- 2 1/4 cups All-Purpose, Unbleached Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt (I use Kosher)
- 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
- 3 cups Powdered Sugar
- 2 Lemons
- 1/2 cup Fresh Raspberries
- 1/3 cup Fresh Berries
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.
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.
Mix Wet Ingredients
In another large bowl, whisk together the eggs, sugar, oil, milk and vanilla.
Mix until well incorporated and lightly foamy.
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.
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.
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.
Decorate & Serve