Berry cream cake

Berry cream cake is a light, fluffy vanilla cake topped with smooth mascarpone cream and fresh mixed berries. It's a simple, fruity dessert perfect for summer gatherings or everyday treats.

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Course: Dessert

Cuisine: American

Keyword: Berry cream cake

Prep Time: 25

Cook Time: 25

Resting Time:: 10

Total Time: 1

Servings: Slices

Calories: 340kcal

Equipment

Mixing bowls
Hand mixer or whisk
Rubber spatula
8 or 9-inch round cake pan
Cooling rack
Measuring cups and spoons

Ingredients

Cake Batter:

150 g granulated sugar
2 large eggs room temperature
120 g sour cream room temperature
30 g vegetable oil like canola
1 tsp vanilla extract
170 g all-purpose flour
1 tbsp cornstarch
½ tsp baking powder
½ tsp baking soda
½ tsp salt

Cream Filling & Topping:

150 g mascarpone
1 tsp vanilla paste
75 g powdered sugar
90 g heavy cream
400 g mixed berries strawberries, blueberries, raspberries, blackberries

Instructions

Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and line your cake pan with parchment paper.

Mix the Wet Ingredients

In a large bowl, whisk the sugar and eggs until slightly frothy. Add sour cream, oil, and vanilla extract. Stir until smooth.

Add the Dry Ingredients

Sift in the flour, cornstarch, baking powder, baking soda, and salt. Mix until just combined—don’t overmix. The batter will be thick and creamy.

Bake

Pour the batter into your prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick comes out clean. Let the cake cool completely on a wire rack.

Make the Cream

In a chilled bowl, whip the mascarpone, powdered sugar, vanilla paste, and heavy cream until soft peaks form. Don’t over-whip or it can turn grainy.

Assemble

Spread the mascarpone cream over the cooled cake. Pile on the fresh berries. You can go rustic or place them in a neat circle—whatever feels right to you!

Nutrition