Sweet berries and buttery cake are perfectly combined in this very easy six-ingredient Berry Cake recipe.
If you’ve fallen in love with the Cranberry Christmas Cake and then been sad to find that cranberries are out of season the next time you want to make it, this cake is the answer to your cake-loving dreams.
The biggest comment I get when cranberry season ends is – I can’t find cranberries. Can I use blueberries? Will raspberries work? Can I make this cake with other berries? Lucky for you the answer to all of those questions is a resounding “YES”.
But in all seriousness, make a note and pick up extra bags of cranberries to freeze after Christmas. Sometimes you’ll be lucky enough to find them marked down after a holiday, but either way, pick up as many as you think you’ll want and then grab a few more.
No special treatment or preparation is required when freezing cranberries. Just toss the bags into your freezer for safekeeping.
There is no other cake on this site that gets the rave reviews the Cranberry Christmas Cake does and I am giddy to tell you that this berry cake. It has already gotten some of the same raving reviews.
A friend who shall not be named <cough> 365 Days of Baking <cough> may have helped me consume a ridiculous amount of this cake when I made it again to photograph it a while back.
While I love making this to share with my family, friends, and neighbors. I can’t lie, sneaking a piece with some quiet time and a cup of coffee mid-morning is my absolute favorite thing.
The texture and crumb are just delightful The sugary crust is so buttery crisp. I could talk nonstop about this cake – it is that good!
Triple Berry Cake
A cake with only six ingredients is a bit unique, I know. I highly suggest reading the FAQs on the original recipe I adapted this one from.
Click here to learn the secret to how just six ingredients make such a delicious cake.
You’ll need to beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size.
The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
This is KEY to this cake. Don’t skip this step. Trust the process.
Berry Cake Recipe
To make this recipe, you will need these six ingredients:
- all-purpose flour
- frozen mixed berries
You’ll want to avoid using frozen mixed berries that have huge chunks of strawberries. The larger berries won’t bake up as nicely. My favorite blend of frozen berries for this recipe has blueberries, blackberries, and raspberries.
Mid-devouring the berry cake, the first time I made it, I realized lemon zest would be a tasty addition. So, I added a bit of lemon zest the next time. Oddly enough, I preferred it without the hint of lemon as did both of my friends who tried it as well.
Turns out that the berry combination contributes plenty of tangy flavor on its own. However, if you love lemon (and can’t imagine not adding it) the cake made with lemon zest was excellent as well.
Quick and easy snack cake recipes have become something I reach for on a regular basis. With minimal effort, you can have a treat on hand or in the freezer ready to share with friends or enjoy with an afternoon cup of tea or coffee.
Tender buttery Peach Coffee Cake is filled with sweet bites of peach and topped with an irresistible brown sugar crumb topping – what is not to love??
Fresh cranberries and a hint of lemon combine in this incredibly moist brown sugar streusel Cranberry Coffee Cake.
Banana Cake with Cinnamon Cream Cheese Icing is a super moist banana cake filled with pecans and then drizzled with cinnamon cream cheese icing.
Fresh blackberry frosting and citrusy lemon combine in a delicious way in this ultra-moist Lemon Blackberry Cake. Every bite of this cake reminds me of summer.
Servings: 18 servings
Prevent your screen from going dark
Preheat oven to 350°F. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. This will be a very thick batter. Add the berries and stir to mix throughout.
Transfer the batter to a buttered or parchment lined 9×13 pan. (This pan is my favorite!) Use your hands to press it into an even layer.
Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (Mine is typically done in around 42 minutes.)
Let cool completely before cutting into pieces.
Avoid using frozen mixed berries that have huge chunks of strawberries. The larger berries won’t bake up as nicely. My favorite blend of frozen berries for this recipe has blueberries, blackberries, and raspberries.
Calories: 224kcal · Carbohydrates: 35g · Protein: 3g · Fat: 9g · Saturated Fat: 5g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 2g · Trans Fat: 0.3g · Cholesterol: 48mg · Sodium: 72mg · Potassium: 37mg · Fiber: 1g · Sugar: 24g · Vitamin A: 284IU · Vitamin C: 0.4mg · Calcium: 10mg · Iron: 1mg