet ingredients, particularly the butter, eggs, and buttermilk, are at room temperature for a smooth batter.
Baking Time: Monitor the baking closely, as different ovens can vary. Use a toothpick to check for doneness; it should come out clean with a few moist crumbs.
Fruit Choices: Don't hesitate to mix in other fruits. Strawberries or cherries can be used instead of raspberries for a delightful twist in your Summer Berry Cake.
Even Mixing: Mix the batter just until combined to prevent overworking the gluten; this keeps your cake tender and moist!
Cooling Time: Let the cake cool in the pan first before transferring to a rack. This step helps the cake set perfectly for slicing.
Summer Berry Cake Variations
Customize your summer delight with these fun twists and substitutions!
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Mixed Berries: Swap raspberries for a blend of strawberries, blueberries, and blackberries for an exciting flavor burst. Each berry adds its unique charm to the cake!
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Oat Milk Skyr: Use ⅔ cup oat milk skyr to replace buttermilk and sour cream for a lighter, dairy-free option. This not only reduces calories but enhances creaminess too!
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Spicy Cardamom: Add a teaspoon of ground cardamom for a delightful spice twist. This aromatic addition brings warmth and depth, perfect for those cozy summer evenings.
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Gluten-Free Flour: Substitute all-purpose flour with gluten-free flour mix for a delightful gluten-free cake. Just ensure your baking powder is gluten-free to keep it safe for those with sensitivities.
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Fiori de Sicilia: Replace vanilla extract with Fiori de Sicilia for an upscale flavor. This citrusy essence enhances the cake's summer vibes and makes it truly unique.
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Zesty Lemon: Add the zest of one lemon to the batter for a refreshing citrus kick. This brightens the cake and pairs beautifully with the berries, perfect for your next picnic!
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Coconut Flakes: Stir in some unsweetened coconut flakes for extra texture and a tropical twist. The subtle coconut flavor beautifully complements the berry burst!
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Chocolate Chips: Toss in some mini dark chocolate chips for a sweet surprise throughout the cake. Who can resist the joy of chocolate alongside fresh berries?
Summer Berry Cake Recipe FAQs
What ripeness of raspberries should I use?
Absolutely! For the best flavor and texture, choose fresh raspberries that are bright and plump, without any dark spots or mushiness. They should be firm yet slightly give when gently squeezed. If you're using other berries, follow the same visual guidelines to ensure they are at their peak ripeness!
How do I store leftover Summer Berry Cake?
You can store the Summer Berry Cake at room temperature for up to 3 days. Cover it with a clean kitchen towel or a cake dome to keep it fresh. For longer storage, refrigerate it for up to a week wrapped tightly in plastic wrap or placed in an airtight container. It’s important to keep it covered to prevent it from drying out.
Can I freeze Summer Berry Cake? How?
Yes, you can freeze your Summer Berry Cake for later enjoyment! To do this, first slice the cake into individual portions. Wrap each slice tightly in plastic wrap, then in aluminum foil to protect it from freezer burn. Store the wrapped slices in an airtight container and freeze for up to 3 months. When you're ready to indulge, simply thaw the slices overnight in the fridge and let them come to room temperature before serving!
What if my cake doesn't rise properly?
Very! If your Summer Berry Cake doesn’t rise, it could be due to a few factors. Make sure your baking powder and baking soda are fresh, as expired leavening agents won't provide the needed lift. Also, remember to mix your batter just until combined to prevent overworking the gluten, which can result in a dense cake. If you’ve taken care of these but the cake still doesn’t rise, it might be a sign of oven temperature inconsistency, so checking with an oven thermometer could be helpful!
Can I make this cake gluten-free?
Of course! To make a gluten-free version of the Summer Berry Cake, you can substitute all-purpose flour with a gluten-free blend. Look for a blend that contains xanthan gum, which helps with the structure. Just keep an eye on the baking time, as gluten-free cakes can sometimes bake differently than standard ones. Enjoy this delicious variation without any worries!
Can my pets eat this cake?
It's best to keep this Summer Berry Cake away from pets, particularly dogs. While the cake's main ingredient, raspberries, is safe for them in moderation, the sugar and other rich ingredients like butter and eggs can upset their stomachs. If you're looking to treat your furry friends, consider giving them some plain, unsweetened raspberries as an alternative!
Delightful Summer Berry Cake: Easy, Sweet, and Refreshing!
Ingredients
Method
- Preheat your oven to 350°F (180°C) and prepare an 8 or 9-inch springform pan by buttering and dusting with flour.
- In a large mixing bowl, whisk together the large eggs, additional yolk, buttermilk, sour cream, canola oil, and vanilla extract until smooth.
- In another bowl, combine all-purpose flour, 1 cup of granulated sugar, almond flour, baking powder, salt, and baking soda; mix on low speed for about 30 seconds.
- Gradually add the softened unsalted butter to the dry mixture and mix until it resembles coarse sand.
- Pour half of the wet mixture into the flour mixture and blend on low for about 30 seconds, then increase to medium speed.
- Add the remaining wet ingredients and beat on medium speed for an additional 20 seconds.
- Gently fold in the fresh raspberries.
- Pour the batter into the prepared springform pan and smooth the top, then sprinkle with reserved granulated sugar.
- Bake for 35-45 minutes, rotating the pan halfway through, until golden brown and a toothpick inserted comes out clean.
- Cool the cake in the pan for about 20 minutes, then remove from the pan and cool completely on a wire rack.
Nutrition
Notes
- Always butter your springform pan thoroughly to prevent sticking.
- Ensure all wet ingredients are at room temperature for a smooth batter.
- Monitor baking closely; the toothpick should come out clean with a few moist crumbs.
- Mix in other fruits if desired.
- Mix the batter just until combined to keep your cake tender and moist.
- Let the cake cool in the pan first before transferring to a rack.
