Berry Loaf Cake

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Ingredients

Adjust Servings:
Dry Ingredients
2 1/4 cups All-Purpose, Unbleached Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt (I use Kosher)
Wet Ingredients
2 Eggs
1 cup Sugar (I use Pure Cane Sugar)
1/2 cup Coconut/Sunflower Seed/Grapeseed Oil
3/4 cup Milk (I use unsweetened Almond Milk)
1 teaspoon Pure Vanilla Extract/Paste
1 cup Frozen Berries
Raspberry Icing
3 cups Powdered Sugar
2 Lemons
1/2 cup Fresh Raspberries
Optional Topping
1/3 cup Fresh Berries

Berry Loaf Cake

  • 60 minutes
  • Serves 8
  • Medium

Ingredients

  • Dry Ingredients

  • Wet Ingredients

  • Raspberry Icing

  • Optional Topping

Directions

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Berry loaf cake makes a great birthday, holiday or any occasion cake!

I am more of a cake than ice cream person and am a huge berry lover. Besides chocolate cake, this berry cake is what my birthday cake dreams are made of!

The cake is a simple vanilla cake with specs of berries throughout. The bright pink berry glaze is what takes it over the edge.

Decorating this cake, is my favorite part and you can use any berries or fresh fruit you can get your hands on!

You can certainly make this cake in a round or square cake tin, however, I love the simplicity of a loaf cake, as it makes it easier to slice and it’s an unexpected shape for a cake.

Keep in mind that cooking times will vary depending on the size and shape of your cake tin. The more shallow your cake tin, the quicker the baking process.

Steps

1
Done

Mix Dry Ingredients

First, preheat your oven to 350F and grab a loaf or cake tin.

Lightly grease your tin with some oil and line with parchment paper for easy removal.

In a large bowl, whisk together the flour, baking powder and salt. Set aside.

2
Done

Mix Wet Ingredients

In another large bowl, whisk together the eggs, sugar, oil, milk and vanilla.

Mix until well incorporated and lightly foamy.

3
Done

Add Wet To Dry

Pour the wet ingredients into the bowl with the dry and mix using a spoon or spatula.

Mix until most of the flour has been absorbed.

If your frozen berries are big, chop them a bit then add them to the bowl and mix once more. Do not over mix.

4
Done

Bake

Pour the cake batter into your prepared tin then bake at 350F for 45-50 minutes or until a toothpick inserted in the middle comes out clean.

5
Done

Make Pink Icing

After the cake has come out of the oven, allow it to cool completely.

To make the icing pink, add 1/2 cup of raspberries to a small soup pot and lightly heat on medium heat.

Once the raspberries are cooking down a bit (should only take a couple of minutes), remove from the heat and mash the raspberries with a muddler or fork.

Next, add the raspberry mixture to a fine mesh sieve and strain over a bowl. You only want the juice and no seeds.

To make the icing, stir together 3 cups powdered sugar, 3 Tablespoons raspberry juice and 2 Tablespoons lemon juice.

Whisk until the mixture is fully smooth.

6
Done

Decorate & Serve

Generously pour the glaze over your cooled cake then top with fresh berries.

This cake can be kept lightly covered in your kitchen in a cool and dry place for only a couple of days.

Joni

Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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2 Comments Hide Comments

This sounds delicious! I want to make this for my 95 yr. old dad. He loves fruit, especially berries. I’ll try to let you know how it goes.

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