Basil Berry Cake (Printable)
Vibrant summer cake with fresh basil and mixed berries, finished with herb-infused frosting.
# What You Need:
→ Cake
01 - 2 cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ cup unsalted butter, room temperature
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - ½ cup buttermilk
10 - ¼ cup whole milk
11 - ¼ cup fresh basil leaves, finely chopped
12 - 1 cup mixed berries (strawberries, raspberries, blueberries), fresh or frozen
→ Basil Berry Frosting
13 - ½ cup unsalted butter, room temperature
14 - 2 cups powdered sugar, sifted
15 - 2 tablespoons whole milk (plus more as needed)
16 - 1 tablespoon fresh basil, finely chopped
17 - ½ cup mixed berries, mashed
→ Decoration
18 - A handful of fresh berries
19 - Small basil leaves
# How-To:
01 - Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until light and fluffy, approximately 3 to 4 minutes.
04 - Add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract until evenly distributed.
05 - In a small pitcher or measuring cup, whisk together the buttermilk and whole milk.
06 - Gradually add the dry ingredient mixture to the creamed butter, alternating with the milk mixture. Begin and end with the dry ingredients. Mix just until combined to avoid overworking the batter.
07 - Gently fold the chopped basil and mixed berries into the batter using a spatula. Take care not to overmix.
08 - Pour the batter into the prepared pan and level the top with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
10 - Beat the butter until smooth and creamy. Gradually add the sifted powdered sugar and milk, beating until the frosting is light and fluffy. Fold in the chopped basil and mashed berries until fully incorporated.
11 - Once the cake has cooled completely, spread the basil berry frosting evenly over the top and sides of the cake.
12 - Arrange fresh berries and small basil leaves on top of the frosted cake for garnish.
# Expert Tips:
01 -
- The herbaceous sweetness catches people off guard in the most wonderful way, and they will ask you what the secret ingredient is.
- Berries and basil together taste like a garden in cake form, bright and unexpected without being fussy.
02 -
- Fold the berries in with the lightest hand possible because overmixing turns the batter a muddy purple and deflates the tender crumb you worked so hard to build.
- Infusing the milk with basil the night before by steeping leaves in warm milk, then chilling it, transforms the flavor from a gentle hint into something unforgettable.
03 -
- Toss the berries in a light dusting of flour before folding them in so they do not all sink to the bottom during baking.
- Taste your basil before chopping it because younger, smaller leaves tend to be sweeter and more delicate than larger, older ones that can taste slightly bitter.