Want a delicious cake that’s filled with berry sweetness that you can bake any time of the year? No need to wait for berry season! A simple recipe that comes together in minutes.
This rich, moist Triple Berry Cake is a huge hit for breakfast or to make and share with friends over a cup of coffee.
What I love about this easy berry cake recipe is just how simple it is to make. Just whisk it all together and bake it in a cast iron pan.
You could use your cake pans, too, even a bundt pan (but double the recipe). But there’s something about baking with cast iron. The even heat transference for baking is amazing!
You slice the cake in wedges, just like a pizza or a pie! Serve with heavy whipping cream, a big ole scoop of vanilla ice cream, or just sprinkle some confectioner’s sugar over the top. The choice is yours.
- Cake flour (unbleached is best)
- Baking powder
- Baking soda
- Unsalted butter, melted
- Sour cream
- Egg, slightly beaten
- Fresh lemon zest
- Fresh or frozen mixed berries, such as blueberries, raspberries, and coarsely chopped strawberries
- Sweetened whipped cream
How to make the best simple berry cake
Heat oven to 350°F/180C
Measure ingredients ahead of time. I find this saves a lot of time!
Prepare your cast iron pan or baking dish and set aside
Get the berry mixture out of the freezer and place it in a medium bowl
In a small bowl, mix cake flour, baking powder, baking soda, and salt; these are your dry ingredients
In a large bowl, beat 3/4 cup sugar, lemon zest, melted butter, and sour cream or greek yogurt(with a whisk until well blended.
You could also use a hand mixer on low speed. The cake batter is quite dense, like a quick bread or coffee cake.
Beat in egg and vanilla. Stir in flour mixture until smooth.
To make the berry filling:
For the berry filling, fold in 1 cup of the berries.
Build the cake layers by spreading the batter in a cast iron pan (10”).
Sprinkle remaining 1/2 cup berries and 1 teaspoon sugar over top.
Bake for 40 to 45 minutes or until the toothpick inserted in the center comes out clean.
Cool for 20 minutes. Cut into wedges; serve with heavy whipping cream (whipped at high speed) or a scoop of the best vanilla ice cream OR sprinkle powdered sugar on top
- Follow the step-by-step instructions exactly.
- Spray the cast iron pan or your fave pie plate with PAM (Butter) Spray before baking.
- If using fresh berries, make sure to coat them with a bit of flour so that they don’t sink into the cake
- Cast iron gets very hot when used in an oven so reduce your baking time by 5 – 8 minutes and then add if needed
- Use a 9” springform pan for a taller cake!
Can I use frozen berries in a cake?
Absolutely! I actually prefer frozen berries because they take less prep time. My Peach Mango Sangria Pie is a perfect example of using frozen fruit. And there are some wonderful fruit mixes available today!
What is in Triple Berry?
Well, triple berries are usually blueberries, blackberries, and raspberries, like my Razzleberry Pie. But I like to mix things up, right? So for this recipe, I used a frozen blend of blueberries, blackberries, and cherries! My hubby loves cherries and so do I! Or you could sub in Strawberries!
What makes the cake moist and fluffy?
Using room temperature ingredients is really important, like butter and eggs, carefully measuring the flour and not overmixing. You don’t even need to get your stand mixer or an electric mixer for this recipe. Just use a whisk! Use cake flour or all-purpose flour. Either works really well.
WHAT TO SERVE WITH THIS EASY TRIPLE BERRY CAKE?
Well, ice cream, for starters! Or what about some soft peaks of Cool Whip. It’s nondairy and gluten-free as well, if that is what you need.
Strawberry Sundae Sauce or some mixed berry preserves would also be delicious. Want naked cake? Go for it, with just a sprinkling of sifted powdered sugar.
RECIPE VARIATIONS – GLUTEN FREE TRIPLE BERRY CAKE!
I have baked this cake both ways, using regular unbleached wheat flour and using my new secret weapon – Bob’s Mill Gluten Free 1-1 flour! It really is a 1-1 ratio.
This cake cuts the butter in half by using sour cream – but you could also substitute unsweetened applesauce for the sour cream if you wish.
And I’ve also started to experiment with monk fruit as a sugar substitute. For this recipe, I used ½ cup + 1 teaspoon of a monk fruit/erythritol blend. So delicious and you really can’t tell at all!
Where did I get my inspiration for this recipe?
We have a great recipe for mixed berry muffins. I love the sweet and tart flavors and wanted to recreate it in this cake.
Our Triple Berry Pie (also called Razzleberry Pie) is a huge favorite, especially around Thanksgiving and Christmas.
I also love to bake using my Lodge cast iron pans. Cast iron pans take such little care and are so worth it. For baking pies, cakes, and skillet cookies too!
This is the best triple berry cake recipe, and I know it will become your favorite too!
THANKS SO MUCH for following and being part of the Pie Lady Bakes community where you will find vintage recipes like Mom and Grandma used to make, but that are so easy!
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If you have made this delicious Triple Berry Cake, I would love to hear about it in the comments below and be sure to give it a 5 star rating!
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Triple Berry Cake Recipe
A simple berry cake recipe, that's easy to make and tastes like a lovely summer day.
- 1 ⅓ cups cake flour (unbleached is best)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¾ cup plus 1 teaspoon sugar
- ⅓ cup unsalted butter, melted
- ⅓ cup sour cream
- 1 egg, slightly beaten
- 1 tsp fresh lemon zest
- 1 teaspoon vanilla
- 1 ½ cups fresh or frozen mixed berries, such as blueberries, raspberries and coarsely chopped strawberries
- Sweetened whipped cream, if desired
- Heat oven to 350°F/180C
- Prepare your cast iron pan or baking dish and set aside
- In small bowl, mix flour, baking powder, baking soda and salt; these are your dry ingredients
- In large bowl, beat 3/4 cup sugar, the melted butter and sour cream with a whisk until well blended.
- Beat in egg and vanilla. Stir in flour mixture until smooth.
- Fold in 1 cup of the berries. Spread batter in a cast iron pan (10”) .
- Sprinkle remaining 1/2 cup berries and 1 teaspoon sugar over top.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.
- Cool 20 minutes. Cut into wedges; serve with whipped cream or a scoop of the best vanilla ice cream OR sprinkle powdered sugar on top
Amount Per Serving: Calories: 199Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 50mgSodium: 115mgCarbohydrates: 23gFiber: 2gSugar: 3gProtein: 3g
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