Get the Recipe:
Berry Vanilla Cake
Yield
18 servings
Prep Time
25 minutes
Cook Time
45 minutes
Celebrate berry season with this simple, delicious, and delightful Berry Vanilla Cake.
Ingredients
- 3 cups (360g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1 & 3/4 cups (350g) granulated sugar
- 1 tablespoon vanilla extract
- 1 cup (236ml) milk
- 3 large egg whites
- 2 cups assorted berries*
- sanding sugar, optional
- sweetened whipped cream and more berries, for serving
Instructions
- Preheat oven to 350°F. Grease a 9"x 13"x 2" baking pan. You can also line it with parchment paper and grease the paper.**
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, sugar, and vanilla until light and fluffy.
- Reduce the mixer speed to low. Add the flour in 3 portions, alternating with 2 portions of milk. Mix just until combined.
- In a separate bowl, whip the egg whites to stiff peaks. Gently fold into the cake batter.
- Transfer the batter to the prepared pan, spreading evenly. Scatter the berries over the top of the batter. If you like, sprinkle sanding sugar over the top of the cake and berries.
- Bake 40 to 45 minutes, or until the cake has browned and a pick inserted into the center comes out clean. Cool in the pan before serving.
Notes
*Cut larger berries like strawberries into quarters.
**If you'd like to remove the entire cake from the pan instead of serving from the pan, line the pan with parchment paper so that the paper hangs over the short ends by a couple of inches. Grease the pan and parchment paper. Once the cake has cooled, use the overhanging paper to lift the cake out of the pan.
This cake can be stored at room temperature for 3 to 4 days, or frozen for up to 3 months. Wrap it well or store smaller amounts of leftovers in an airtight storage container.