Basil Berry Cake (Printable)
Vibrant cake combining fresh basil with sweet, juicy berries and creamy frosting. Perfect for summer gatherings.
# What You'll Need:
→ Cake
01 - 2 cups (250 g) all-purpose flour
02 - 1½ tsp baking powder
03 - ½ tsp baking soda
04 - ¼ tsp salt
05 - ½ cup (115 g) unsalted butter, room temperature
06 - 1 cup (200 g) granulated sugar
07 - 2 large eggs
08 - 1 tsp vanilla extract
09 - ½ cup (120 ml) buttermilk
10 - ¼ cup (60 ml) whole milk
11 - ¼ cup (10–15 g) fresh basil leaves, finely chopped
12 - 1 cup (150 g) mixed berries (strawberries, raspberries, blueberries), fresh or frozen
→ Basil Berry Frosting
13 - ½ cup (115 g) unsalted butter, room temperature
14 - 2 cups (240 g) powdered sugar, sifted
15 - 2 tbsp whole milk (plus more if needed)
16 - 1 tbsp fresh basil, finely chopped
17 - ½ cup (75 g) mixed berries, mashed
→ Decoration
18 - A handful of fresh berries
19 - Small basil leaves
# How To Make:
01 - Preheat the oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy, about 3 to 4 minutes.
04 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
05 - In a small jug or measuring cup, combine the buttermilk and whole milk.
06 - Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture. Begin and end with the dry ingredients. Mix just until combined to avoid a dense crumb.
07 - Gently fold the chopped basil and mixed berries into the batter using a spatula. Do not overmix.
08 - Pour the batter into the prepared pan and level the top with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
09 - Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before frosting.
10 - Beat the butter until smooth and creamy. Gradually add the powdered sugar and milk, beating until light and fluffy. Stir in the chopped basil and mashed berries until evenly distributed.
11 - Once the cake is completely cool, spread the basil berry frosting evenly over the top and sides of the cake using an offset spatula.
12 - Arrange fresh berries and small basil leaves on top of the frosted cake for a vibrant finish. Slice and serve.
# Expert Tips:
01 -
- The herbaceous sweetness catches people off guard in the most wonderful way, and they always lean in for a second slice.
- It looks stunning with minimal effort, thanks to the berries that sink into pockets of jammy goodness throughout the crumb.
02 -
- Frozen berries will bleed more color into the batter than fresh ones, which can turn your cake a lovely purple or an alarming gray depending on your perspective.
- The cake must be completely cool before frosting, because even slightly warm crumbs will melt the butter and leave you with a sliding mess.
03 -
- For a bolder basil flavor, warm the milk with a few bruised basil leaves for ten minutes, strain it, and let it cool before using it in the batter.
- Toss the berries in a light dusting of flour before folding them in, because that thin coating keeps them from sinking to the bottom of the pan during baking.