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!
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!
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!
How to Make Mixed Berry Cake
Here are the step by step instrutions 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.
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.
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.
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.
Assemble the Cake
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.
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.
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
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.
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.
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.
No! You can use all of one berry or no berries at all!
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.
Other Cake Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
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📖 Recipe
Mixed Berry Cake
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.
john
What a perfect cake to incorporate the berries i collect whilst foraging!
Nancy DIPaola
This cake look so amazing! I can't wait to make it for the Fourth of July.
Lee
Hope you love it!
Alene
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!
Elaine Adamo
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
Lee
I'm sure it was beautiful! Thank you!
Terry
So easy. A perfect summer desert
Lee
Thanks!
Hilci
Super delicious!!! Made mine dairy free also and instead of buttercream frosting I used Italian meringue frosting. I made a three layer 6” inch cake, wish I could post a picture.
Lee
Sounds wonderful!!! Thanks!