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This mixed berry sheet cake combines a soft vanilla cake with a light mascarpone cream topping and plenty of fresh berries. Easy to make and beautiful to serve, it’s the perfect dessert for graduations, birthdays, Fourth of July, and summer gatherings.
This fluffy cake is proof that simple desserts can still make a big impact. The soft sheet cake provides the perfect base for a light mascarpone cream and a colourful mix of fresh berries. Since the decoration comes naturally from the fruit, it looks elegant and festive without requiring any advanced decorating skills. Its large size also makes it ideal for serving a crowd, whether you’re hosting a graduation party, summer barbecue, birthday celebration or holiday gathering.
For more cake recipes, try my Raspberry Almond Cake, No-Bake Berry Icebox Cake and Strawberry Crumble Cake.
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WHY THIS RECIPE WORKS
- Vanilla cake: This vanilla cake is super soft, fluffy and moist.
- Mascarpone cream: The cake is topped with a super smooth mascarpone cream that takes no time to make.
- Perfect summer cake: This cake is topped with lots of fresh berries and it's ideal for graduation parties, summer barbecues, birthday celebrations or holiday gatherings.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Berries: Use any fresh fruit that you like. Use e.g. fresh strawberries, raspberries, blueberries, blackberries etc. for the cake.
- All-purpose flour: Gives a light and airy cake. I prefer using all-purpose flour with a protein amount that is between 10-11%
- Sugar: The granulated sugar helps sweeten, as well as give moister to the cake.
- Baking powder and baking soda: Helps leaven and rise the cake, so it has light and fluffy texture.
- Salt: Helps enhance the flavor of the cake.
- Butter: Let it come to room temperature before baking.
- Eggs: Let the eggs come to room temperature before baking.
- Mascarpone: Is used for the cream topping for the most delicious flavor.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake this Mixed Berry Sheet Cake. This recipe needs an electric mixer, two large bowls and a spatula.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 170ºC/ 340ºF conventional oven. Prepare a 22x33 cm (9 x 13 inch) cake pan lined with parchment paper.
STEP 1: In a large bowl, sift all-purpose flour, baking powder, baking soda and salt. Then add granulated sugar and mix it together. Then add the butter and with a hand mixer or in a stand mixer, using the paddle attachment, mix it together until the butter has coated the dry ingredient and it looks like a sandy texture.
STEP 2: Then add the eggs, Greek yogurt, milk, oil and vanilla extract and with the electric mixer, mix it all together until smooth. Make sure there are no lumps left in the batter.
STEP 3: Pour the batter in the baking pan and bake for 30-33 minutes or until a cake tester comes out clean. Let the cake cool on a cooling rack. After 5 minutes, gently remove the cake from the cake tin and let the cakes cool down completely.
STEP 4: For the mascarpone cream, with an electric mixer, cream together mascarpone, powdered sugar, agave syrup and vanilla bean paste until smooth. Add the heavy cream and whip it until stiff peaks and it holds its shape. Place in the fridge, covered by plastic wrap, until ready to assemble.
STEP 5: When ready to serve, clean the berries and slice the strawberries. Add the mascarpone cream on the cake and even it out and finish it with all of the fresh berries. Optionally top it with editable flowers.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
You can top it with any kind of fruit you like. I recommend using seasonal fruit for the most amount of flavor. It can also be topped with kiwi, pear, passion fruit or mango.
Yes, can make each element the day before, so you only need to assemble it the next day. Store the cake layer at room temperature well wrapped in plastic wrap. Place the mascarpone in the fridge in an airtight container. Assemble when ready to serve.
I recommend using a cake tester or toothpick. Once the time has passed, per the recipe, insert the cake tester in the middle of the cake and once it comes out clean, with no cake batter on it, then it's done.
HOW TO STORE
Store the frosted Mixed Berry Sheet Cake in the fridge in an airtight container or covered by plastic wrap. When wanting to eat it, take it out of the fridge and let it come to room temperature. It's best enjoyed within a 2-3 days.
Other Cake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Mixed Berry Sheet Cake
Equipment
- 22x33 cm / 9 x 13 inch cake pan
Ingredients
VANILLA CAKE
- 340 g all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 300 g granulated sugar
- 140 g butter room temperature
- 4 large eggs room temperature
- 160 g Greek yogurt room temperature
- 80 g milk room temperature
- 80 g vegetable oil e.g. canola oil
- 1 ½ teaspoon vanilla extract
MASCARPONE CREAM
- 250 g mascarpone cheese
- 20 g agave or honey
- 1 teaspoon vanilla paste
- 150 g powdered sugar
- 180 g heavy cream
- 500 g fresh mixed berries I used Blueberries, Raspberries, Strawberries and Blackberries
Instructions
VANILLA CAKE - reverse creaming method
- Preheat the oven at 170ºC/ 340ºF conventional oven and prepare a 22x33 cm (9 x 13 inch) cake pan lined with parchment paper.
- In a large mixing bowl, sift all-purpose flour, baking powder, baking soda and salt. Then add granulated sugar and mix it together.300 g granulated sugar, 340 g all-purpose flour, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon salt
- Then add the butter and with a hand mixer or in a stand mixer, using the paddle attachment, mix it together until the butter has coated the dry ingredient and it looks like a sandy texture.140 g butter
- Then add the eggs, Greek yogurt, milk, oil and vanilla extract and with the electric mixer mix it all together until smooth. Make sure there are no lumps left in the batter.4 large eggs, 160 g Greek yogurt, 80 g milk, 80 g vegetable oil, 1 ½ teaspoon vanilla extract
- Pour the batter in the baking pan and bake for 30-33 minutes or until a cake tester comes out clean.
- Let the cake cool on a cooling rack. After 5 minutes, gently remove the cake from the cake pan and let the cake cool down completely.
MASCARPONE CREAM
- With an electric mixer, cream together mascarpone, powdered sugar, agave syrup and vanilla bean paste until smooth.250 g mascarpone cheese, 20 g agave or honey, 1 teaspoon vanilla paste, 150 g powdered sugar
- Add the heavy cream and whip it until stiff peaks and it holds its shape. Place in the fridge, covered by plastic wrap, until ready to assemble.180 g heavy cream
ASSEMBLING
- TIP: Assemble the cake once ready to serve.
- Clean the berries and slice the strawberries. Add the mascarpone cream on the cake and even it out and finish it with all of the fresh berries. Optionally top it with editable flowers.500 g fresh mixed berries
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