Berry sweet and oh-so-easy! This cake is light, airy and bursting with flavour. This single layer cake is packed with fresh summer berries, topped with Chantilly cream frosting, berry sauce and some more summer berries. We used a mix of strawberries, raspberries, blueberries and blackberries.

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WHY YOU WILL LOVE THIS CAKE?

1. Ideal for beginners! It is very simple and easy to make. Even if you are a beginner at baking, you can make the perfect cake every single time. This is also part of our easy cake series so anyone can bake it.
2. This cake is super soft, light and fluffy in texture. Fresh summer berries make it even more moist and drool-worthy.
3. Chantilly cream frosting is so easy to whip up. No special skills are required and it makes this cake extra creamy, rich and delicious.
4. The assembled cake is a complete show-stopper! This is probably one of the best cakes I've ever made. Perfect for any occasion like summer parties, birthday parties, or tea parties.

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WHAT IS CHANTILLY CREAM FROSTING?

This is the proper French name for sweetened whipped cream flavoured with vanilla. It is made by whipping cream/double cream/heavy cream with sugar & vanilla until it becomes light and fluffy. You can use it as a topping for cakes, pies, tarts, and fruits.

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INGREDIENTS YOU'LL NEED ‍‍

Here are the key ingredients required to make this cake. Scroll down to the recipe card for a complete list of ingredients with their exact quantities.

FOR SUMMER BERRY CAKE

• Plain Flour/all-purpose flour
• Unsalted butter
• Granulated Sugar
• Eggs
• Sour Cream: It adds moisture and richness to this cake and makes tender cake crumbs. Whole Greek yoghurt or plain thick yoghurt works as a substitute if needed.
• Summer berries: I used a mix of fresh blueberries, strawberries, raspberries and blackberries but you can use whatever you have on hand.

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FOR SUMMER BERRY SAUCE

• Fresh or frozen mix of summer berries

FOR CHANTILLY CREAM FROSTING

• Whipping Cream/Double Cream/Heavy cream: It is best to use whipping cream or 35% double cream/heavy cream as lower fat content won’t whip well and won't work. I used whipping cream here. Double cream/heavy cream is a good substitute though. Whipping cream provides a smooth and creamy texture for the frosting.
• Icing sugar/ powdered sugar
• Mascarpone cheese (cold, straight out of the fridge): An Italian cream cheese with approximately 75% butterfat. It has a velvety texture and makes this frosting silky and smooth. It is less tangy and has a slightly sweet flavour. I used mascarpone cheese to stabilise the whipped cream and it doesn’t alter the flavour. When whipped with cream, it becomes light and fluffy & helps to stabilise it for a much longer time than simple whipped cream.
• Honey

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FOR DECORATION

• Fresh summer berries

EQUIPMENT REQUIRED

• Electric handheld mixer or stand mixer
• 7” round cake pan
• Mixing bowls
• Spatula
• A small saucepan

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PRO TIPS FOR SUMMER BERRY CAKE

Although this cake is incredibly easy to make, there are still a few important things that you should keep in mind to get excellent results.

• Always use room temperature ingredients to keep an even consistency of the batter like eggs, butter and sour cream.
• Always use unsalted butter as you can control the amount of salt in the recipe.
• Measure your flour correctly! The best way to measure the flour is by using a digital scale. If you don’t have a scale, use proper measuring cups. Fluff the flour with a spoon into a measuring cup. Scrape a knife across the top of a measuring cup to level the flour without packing it in. Too much flour will lead to dry, dense or crumbly cake.
• Sift your dry ingredients before adding them into the wet mixture as that helps to combine everything evenly.
• Don’t over-mix the batter! Once the dry ingredients are combined into the wet ingredients, stop mixing too much, otherwise, it will result in a dense cake.
• Always whip the chilled whipping cream.
• Mascarpone cheese should be cold. Before adding mascarpone to the whipped cream, give it a good mix with a spoon so it can easily mix in with whipped cream. Avoid overbeating.
• If you feel that the frosting is a little bit grainy, add 1-2 tsp of whipping cream and give it a good mix with a spatula. It will become fluffy again.

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FREQUENTLY ASKED QUESTIONS!

Can I Make This Cake In Advance?

Yes, you can bake it a day in advance! Just cover it with plastic wrap and pop it in the fridge to keep it fresh & moist. It’s better to make it a day ahead of time, as assembling the cake is easier when it’s cold.

Can I use an 8-inch cake pan instead of a 7-inch cake pan?

Yes, you can. However, the cake will take less time to bake (or bake faster) since the pan is 1 inch larger, exposing more surface area.

Can I Make This Frosting In Advance?

For the best results, use it right away after whipping. However, it can remain stable in the fridge for up to 2 days if stored in an airtight container. Before assembling the cake, if the frosting looks grainy or separated, give it a short whip to make it fluffy again.

How To Store This Cake?

Leftover cake can be kept in the fridge in an airtight container for up to 3-4 days.

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!

Happy baking and eating! 😊