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A rectangular easy mixed berry snacking cake with one piece cut from it and blueberries on the side.
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4.88 / 8 votes

Easy Mixed Berry Snacking Cake

Snacking cakes are perfect for a weeknight dessert made on the fly. This one also calls for just one-bowl, which is also one of my favorite kinds of baked goods – meaning you assemble the whole shebang in a single bowl and thus save yourself from having to do a bunch of dirty dishes.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 276

Ingredients

  • Cooking spray or butter, for the pan
  • 2/3 cup mild olive oil or mild vegetable oil
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 2/3 cups buttermilk or whole milk
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1 cup of your favorite fresh berries (halved if using larger berries such as strawberries), dried with a paper towel
  • 2 tablespoons turbinado sugar, for sprinkling
  • Confectioners’ sugar, for dusting
  • Whipped cream or vanilla ice cream for serving, optional
US - Metric

Instructions

  • Preheat the oven to 350°F (177°C).
  • Spray an 8-by-8-by-2-inch (20-by-20-by-5-cm) cake pan with non-stick cooking spray or coat with softened butter. Line with parchment paper.
  • In a large bowl, whisk together the oil, sugars, and vanilla. Add the egg, and then the yolk, whisking after each. Whisk in the buttermilk.
  • Sift the flour, baking powder, and salt onto a sheet of parchment, and using the parchment as a funnel, add the dry ingredients to the wet in three installments, folding with a flexible spatula after each, just to incorporate. Don't overmix.
  • Pour the batter into the prepared pan.
  • Sprinkle the top of the cake with the berries and then with the turbinado sugar.
  • Transfer the cake to the oven and bake, rotating the pan after 20 minutes, until a tester inserted comes out with a few moist crumbs, 40 to 50 minutes.
  • Let the cake cool to room temperature before dusting with confectioners’ sugar and serving right from the pan. Add a dollop of freshly whipped cream or a scoop of vanilla ice cream, if desired. (The cake will keep wrapped in plastic wrap for three days on the counter - and some claim it gets better with age.)

Nutrition

Serving: 1piece | Calories: 276kcal | Carbohydrates: 38g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.001g | Cholesterol: 17mg | Sodium: 167mg | Fiber: 1g | Sugar: 25g