Basil Berry Cake (Printable)
Vibrant cake pairing fresh basil with juicy berries for a fragrant summery treat
# What You'll Need:
→ Wet Ingredients
01 - 1/2 cup (115 g) unsalted butter, softened to room temperature
02 - 1 cup (200 g) granulated sugar
03 - 3 large eggs, brought to room temperature
04 - 1/2 cup (120 ml) whole milk
05 - 1 tsp vanilla extract
06 - 3 tbsp fresh basil leaves, finely chopped
→ Dry Ingredients
07 - 2 cups (240 g) all-purpose flour
08 - 1 1/2 tsp baking powder
09 - 1/4 tsp baking soda
10 - 1/4 tsp salt
→ Fruit
11 - 1 1/2 cups (200 g) mixed berries (blueberries, raspberries, strawberries), fresh or frozen
→ Topping (Optional)
12 - 1/2 cup (120 ml) heavy cream
13 - 2 tbsp powdered sugar
14 - Fresh berries and basil leaves for garnish
# Directions:
01 - Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, tapping out any excess flour.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed. Set aside.
03 - In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium-high speed until the mixture becomes pale, light, and fluffy, about 3 to 4 minutes.
04 - Add the eggs one at a time, beating well after each addition until fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
05 - Stir in the finely chopped fresh basil and vanilla extract until evenly distributed throughout the batter.
06 - Add the dry ingredient mixture to the wet ingredients in three additions, alternating with the whole milk in two additions. Begin and end with the flour mixture. Mix on low speed until just combined, being careful not to overmix.
07 - Using a spatula, gently fold the mixed berries into the batter with care to avoid crushing the fruit and creating streaks of color.
08 - Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake at 350°F for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
09 - Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. If desired, whip the heavy cream with powdered sugar until soft peaks form and spread over the cooled cake. Garnish with fresh berries and basil leaves.
# Expert Tips:
01 -
- The basil is not a gimmick it genuinely elevates the berries and makes the whole cake taste like a summer garden.
- You can use frozen berries which means this cake is never out of season.
02 -
- Do not skip the flour dusting on the berries or they will all sink to the bottom during baking.
- Overmixing after adding the flour will make the cake tough so stop as soon as everything is combined.
03 -
- Tear the basil leaves instead of chopping them if you want a more subtle flavor that disperses evenly.
- Let the baked cake rest overnight before serving because the basil infusion deepens dramatically as it sits.