Mulberry Cake Recipe
Delight in the sweet and tangy flavors of mulberries with this homemade Mulberry Cake recipe. Perfectly moist and infused with juicy mulberries, this dessert is ideal for family gatherings or a cozy tea time treat.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- 9-inch round or square cake pan
- Parchment paper
- Spatula
Ingredients
- 1½ cups fresh or frozen mulberries thawed if frozen
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup plain yogurt or sour cream
- Powdered sugar for dusting, optional
Instructions
- Prepare the Pan:
- Preheat your oven to 350°F (175°C).
- Grease and line a 9-inch cake pan with parchment paper.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar:
- In a large mixing bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy (about 2–3 minutes).
- Add Eggs and Vanilla:
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Incorporate the Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with the yogurt (beginning and ending with the dry ingredients). Mix until just combined.
- Add Mulberries:
- Gently fold in 1 cup of the mulberries, being careful not to overmix to avoid staining the batter excessively.
- Bake the Cake:
- Pour the batter into the prepared pan, spreading it evenly. Scatter the remaining ½ cup of mulberries over the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.