Easy Berry Cake Recipe (VIDEO)

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This is a Must-try triple Berry Cake Recipe. It has a buttery crumb topping, a juicy layer of strawberries, blueberries, and blackberries, and a soft, airy cake.
There’s a surprise ingredient here that creates light and fluffy forkfuls of cake (and no one has to know it’s SUPER EASY). Watch the video tutorial and you will be a pro in no time.

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Triple Berry Cake RecipeWe absolutely love this single-layer, easy summer cake recipe. It’s similar to our most popular Lemon Blueberry Cake, this easy-peasy Strawberry Cake, or our gluten-free Almond Cake! They are quick to make and they disappear even faster. You don’t need any special equipment and most are baked in a single Springform Pan.
Easy Berry Cake Video TutorialWatch Natasha Make this easy Berry Cake. If you haven’t already, please subscribe to our YouTube channel and select the bell icon to receive notifications when we post a new video.
Why You’ll Love This RecipeLet’s start with the obvious—it’s easy, versatile (see all of the variation ideas below), and stunning! It also has a surprising ingredient that gives this berry cake a fantastic crumb.
Have you tried using sparkling water in baking? The more carbonated the better! The air bubbles make baked goods fluffier, including pancakes, waffles, and batters like tempura. You can use unsweetened and preferably unflavored sparkling water, club soda, or seltzer water here.

VariationsWe love this berry cake because it’s very forgiving and you can use a variety of fruit to make it your own. I hope this becomes a new favorite for you.

Stone fruit – peaches, nectarines, plums, cherries
Tropica fruit – peeled and diced mango
Berries – Raspberries add sweet-tart flavor
Try this combination: peach and blueberry cake – use 1 cup peeled and sliced peaches and 1 cup blueberries.

Can I Use Frozen Berries?We prefer fresh fruit here, but you can incorporate frozen berries into your cake with a few adjustments. Keep in mind frozen berries may be more likely to sink deeper into the cake.

Do not thaw – use berries straight from the freezer.

Coat in flour – toss the frozen berries in 1 Tbsp of flour to help keep them from sinking down.

Adjust the Baking Time – If using all frozen berries, it would probably take 5 to 10 minutes longer to bake. Check at 45 minutes for doneness with a toothpick and add more time as needed.

How to Make Berry Cake

Quick prep – preheat your oven to 350˚F with a rack in the center of the oven. Dot the bottom of a springform pan with butter and line it with a circle of parchment paper (the butter will help the parchment stay in place).

Beat together eggs and sugar on high speed for 5 minutes. It should be thick and pale in color. Stir in olive oil just until incorporated.

Whisk together the flour and baking powder in a small bowl. Add half of your dry ingredients to the batter. Mix on low speed just until incorporated so you don’t deflate your batter.

Add zest and vanilla and mix on low speed. While mixing on low, slowly pour in the club soda. Stop mixing as soon as it’s blended in.

Add the remaining flour mixture then spread the batter into your prepared pan and top with your berries.

Make the Crumb Topping – combine the crumble topping ingredients in a medium bowl and use your fingers to rub the mixture together until coarse crumbs form. Bake for 45-50 minutes until golden brown on top and a toothpick comes out clean. Do not overbake or your cake may be dry.

How to Test a Cake for DonenessNot all ovens are created equal – some run hotter or cooler than others which is why I highly recommend investing in an in-oven thermometer. They are inexpensive but will improve your baking. My own oven is 25 degrees cooler than it should be when it’s preheated. Most cake recipes will provide a range of baking times. If you want to ensure you are baking a moist cake, it’s always best to start checking a cake at the earlier time given.
How to tell when a cake is done? It’s as simple as inserting a toothpick or thin wooden skewer into the center of a cake. You know the cake is done if there are no streaks of wet batter clinging to the toothpick. A few crumbs are ok but not wet batter.

More Berry RecipesIf you loved this Berry Cake and fresh summer berries, here are some more great summer berry recipes. I especially love them baked into desserts when they release their natural pectin and become jammy and syrupy, like in our Blueberry Pie – so good!