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Easy Berry Cake (Red White and Blue Snack Cake)

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This easy Berry Cake recipe is a red, white, and blue cake filled with summer blueberries and raspberries, hints of fresh lemon, and a buttery, tender crumb you’ll fall in love with. It’s perfect for summer gatherings, picnics, Memorial Day, or 4th of July celebrations.

Side view of unsliced berry cake on a white cake stand.

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This easy berry cake recipe is part of our Anytime snack cake collection. What is an Anytime cake? You’ve probably already guessed the answer, but anytime cakes are easy to make. They are usually one-layer cakes that require little fuss, are utterly delicious, and are perfect anytime. Our most popular cake in this series is the Anytime Almond Cake.

Why I Love This Berry Cake Recipe

If you love baking with berries, easy snack cake recipes, or the irresistibly delicious flavors of a lemon blueberry cake, you’ll adore this simple berry cake as much as I do.

Here are a few more reasons:

  • Festive: Perfect for summer gatherings, this cake’s bright colors bring old-fashioned charm to the table!
  • Fuss-free baking: This simple, uncomplicated cake recipe is made in a round cake pan (or springform pan) without fussy techniques.
  • Fresh berries: This recipe is for you if you love baking with in-season berries like raspberries and blueberries or mixed berries (like in my Mixed Berry Yogurt Muffins).
  • Easy to garnish: While I’m using an easy Chantilly Cream (recipe below), you can also serve with a dusting of powdered sugar and a few fresh berries.

It’s also perfect for Memorial Day recipes or 4th of July desserts!

Berry Cake Ingredients

This easy cake recipe contains only a few pantry ingredients (ingredient measurements are in the recipe card below). Here is a quick list of what you will need:

  • Butter: This recipe works with both salted and unsalted butter. For the best texture results, be sure the butter is softened to room temperature.
  • Granulated sugar
  • Large eggs
  • All-purpose flour: Gluten-free 1:1 flour will also work in this berry cake
  • Baking powder and salt
  • Lemon: Both the lemon zest and lemon juice will be used
  • Milk: Dairy or nondairy
  • Vanilla extract
  • Fresh berries: Equal measurements of raspberries and blueberries
  • For serving: I like adding whipping cream to the top, which reminds me of my favorite and easy Strawberry Shortcake recipe.

How to Make Fresh Berry Cake

Full recipe instructions are in the recipe card below but here is a brief overview.

Begin by preheating the oven to 350℉ and coating a 9-inch round cake pan (or springform pan) with cooking spray.

Step 1: Combine wet ingredients

Cream the butter, 1 cup sugar, and lemon zest until it’s light and pale in color. Beat in the eggs, one at a time, then mix in the vanilla and lemon juice.

Step 2: Make the batter

Whisk together the flour, baking powder, and salt in a bowl. Then, gradually add the dry ingredients to the butter mixture and stir until combined. Fold in the fresh berries until just combined.

Top view of unbaked cake in a round cake tin and ready for the oven.
Top view of just baked snack cake cooling in a round cake pan.

Step 3: Bake the cake

Bake for 35-40 minutes, or until lightly browned and a toothpick inserted in the middle comes out mostly clean. Let the cake cool in the pan before slicing and serving.

Side view of a serving of berry cake with the whole cake in the background.

Chantilly Cream Garnish

A favorite way to garnish this berry cake is with Chantilly Cream, which is essentially a French term for a lightly sweetened whipped cream with a hint of vanilla. It’s easy to make with a few ingredients. Here’s what you need:

  • Heavy whipping cream
  • Powdered sugar
  • Vanilla extract

Place the cream, powdered sugar and vanilla in a bowl. Using an electric mixer, beat on medium high for 1 and 1/2 minutes or soft peaks (2 minutes for stiff peaks). And then spoon on top of the cake or servings.

Or, you can also use your preferred ready-made whipped topping, like Cool Whip. Add fresh berries to the whipping cream and any edible flowers you have that haven’t been sprayed.

Anytime Snack Cakes You May Also Love

Quick and easy snack cake recipes are perfect to have on hand when you’re craving a sweet and tender cake, have unexpected guests, need to bring the dessert, or to have it on hand for afternoon teatime. Here are some ideas you may want to try:

  • Anytime Honey Cake: A naturally sweetened cake that’s ultra tender and perfect throughout the year.
  • Anytime Fudgy Picnic Chocolate Cake: This cake is perfect for chocolate lovers! It’s easy to bring to picnics, outdoor gatherings, or anytime you’re in the mood for a fudgy rich chocolate cake that’s easy to make.
  • Anytime Maple Banana Snack Cake: I love to make this cake when I’m craving banana bread, or when the only fruit left in the house is bananas. It’s warmly spiced, comforting, and delicious.
  • In Season Anytime Cakes: If you love to bake with in-season berries, like this Lemon Blueberry Cake, here are a couple of options. Anytime Rhubarb Cake is delicious in the spring with fresh rhubarb, Apricot and Plum Cake is delicious during the summer stone fruit season, and Anytime Apple Cake is wonderful during late summer and early fall when the apples are ripening on the trees.
Closeup view of berry cake serving with a bite missing.

More Berry Recipes to Try This Season

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Side view of unsliced berry cake on a white cake stand and topped with Chantilly Cream.

Anytime Berry Cake Recipe

This easy Berry Cake recipe is a red, white, and blue cake filled with summer blueberries and raspberries, hints of fresh lemon, and a buttery, tender crumb you'll fall in love with.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 10 servings

Ingredients 

  • 1/2 cup butter softened
  • 1 cup granulated sugar plus 2 tablespoons
  • 1 lemon zested and 1 tablespoon juice
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh raspberries
  • 1 cup fresh blueberries

Instructions

  • Preheat the oven to 350℉ and coat a 9-inch round cake pan (or springform pan) with cooking spray and set aside.
  • Cream the butter, 1 cup sugar, and lemon zest together using a stand mixer or with an electric mixer until the batter is very pale in color and fluffy in texture; about 5 minutes.
  • Add the eggs, one at time, and mix until incorporated after each egg. Then beat in the vanilla and 1 tablespoon lemon juice.
  • In a bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the batter until just combined.
  • Gently fold in the berries using a rubber spatula until just combined and transfer to the prepared cake pan. Bake for 35-40 minutes, or until lightly browned and a toothpick inserted in the middle comes out mostly clean.
  • Let the cake cool in the pan before slicing and serving. To serve, top with whipped cream and additional fresh berries, or dusted with powdered sugar.

Video

Notes

  1. Gluten-free flour: You can use 1-to-1 gluten-free flour instead of all-purpose flour in this recipe. Use the same measurements.
  2. Dairy-free milk: You can substitute an unsweetened alternative non-dairy milk, like almond or oat milk, in this recipe. 
  3. Chantilly Cream: Combine 1/2 cup heavy cream, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla extract. With an electric mixer, whip for 1 and 1/2 minutes for soft peaks. 
  4. Garnishing ideas: Chantilly cream or whipped topping, like Cool Whip, powdered sugar, fresh berries, and/or edible flowers.
  5. Storing the cake: When loosely covered, this cake can be stored at room temperature for up to 2 days. 

Nutrition

Calories: 264kcal | Carbohydrates: 40g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 273mg | Potassium: 103mg | Fiber: 2g | Sugar: 23g | Vitamin A: 377IU | Vitamin C: 10mg | Calcium: 70mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Dessert
Cuisine: American
Keyword: berry cake, blueberries, july 4, patriotic, raspberries, summer, snack cake

5 Comments

  1. this looks delicious and I plan to make it for some friends coming soon. I would love to also make your Chantilly Cream Garnish for the top but the recipe did not include the amount you should use for these ingredients. Could you please tell me where to find the full recipe. thank you,

    1. Hi Anne-Thank you so much! The recipe for the Chantilly Cream is in the Notes section of the recipe card. I think it’s a little hard to see, I’ll try to make that more clear.

      Chantilly Cream

        1/2 cup heavy cream
        1/4 cup powdered sugar
        1/2 teaspoon vanilla extract

      With an electric mixer, whip for 1 and 1/2 minutes for soft peaks or about 2 minutes for stiff peaks.

  2. When do you add the1/2 cup milk? At Firestone I thought it was for the whip cream, but milk won’t whip up.

5 from 1 vote

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