Moist and Fluffy Fresh Berry Cream Cake in Minutes: This Fresh Berry Cream Cake is the perfect summer dessert! It features a moist, fluffy vanilla cake topped with creamy mascarpone and a mix of fresh berries.
Moist and Fluffy Fresh Berry Cream Cake in Minutes
This easy-to-make cake is light, refreshing, and bursting with berry flavor, making it ideal for summer gatherings like picnics, barbecues, or festive holidays like the 4th of July.
Why You’ll Love This Cake
This Fresh Berry Cream Cake is not only visually stunning but also incredibly delicious. The moist vanilla cake pairs perfectly with the creamy mascarpone and juicy berries, creating a dessert that’s light yet indulgent. It’s a versatile cake that can be customized with your favorite fruits and flavors, making it perfect for any summer celebration.
Ingredients for Fresh Berry Cream Cake
Dry Ingredients
- 170 g all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 90 g unsalted butter (softened)
- 150 g granulated sugar
- 2 large eggs (room temperature)
- 120 g sour cream
- 30 g vegetable oil
- 1 tsp vanilla extract
For the Mascarpone Cream
- 150 g mascarpone cheese
- 1 tsp vanilla paste or extract
- 75 g powdered sugar
- 90 g heavy cream
Topping
- 400 g mixed fresh berries (strawberries, blueberries, raspberries, blackberries, etc.)
Step-by-Step Instructions
1. Preheat the Oven
Preheat the oven to 170ºC (340ºF). Line the bottom of a 23 cm (9-inch) springform pan with parchment paper and lightly grease the sides.
2. Sift the Dry Ingredients
In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar
In a large mixing bowl, use an electric hand mixer or stand mixer to cream the butter and granulated sugar on high speed for about 3 minutes until the mixture is light and fluffy.
4. Add Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined.
5. Combine Wet and Dry Ingredients
- On low speed, mix in half of the dry ingredients until just combined.
- Add the sour cream, vegetable oil, and vanilla extract, mixing until just combined.
- Finally, mix in the remaining dry ingredients.
6. Final Mix and Bake
- Use a rubber spatula to gently fold the batter to ensure everything is fully incorporated.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 28-32 minutes or until a toothpick inserted into the center comes out clean.
7. Cool the Cake
Let the cake cool in the pan for 10 minutes. Run a knife along the edges of the pan to release the cake. Transfer the cake to a cooling rack and let it cool completely before assembling.
Making the Mascarpone Cream
1. Whip the Mascarpone Mixture
In a bowl, beat the mascarpone cheese, vanilla paste, and powdered sugar with an electric mixer until smooth.
2. Add Heavy Cream
Gradually add the heavy cream while mixing until stiff peaks form. If not assembling immediately, cover and refrigerate the mascarpone cream until ready to use.
Assembling the Fresh Berry Cream Cake
- Place the cooled cake on a serving plate.
- Spread the mascarpone cream evenly over the top of the cake.
- Top with fresh, clean mixed berries, arranging them as desired.
Storing the Cake
- Store the frosted cake in an airtight container or covered with plastic wrap in the fridge.
- For the best flavor, bring it to room temperature before serving.
- The cake is best enjoyed within 2-3 days.
Baking Tips for Perfect Results
- Use a kitchen scale: Measuring ingredients in grams ensures accuracy and better results.
- Don’t overmix the batter: Overmixing can lead to a dense cake. After mixing, gently fold the batter with a spatula to ensure everything is well combined.
- Use the right pan: Aluminum pans are best as they bake gently and result in a softer, moist cake. Dark pans may cause a thicker crust and drier texture.
- Let the cake cool fully: This prevents the mascarpone cream from melting when applied.
Optional Variations
- Citrus Twist: Add 1 tsp of lemon or orange zest to the batter for a zesty flavor.
- Berry Compote: Top the cake with a homemade berry compote instead of fresh berries for a juicier topping.
- Nutty Crunch: Sprinkle crushed nuts like almonds or pistachios on top for added texture.
Nutrition
- Calories: 317kcal
- Carbohydrates: 31g
- Protein: 4g
- Fat: 20g
- Saturated Fat: 11g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 4g
- Trans Fat: 1g
- Cholesterol: 70mg
- Sodium: 232mg
- Potassium: 48mg
- Fiber: 0.4g
- Sugar: 20g
- Vitamin A: 575IU
- Vitamin C: 0.1mg
- Calcium: 51mg
- Iron: 1mg
This easy Fresh Berry Cream Cake is a must-try for anyone who loves light, fruity desserts. With its fluffy vanilla cake, creamy mascarpone topping, and fresh summer berries, it’s a delightful treat that’s perfect for any occasion. It’s simple to make but looks and tastes like a bakery masterpiece, ensuring you’ll impress family and friends every time you serve it.
FAQs
Can I use other fruits instead of berries?
Yes! You can substitute with sliced peaches, mangoes, kiwis, or even a mix of tropical fruits.
Can I make this cake ahead of time?
Yes. Bake the cake and store it (unfrosted) in an airtight container for up to 2 days. Assemble with the mascarpone cream and berries just before serving.
What if I don’t have mascarpone cheese?
You can use cream cheese as a substitute, though the flavor will be slightly tangier.
Can I freeze the cake?
You can freeze the plain cake (without frosting) for up to 3 months. Thaw it in the fridge overnight before adding the mascarpone cream and berries.