Mulberry Cake

If you’ve never tried mulberries in a dessert, you’re in for a real treat! Mulberries are these sweet, juicy little berries that are often overlooked, but when baked into a cake, they bring a wonderful balance of sweetness and subtle tartness. Imagine biting into a soft, moist cake studded with these tiny bursts of flavor — it’s like summer captured in a slice. The lovely deep purples and reds of mulberries also give the cake a gorgeous natural color that makes it look as good as it tastes.

What makes mulberry cake especially delightful is how versatile mulberries are. They aren’t as commonly used as strawberries or blueberries, so this cake feels a bit unique and special. Mulberries have a gentle sweetness with a hint of earthiness, which means the cake doesn’t need to be overly sweet to shine.

Plus, they add moisture and texture, making every bite a little surprise. If you like desserts that are fresh, fruity, and just a bit unexpected, this cake will quickly become one of your favorites.

Another thing I love about mulberry cake is how easy it is to make. You don’t need fancy ingredients or complicated steps. It’s the kind of recipe that you can pull together on a weekend afternoon when you want something comforting but also a bit special. Whether you find fresh mulberries at a farmers’ market or use frozen ones, the cake comes out deliciously soft with those lovely pockets of fruit. It’s perfect with a cup of tea or coffee and makes a beautiful homemade gift for friends and family.

If you’re someone who loves trying new fruit desserts or simply enjoys baking with seasonal ingredients, mulberry cake is a must-try. Not only will you enjoy the taste, but you’ll also get a little boost of antioxidants and vitamins from the berries themselves.

Why You’ll Love It

• Unique Flavor Profile: Mulberries bring a sweet yet slightly tart taste that’s different from the usual berries, giving your cake a fresh and intriguing flavor.
• Natural Vibrant Color: The deep purples and reds from the mulberries create a visually stunning cake without the need for artificial coloring.
• Moist and Tender Texture: The juicy mulberries add natural moisture, making each bite soft, tender, and deliciously juicy.
• Simple and Quick to Make: This cake doesn’t require fancy ingredients or complicated techniques — perfect for beginner bakers or anyone looking for a fuss-free dessert.
• Nutrient Boost: Mulberries are rich in antioxidants, vitamins, and fiber, so you’re adding a bit of nutritional goodness along with great taste.

Ingredient List

For the Cake

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk (or plain yogurt)

For the Mulberries

• 1 ½ cups fresh or frozen mulberries (if frozen, thaw and drain excess liquid)

Optional Topping

• Powdered sugar for dusting
• Whipped cream or vanilla ice cream (for serving)

Ingredient Notes

• I always use fresh mulberries when possible—they add the best flavor and texture. Frozen works well too, just make sure to drain them well.
• Buttermilk or plain yogurt keeps the cake moist and tender; don’t skip or substitute with regular milk unless you add a teaspoon of lemon juice or vinegar.
• Using unsalted butter lets you control the saltiness perfectly—always soften it to room temperature for easy mixing.
• Vanilla extract adds warmth and depth to the cake’s flavor, so don’t leave it out!
• For extra sweetness and a pretty finish, a light dusting of powdered sugar is perfect but totally optional.

Kitchen Equipment Needed

• Mixing bowls — For combining dry and wet ingredients separately. I like using glass bowls because they’re easy to clean and microwave-safe.
• Electric mixer or hand whisk — To cream butter and sugar smoothly and beat the batter evenly. An electric mixer saves time and effort.
• Measuring cups and spoons — For accurate ingredient measurements—essential for baking success!
• Rubber spatula — Great for folding in mulberries gently without breaking them up too much.
• 8-inch round cake pan — Perfect size for this recipe; I recommend greasing it well or lining with parchment paper for easy release.
• Cooling rack — To cool the cake evenly and avoid sogginess on the bottom.
• Sifter or fine-mesh sieve — For dusting powdered sugar neatly on top (optional but nice for presentation).

Instructions

Step 1: Prepare Your Ingredients and Equipment

• Preheat your oven to 350°F (175°C).
• Grease an 8-inch round cake pan with butter or line it with parchment paper.
• Measure out all your ingredients so they’re ready to go.

Pro tip: Let your butter come to room temperature ahead of time — it creams better and makes your cake fluffier!

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Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
• Set this bowl aside for now.

Pro tip: Whisking the dry ingredients first helps distribute the leavening agents evenly, so your cake rises uniformly.

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Step 3: Cream the Butter and Sugar

• In a large mixing bowl, use an electric mixer or a hand whisk to beat the softened butter and granulated sugar together.
• Beat for about 3-4 minutes until the mixture is light, fluffy, and pale in color.

Pro tip: Don’t rush this step — properly creamed butter and sugar create air pockets that help your cake rise beautifully.

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Step 4: Add the Eggs and Vanilla

• Crack in the eggs, one at a time, beating well after each addition.
• Stir in the vanilla extract.

Pro tip: If the batter looks like it’s curdling, add a tablespoon of the buttermilk to help smooth it out.

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Step 5: Combine Wet and Dry Ingredients

• Add half of the dry flour mixture to the butter mixture and mix gently on low speed.
• Pour in the buttermilk, then add the remaining flour mixture.
• Mix until just combined — avoid overmixing to keep the cake tender.

Pro tip: Use a rubber spatula to scrape the sides and bottom of the bowl to make sure everything is incorporated.

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Step 6: Fold in the Mulberries

• Gently fold the mulberries into the batter using a spatula.
• Be careful not to break the berries, or they’ll turn the batter purple and watery.

Pro tip: Folding slowly and gently keeps the berries intact and distributes them evenly throughout the cake.

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Step 7: Bake the Cake

• Pour the batter into your prepared cake pan and spread it evenly.
• Bake in the preheated oven for 35-40 minutes.
• Check doneness by inserting a toothpick into the center — it should come out clean or with just a few moist crumbs.

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Step 8: Cool and Serve

• Let the cake cool in the pan for 10-15 minutes.
• Then transfer it to a cooling rack to cool completely.
• Dust with powdered sugar if you like and serve with whipped cream or ice cream for extra indulgence.

Pro tip: Cooling the cake fully before slicing helps it set properly and prevents crumbling.

Tips and Tricks for Success

• Use fresh mulberries whenever possible for the best flavor and texture.
• If using frozen mulberries, thaw and drain them well to avoid excess moisture in the batter.
• Don’t overmix the batter once the flour is added — it keeps the cake tender and light.
• Make sure your butter is softened to room temperature for easy creaming.
• Grease or line your cake pan properly to prevent sticking.
• Test the cake for doneness starting at 35 minutes to avoid overbaking.
• Let the cake cool completely before slicing to maintain its shape and texture.
• For extra flavor, add a teaspoon of lemon zest to the batter — it pairs beautifully with mulberries.

Ingredient Substitutions and Variations

• Flour: Substitute all-purpose flour with whole wheat pastry flour for a nuttier flavor (may change texture slightly).
• Buttermilk: Use plain yogurt or milk mixed with 1 teaspoon lemon juice or vinegar as a substitute.
• Butter: Swap for an equal amount of coconut oil or vegetable oil for a dairy-free version (texture will be slightly different).
• Mulberries: Substitute with fresh or frozen blueberries, blackberries, or raspberries if mulberries aren’t available.
• Sweetener: Replace granulated sugar with coconut sugar or maple syrup, adjusting liquids accordingly.
• Add-ins: Stir in a handful of chopped nuts (like almonds or walnuts) or white chocolate chips for added crunch and flavor.

Serving Suggestions

• I love serving mulberry cake warm with a generous scoop of vanilla ice cream—it melts into the cake and makes every bite heavenly.
• A dollop of freshly whipped cream and a sprinkle of powdered sugar turns this cake into an elegant dessert for guests.
• For breakfast or brunch, enjoy a slice with a cup of strong coffee or chai tea—the fruity sweetness pairs beautifully with the warm spices.
• Add a drizzle of honey or a spoonful of lemon curd on top for an extra burst of flavor and brightness.
• Serve alongside fresh berries or a simple fruit salad to keep things light and refreshing.

Storage and Reheating Instructions

• Store the cake in an airtight container at room temperature for up to 2 days.
• For longer storage, wrap the cake tightly in plastic wrap and keep it in the refrigerator for up to 5 days.
• To freeze, wrap the cooled cake tightly in plastic wrap and then foil—freeze for up to 3 months.
• Thaw frozen cake overnight in the fridge or at room temperature for a few hours before serving.
• Warm slices gently in the microwave for 15-20 seconds or in a low oven (about 300°F/150°C) for 5-10 minutes to refresh the texture.

Frequently Asked Questions

Can I use frozen mulberries for this cake?

Absolutely! Just make sure to thaw them first and drain any excess liquid so the batter doesn’t get too wet. Frozen mulberries work great when fresh aren’t available.

What if I don’t have buttermilk?

No worries! You can substitute with plain yogurt or milk mixed with a teaspoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake—if it comes out clean or with just a few moist crumbs, your cake is ready!

Can I make this cake vegan?

You can swap butter for coconut oil and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) instead of regular eggs. The texture may be a little different, but still delicious.

How should I store leftovers?

Keep leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. You can also freeze it for longer storage.

Can I add other fruits or nuts?

Yes! Blueberries, raspberries, or chopped nuts like walnuts or almonds are fantastic additions. Just fold them in gently along with the mulberries.

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!