Creamy berry dessert cake
A soft vanilla berry cake topped with a silky mascarpone cream and glossy mixed berry finish. Rich, luscious, creamy, and perfect for a beautiful dessert table.
Recipe video
Heat the oven to 175°C / 350°F. Grease a 23 cm / 9 in round cake pan and line the base with parchment paper.
Toss the mixed berries with cornstarch so they stay suspended in the batter. Keep them chilled until needed.
Whisk flour, baking powder, and salt in a bowl until evenly combined.
Beat softened butter and sugar for 3–4 minutes, until pale and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in sour cream, milk, vanilla, and lemon zest.
Fold in the dry ingredients gently until the batter is smooth but not overmixed.
Fold in the berries with a spatula, using light movements to avoid crushing them.
Spread the batter into the pan and smooth the top. Bake for 38–45 minutes, until a tester comes out with moist crumbs.
Cool the cake in the pan for 15 minutes, then transfer it to a rack and cool completely.
Simmer berries, sugar, and lemon juice for the gloss. Add the cornstarch slurry and cook 1–2 minutes until shiny and syrupy. Cool.
Beat mascarpone, powdered sugar, vanilla, and lemon juice until smooth. Add heavy cream and whip to soft-firm peaks.
Spread cream over the cooled cake, swirl with berry gloss, add fresh berries, chill 20 minutes, then slice and serve.
