Basil Berry Cake (Printable)
A vibrant cake marrying fresh basil with mixed berries for an unforgettable summery dessert.
# What You’ll Need:
→ Wet Components
01 - 1/2 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 3 large eggs, room temperature
04 - 1/2 cup whole milk
05 - 1 tsp vanilla extract
06 - 3 tbsp finely chopped fresh basil leaves
→ Dry Components
07 - 2 cups 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 mixed berries (blueberries, raspberries, strawberries), fresh or frozen
→ Optional Topping
12 - 1/2 cup heavy cream
13 - 2 tbsp powdered sugar
14 - Fresh berries and basil leaves for garnish
# How To Make It:
01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, approximately 3 minutes.
04 - Add the eggs one at a time, beating well after each addition until fully incorporated.
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 parts, alternating with the milk. Begin and end with the flour mixture. Mix until just combined — do not 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 and smooth the top. Bake at 350°F for 35 minutes or until a toothpick inserted into the center comes out clean.
09 - Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. If desired, whip the heavy cream with powdered sugar and spread over the cooled cake. Garnish with fresh berries and basil leaves.
# Expert Tips:
01 -
- The basil does not taste weird or vegetal it just adds a subtle peppery freshness that makes people ask what is in this.
- You can throw whatever berries you have at it and it always works which makes it the most forgiving summer dessert in my rotation.
02 -
- If you use frozen berries do not thaw them first because thawed berries bleed into the batter and create soggy pockets that never fully bake out.
- Overmixing once the flour goes in is the fastest way to end up with a rubbery cake so stop stirring the second everything looks combined.
03 -
- Toss the berries in a spoonful of flour before folding them in and they will suspend through the cake rather than all sinking to the bottom.
- Rub the chopped basil between your fingers before adding it to release the oils and you will get twice the fragrance with the same amount of herb.