Mulberry Cake
If you’re someone who loves trying new fruit desserts or simply enjoys baking with seasonal ingredients, this mulberry cake is a must-try.
Equipment
- Mixing Bowls
- Electric Mixer (or Hand Whisk)
- Measuring cups and spoons
- Rubber spatula
- 8-inch round cake pan
- Cooling Rack
- Sifter or fine mesh sieve
Ingredients
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
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!
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.
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.
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.
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.
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.
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.
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.
Notes
Nutritional Value (Per Serving — Approximate)
- Calories: 270–290 kcal
- Carbohydrates: 32g
- Protein: 4g
- Fat: 14g
- Saturated Fat: 8g
- Fiber: 2g
- Sugar: 16g
- Calcium: 70mg
- Iron: 1.2mg
- Vitamin C: 8mg