Triple Berry Cake -

What a show-stopping dessert this is! With blackberries, strawberries, and blueberries baked into the batter and frosting that’s light as air, this cake is sure to please a crowd.

Make this in the summertime when you can get really, really juicy berries. It will make all the difference! Use the leftover fruit from the cake to decorate the top and serve with each slice so everyone gets fresh fruit along with their cake. Yum!

This tastes a bit like wedding cake to me, with its subtle sweetness, mixed berry flavor, and fancy-tasting frosting. It’s an easy, one-bowl cake too.

Note: I baked this cake in three 8″ layers but if you prefer, bake in two 9″ rounds for 25-30 minutes. This cake needs to be stored in the fridge due to the fresh fruit so plan accordingly and make sure you have a container that will fit it! It just barely fit in my cake carrier.

Triple Berry Cake
For the cake:
2 cups sugar
3 1/4 cups flour
2 1/2 tsp baking powder
1 teaspoon salt
3/4 cup unsalted butter, soft
1 1/4 cups milk, at room temperature
2 tsp vanilla extract
4 large farm fresh eggs
2/3 cup strawberries, chopped
1/3 cup blueberries
1/3 cup blackberries

For the frosting:
6 cups powdered sugar
1 cup (2 sticks) unsalted butter, at room temperature
1 tsp almond extract
4 Tbsp milk

Preheat the oven to 350°F. Lightly grease and flour three 8″ round cake pans.
Rinse the berries and set aside to dry. Cut blackberries in half if they’re large.
In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt.
Add butter to the mixer and beat until it looks sandy.
Combine the milk and vanilla extract and add to the mixer. Mix on low speed until incorporated. Don’t forget to scrape the bowl as you go!
Crack eggs into a measuring cup. This way, you won’t accidentally get egg shells in your cake batter. With the mixer running on low, add eggs one at a time. Make sure each is incorporated before adding the next.
Stir in berries.
Pour batter into your prepared cake pans. Softly bang the bottom of the pans against the countertop to help settle the batter evenly in the pan.
Bake for 25-30 minutes or until the cake is golden brown and a toothpick inserted in the center will come out clean.
Remove the cake from the oven and place it on a rack to cool for ten minutes before removing it from the pan.
When cooled completely, frost with Almond Frosting (recipe below) and top with more berries. Store in the fridge and bring to room temperature before serving.

To make the Almond Frosting:

Cream together powdered sugar and softened butter with an electric mixer. Start with two cups of powdered sugar and half a stick of butter, alternating additions.
Slowly incorporate vanilla, almond extract, and milk. Beat until smooth. Add additional milk or powdered sugar if needed for desired consistency.

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