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Mixed Berry Sheet Cake

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 slices

Equipment

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

Nutrition

Carbohydrates: 66gProtein: 9gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 119mgSodium: 361mgPotassium: 162mgFiber: 2gSugar: 30gVitamin A: 899IUVitamin C: 25mgCalcium: 99mgIron: 2mg
Keyword berries, mascarpone, vanilla cake
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