Basil Berry Cake (Printable version)
Vibrant cake with fresh basil and mixed berries, ideal for summer gatherings and afternoon treats.
# What you need:
→ Cake
01 - 2 cups (250 g) all-purpose flour
02 - 1 ½ 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:
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 all-purpose 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 3–4 minutes.
04 - Add 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 wet mixture, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
07 - Gently fold in the finely chopped basil and mixed berries. Do not overmix to keep the berries intact.
08 - Pour the batter into the prepared cake pan and level the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
09 - Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
10 - Beat the butter until smooth and creamy. Gradually add the sifted 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, frost the top and sides evenly with the basil berry frosting.
12 - Decorate the frosted cake with fresh berries and small basil leaves. Slice and serve.
# Expert Advice:
01 -
- The basil does something magical with berries that makes people close their eyes on the first bite every single time.
- It looks like it came from a bakery but the steps are genuinely manageable for a home cook.
- The frosting gets this gorgeous natural purple swirl from mashed berries that no food coloring can replicate.
02 -
- If you fold the berries too aggressively they will bleed into the batter and turn the whole cake gray instead of leaving pretty little pockets of fruit.
- The cake must be completely cool before frosting or the butter in the frosting will melt and slide right off in a heartbreaking puddle.
03 -
- Toss the berries in a small spoonful of flour before folding them in and they will stay suspended in the batter instead of sinking to the bottom.
- Taste your basil before chopping because sometimes a bunch is sweet and mild and other times it is fiercely peppery, and that changes how much you want to use.