We’ve always been fans of turning seasonal gems like mulberries into mouthwatering desserts, and our mulberry cake recipe is no exception. These juicy berries add a tart twist to a classic cake, making it a fresh favorite that’s perfect for summer gatherings or a cozy afternoon treat.
In our kitchen, we love how simple ingredients come together to create something special. Whether you’re new to baking with mulberries or a seasoned pro, this recipe promises a delightful balance of flavors that’ll have everyone asking for seconds.
Ingredients
In our mulberry cake recipe, we focus on simple, high-quality ingredients that highlight the tart, juicy essence of fresh mulberries—a seasonal star that brings vibrant flavor and color to every bite. To ensure success, we order these ingredients as they are typically used in the preparation process, starting with dry components, followed by wet ones, and ending with fresh additions.
Cake Batter Ingredients
- 2 cups all-purpose flour: Sifted to promote even mixing and a light, airy texture.
- 1 cup granulated sugar: Provides the perfect sweetness to balance the tartness of mulberries.
- 2 large eggs: Room temperature for better incorporation and a tender crumb.
- 1/2 cup unsalted butter: Softened to cream easily with sugar, adding rich moisture.
- 1 teaspoon baking powder: Freshly measured to help the cake rise flawlessly.
- 1/2 teaspoon salt: Enhances overall flavor without overpowering the natural tart notes.
- 1 teaspoon vanilla extract: Pure variety for a warm, aromatic depth.
Wet and Fresh Additions
- 1/2 cup whole milk: Used to adjust batter consistency, ensuring a smooth, pourable mix.
- 2 cups fresh mulberries: Washed, dried, and gently folded in last to preserve their burst of tangy sweetness and vivid purple hue, making this cake a summer favorite.
| Ingredient | Standard Measurement | Notes for Scaling (for 1.5x recipe) |
|---|---|---|
| All-purpose flour | 2 cups | 3 cups |
| Granulated sugar | 1 cup | 1.5 cups |
| Large eggs | 2 | 3 |
| Unsalted butter | 1/2 cup | 3/4 cup |
| Baking powder | 1 teaspoon | 1.5 teaspoons |
| Salt | 1/2 teaspoon | 3/4 teaspoon |
| Vanilla extract | 1 teaspoon | 1.5 teaspoons |
| Whole milk | 1/2 cup | 3/4 cup |
| Fresh mulberries | 2 cups | 3 cups |
Instructions
We guide you through creating our delightful mulberry cake with simple yet precise steps that ensure a moist tender crumb bursting with the tart sweetness of fresh mulberries. Let’s transform those quality ingredients into a showstopping dessert.
Prepare the Ingredients
First we gather and prep all components to streamline the baking process. Begin by rinsing 2 cups of fresh mulberries under cold water then pat them dry with a paper towel to remove excess moisture and prevent sogginess in the cake. Next measure out 2 cups of all-purpose flour and sift it with 1 teaspoon of baking powder and 1/2 teaspoon of salt into a large mixing bowl to ensure even distribution and a light texture.
In a separate bowl whisk 2 large eggs until smooth and set aside. Measure 1 cup of granulated sugar 1/2 cup of softened unsalted butter and 1 cup of whole milk ensuring the butter is at room temperature for easy incorporation. This preparation sets the stage for a batter that highlights the vibrant mulberry flavors.
Make the Batter
Now we combine the ingredients to form a luscious batter that captures the essence of ripe mulberries. In the bowl with dry ingredients add the softened butter and sugar then use an electric mixer on medium speed for about 2 minutes until the mixture is creamy and light achieving a fluffy base.
Pour in the whisked eggs and milk mixing on low speed until just combined to avoid overworking the batter. Gently fold in the prepared mulberries using a spatula to distribute them evenly without crushing the fruits resulting in bursts of tart juiciness throughout the cake. The batter should have a vibrant purple tint and a fragrant aroma that promises a flavorful treat.
Bake the Cake
With the batter ready we move to baking for perfect results every time. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or non-stick spray to ensure easy release.
Pour the batter into the prepared pan smoothing the top with a spatula for an even rise. Bake in the center of the oven for 30-35 minutes or until a toothpick inserted in the center comes out clean with the cake developing a golden crust and the mulberries caramelizing slightly for added depth of flavor.
Cool and Assemble
Once baked we cool the cake to preserve its structure and enhance its taste. Remove the pan from the oven and let it cool on a wire rack for 10 minutes before gently inverting the cake onto the rack to cool completely for about 1 hour preventing it from becoming gummy.
For assembly dust the cooled cake with 1/4 cup of powdered sugar for a simple elegant finish or if desired spread a layer of cream cheese frosting made from 8 ounces of softened cream cheese 1/4 cup of butter and 1 cup of powdered sugar mixed until smooth. This step allows the tart mulberry notes to shine through in every bite.
Required Equipment
Before we dive into baking our delicious Mulberry Cake, let’s ensure we have the essential tools on hand. This equipment helps us achieve a perfectly moist and tart-infused cake with minimal fuss.
We recommend the following items, organized by their role in the process:
- Mixing Bowls: Two medium-sized bowls for combining dry and wet ingredients separately. This keeps our batter smooth and prevents lumps.
- Measuring Cups and Spoons: A set of dry and liquid measuring cups (1 cup, ½ cup, etc.) along with spoons (1 tablespoon, 1 teaspoon) for accurate measurements of flour, sugar, and other components, ensuring our Mulberry Cake turns out just right.
- Whisk or Electric Mixer: A sturdy whisk for blending the batter by hand, or an electric mixer for quicker results. We find this tool crucial for incorporating air into the mixture, enhancing the cake’s light texture.
- Sifter: A fine-mesh sifter to aerate the dry ingredients like flour and baking powder, which helps distribute them evenly and avoids density in our Mulberry Cake.
- Baking Pan: A 9-inch round cake pan, greased and lined with parchment paper, to hold the batter during baking. Opt for a non-stick version for easy release.
- Oven: A standard oven preheated to 350°F (177°C) for even baking. We always check for accuracy with an oven thermometer to guarantee the best results.
- Spatula: A silicone spatula for gently folding in the fresh mulberries without crushing them, preserving their juicy tartness.
- Cooling Rack: A wire rack to let the cake cool evenly after baking, preventing sogginess and allowing flavors to set.
By preparing these tools in advance, we streamline the process and focus on creating a standout Mulberry Cake that highlights seasonal flavors.
Make-Ahead Instructions
As bakers who love creating our mulberry cake, we know that preparing in advance can make the process smoother and ensure fresh, flavorful results every time. Whether you’re hosting a summer gathering or planning a cozy afternoon treat, these make-ahead strategies help preserve the tart, juicy essence of fresh mulberries while maintaining the cake’s moist texture.
Preparing Ingredients Ahead
To streamline your baking, we suggest prepping key components of our mulberry cake the day before. Start by rinsing and drying the mulberries—gently pat them dry with a paper towel to remove excess moisture, then store them in an airtight container in the refrigerator. This keeps their vibrant, tart flavor intact for up to 24 hours. For dry ingredients like flour and sugar, we recommend measuring and sifting them in advance and keeping them in a sealed bag at room temperature, which prevents clumping and saves time during assembly.
Making the Batter in Advance
If you’re short on time, our mulberry cake batter can be prepared ahead with minimal impact on quality. Mix the batter as outlined in the instructions, but stop before folding in the mulberries to avoid sogginess. Transfer the base batter to an airtight container and refrigerate it for up to 12 hours. When you’re ready to bake, let it sit at room temperature for 15–20 minutes to soften, then gently fold in the fresh mulberries. This method ensures the cake retains its light, golden crumb and the mulberries’ burst of tartness shines through.
Baking and Storing the Cake
For full make-ahead convenience, bake our mulberry cake completely and store it properly to lock in flavors. After cooling the cake on a rack, wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator for up to 3 days, or freeze it for up to 3 months for longer storage. Freezing helps preserve the cake’s moist texture and the mulberries’ natural sweetness—simply thaw it overnight in the refrigerator before serving.
To refresh, we advise bringing the cake to room temperature for 1–2 hours and adding a topping like powdered sugar or cream cheese frosting just before serving. This step enhances the sensory appeal, with the tart mulberry notes balancing the sweetness for a truly irresistible bite.
| Make-Ahead Step | Storage Method | Duration | Tips for Best Results |
|---|---|---|---|
| Prepping mulberries | Airtight container in fridge | Up to 24 hours | Pat dry to prevent excess moisture |
| Base batter (without mulberries) | Airtight container in fridge | Up to 12 hours | Let sit at room temperature before using |
| Fully baked cake | Wrapped in fridge | Up to 3 days | Add toppings fresh |
| Fully baked cake | Wrapped and frozen | Up to 3 months | Thaw slowly in fridge |
Conclusion
We’ve loved sharing this mulberry cake recipe as it’s a simple way to celebrate seasonal flavors. It’s not just a treat—it’s an invitation to gather and enjoy fresh, tart mulberries in a moist, delightful bake.
Baking it brings us joy and we’re confident you’ll find it rewarding too. Give it a try and let the vibrant taste create your own special moments.
Frequently Asked Questions
What is mulberry cake?
Mulberry cake is a simple, seasonal dessert featuring fresh, tart mulberries mixed into a moist batter. It’s perfect for summer gatherings, offering a balance of sweet and tangy flavors that’s easy to enjoy.
What ingredients are needed for mulberry cake?
The main ingredients include all-purpose flour, granulated sugar, baking powder, eggs, butter, milk, and fresh mulberries. These high-quality components enhance the tart, juicy essence of the fruit for a flavorful result.
How do I make mulberry cake?
Start by sifting dry ingredients like flour, sugar, and baking powder. Mix in wet ingredients such as eggs, butter, and milk, then gently fold in rinsed mulberries. Pour into a greased pan and bake until golden, about 30-40 minutes, then cool and top as desired.
Can I prepare mulberry cake in advance?
Yes, prep mulberries by rinsing and drying them ahead of time. Make the batter without fruit and refrigerate for up to 12 hours. The baked cake stores in the fridge for 3 days or freezes for 3 months; bring to room temperature before serving.
What equipment is required for mulberry cake?
You’ll need mixing bowls, measuring cups and spoons, a whisk or electric mixer, a sifter, a greased 9-inch baking pan, a spatula, and a cooling rack. These tools ensure a smooth baking process and great results.
Is this recipe suitable for beginners?
Absolutely! It uses straightforward ingredients and simple steps, making it ideal for novice bakers. With clear instructions, even first-timers can create a delicious mulberry cake effortlessly.