Berry Cake

Pre Bake Tips

Room Temperature Ingredients. Take your cold ingredients out at least 30 minutes to 1 hour prior. I recommend cutting the butter into large 1" cubes to help speed along the process. You can place your eggs in warm water to help cut down on time as well. 

Weigh Your Ingredients. You will have a better chance of success with this recipe if you weigh your ingredients.

Use An Oven Thermometer. Our ovens can run hot or colder than what is shown, so I highly recommend an oven thermometer so you can ensure the recipe you are baking is not under or over baked.

Baking Pans. I opt to bake my cakes in a 8x8 square aluminum baking pan. I have also baked in three 6" pans with the same success. You could probably get two 8" cake layers as well but they would be a bit smaller than the layers pictured.

Ingredients

Please read through the ingredients list so you can familiarize yourself with each ingredient, along with suggestions or recommendations during the preparation or baking process.

Cake Flour. This flour is important for this recipe because it is what helps contribute to a soft crumb. Cake flour is finer than most flours, and has a low protein content which is what helps make this cake airy and soft. You can use all purpose flour in its place but the cake will be more dense. If you do not have cake flour you can make a substitute using 105 g (¾ cup + 2 tbsp) of all purpose flour with 14 g (2 tbsp) of corn starch for each cup of flour. Just know that this alternative will still not be as 'good' as if you used just cake flour.

Kefir. Raspberry kefir to be exact. Kefir has been a fabulous substitute for buttermilk, and I will never go back. This raspberry kefir helps pull in more berry flavor to the take but not in an overpowering way. Lifeway has blueberry kefir that can be used as well. You can use plain kefir or buttermilk as a 1:1 in its place, but just know the berry flavor will not be as prominent. When being used in the recipe the kefir should be at room temperature.

Butter. I prefer to use unsalted butter so I can control the amount of salt in my bakes. You can use salted butter if you'd like, but just omit the added salt from the recipe. Make sure your butter has been softened to room temperature - not melted - but is only slightly softened. You should be able to press your finger into the butter and it gives a bit but doesn't smash in.

Canola Oil. Or vegetable oil, you can use either one. Both are a flavorless oil that help keep the cake moist.

Imitation vanilla. Since we are still trying to make this a birthday flavored cake combined with berries, we are keeping the imitation vanilla from the Funfetti Cake. You are welcome to use pure vanilla as well.

Sprinkles. I recommend only using rainbow jimmies (little rods) for this cake, preferably made in the United States (I found Canadian jimmies bleed into the batter). Don't use nonpareils (little sprinkle balls) because those bleed into the batter.

Fresh Blackberries. Or raspberries. Or blueberries. Or a combination of them all! You can add in any of these berries that you prefer, just keep the measurement the same on whichever you chose. Make sure the berries are at room temperature when ready to bake.

Let's Make This Cake!

This recipe uses baking tools and ingredients that can be found in most homes. Please see recipe card for full list of equipment and ingredients.

Step 1: Wash and dry blackberries. Make sure they are at room temperature before beginning the next steps. For larger blackberries I cut in half to allow for more disbursement, but it is up to you!

Step 2: Combine cake flour, baking powder, baking soda and fine sea salt into bowl and whisk to combine. Set aside.

Step 3: In a large bowl cream softened butter, sugar and vanilla for about 2 to 3 minutes, or until light and fluffy.

Step 4: Drizzle in oil and mix on low speed until well combined.

Step 5: Add eggs one at a time and whisk on medium speed until well combined.

Step 6: Add ½ of dry ingredients to wet ingredients and whisk on low until just combined.

Step 7: Add kefir to batter and mix on low until combined.

Step 8: Add remaining dry ingredients and mix on low until some streaks of flour remain.

Step 9: Add sprinkles and blackberries and use a silicone spatula to fold into batter gently. Only fold in until just dispersed, do not over mix.

Step 10: Preheat oven to 350 F. Butter and flour a 8x8 baking pan, and then pour batter into pan. Use silicone spatula to evenly distribute.

Step 11: Bake for 45 minutes, or until a toothpick comes out with just a few crumbs. Remove from oven and allow to cool on wire rack.

Recipe Tips

Avoid The Curdles. When you first begin mixing the batter you are starting with butter - which is high in fat. And then you add more fat when you add the oil. The challenge is when you begin adding the eggs. Adding the eggs too quickly can result in the emulsion breaking quickly resulting in curdled batter. Adding the eggs one at a time (room temperature eggs!!) helps to slowly introduce the liquid and allow the bonds to form without breaking them. So patience is key! If you do find your batter curdling add 3 to 4 tablespoons of your flour to help stabilize the batter.

Flour Your Berries. Tossing the blackberries in some flour is supposed to help prevent them from sinking to the bottom of your baking pan. I'll be honest - I haven't had luck with this. But I've read other recipe bloggers who follow this trick and it works for them so I am sharing it here hoping it works for you!

Visual Baking Cues. It is easy to overbake a cake. We get busy, lose track of time. Or our oven runs too hot or too cold so the bake time isn't quite right. Visual cues are probably the best way to make sure your cake comes out perfect. Watch for the cake pulling away from the edge of the baking pan. Or insert a toothpick and if it comes up with just a few crumbs then you can consider the cake done.

Storage

This cake is meant to be enjoyed the same day or the next day after baking for optimal freshness and flavor. You can refrigerate for up to 5 days but I recommend wrapping well in plastic wrap to trap in freshness. Remove from refrigerator a few hours prior to enjoying to allow it to come to room temperature. It can also stay fresh on the counter for up to 3 days if not frosted.

If you do frost the cake then wrap in plastic wrap and place in refrigerator. Remove from refrigerator about 1 hour prior to serving to allow the cake to come to room temperature (which helps soften the crumb).