Mixed Berry Sheet Cake

Taste of Cofrancesco
Jul 3
2 min read

Prep Time: 20 mins	Bake Time: 35 mins
Total Time: 1 hr	Serves: 16

Studded with summer berries and finished with a sparkling layer of turbinado sugar, this simple sheet cake is the perfect dessert for Fourth of July celebrations, picnics, and backyard gatherings. The cake bakes up tender and buttery while the berries become sweet and jammy.

Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon kosher salt

• 1 cup unsalted butter, softened

• 1 3/4 cups granulated sugar

• 4 large eggs, room temperature

• 2 teaspoons pure vanilla extract

• 1 cup buttermilk

For the Topping:

• 1 cup sliced strawberries

• 1 cup blueberries

• 1 cup raspberries

• 2 tablespoons turbinado sugar

For the Whipped Cream Frosting:

• 2 cups cold heavy cream

• 1/4 cup powdered sugar

• 1 teaspoon pure vanilla extract

Instructions

Prepare the Cake:

Preheat the oven to 350°F (175°C). Grease a 9 x 13-inch baking pan and line with parchment paper if desired.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter and sugar until light and fluffy, about 3–4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until combined. Spread the batter evenly into the prepared pan.

Add the Berries:

Scatter the strawberries, blueberries, and raspberries evenly over the batter. Sprinkle the turbinado sugar evenly over the top.

Bake:

Bake for 35–40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Cool in the pan for at least 20 minutes before slicing.