Red White and Blue Cake

An overhead photo of a single layered berry packed cake with a crunchy sugary top.

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This easy, rustic, one-layer summer dessert is packed with raspberries and blueberries, topped with a crispy sugar coating and served with luscious whipped mascarpone cream.

Prep Time20

Cook Time1 10

Cooling10

Total Time1 40

Course: Dessert

Cuisine: American

Keyword: berries, cake, dessert, no mixer, summer

Servings:

Calories: 623kcal

Author: Tricia

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.

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.

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition