Nut-Free Mixed Berry Cake
Delightfully moist and bursting with fruity flavor, this Nut-Free Mixed Berry Cake is a showstopping dessert perfect for any occasion. Made with a tender, buttery cake base and studded with a medley of fresh strawberries, blueberries, raspberries, and blackberries, this treat is fully nut-free, ensuring that it’s safe for allergy-friendly gatherings. A tangy-sweet berry glaze made with lemon juice and powdered sugar provides the perfect finishing touch, drizzling beautifully over the fluffy cake for a pop of color and flavor. Ready in just over an hour, this easy-to-make cake is ideal for brunches, birthdays, or as a simple yet elegant centerpiece for your next dinner party. Serve it at room temperature or chilled for a refreshing bite of summer in every slice!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1.5 cups granulated sugar
- 0.75 cup unsalted butter, softened
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 0.75 cup whole milk, at room temperature
- 1.5 cups mixed berries (such as strawberries, blueberries, raspberries, and blackberries)
- 1 tablespoon lemon juice
- 0.5 cup powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the granulated sugar and softened unsalted butter until light and fluffy.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Gradually incorporate the flour mixture into the butter mixture, alternating with the milk, beginning and ending with the flour. Mix until just combined.
Gently fold in 1 cup of the mixed berries into the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the berry glaze by combining the remaining 0.5 cup of mixed berries with the lemon juice and powdered sugar in a small saucepan.
Cook over low heat, stirring frequently, until the berries break down and the mixture thickens slightly, about 5 minutes.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once the cake is cool, pour the berry glaze over the top, allowing it to drip down the sides.
Slice and serve the cake at room temperature or chilled.
Nutrition Facts
Calories |
4042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.3 g | 216% | |
| Saturated Fat | 99.8 g | 499% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 960 mg | 320% | |
| Sodium | 2395 mg | 104% | |
| Total Carbohydrate | 601.5 g | 219% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 400.7 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 420 mg | 32% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1237 mg | 26% | |
*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.
