Berry Cake
Celebrate with a tasty and unique Berry Cake! Raspberry kefir, fresh blackberries, and a vanilla birthday cake make a perfect birthday combo.
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Equipment
- stand mixer or hand mixer with whisk attachment
- mixing bowls
- 8x8 baking pan
- silicone spatula
- kitchen scale optional but recommended
Ingredients
- 1 ¾ cup cake flour, sifted 218 g
- ¾ cup unsalted butter, softened 169 g
- 1 cup sugar 200 g
- 3 large eggs room temperature
- ¼ cup canola oil or vegetable oil 55 g
- ½ cup raspberry kefir, room temperature 110 g
- 1 tsp imitation vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- ½ cup rainbow jimmies
- 1 cup fresh blackberries washed and dried
Instructions
- Wash and dry blackberries. Make sure they are at room temperature before beginning the next steps.
- Combine cake flour, baking powder, baking soda and fine sea salt into bowl and whisk to combine. Set aside.1 ¾ cup cake flour, sifted, 1 tsp baking powder, ½ tsp baking soda, ½ tsp fine sea salt
- In a large bowl cream softened butter, sugar and vanilla for about 2 to 3 minutes, or until light and fluffy.¾ cup unsalted butter, softened, 1 cup sugar, 1 tsp imitation vanilla extract
- Drizzle in oil and mix on low speed until well combined.¼ cup canola oil or vegetable oil
- Add eggs one at a time and whisk on medium speed until well combined.3 large eggs
- Add ½ of dry ingredients to wet ingredients and whisk on low until just combined.
- Add kefir to batter and mix on low until combined.½ cup raspberry kefir, room temperature
- Add remaining dry ingredients and mix on low until some streaks of flour remain.
- Add sprinkles and blackberries and use a silicone spatula to fold into batter gently. Only fold in until just dispersed, do not over mix.½ cup rainbow jimmies, 1 cup fresh blackberries
- Preheat oven to 350 F. Butter and flour a 8x8 baking pan, and then pour batter into pan. Use silicone spatula to evenly distribute.
- 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.
Notes
- Room Temperature Ingredients - Take your cold ingredients out at least 30 minutes to 1 hour prior.
- Recommend weighing ingredients - You will have a better chance of success with this recipe if you weigh your ingredients.
- 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.
- 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.
- 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 - 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.
Tried this recipe?Let us know how it was!
