Basil Berry Cake (Print View)
Moist cake combining fresh garden basil with juicy mixed berries for a fragrant summery treat
# What You 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 such as blueberries, raspberries, and strawberries, fresh or frozen
→ Optional Topping
12 - 1/2 cup (120 ml) heavy cream
13 - 2 tbsp powdered sugar
14 - Fresh berries and basil leaves for garnish
# How-To Steps:
01 - Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and dust lightly with flour, tapping out any excess.
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 speed until the mixture becomes pale, light, and fluffy, approximately 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 batter in three separate additions, alternating with the milk in two additions. Begin and end with the flour mixture. Fold gently until just combined, being careful not to overmix.
07 - Gently fold the mixed berries into the batter using a spatula, taking care not to crush the fruit or overwork the batter.
08 - Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake at 350°F (175°C) for 30 to 35 minutes, or until a wooden toothpick inserted into the center comes out clean and the top springs back lightly when touched.
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 Hints:
01 -
- The basil does something sneaky and wonderful, it makes the berries taste more like themselves without announcing that herbs are involved.
- It looks rustic and effortless, which means you can serve it at a dinner party without spending the afternoon precision piping anything.
02 -
- Frozen berries will bleed color into the batter much more than fresh ones, so fold with extra gentleness and expect a slightly more rustic look.
- If you taste raw batter and cannot detect the basil, do not add more, the flavor concentrates and blooms during baking in a way raw batter will never reveal.
03 -
- Toss the berries in a teaspoon of flour before folding them in, this thin coating helps them stay suspended in the batter instead of sinking to the bottom.
- The basil flavor deepens as the cake sits, so if you are serving guests, bake it the evening before and let it rest overnight for the most developed taste.