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When summer berries are at their peak, this Red White and Blue Cake is a delicious way to celebrate. Loaded with juicy raspberries and plump blueberries, this rustic one-layer cake comes together quickly with no mixer required.
Summer Berry Cake with No Mixer Required
More substantial than a sponge cake, this rustic berry cake features a lightly dense, soft buttery crumb that perfectly compliments the fresh fruit and clouds of whipped mascarpone cream. Serve with a generous handful of fresh berries for a simple dessert that’s as beautiful as it is delicious.
Whether you’re serving it for Memorial Day, the Fourth of July, Labor Day or a casual backyard gathering, this easy summer berry cake always gets rave reviews. It’s unfussy, packed with fresh fruit flavor and looks wonderfully homemade with its rustic finish and the unforgettable crispy, sugary top.
Ingredients you’ll need to make Red White and Blue Cake
For the Cake:
- All-purpose flour
- Salt
- Baking Powder
- Baking Soda
- Granulated Sugar
- Sour Cream
- Unsalted Butter
- Vanilla Extract
- Eggs
- Fresh Blueberries
- Fresh or frozen Raspberries (I like frozen as they hold together better once baked)
- Coarse or white sugar for topping
Mascarpone Whipped Cream:
- Cold Heavy Whipping Cream
- Mascarpone Cheese
- Powdered Sugar
(Optional) For Serving:
- Fresh Blueberries and Raspberries
- Sifted Powdered Sugar
- Mascarpone Whipped Cream
- Dollops of regular Whipped Cream
- Vanilla Ice Cream
How to make a Red White and Blue Cake
1. Prepare the Cake Batter
Whisk together the flour, salt, baking powder, baking soda and granulated sugar. Make a well in the center and set aside.
Combine the blueberries and raspberries and toss with 2 tablespoons of flour.
Mix the sour cream, melted and cooled butter, vanilla and beaten eggs in a small bowl. Add the sour cream mixture to the flour mixture. Fold together using a spatula until blended. The batter will be thick.
Gently fold in the berries then spread the batter in the prepared pan using an offset spatula to smooth the top. Sprinkle the top with additional fresh berries and cover with a heavy coating of coarse sugar.
2. Bake
Bake until the top is lightly browned and a toothpick inserted in the center comes out with no wet batter. Moist crumbs are good. Don’t overbake!
3. Make the Whipped Mascarpone Cream
In a separate bowl beat the mascarpone, powdered sugar and heavy cream together until medium peaks form.
4. Garnish and Serve
Dollop spoonfuls of whipped cream over individual slices of cake. Garnish with more berries and a dusting of powdered sugar if desired. Enjoy!
Yes! I prefer frozen raspberries as they don’t break down as quickly when baked. Frozen blueberries are fine too but I recommend layering the batter and frozen berries instead of folding them in. Frozen berries tend to bleed color into the batter so it’s best to sprinkle them between scoops of batter. No need to thaw first.
While this cake is great to eat a day or two after it’s baked, it is best served the day it’s made. The crisp, sugary top is everyones favorite but softens over time.
Mascarpone is a rich Italian cream cheese with a mild, slightly sweet flavor and silky texture that makes an exceptional whipped topping.
Yes you can! Cream cheese is a less expensive alternative that still works great. The topping will be tangier and slightly denser so you may want to add more whipping cream.
Absolutely. This cake is delicious straight out of the oven. Or add a dusting of powdered sugar, a scoop of ice cream, Cool Whip or regular whipped cream. However, the mascarpone adds a lovely contrast to the sweet berries.
Why You’ll Love This Easy Summer Berry Cake
- Absolutely packed with sweet summer berries
- One layer means less fuss
- No mixer required
- This cake has a moist, tender crumb sturdy enough to support plenty of fresh berries
- Perfect for patriotic holidays
- Not overly sweet
- No frosting needed!
Variations and Substitutions
- Use blackberries and/or chopped strawberries
- Add finely grated lemon zest to the batter
- Fold in 1 teaspoon almond extract and reduce the vanilla to 1/2 teaspoon
- Use plain Greek yogurt in place of the sour cream
- Add sliced almonds on top halfway through baking
Tips for making the best Red White and Blue Cake
- Don’t skip tossing the berries in flour before adding to the batter. This helps prevent them from sinking during baking.
- Measure flour correctly. See our Baking Tips for the best method.
- Avoiding over-mixing. This recipe was designed to come together easily.
- Be generous with the coarse sugar topping (affiliate link). You can use granulated sugar if desired.
- Don’t over-bake!
Red White and Blue Cake
Ingredients
For the cake:
- 2 cups all-purpose flour (252g) plus 2 tablespoons (15g)
- ½ teaspoon salt
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 cup granulated sugar (222g)
- 1 cup sour cream (8-ounces) or plain Greek Yogurt
- ½ cup unsalted butter melted and cooled (113g or 4oz)
- 1 teaspoon vanilla extract
- 2 large eggs lightly beaten
- 1 cup blueberries (4oz or 114g) plus extra for topping and serving
- 1 cup frozen raspberries or fresh (140g) plus extra for topping and serving
- 2 tablespoons coarse or white sugar (35g) for topping
For the mascarpone whipped cream:
- 8 ounces cold heavy whipping cream (1 cup)
- 6 ounces mascarpone cheese or cream cheese (3/4 cup)
- ¼ cup powdered sugar (30g) sifted after measuring
Instructions
Prepare the cake batter:
- Preheat oven to 325℉. Lightly grease and flour a 9-inch springform pan, a 9-inch square pan, or a 9-inch cake pan with 3-inch high sides. Set aside.
- In a large mixing bowl whisk together 2 cups of the flour, salt, baking powder, baking soda and granulated sugar. Make a well in the center and set aside.
- In a medium bowl combine 1 cup each of the blueberries and raspberries. Gently toss with the remaining 2 tablespoons of flour. Set aside.
- In a separate small mixing bowl, combine the sour cream, melted cooled butter, vanilla and the lightly beaten eggs. Fold together with a rubber spatula until blended. Add the sour cream mixture to the flour and sugar. Fold together until the dry ingredients are moistened. The batter will be thick. Gently fold in the fruit. Spoon the batter into the prepared pan and spread evenly. Allow the cake batter to rest at room temperature for 15 minutes before baking.
- Scatter a handful of blueberries and raspberries on top of the cake batter, then generously sprinkle with coarse or granulated sugar. Bake at 325℉ for 60-70 minutes or until a toothpick inserted in the center comes out with no wet batter. Moist crumbs are good. The top should be light golden brown.
- Cool at least 10 minutes before removing the sides of the springform pan. Serve slightly warm or room temperature.
Prepare the mascarpone whipped cream:
- Combine the heavy cream and mascarpone cheese in a medium mixing bowl. Sift the powdered sugar over the cream then beat with an electric mixer until medium-stiff peaks form. Dollop generously over individual slices of cake. Sprinkle with fresh berries and serve.
Recipe Notes
- This cake is best served the day it’s made as the crispy, sugar topping will soften over time. However, it’s still great to eat for several days.
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for longer storage.
- Store leftover mascarpone cream in an airtight container in the refrigerator.
Nutrition
More great summer desserts to try
Old-Fashioned Blackberry Cobbler Recipe
Old-fashioned blackberry cobbler with layers of flaky pastry and juicy tart blackberries.
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Key Lime Pie – the BEST summer treat!
This summer classic has a creamy smooth, tart filling and a sweet graham cracker crust. Use fresh key limes and plenty of zest for the best flavor!
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Margarita pie with a pretzel crust
A wonderful light, creamy grown-up dessert that is incredibly easy to make with just a few tasty ingredients. Not too sweet, and not too boozy, this is a must make for all your summer parties!
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