Best Mixed Berry Cake Recipes

CLASSIC MIXED BERRY DUMP CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• Spread berries evenly in bottom of pan. In small bowl, mix sugar, ginger and lemon peel; sprinkle over berries. Drizzle lemon juice over top.
• Top with dry cake mix; gently shake pan to distribute evenly
• Pour melted butter over top, tilting pan to cover as much of the top with butter as possible. Bake 45 to 50 minutes or until top is light golden brown, mostly dry on top and bubbly around edges. Cool 15 minutes before serving. Top individual servings with ice cream.

MIXED-BERRY CHIFFON CAKE WITH ALMOND CREAM CHEESE FROSTING

Steps:

• For almond cream filling:
• Pour half and half into medium saucepan. Scrape in seeds from vanilla bean; add bean and bring cream to simmer. Remove from heat; cover and steep 15 minutes. Blend sugar and flour in medium bowl. Whisk in eggs, then warm half and half mixture; return to same pan. Add almond paste. Whisk over medium heat until almond paste dissolves and custard boils, about 10 minutes. Remove from heat. Add white chocolate and butter; whisk until melted and smooth. Press plastic wrap onto custard; chill 3 hours. Remove vanilla bean. Beat cream to peaks; fold into custard in 3 additions. Cover; chill at least 6 hours. (Can be made 2 days ahead. Keep chilled.)
• For cake:
• Preheat oven to 325°F. Butter and flour two 10-inch-diameter cake pans with 2-inch-high sides. Sift flour, 3/4 cup sugar, baking powder, and salt into large bowl. Using electric mixer, beat 1/2 cup lukewarm water into dry ingredients; beat in oil, egg yolks, both extracts, and peel. Using clean dry beaters, beat whites in medium bowl until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff but not dry. Fold whites into batter in 3 additions. Measure 4 2/3 cups batter into 1 prepared pan and 3 1/3 cups batter into second pan.
• Bake cakes until tester inserted into center comes out clean, about 25 minutes for thinner cake and 30 minutes for larger cake. Cool cakes in pans on racks 10 minutes. Cut around cakes and turn out onto racks; cool completely.
• Place thinner cake on 9-inch-diameter tart pan bottom. Spread with 1/2 cup preserves, leaving 1/2-inch plain border. Spoon 1 1/2 cups filling in dollops atop preserves; spread evenly. Chill until filling is firm, about 15 minutes.
• Cut larger cake horizontally in half. Place 1 half, cut side down, atop chilled filling. Spread with 1/2 cup preserves, leaving 1/2-inch plain border. Spoon 1 1/2 cups filling in dollops atop preserves; spread evenly. Top with remaining cake layer, cut side down . Cover cake and remaining filling; chill 3 hours.
• For almond cream cheese frosting:
• Beat cream cheese, butter, sugar, and both extracts in large bowl to blend. Beat in 3/4 cup remaining filling. Spread 1 cup frosting thinly over sides and top of cake. Spread cake with remaining frosting, building high rim around top edge. (Can be made 1 day ahead. Cover with cake dome and chill.)
• Mound berries on top of cake. Brush top of berries with warm jelly to glaze. Serve immediately, or chill up to 6 hours.

MIXED-BERRY COFFEE CAKE

Steps:

• Heat oven to 350°F. Grease and flour bottom and side of 9-inch round cake pan, or spray with baking spray with flour.
• In large bowl, beat 3/4 cup granulated sugar, the butter and egg with electric mixer on medium speed until fluffy. Beat in milk just until blended. Stir in flour, baking powder and salt. Spread batter in pan.
• In medium bowl, stir together 2 tablespoons granulated sugar and the cinnamon. Add berries; toss with cinnamon-sugar mixture until well coated. Spoon berry mixture over batter. Sprinkle with almonds.
• Bake 35 to 45 minutes or until toothpick inserted in center of cake comes out clean.
• In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm.

WARM CHOCOLATE CAKE WITH MIXED BERRY COULIS

Steps:

• Preheat oven to 400 degrees F. Butter and flour 4 (4-ounce) ramekins. Combine chocolate and butter in a double boiler and melt. Stir in cocoa powder. In a bowl beat egg whites on medium speed until soft peaks form. Increase speed to high and gradually add sugar. Beat whites until stiff and glossy, but not dry. Whisk 1/4 of egg white mixture into chocolate, to temper. Fold in remaining whites. Fill ramekins 2/3 full and bake until top is slightly firm but still soft in the very center, about 6 to 8 minutes.
• Combine raspberries, blueberries, strawberries, sugar and lemon juice in a saucepan and heat until fruit is softened. Remove from heat and puree in food processor until smooth. Strain through a sieve and stir in liqueur or orange juice. Chill.
• Yield: 4 servings

MIXED BERRY COFFEE CAKE

Steps:

• Combine the flour, brown sugar, oats, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the berries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about an hour. Let cool in the pan 20 minutes, then invert onto a plate and re-invert onto a rack to cool completely.

ANGEL FOOD CAKE WITH MIXED BERRY COMPOTE

Steps:

• TO MAKE THE CAKE:.
• Preheat oven ot 325°F Rinse a 10-inch angel food cake or tube pan with cold water and drain.
• Sift together the cake flour and 1 cup of the sugar. Repeat the sifting 3 times, then set aside. In a large bowl, beat the egg whites until foamy.
• Add the cream ot tartar and salt. Continue beating until soft peaks form.
• Add the remaining 1/2 cup sugar, 2 tablespoons at a time, beating after each addition. Beat in vanilla. Sift a third of the flour-sugar mixture into the beaten egg whites, folding quickly with a rubber spatula until no flour shows. Repeat the process twice again with a third of the flour-sugar mixture.
• Transfer the batter into the prepared pan and bake for 45-50 minutes, until the cake is springy to the touch and a toothpick inserted in the center comes out clean.
• Immeditely invert the pan onto a cooling rack. Let the cake cool ompletely in the pan. Run a thin knife around the edge to loosen before unmolding.
• TO MAKE COMPOTE::.
• IN a medium bowl, combine all the berries, orange juice or liqueur, and sugar. Cover the bowl and refrigerate. Stir the mixture just before serving.
• TO SERVE:.
• Place a slice of the cake onto a dessert plate and surround it with some of the compote.

MIXED BERRY ALMOND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
• Combine white sugar, almond paste, and butter in mixing bowl; beat with an electric hand mixer on medium speed until smooth. Add eggs one at a time, beating well after each addition. Beat on high for 3 minutes.
• Sift flour, baking powder, and salt into a separate bowl. Add flour mixture to almond paste mixture and beat until just combined. Pour 2 1/4 cups of batter into prepared pan, gently smoothing to edges. Arrange blueberries and raspberries atop the batter layer; top with remaining batter. Sprinkle almonds over the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan on a wire rack for 15 minutes. Gently slide a knife around the inside edge of the pan and release springform circle.
• Lightly dust cake with confectioners' sugar.

MIXED-BERRY CHIFFON CAKE WITH ALMOND CREAM CHEESE FROSTING

Steps:

• For almond cream filling: Pour half and half into medium saucepan.
• Scrape in seeds from vanilla bean; add bean and bring cream to simmer.
• Remove from heat; cover and steep 15 minutes.
• Blend sugar and flour in medium bowl.
• Whisk in eggs, then warm half and half mixture; return to same pan.
• Add almond paste.
• Whisk over medium heat until almond paste dissolves and custard boils, about 10 minutes.
• Remove from heat.
• Add white chocolate and butter; whisk until melted and smooth.
• Press plastic wrap onto custard; chill 3 hours.
• Remove vanilla bean.
• Beat cream to peaks; fold into custard in 3 additions.
• Cover; chill at least 6 hours.
• (This part can be done 2 days in advance--keep chilled.) For cake: Preheat oven to 325°F.
• Butter and flour two 10-inch-diameter cake pans with 2-inch-high sides.
• Sift flour, 3/4 cup sugar, baking powder, and salt into large bowl.
• Using electric mixer, beat 1/2 cup lukewarm water into dry ingredients; beat in oil, egg yolks, both extracts, and peel.
• Using clean dry beaters, beat whites in medium bowl until soft peaks form.
• Gradually add remaining 1/2 cup sugar, beating until stiff but not dry.
• Fold whites into batter in 3 additions.
• Measure 4 2/3 cups batter into 1 prepared pan and 3 1/3 cups batter into second pan.
• Bake cakes until tester inserted into center comes out clean, about 25 minutes for thinner cake and 30 minutes for larger cake.
• Cool cakes in pans on racks 10 minutes.
• Cut around cakes and turn out onto racks; cool completely.
• Place thinner cake on 9-inch-diameter tart pan bottom.
• Spread with 1/2 cup preserves, leaving 1/2-inch plain border.
• Spoon 1 1/2 cups filling in dollops atop preserves; spread evenly.
• Chill until filling is firm, about 15 minutes.
• Cut larger cake horizontally in half.
• Place 1 half, cut side down, atop chilled filling.
• Spread with 1/2 cup preserves, leaving 1/2-inch plain border.
• Spoon 1 1/2 cups filling in dollops atop preserves; spread evenly.
• Top with remaining cake layer, cut side down.
• Cover cake and remaining filling; chill 3 hours.
• For almond cream cheese frosting:.
• Beat cream cheese, butter, sugar, and both extracts in large bowl to blend.
• Beat in 3/4 cup remaining filling.
• Spread 1 cup frosting thinly over sides and top of cake.
• Spread cake with remaining frosting, building high rim around top edge.
• (Can be made 1 day ahead. Cover with cake dome and chill.).
• Mound berries on top of cake.
• Brush top of berries with warm jelly to glaze.
• Serve immediately, or chill up to 6 hours.

OAT CAKE WITH WARM MIXED BERRY COMPOTE AND CLOTTED CREAM

Steps:

• Preheat oven to 350 degrees F. Butter and flour a 9-inch baking pan.
• Place oats in a bowl, pour the boiling water over and let soak for 30 minutes. Drain well.
• Sift together the flour, baking soda, cinnamon, nutmeg and salt on waxed paper. Place butter and sugars in the bowl of a mixer fitted with the paddle attachment and mix until light and fluffy. Add the eggs, one at a time and mix until smooth. Add the soaked oats and mix until incorporated. Add the dry ingredients and mix until just combined. Scrape the batter evenly into the prepared pan and bake in the oven until a toothpick inserted into the center comes out with a few moist crumbs, about 35 to 40 minutes. Place on a baking rack and let cool for 40 minutes; this cake is best served warm. Serve the cake topped with some of the warm berry compote and a large dollop of clotted cream.
• 2 teaspoons cornstarch
• 1 1/2 cups fresh orange juice plus 2 teaspoons
• 3 tablespoons honey
• 1 vanilla bean, split
• 1 cup fresh blueberries
• 1 cup fresh blackberries
• 2 cups fresh raspberries
• For the compote: Dissolve the cornstarch in the 2 teaspoons orange juice. Set aside. Combine the 1 1/2 cups orange juice, the honey and vanilla bean in a medium saucepan and bring to a boil over high heat, let cook for 2 minutes or until the honey has completely dissolved. Add the blueberries and blackberries and cook for 2 minutes. Add the cornstarch and cook until the mixture thickens slightly, about 2 minutes. Remove from the heat and fold in the raspberries. Discard the vanilla bean. Serve warm.
• Yield: 6 to 8 servings

LEMON BERRY RICOTTA CAKE WITH MIXED BERRY SAUCE

Steps:

• FOR CAKE:.
• Heat oven to 325 degrees. Line a 9 inch spring form pan with foil, coat with non-stick cooking spray.
• Cream butter and sugar until fluffy.
• Add eggs, lemon extract, zest, ricotta and half and half. Beat until well blended, scraping down sides of bowl as needed.
• Add the flour, mix until smooth.
• Pour batter into pan and spread the berries(still frozen) over the top of the cake.
• Bake for 40-50 minutes or until the top is light golden brown and the cake is set.
• Let cool at room temperature for 30 minutes then cool in refrigerator until completely chilled, about 1 hour.
• FOR SAUCE:.
• While cake is cooling mix the berries, sugar and corn starch together in a small sauce pan. Bring to a simmer stirring to prevent lumps from forming. Puree the berries in a blender or with an immersion blender. Let cool.
• Serve a piece of cake with a spoon full of sauce over the top.

MIXED BERRY SAUCE ANGEL FOOD CAKE RECIPE - (4.5/5)

Steps:

• . In a medium saucepan, combine berries, sugar, zest, and ginger. Cook, stirring occasionally, over medium heat, until berries have softened and released their juices, 10 to 12 minutes. Let compote cool slightly. 2. Cut angel food cake into 8 wedges. Spoon compote over or alongside cake wedges and serve. (Compote can be served at room temperature or cold.)

MIXED-BERRY AND WHITE CHOCOLATE BUTTERCREAM CAKE

Steps:

• Position 1 rack in center and 1 rack in lowest third of oven and preheat to 350°F. Butter and flour two 12-inch- diameter cake pans with 2-inch-high sides. Whisk flour, 1 1/2 cups sugar, baking powder and salt in very large (6- to 8-quart) bowl to blend well. Add 1 1/2 cups lukewarm water; using electric mixer, beat until smooth (batter will be thick). Beat in oil, then egg yolks and vanilla.
• Using clean dry beaters, beat egg whites and powdered sugar in large bowl until whites are very thick and billowy and form medium-firm peaks when beaters are lifted, about 12 minutes (do not underbeat). Fold whites into yolk mixture in 3 additions. Divide cake batter equally between prepared pans.
• Place one pan on each rack in oven, staggering pans so that one is not directly above the other. Bake cakes 25 minutes. Reverse position of pans. Bake cakes until tester inserted into center comes out clean, about 10 minutes. Cool cakes in pans 10 minutes. Line 2 cooling racks with kitchen towels. Cut around cakes to loosen; turn out onto towels. Cool completely. (Can be made 1 day ahead. Wrap in foil; store at room temperature.)
• Buttercream
• Makes about 8 cups.
• 8 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
• 1/2 cup whipping cream
• 2 cups (4 sticks) unsalted butter, room temperature
• 1 cup egg whites (about 8)
• 2 1/4 cups sugar
• 2 1/2 teaspoons grated orange peel
• 2 teaspoons vanilla extract
• Stir white chocolate and cream in heavy small saucepan over low heat until melted and smooth. Cool to room temperature. Using electric mixer, beat butter in medium bowl until fluffy; set aside.
• Combine whites and sugar in large metal bowl. Set bowl over large saucepan of simmering water (do not let bottom of bowl touch water). Whisk until sugar dissolves and thermometer inserted into whites registers 160°F, about 3 minutes. Remove bowl from over water. Using clean dry beaters, beat meringue until cool, stiff and shiny, about 10 minutes.
• Beat butter, about 1/4 cup at a time, into meringue, blending well after each addition. If frosting looks curdled, place bowl over very low heat for 3 to 5 seconds to soften slightly. Remove from heat and beat until smooth. Repeat warming technique as necessary. Gradually beat in cooled white chocolate mixture, then orange peel and vanilla extract. Chill buttercream until beginning to firm, about 30 minutes.
• assembly
• 1 cup seedless raspberry jam
• 6 cups (about) assorted fresh berries (raspberries; blueberries; blackberries, halved if large; and sliced strawberries)
• Cut each cake in half horizontally. Place 1 layer on 11-inch-diameter tart pan bottom or cardboard round. Spread with 1/2 cup jam, then 1 1/4 cups buttercream. Arrange half of berries atop buttercream, spacing about 1/2 inch apart. Press second cake layer atop berries. Repeat layering of jam, buttercream and remaining berries. Top with third cake layer (reserve remaining cake layer for another use).
• Spread 2 cups buttercream in thin layer over top and sides of assembled cake to anchor crumbs and smooth surface. Refrigerate cake on its base until crumb coat is firm, about 30 minutes.
• Spread 2 1/4 cups buttercream over top and sides of cake. Spoon remaining buttercream into pastry bag fitted with medium star tip. Pipe decorative border around top edge of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.)
• final decoration
• 4 cups (about) assorted fresh berries (blueberries, raspberries, blackberries and strawberries)
• 1/2 cup currant jelly
• Place cake with its base on platter. Fill top center of cake with berries. Melt jelly in heavy small saucepan over low heat, stirring constantly. Using pastry brush, brush warm jelly over tops of most berries. Let cake stand at room temperature at least 1 hour and up to 3 hours.
• Using long knife, cut cake into quarters. Cut each quarter into 6 wedges.

MIXED BERRY SOUR CREAM CAKE

Steps:

• Heat oven to 350ºF.
• Combine flour, lemon zest, baking powder, baking soda and salt. Reserve 1 Tbsp. granulated sugar. Beat butter and remaining granulated sugar in large bowl with mixer until light and fluffy. Blend in sour cream and eggs. Gradually add flour mixture, mixing well after each addition.
• Pour into 9-inch pan sprayed with cooking spray; top with berries and reserved granulated sugar.
• Bake 55 min. or until toothpick inserted in center comes out clean. Cool in pan 10 min. Remove from pan to wire rack; cool completely. Dust with powdered sugar before serving.

MIXED BERRY PUDDING CAKE

Steps:

• 1. Lightly coat a 3 1/2-4 quart slow cooker with nonstick cooking spray. In the prepared slow cooker combine frozen blueberries, frozen raspberries and cranberries set aside.
• 2. In a medium bowl combine flour, the 2/3 cup sugar, the baking powder, cinnamon and salt. Stir in milk, melted butter and vanilla just until combined. Spoon and carefully spread batter over berries in slow cooker.
• 3. In a small bowl combine the boiling water and the 1/3 cup sugar stir to dissolve sugar. Pour evenly over mixture in slow cooker.
• 4. Cover and cook on high heat setting for 2 1/2-3 hours or until a toothpick inserted near center of cake comes out clean. Remove crockery liner from slow cooker if possible or turn off slow cooker. Cool uncovered for 1 hour.
• 5. To serve spoon warm pudding cake into dessert dishes. If desired sprinkle each serving with almonds.

MIXED BERRY DUMP CAKE

Steps:

• Heat oven to 350ºF.
• Reserve 4 strawberries and 1/2 cup blueberries for later use. Chop remaining strawberries; place in 13x9-inch baking dish sprayed with cooking spray.
• Scatter remaining blueberries over chopped strawberries; sprinkle with dry gelatin mix.
• Beat cake mix, water and butter with whisk until blended. Spoon batter over ingredients in baking dish; spread batter to completely cover all ingredients in baking dish.
• Bake 45 min. or until toothpick inserted in center of cake comes out clean. Cool slightly.
• Slice reserved strawberries. Serve dessert topped with COOL WHIP, reserved blueberries and sliced strawberries.

MIXED BERRY ALMOND CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour a 9 inch springform pan.
• Add almond paste, sugar and butter to a mixing bowl. Beat on medium speed until smooth. Add eggs, one at a time, beating well between each addition. Beat on high for three minutes.
• Sift flour with baking powder and salt. Add flour mixture to almond mixture and beat until just combined. Pour 2 1/4 cups of batter into prepared pan, gently smoothing to edges.
• Evenly sprinkle berries across batter. Drop spoonfuls of remaining batter on top of berries and sprinkle with almonds.
• Bake for 50-55 minutes or until a toothpick inserted in center comes out clean.
• Cool cake in pan on wire rack for 15 minutes. Gently slide a knife around the inside edge of pan and release springform circle. Lightly dust with powdered sugar. finish cooling on rack or serve slightly warm. This cake is equally delicious served cold.

MIXED BERRY CAKE

Steps:

• In a small bowl, combine 1-1/2 cups flour, baking powder, salt and baking soda. In another bowl, whisk the egg whites, egg, applesauce, yogurt, sugar and lemon zest; add to flour mixture, stirring gently until blended. , Spread into a 9-in. round baking pan coated with cooking spray; sprinkle with berries. In a small bowl, combine brown sugar and remaining flour; cut in butter until mixture resembles fine crumbs. Sprinkle over berries. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes. Serve with whipped topping.

MIXED BERRY SPOON CAKE

Steps:

• Make the filling: In a bowl, toss the berries with the sugar and cornstarch and let stand for 10 minutes.
• Meanwhile, make the batter: Preheat the oven to 375°. In a medium bowl, whisk the flour with the sugar, lemon zest, baking powder, and salt. In a small bowl, whisk the eggs with the milk and vanilla. Whisk the liquid into the dry ingredients until evenly moistened, then whisk in the melted butter until smooth.
• Spread the filling in a 9-by-13-inch baking dish. Spoon the batter on top, leaving small gaps. Bake in the center of the oven for 1 hour, until the fruit is bubbling and a toothpick inserted into the topping comes out clean. Let cool for 1 hour before serving.

MIXED BERRY PUDDING CAKE

Steps:

• In a medium size bowl combine flour, Baking Powder and Baking Soda then set aside In a separate bowl beat eggs until light and frothy, then add the granulated sugar mixing on medium speed of electric mixer for about 3 to 5 minutes Add the dry ingredients to the egg mixture and beat until nice and creamy When berries have thawed drain juice from them and add them to the batter Stir in the fruit until nicely coated and then pour into a 9" springform pan and bake for approximately 45 minutes or until cake tests done in the middle.

ANGEL FOOD CAKE WITH MIXED BERRY COMPOTE

Steps:

• Coat a 5-quart electric slow cooker with cooking spray. Combine berries, orange juice, and sugar in slow cooker. Cover and cook on HIGH for 2 hours.
• Combine cornstarch and water in a small bowl, stirring until smooth. Stir cornstarch mixture into berry mixture. Cover and cook on HIGH for 15 minutes or until sauce thickens. Serve compote over angel food cake.
• Ingredient Tip: If you only have one or two types of berries, you can still make this compote. Just make sure the berries add up to a total of 6 cups.