Double Berry Cake
Bursting with the flavors of fresh strawberries and juicy blueberries, this Double Berry Cake is a show-stopping dessert perfect for any occasion. With its moist, tender crumb and vibrant pops of sweet, tart berries in every bite, this homemade layer cake is as beautiful as it is delicious. The recipe combines simple pantry staples like all-purpose flour, butter, and sugar with the natural sweetness of fresh fruit for a dessert that feels both comforting and elegant. Ready in just under an hour, this cake is easy to prepare and can be finished with a dusting of powdered sugar or your favorite frosting. Whether you're baking for a summer picnic, a family celebration, or simply to satisfy a berry craving, this Double Berry Cake is guaranteed to impress. Perfectly balanced and delightfully fruity, it's a must-try for cake lovers!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups unsalted butter
- 1.5 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 1.5 cups fresh strawberries, diced
- 1 cup fresh blueberries
- 0.25 cups powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans. Alternatively, line them with parchment paper for easier release.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. Mix in the vanilla extract until incorporated.
With the mixer on low speed, alternately add the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Beat until just combined, but do not overmix.
Gently fold in the diced strawberries and blueberries using a spatula, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
Once cooled, you can dust the cake with powdered sugar for a simple garnish or frost it as desired before serving.
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 331 mg | 14% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 46.6 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 164 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
