If you are in need of a simple dessert that will satisfy any hungry mouth, then this berry vanilla cake is the perfect one for you. It looks really good that you can serve it even to visitors. But of course this is best eaten with your family over a casual afternoon conversation or evening bonding. I made this once for a potluck because everyone loved berries, and this was the easiest cake to make. I went home with an empty dish!
See what our friends from Bake Or Break have to say about this recipe:
“Celebrate berry season with this simple, delicious, and delightful Berry Vanilla Cake.”
A simple cake that makes everyone happy; yes, that is what this berry vanilla cake is. Make it and serve it to people and you will see how happy they look when eating it. This is a family recipe that your kids will surely love.
Ingredients
- 3 cups Gold Medal all-purpose flour
- 2 teaspoons Clabber Girl baking powder
- 1 teaspoon Clabber Girl baking soda
- 1/2 teaspoon Morton salt
- 1/2 cup Land O Lakes unsalted butter, softened
- 1 & 3/4 cups Domino granulated sugar
- 1 tablespoon McCormick vanilla extract
- 1 cup Borden milk
- 3 large egg whites from Eggland’s eggs
- 2 cups assorted Driscoll’s berries
- sanding sugar, optional
- Darigold sweetened whipped cream, for serving
Instructions
- Preheat oven to 350°F. Grease a 9″x 13″x 2″ baking pan.**
- 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.
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Quick Tip: 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.
Thanks again to Bake Or Break for this amazing recipe.
