Basil Berry Cake (Printer-Friendly)
A fragrant summer cake marrying fresh basil with mixed berries for a vibrant, moist dessert that surprises and delights.
# What You'll Need:
→ Wet Ingredients
01 - 1/2 cup (115 g) unsalted butter, softened to room temperature
02 - 1 cup (200 g) granulated sugar
03 - 3 large eggs, brought to room temperature
04 - 1/2 cup (120 ml) whole milk
05 - 1 tsp vanilla extract
06 - 3 tbsp finely chopped fresh basil leaves
→ Dry Ingredients
07 - 2 cups (240 g) all-purpose flour
08 - 1 1/2 tsp baking powder
09 - 1/4 tsp baking soda
10 - 1/4 tsp fine sea salt
→ Fruit
11 - 1 1/2 cups (200 g) mixed berries such as blueberries, raspberries, and strawberries, fresh or frozen
→ Optional Topping
12 - 1/2 cup (120 ml) heavy cream
13 - 2 tbsp powdered sugar
14 - Fresh berries and basil leaves for garnish
# How to Make It:
01 - Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and dust lightly with flour, tapping out any excess.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed. Set aside.
03 - In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed until pale, light, and fluffy, approximately 3 to 4 minutes.
04 - Add the eggs one at a time, beating thoroughly after each addition and scraping down the sides of the bowl as needed to ensure a uniform mixture.
05 - Stir in the finely chopped fresh basil leaves and vanilla extract until evenly distributed throughout the batter.
06 - Add the reserved dry ingredient mixture to the wet batter in three separate additions, alternating with the whole milk in two additions. Begin and end with the flour mixture. Fold gently until just combined, taking care not to overmix.
07 - Gently fold the mixed berries into the batter using a spatula, distributing them evenly without crushing the fruit.
08 - Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake on the center rack at 350°F (175°C) for 30 to 35 minutes, or until a wooden toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
09 - Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. If desired, whip the heavy cream with powdered sugar to soft peaks and dollop over slices, garnishing with fresh berries and basil leaves.
# Expert Advice:
01 -
- The basil adds a savory whisper that makes people lean in and ask what that secret flavor is.
- It uses whatever berries you have on hand, frozen or fresh, so it never feels fussy.
02 -
- Frozen berries bleed more color into the batter than fresh ones, so toss them in a spoonful of flour before folding them in if you want a cleaner look.
- Overmixing once the flour goes in is the fastest way to a tough, rubbery crumb, so stop the moment everything looks combined.
03 -
- Taste your basil before you chop it because a spicy Thai basil will behave very differently in this cake than a sweet Genovese variety.
- If the cake browns too quickly on top, tent it loosely with foil for the last ten minutes and trust the toothpick test over the clock.