Basil Berry Cake (Printable)
A vibrant moist cake marrying fresh basil with mixed berries for a fragrant summery dessert.
# What You'll Need:
→ Wet Ingredients
01 - 1/2 cup (1 stick) unsalted butter, softened
02 - 1 cup granulated sugar
03 - 3 large eggs, room temperature
04 - 1/2 cup whole milk
05 - 1 teaspoon vanilla extract
06 - 3 tablespoons finely chopped fresh basil leaves
→ Dry Ingredients
07 - 2 cups all-purpose flour
08 - 1 1/2 teaspoons baking powder
09 - 1/4 teaspoon baking soda
10 - 1/4 teaspoon salt
→ Fruit
11 - 1 1/2 cups mixed berries (blueberries, raspberries, strawberries), fresh or frozen
→ Topping (Optional)
12 - 1/2 cup heavy cream
13 - 2 tablespoons powdered sugar
14 - Fresh berries and basil leaves for garnish
# How-To Steps:
01 - Preheat the oven to 350°F. 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 speed until the mixture is 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 egg.
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 - 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 for 35 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
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 until soft peaks form and spread over the cooled cake. Garnish with fresh berries and basil leaves.
# Expert Advice:
01 -
- The basil does something sneaky and magical to the berries, amplifying their sweetness while adding a savory whisper that keeps every bite interesting.
- It looks rustic and impressive without requiring any decorating skills, which means you can serve it to guests and still enjoy your own party.
02 -
- Frozen berries will bleed into the batter and turn it purple if you thaw them first, so keep them frozen and fold them in fast.
- Overmixing after adding the flour is the number one reason this cake turns out tough instead of soft and pillowy.
03 -
- Toss the berries in a spoonful of flour before folding them in, which prevents them from sinking to the bottom during baking.
- If you want a more pronounced basil flavor, steep two whole sprigs in the warm milk for fifteen minutes, then remove them before using the milk in the batter.