Basil Berry Cake (Printer-friendly)
A vibrant summer dessert combining fresh basil with sweet mixed berries in a tender cake.
# What You Need:
→ Cake Batter
01 - 2 cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ cup unsalted butter, room temperature
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - ½ cup buttermilk
10 - ¼ cup whole milk
11 - ¼ cup fresh basil leaves, finely chopped
12 - 1 cup mixed berries (strawberries, raspberries, blueberries), fresh or frozen
→ Basil Berry Frosting
13 - ½ cup unsalted butter, room temperature
14 - 2 cups powdered sugar, sifted
15 - 2 tablespoons whole milk (plus more as needed)
16 - 1 tablespoon fresh basil, finely chopped
17 - ½ cup mixed berries, mashed
→ Decoration
18 - Handful of fresh berries
19 - Small basil leaves
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom 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, beat the unsalted butter and granulated sugar with an electric mixer on medium speed until pale, light, and fluffy, approximately 3 to 4 minutes.
04 - Add the eggs one at a time, beating thoroughly after each addition. Blend in the vanilla extract until evenly distributed.
05 - In a small measuring cup or bowl, combine the buttermilk and whole milk.
06 - Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk mixture. Begin and end with the dry ingredients, mixing just until each addition is incorporated.
07 - Gently fold the chopped basil and mixed berries into the batter using a spatula. Take care not to overmix to preserve a tender crumb.
08 - Pour the batter into the prepared pan and smooth the top evenly. Bake for 30 to 35 minutes, or until a toothpick inserted into the center emerges clean.
09 - Allow the cake to rest in the pan for 10 minutes, then invert onto a wire rack to cool completely before frosting.
10 - Beat the unsalted butter until smooth and creamy. Gradually add the sifted powdered sugar and whole milk, beating until the frosting is light and fluffy. Stir in the chopped basil and mashed berries until uniformly blended.
11 - Once the cake has cooled completely, spread the basil berry frosting evenly over the top and sides. Arrange fresh berries and small basil leaves on top for garnish.
# Expert Tips:
01 -
- The basil does something unexpected to berries that makes people close their eyes when they take a bite.
- It looks like it took all day but honestly the hardest part is waiting for it to cool.
02 -
- Frozen berries bleed more color into the batter than fresh ones, so if you want a cleaner look, stick with fresh and toss them in a pinch of flour first.
- Underbaking even by a few minutes will leave the center sunken because the berries add extra moisture, so trust the toothpick test over the timer.
03 -
- If you want a stronger basil presence without more green flecks, warm the milk gently with a handful of whole basil leaves for 10 minutes, strain it, and let it cool before using.
- The frosting sets up firmer if you chill the frosted cake for 20 minutes before serving, which makes slicing much cleaner.