Basil Berry Cake (Printable version)
Vibrant cake combining fresh basil with sweet mixed berries. A summery dessert ready in 1 hour.
# What You'll Need:
→ Cake
01 - 2 cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ cup unsalted butter, room temperature
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - ½ cup buttermilk
10 - ¼ cup whole milk
11 - ¼ cup fresh basil leaves, finely chopped
12 - 1 cup mixed berries (strawberries, raspberries, blueberries), fresh or frozen
→ Basil Berry Frosting
13 - ½ cup unsalted butter, room temperature
14 - 2 cups powdered sugar, sifted
15 - 2 tablespoons whole milk (plus more if needed)
16 - 1 tablespoon fresh basil, finely chopped
17 - ½ cup mixed berries, mashed
→ Decoration
18 - A handful of fresh berries
19 - Small basil leaves
# Directions:
01 - Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the butter and sugar with an electric mixer on medium speed until pale, light, and fluffy, about 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
05 - In a small measuring cup or bowl, stir together the buttermilk and whole milk.
06 - Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture. Begin and end with the dry ingredients. Mix just until combined and no dry streaks remain.
07 - Gently fold the chopped basil and mixed berries into the batter using a spatula. Be careful not to overmix.
08 - Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
09 - Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
10 - Beat the butter until smooth and creamy. Gradually add the powdered sugar and milk, beating until light and fluffy. Fold in the chopped basil and mashed berries until evenly distributed.
11 - Once the cake is completely cool, spread the basil berry frosting evenly over the top and sides of the cake.
12 - Arrange fresh berries and small basil leaves on top of the frosted cake. Slice and serve.
# Expert advice:
01 -
- The basil does something sneaky and wonderful, it makes the berries taste even more like themselves while adding a faint peppery sweetness that catches everyone off guard.
- This cake looks like it took all day but the batter comes together in under thirty minutes, which means you can be generous with your time elsewhere.
02 -
- Frozen berries will bleed more color into the batter than fresh ones, which can turn your cake a slightly purple gray shade that tastes wonderful but surprises people visually.
- The cake must be completely cool before frosting because even a hint of warmth will make the butter in your frosting separate and slide right off the sides.
03 -
- Toss the berries in a light dusting of flour before folding them into the batter because it prevents them from all sinking to the bottom during baking.
- Taste your basil before chopping it because older leaves can be bitter, and you want sweet, young leaves for this particular cake.