This easy triple berry cake is full of juicy berries and delicious flavor. Dreamy raspberry buttercream finishes the delicately sweetened cake for a well-balanced, delicious bite. This cake recipe is small-batch and uses simple ingredients.
Fresh berries are universal in baking recipes, from pies to cobblers, especially in season. This triple berry cake recipe uses a combination of berries to create a delicious taste and texture.
The classic cake starts with plain flour and the usual suspects, a.k.a. baking powder, baking soda, salt, etc. Sour cream and melted butter provide the necessary moisture and fat to develop a tender crumb. Zingy lemon zest brightens the cake taste and compliments the trio of raspberries, strawberries, and blueberries.
You will love the tender crumb of this cake; the texture is similar to coffee cake or pound cake, but with berries bursting throughout it. The raspberry buttercream is the finishing touch; its sweetness and raspberry taste compliments the subtly sweet, buttery cake.
Easy Triple Berry Cake Recipe
Single-layer cakes, especially small ones like this one, are quick to prepare and easy to make, making them perfect for special events or the everyday. This berry cake uses simple ingredients and an easy mixing process—you can mix the cake batter by hand. The cake comes out golden brown and packed with sweet, tart berries. Need more reasons to make this delicious recipe? Here is why you’ll love this cake:
- Easy Berry Cake - As far as cakes go, this recipe is quick and easy. While the ingredient list is long, the recipe only calls for simple ingredients. Similarly, the mixing process is a breeze, and the cake batter comes together quickly.
- Small-Batch - The recipe makes one 8x8-inch single-layer cake.
- Seasonal Produce - Extra berries? This cake is a great way to use up fresh seasonal berries, especially when ripe or starting to turn soft.
- Delicious Cake - You will adore this sweet, tender crumb of this berry-filled cake. The subtle hints of lemon and vanilla will entice you, while the sweet raspberry buttercream frosting will keep you wanting more.
- All-Purpose Flour
- Baking Powder and Baking Soda
- Granulated Sugar
- Light Brown Sugar (packed)
- Unsalted Butter (melted and room temperature) - Butter is in the cake batter and buttercream. The cake recipe calls for melted butter, while the buttercream calls for softened.
- Lemon Zest
- Sour Cream - Use full-fat sour cream, not light.
- Large Egg (room temperature & slightly beaten)
- Pure Vanilla Extract
- Fresh Berries - The recipe calls for strawberries, raspberries, and blueberries.
- Powdered Sugar (sifted)
- Raspberry Jam
- Milk (or cream)
See the recipe card for the ingredient quantities.
STEP 1 (PREP) - Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with cooking spray and line it with parchment paper. Toss the berries in a tablespoon of flour to coat them.
STEP 2 (DRY INGREDIENTS) - Whisk the flour, baking powder, baking soda, and salt in a medium bowl until combined.
STEP 3 (WET INGREDIENTS) - Mix the sugar, melted butter, sour cream, lemon zest, egg, and vanilla extract in a large mixing bowl until incorporated. Add the flour mixture and mix just until combined. Fold in the berries.
STEP 4 (BAKE) - Transfer the cake batter to the prepared baking pan and smooth it into an even layer. Bake the cake for 40-45 minutes, until golden brown and a toothpick inserted into the center comes out clean.
STEP 5 (MAKE THE BUTTERCREAM) - Beat the butter until soft and fluffy using an electric mixer. Scrape the bowl and add the sugar, vanilla extract, jam, and 1 tablespoon milk. Beat until light and fluffy. Frost the top of the cooled cake.
- Sour Cream - Greek Yogurt (full-fat), Buttermilk, Whole Milk, Heavy Whipping Cream
- Lemon Zest - Orange Zest, Lime Zest
- Fresh Berries - Blackberries
- Raspberry Jam - Any other berry jam or preserves
- Add Cinnamon - For a subtle, warm cinnamon flavor, add ½ teaspoon of ground cinnamon with the dry ingredients.
- No Frosting - Omit the frosting and garnish the cake with sifted powdered sugar, or enjoy it as it is. Or serve it with my triple berry compote and freshly whipped chantilly cream.
- Pyrex Prepware 4-Quart Rimmed Mixing Bowl
- OXO Good Grips 11-Inch Balloon Whisk
- Rubber Spatula
- USA Pan Bakeware Square Cake Pan
- Cuisinart Power Advantage Plus 9-Speed Handheld Mixer
Transfer the cake slices to an airtight container. Store the cake in the refrigerator for up to four days. After four days, the cake will begin to lose freshness but is perfectly eatable.
Can you freeze triple berry cake? You can freeze this triple berry cake in two ways - with or without buttercream.
- With Buttercream - Place leftover cake slices on a small sheet pan and place it in the freezer. Freeze until the frosting and cake are frozen before wrapping slices in plastic wrap and then foil. Freeze the cake for up to three months. Thaw the buttercream-frosted slices in the refrigerator before eating.
- Without Buttercream - Transfer the unfrosted cake or cake slices to an airtight container or freezer bag. Or wrap the cake in plastic wrap and then foil. Freeze the cake for up to three months—thaw it at room temperature or in the refrigerator before frosting or eating.
Other Delicious Cake Recipes
- Pumpkin Crumb Cake with Cream Cheese Filling
- Cherry Almond Snack Cake
- Cinnamon Roll Coffee Cake
- Low-Carb Blueberry Cake
- Lemon Curd Cake with Cream Cheese Frosting
- Triple Chocolate Crumb Cake
- Use room temperature egg. Room temperature egg incorporates better with the other ingredients for a smooth, uniform batter.
- Grease and line the baking pan with parchment paper for easy release and clean cake slices.
- Measure the dry and wet ingredients accurately.
- Preheat the oven for even and effective baking.
- Toss the berries in flour to prevent them from sinking to the bottom of the cake.
Frequently Asked Questions
Berries are dense compared to the cake batter, which weighs them down. To prevent this, coat the berries in a small amount of flour before mixing them with the rest of the ingredients. The flour helps the berries cling to the batter and prevents them from sinking.
The cake top will be golden brown and set, while the interior will no longer jiggle. To know when a cake is done, insert a toothpick or small paring knife into the cake's center. If the toothpick comes out clean or with a few crumbs, the cake is done baking. If the toothpick comes out coated in cake batter, the cake needs more time in the oven.
Triple Berry Cake with Buttercream Frosting
- 1¾ cup all-purpose flour plus 1 tablespoon to coat the berries
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ⅓ cup light brown sugar packed
- ½ cup unsalted butter melted
- 1 teaspoon lemon zest
- ¾ cup sour cream
- 1 large egg room temperature and lightly beaten
- 2 teaspoon pure vanilla extract
- 1½ cups fresh raspberries, blueberries, and chopped strawberries
- ½ cup unsalted butter softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar sifted
- 1 tablespoon milk or cream plus more if needed
- 2 tablespoon raspberry jam
- Preheat the oven to 350° F. Grease and line an 8-inch square baking pan with parchment paper. Toss the berries in the extra tablespoon of flour in a small bowl.
- Whisk the flour, baking powder, baking soda, and salt in a medium-sized bowl until combined.
- Mix the sugar, melted butter, sour cream, lemon zest, egg, and vanilla extract in a large bowl until incorporated. Add the dry ingredients and mix just until combined. Fold in the berries.
- Pour the batter into the prepared baking pan and smooth it into an even layer.
- Bake the cake for 40-45 minutes, until golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool before removing it from the pan. Cool the cake completely before frosting.
- Make the Buttercream - Beat the butter until soft and fluffy using an electric mixer. Scrape the bowl and add the sugar, vanilla extract, jam, and 1 tablespoon milk. Beat until light and fluffy. Frost the top of the cooled cake.