Description
This Mixed Berry Sheet Cake features a moist vanilla cake made using the reverse creaming method, topped with a luscious mascarpone cream and fresh mixed berries including blueberries, raspberries, strawberries, and blackberries. Perfect for a crowd-pleasing dessert, it combines a tender crumb with creamy sweetness and vibrant fruit topping.
Ingredients
Scale
Vanilla Cake
- 340 g all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 300 g granulated sugar
- 140 g butter, room temperature
- 4 large eggs, room temperature
- 160 g Greek yogurt, room temperature
- 80 g milk, room temperature
- 80 g vegetable oil (e.g. canola oil)
- 1 ½ teaspoon vanilla extract
Mascarpone Cream
- 250 g mascarpone cheese
- 20 g agave syrup or honey
- 1 teaspoon vanilla paste
- 150 g powdered sugar
- 180 g heavy cream
Topping
- 500 g fresh mixed berries (blueberries, raspberries, strawberries, blackberries)
Instructions
- Preheat and prepare pan: Preheat your oven to 170ºC (340ºF) conventional setting. Line a 22×33 cm (9 x 13 inch) cake pan with parchment paper to prevent sticking.
- Mix dry ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Add the granulated sugar and mix thoroughly to combine.
- Incorporate butter: Add the room temperature butter to the dry ingredients. Using a hand mixer or stand mixer fitted with a paddle attachment, mix until the butter coats the dry ingredients and the mixture resembles sandy crumbs.
- Add wet ingredients: Add the eggs, Greek yogurt, milk, vegetable oil, and vanilla extract to the mixture. Mix with an electric mixer until the batter is smooth and lump-free.
- Bake the cake: Pour the batter evenly into the prepared cake pan. Bake for 30 to 33 minutes or until a skewer inserted in the center comes out clean.
- Cool the cake: Remove the cake from the oven and let it cool on a wire rack. After 5 minutes, gently lift the cake out of the pan and let it cool completely before assembling.
- Prepare mascarpone cream: In a mixing bowl, use an electric mixer to beat the mascarpone cheese, powdered sugar, agave syrup (or honey), and vanilla paste until smooth and creamy.
- Whip cream: Add the heavy cream to the mascarpone mixture and whip until stiff peaks form and the cream holds its shape. Cover with plastic wrap and refrigerate until assembly.
- Assemble cake: Once ready to serve, clean the mixed berries and slice the strawberries. Spread the mascarpone cream evenly over the cooled cake. Top the cake generously with fresh mixed berries. Optionally, garnish with edible flowers for a beautiful presentation.
Notes
- Use room temperature ingredients for better mixing and texture.
- The reverse creaming method creates a tender, moist cake crumb.
- Assemble the cake just before serving to keep the cream and berries fresh.
- You can substitute agave syrup with honey or maple syrup in the mascarpone cream.
- Edible flowers are optional but add an elegant touch to the presentation.
- Store leftovers covered in the refrigerator for up to 2 days.
Keywords: mixed berry cake, vanilla sheet cake, mascarpone cream cake, berry dessert, easy sheet cake, fresh berries, reverse creaming method