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    Home » Dessert

    Mixed Berry Cake

    Published: Jul 4, 2022 · Modified: Jul 12, 2022 by Lee · This post may contain affiliate links · 9 Comments .

    Jump to Recipe

    Layers of soft vanilla cake, juicy fresh berries and sweet vanilla buttercream make up this gorgeous Mixed Berry Cake. Not only is this showstopper delicious but it’s gluten free, nut free, egg free and easily vegan. If that wasn’t enough, it’s so so simple to make! The most perfect cake for your summertime BBQS!

    A whole gluten free, nut free cake topped with extra berries.

    This Mixed Berry Cake contains strawberries, blueberries, raspberries and blackberries. I got all the berries at my local farm because it’s berry season! But don’t worry! You don’t have to wait till berry season to make this beauty. You can of course use the fresh berries that are sold at your local grocery store!

    Love berries? Try my Strawberry Red Velvet Cake, Eggless Strawberry Cake and Blueberry Crumb Cake!

    Jump to:
    • Reasons to Love this Cake
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Mixed Berry Cake
    • Expert Baking Tips
    • Recipe FAQs
    • Storing and Freezing 
    • Other Cake Recipes You'll Love
    • 📖 Recipe
    • Mixed Berry Cake
    Alternating slices of golden cake and vanilla frosting infused with mixed berries.

    Reasons to Love this Cake

    • Allergy Friendly- This cake is gluten free, nut free, egg free and can easily be dairy free (vegan). 
    • Soft & Fluffy- This cake is super soft and delicious.
    • Fresh Berries- 6 cups of fresh berries go into this cake.
    • Vanilla Frosting- Most cakes like this use whipped cream instead of buttercream. I decided to use buttercream. The berries kind of sink into the buttercream so you end up with fruit in every bite of buttercream.

    Ingredient Notes

    For the Cake

    • Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this one because it’s nut safe but it does contain dairy. 
    • Milk of choice- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing. 
    • Pure Vanilla Extract- Make sure the vanilla you use is pure and gf.
    • Vegetable Oil- Adds moisture into this cake; there is no butter or vegan baking stick.

    For the Frosting

    • Butter/Vegan Baking Stick- Make sure to use unsalted softened and not melted. Melted will make the frosting runny and it won’t even be fixed by putting it in the fridge.
    • Vanilla- Make sure to only use pure vanilla extract that is gluten free and vegan. If you use one that is not pure, the frosting will have a chemical taste. 
    • Water- This frosting uses water instead of milk!

    See my recipe card below for a complete list of the ingredients with measurements.

    Substitutions and Variations

    How to Make this Vegan

    • Use a gluten free flour that’s free from dairy.
    • Only use a non dairy milk of choice.
    • Make sure to use vegan baking sticks in the frosting instead of butter.

    This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!

    Three slices of Mixed Berry Cake on plates.

    How to Make Mixed Berry Cake

    Here are the steps to make this cake! 

    Step 1: Prepare The Berries

    Make sure you pick through your berries, wash and dry them. You want them to be as dry as possible because the raspberries will ooze liquid.

    Depending on the size of the strawberries you have, cut them into quarters if they’re small, or eighths. You basically want the strawberry slices close in size to the other berries. 

    Step 2: Whisk Together the Dry Ingredients

    In a large bowl whisk together the gluten free flour, granulated sugar, baking powder, baking soda and salt. Set aside. 

    Step 3: Mix Together the Wet Ingredients and Brown Sugar

    In a medium bowl, whisk together the milk of choice, light brown sugar, vegetable oil, white vinegar and the vanilla.

    A whisk with the dry ingredients.
    Step 2
    The wet ingredients in a bowl.
    Step 3

    Step 4: Add the Wet Ingredients into the Dry

    Slowly add the milk mixture into the dry ingredients and whisk to combine. It if gets too thick, switch to a spatula but it should be fairly liquidy.

    Step 5: Scoop the Batter

    Using a spatula, divide the batter equally between two greased and parchment lined 8 inch cake pans; smooth the tops with a butter knife. 

    Mixing the wet and dry ingredients into a batter.
    Step 4
    Cake tins with the batter.
    Step 5

    Step 6: Bake the Cakes

    Bake the cakes in the center rack at 350 degrees Fahrenheit for 35 minutes until golden on top and slightly springy when carefully touched.

    Remove cakes from the oven and let them cool in the cake pans. 

    Step 7: Cut the Cakes

    Once the cakes have cooled completely, take them out of the pan and slice them in half horizontally to create 4 thinner layers of cake.

    If the tops of your cakes have domes, you can very carefully slice them off to make the tops flat.

    Golden cake fresh from the oven.
    Step 6
    Baked cake layers on a baking rack.
    Step 7
    Cutting the tops off the cake.
    Step 7

    Step 8: Make the Frosting

    In a large bowl of an electric mixer or using a hand held mixer, beat the softened vegan baking stick or butter until it is smooth and creamy. About 2-3 minutes.

    Add in the vanilla and beat till combined. 

    Add the confectioners’ sugar and water and beat until combined and smooth. It will look chunky at first.

    If the frosting seems too thick, add more water 1 teaspoon at a time. If it seems too thin, add more confectioners’ sugar 1 tablespoon at a time. We don’t want it runny.

    White creamy vanilla frosting in a bowl.

    Assembling the Cake Tips

    Step 1: Divide the Frosting

    Separate the frosting into 4 equal sections. 

    Step 2: Frost One Layer

    Place one layer of cake on a cake plate/stand. Scoop ¼ (about 1 cup) of frosting on top of the layer and use an icing spatula to spread it around.

    Step 3: Place the Berries

    Take 1 cup of all the mixed berries and scatter them all over the top of the buttercream. Gently press them down so they stick.

    A hand delicately places the last strawberry atop the vanilla frosted cake.

    Step 4: Repeat the Process

    Place another layer of cake on top; repeat this same process. Do this with 3 layers of cake.

    Step 5: Frost the Top

    Once you get to the top layer of cake, place it bottom (or flat) side up so the top of the cake is nice and flat. 

    Use an icing spatula to frost the top with the last 1 cup of frosting. Add another cup of mixed berries all over the top or you can put a mound of berries in the center of the cake as I did.

    Mixed Berry Cake with slices missing showing the inside.

    Expert Baking Tips

    • Smoothing the Batter- Many gluten free flour batters have a way of staying exactly as they are placed, when baked. If you leave it misshapen, that’s how it will remain when baked. When the batter is in the cake tins, gently smooth the tops with a butter knife.
    • Wash and Dry The Berries- Make sure you pick through your berries, wash and dry them. You want them to be as dry as possible because the raspberries will ooze liquid. Only Use Fresh Berries- I would NOT use frozen berries for this recipe because frozen berries contain more liquid and the cake will be even more wet as the fruit thaws. 
    • Only Cut The Strawberries- Leave the other berries whole. Depending on the size of the strawberries you have, cut them into quarters if they’re small, or eighths. You basically want the strawberry slices close in size to the other berries. 
    • Mix the Berries Ahead of Time- Combine the 4 cups of mixed berries with the 2 cups of chopped strawberries before assembly.
    • Place the Berry Layer on Top of the Frosting Layer- This way the berries stick and won’t fall out. The 3 buttercream layers use about 1 cup of the mixed berries per layer. As for the top of the cake, you can do another cup of berries or as much as you would like. You will have some leftover berries if you only decide to put a cup of berries onto the top of the cake.
    • Keep the Cake Cool- After you assemble the cake, store it in the fridge. Technically you could serve it right away but it will be a bit of a mess. When the cake is room temperature, the berries bleed when you slice into it. That will turn your white buttercream, red. Once the cake has completely chilled in the fridge, the berries don’t run as much when it’s sliced and that buttercream stays a bright white.

    Recipe FAQs

    Can I make this cake ahead of time?


    I suggest making this cake the morning that you need it. The longer the cake sits, the more berry juices drip into the cake layers making them very wet.

    If you want to make anything ahead of time, you can make the cake layers the night before, then wrap them in plastic and store them in the fridge.

    Can I make this cake into cupcakes?


    Yes! This recipe makes 16 cupcakes that will bake for 25 min or until the tops are golden and spring back at you when carefully poked.

    Can I make the frosting ahead of time?


    Yes! You can make the frosting the night before.

    Store it in a bowl covered with plastic wrap in the fridge.

    When ready to use, bring the frosting to room temperature and rewhip if you want to regain that creaminess. 

    Do I have to use mixed berries?


    No! You can use all of one berry or no berries at all!

    Can I use whipped cream instead of frosting?


    Absolutely! Just remember for vegan, use a vegan heavy cream to make the whipped cream.

    Storing and Freezing 

    Storing

    After you assemble the mixed berry cake, store it in the fridge until ready to eat. When the cake is room temperature, the berries bleed when you slice into it. That will turn your white buttercream, red.

    Once the cake has completely chilled in the fridge, the berries don’t run as much when it’s sliced and that buttercream stays a bright white.

    However, due to the amount of berries, the cake will not keep the next day. The cake will be soaked due to berry juices.

    Freezing

    I do not recommend freezing the cake.

    The berries will be very wet as they defrost, making the cake into a wet mess.

    A fork cuts into a slice of cake.

    Other Cake Recipes You'll Love

    • Chocolate Sprinkle Cake
    • Chocolate Blueberry Cake
    • Vanilla Strawberry Cake
    • Gluten Free Lemon Cake

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    A whole gluten free, nut free cake topped with extra berries.

    Mixed Berry Cake

    Author: Lee
    Layers of soft vanilla cake, juicy fresh berries and sweet vanilla buttercream make up this gorgeous Mixed Berry Cake. Not only is this showstopper delicious but it’s gluten free, nut free, egg free and easily vegan. If that wasn’t enough, it’s so so simple to make! The most perfect cake for your summertime BBQS!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 35 mins
    Assembly Time 20 mins
    Total Time 1 hr 10 mins
    Course Dessert
    Cuisine American
    Servings 12 Slices
    Calories 650 kcal

    Ingredients
     
     

    For the cake:

    • 2 ¼ cups gluten free flour
    • 1 cup granulated sugar
    • 1 ½ teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon kosher salt
    • 1 ¾ cups milk of choice
    • ½ cup light brown sugar , packed
    • ½ cup plus 2 tablespoons, vegetable oil
    • 1 teaspoon white vinegar
    • 2 teaspoons pure vanilla extract

    For the buttercream:

    • ¾ cup unsalted butter or vegan baking sticks, softened
    • 6 ¾ cups confectioners’ sugar
    • ¼ cup water plus 2 tablespoons
    • 3 teaspoons pure vanilla extract

    For the berries:

    • 4 cups fresh mixed berries blueberries, raspberries and blackberries
    • 2 cups fresh strawberries cut to the size of the other fruit

    Instructions
     

    • Preheat the oven to 350 degrees Fahrenheit and grease and line two 8 inch cake pans with parchment paper. Set aside.
    • Make sure you pick through your berries, wash and dry them. You want them to be as dry as possible because the raspberries will ooze liquid.
    • Depending on the size of the strawberries you have, cut them into quarters if they’re small, or eighths. You basically want the strawberry slices close in size to the other berries. 
    • In a large bowl, whisk together the gluten free flour, granulated sugar, baking powder, baking soda and salt. Set aside.
    • In a medium bowl, whisk together the milk of choice, the light brown sugar, the vegetable oil, white vinegar and the vanilla. 
    • Slowly add the milk mixture into the flour mixture and use a spatula to combine as it gets thick. 
    • With a spatula, scoop half the batter into one pan and the other half into the other pan. Smooth the tops with a butter knife.
    • Bake cakes in the center rack for 35 minutes.
    • Let them cool in the pan and then transfer to a cooling rack. 
    • Once the cakes have cooled completely, we are going to cut them in half horizontally. Now we will have 4 thin layers of cake.

    Make The Frosting

    • In a large bowl of an electric mixer or using a hand held mixer, beat the softened vegan baking stick or butter until it is smooth and creamy. About 2-3 minutes.
    • Add in the vanilla and beat till combined. 
    • Add the confectioners’ sugar and water and beat until combined and smooth. It will look chunky at first.
    • If the frosting seems too thick, add more water 1 teaspoon at a time. If it seems too thick, add more confectioners’ sugar 1 tablespoon at a time. We don’t want it runny.
    • Divide the frosting into 4 equal servings.

    Assemble The Cake

    • Place one layer of cake on a cake plate/stand. Scoop ¼ (about 1 cup) of frosting on top of the layer and use an icing spatula to spread it around.
    • Take 1 cup of all the mixed berries and scatter them all over the top of the buttercream.
    • Place another layer of cake on top; repeat this same process. Do this with 3 layers of cake.
    • Once you get to the top layer of cake, place it bottom (or flat) side up so the top of the cake is nice and flat. 
    • Use an icing spatula to frost the top with the last 1 cup of frosting. Add another cup of mixed berries all over the top or you can put a mound of berries in the center of the cake as I did.
    • Refrigerate the cake immediately so the berries don’t ooze as much liquid. 
    • Keep the cake in the fridge until about 5-10 min prior to serving.

    Notes

    Storing: After you assemble the mixed berry cake, store it in the fridge until ready to eat. When the cake is room temperature, the berries bleed when you slice into it. That will turn your white buttercream, red.
    Once the cake has completely chilled in the fridge, the berries don’t run as much when it’s sliced and that buttercream stays a bright white.
    However, due to the amount of berries, the cake will not keep the next day. The cake will be soaked due to berry juices.
    Freezing: I do not recommend freezing the cake.
    The berries will be very wet as they defrost, making the cake into a wet mess.
    For Vegan: Use a gluten free flour that’s free from dairy, non dairy milk and vegan baking sticks in the frosting.

    Nutrition

    Calories: 650kcalCarbohydrates: 113gProtein: 4gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 34mgSodium: 213mgPotassium: 102mgFiber: 3gSugar: 95gVitamin A: 407IUVitamin C: 14mgCalcium: 98mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. john

      May 02, 2022 at 5:36 pm

      5 stars
      What a perfect cake to incorporate the berries i collect whilst foraging!

      Reply
    2. Nancy DIPaola

      June 24, 2022 at 12:54 pm

      5 stars
      This cake look so amazing! I can't wait to make it for the Fourth of July.

      Reply
      • Lee

        June 24, 2022 at 2:26 pm

        Hope you love it!

        Reply
    3. Alene

      July 04, 2022 at 8:31 pm

      I just got Cup4Cup Ancient Grains flour, 2 bags of it on Ebay, and I can't wait to use it. I think I will use this recipe with that flour and try cupcakes. Wish me luck!

      Reply
    4. Elaine Adamo

      July 26, 2022 at 8:54 pm

      5 stars
      Love this recipe! I am not nearly the baker you are but I wanted to try this recipe. I used the 2 cake pans and put icing and berries in middle. Not nearly as pretty as yours but was delicious

      Reply
      • Lee

        July 27, 2022 at 10:29 pm

        I'm sure it was beautiful! Thank you!

        Reply
    5. Terry

      August 01, 2022 at 10:59 pm

      So easy. A perfect summer desert

      Reply
      • Lee

        August 02, 2022 at 10:54 am

        Thanks!

        Reply

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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