Basil Berry Cake (Print version)
Vibrant cake marrying fresh basil with mixed berries for a fragrant, summery treat that's both unexpected and unforgettable.
# What goes in:
→ 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 pure 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 fine sea salt
→ Fruit
11 - 1 1/2 cups (200 g) mixed berries (blueberries, raspberries, and/or strawberries), fresh or frozen
→ Optional Topping
12 - 1/2 cup (120 ml) heavy whipping cream
13 - 2 tbsp powdered sugar, sifted
14 - Fresh berries and small basil leaves, for garnish
# Cooking steps:
01 - Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter, then 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-high speed until the mixture is pale, light, and fluffy — approximately 3 to 4 minutes.
04 - Add the eggs one at a time, beating thoroughly after each addition and scraping down the sides of the bowl as needed to ensure even incorporation.
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 additions, alternating with the whole milk in two additions. Begin and end with the flour mixture. Mix on low speed just until each addition is incorporated — do not overmix.
07 - Using a spatula, gently fold the mixed berries into the batter with careful, sweeping motions to avoid crushing the fruit and to maintain an even distribution.
08 - Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake on the center rack at 350°F (175°C) for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
09 - Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. If using the optional topping, whip the heavy cream with powdered sugar to soft peaks, dollop over the cooled cake, and garnish with fresh berries and basil leaves.
# Tips from flavorandfeast:
01 -
- The basil does something magical with the berries, creating a flavor that surprises everyone who tries it.
- It looks rustic and beautiful without any fussy decorating skills required.
02 -
- Frozen berries work well but fold them in while still frozen because thawed berries will release their juice and turn your batter a muddy purple.
- Overmixing once the flour goes in is the fastest way to end up with a rubbery cake instead of a tender one.
03 -
- Rub the chopped basil into the sugar with your fingers before creaming and the oils will perfume every grain, giving you a more even flavor throughout.
- If your berries are very tart, add an extra tablespoon of sugar to the batter rather than piling on sweet toppings later.