Mixed Berry Cake is a soft, fluffy vanilla layer cake filled with homemade mixed berry jam, finished with cream cheese frosting, and decorated with fresh, juicy berries. It is a beautiful summer cake for birthdays, barbecues, holidays, and any warm-weather celebration.
This mixed berry cake is the kind of dessert that feels fresh, colorful, and special without being overly complicated. The vanilla cake layers are tender and light, the berry jam adds a bright fruit flavor, and the cream cheese frosting brings a smooth, tangy sweetness that balances everything beautifully.
Fresh berries make this cake especially pretty. Use strawberries, blueberries, raspberries, blackberries, or any combination you love. If berries are in season, freshly picked fruit is wonderful on top. If not, store-bought fresh berries work just as well for decorating. For the jam filling, you can use either fresh or frozen berries, making this recipe easy to enjoy beyond peak berry season.
This homemade berry layer cake is perfect for summer gatherings because it looks impressive on a cake stand and slices beautifully. The jam can be made ahead, and the cake layers can also be prepared in advance, which makes assembly easier on the day you plan to serve it.
Why You’ll Love This Recipe
- The vanilla cake layers are soft, fluffy, and light, making them an ideal base for fruit filling and frosting.
- The homemade mixed berry jam tastes fresh and vibrant, and it takes only about 20 minutes to prepare.
- Store-bought jam can be used if you want a quicker version of this mixed berry cake.
- Cream cheese frosting adds a creamy, slightly tangy flavor that pairs beautifully with sweet berries.
- Fresh berries create an easy, naturally colorful decoration with very little effort.
- This cake is a great dessert for summer parties, Fourth of July celebrations, birthdays, and casual family gatherings.
Ingredients
Here are the most helpful ingredient notes for making this mixed berry cake with cream cheese frosting.
- Unsalted butter: Use room temperature unsalted butter in both the cake and the frosting. Softened butter blends smoothly and helps create a tender cake texture.
- Cake flour: Cake flour gives the vanilla cake a soft, delicate crumb. It is recommended for the lightest texture, though all-purpose flour can also be used if needed.
- Egg whites: This cake uses 5 large egg whites. Eggs are easiest to separate when cold, but the egg whites should come to room temperature before mixing into the batter.
- Sour cream: Full-fat sour cream adds moisture and richness to the vanilla cake layers.
- Cream cheese: Use full-fat, brick-style cream cheese for the frosting. Make sure it is at room temperature before mixing so the frosting becomes smooth and lump-free.
- Mixed berries: Strawberries, blueberries, raspberries, and blackberries all work well. Use fresh or frozen berries for the jam, but do not thaw frozen berries first. Use fresh berries for decorating the finished cake.
- Fresh mint: Mint is optional. It adds a refreshing flavor to the jam, but you can leave it out or use vanilla extract instead.
- Lemon juice and zest: Lemon juice brightens the berry jam, while lemon zest can add extra citrus flavor if you choose to include it.
See the recipe card below for the complete ingredient list and exact measurements.
Substitutions and Variations
- Use 1/2 cup of store-bought mixed berry jam instead of homemade jam. Warm it briefly in a microwave-safe bowl to make it easier to spread.
- Instead of spreading jam between the layers, you can add up to 1 cup of mixed berries to the cake batter.
- You can also place fresh berries over the middle frosting layer before adding the top cake layer.
- If you do not have cake flour, all-purpose flour can be used. The texture may be slightly different, but the cake will still be delicious.
- For a fruitier frosting, stir a small amount of cooled berry jam into the cream cheese frosting to give it a pale pink or purple tint.
Step by Step Instructions
Follow these steps to make the vanilla cake layers, mixed berry jam, cream cheese frosting, and fresh berry decoration.
Step 1: In a large bowl, beat the room temperature butter with an electric mixer until smooth. Add the granulated sugar and beat on high speed for 2 minutes, scraping the bowl as needed.
Step 2: Reduce the mixer speed to low. Add the egg whites one at a time, mixing well after each addition.
Step 3: Mix in the sour cream and vanilla extract. With the mixer on low, add the dry ingredients and milk in stages. Mix only until combined. Divide the batter between two prepared 9-inch cake pans and bake at 350°F for 21 to 25 minutes.
Step 4: Place the cake pans on cooling racks for 15 minutes. Remove the cakes from the pans and let them cool completely before frosting.
Step 5: Make the mixed berry jam. Place two small plates in the freezer. Combine the berries, sugar, and lemon juice in a saucepan over medium heat. Mash the fruit, stir until the sugar dissolves, then increase the heat to medium-high. Cook, stirring often, until the jam thickens. Test a small spoonful on a chilled plate. If you can draw a clean line through the jam and it does not immediately run back together, it is ready. Stir in lemon zest and mint, if using, then cool completely.
Step 6: Make the cream cheese frosting. Beat the room temperature cream cheese and butter until smooth and creamy. Add the vanilla extract and salt. With the mixer on low, gradually add the powdered sugar until the frosting is fully combined. If desired, stir in a tiny amount of cooled jam for color.
Step 7: Place one cake layer on a serving plate or cake stand. Spread frosting over the top, then spread the cooled mixed berry jam over the frosting. Add the second cake layer and frost the top with the remaining cream cheese frosting.
Step 8: Decorate the cake with fresh berries. Slice with a long, sharp knife, wiping the blade between cuts for clean slices.
Expert Tips
Tip #1: Spoon flour into the measuring cup instead of scooping directly from the bag. Scooping can pack in too much flour and may make the cake dry.
Tip #2: Do not overmix the batter after adding the dry ingredients. Mix just until everything is combined to keep the cake soft and tender.
Tip #3: Use full-fat, brick-style cream cheese for the frosting. Tub-style cream cheese can be too soft and may change the frosting texture.
Tip #4: Make sure the cream cheese and butter are both at room temperature before mixing. Cold cream cheese can leave lumps in the frosting.
Tip #5: Let the cake layers cool completely before assembling. Warm cake can melt the frosting and cause the jam to slide.
Recipe FAQs
Yes. You can make the cake layers, jam, and frosting the day before. For the best presentation, assemble the cake on the day you plan to serve it. Wrap the cake layers tightly in plastic wrap and store the jam and frosting in airtight containers in the refrigerator. Before assembling, let the jam and frosting sit at room temperature for about 1 hour, or until spreadable.
This cake pairs well with other light frostings, including strawberry cream cheese frosting or mascarpone whipped cream. Use a frosting that is sturdy enough to hold the cake layers and complement the berry filling.
Store leftover mixed berry cake in an airtight container in the refrigerator for up to 5 days. The cake tastes best at room temperature, so let slices sit out for about 1 hour before serving.
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Did you try this mixed berry cake recipe? Please leave a star rating and comment below. I’d love to hear how it turned out.
Mixed Berry Cake
Equipment
- 1 stand mixer with paddle attachment
- 2 9-inch round cake pans
- 1 offset spatula
Ingredients
Vanilla Cake
- 2½ cups (312 g) cake flour, sifted
- 2¼ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (227 g) unsalted butter, room temperature
- 1½ cups (300 g) granulated sugar
- 5 large egg whites, room temperature
- ½ cup (115 g) full-fat sour cream, room temperature
- 1 tablespoon vanilla extract
- ¾ cup (177 ml) whole milk, room temperature
Mixed Berry Jam
- 2½ cups (310 g) mixed berries, fresh or frozen
- ⅓ cup (50 g) granulated sugar
- 1½ tablespoons lemon juice
- 1 teaspoon lemon zest, optional
- 1 tablespoon (5 g) fresh mint, finely chopped, optional
Cream Cheese Frosting
- ¼ cup (56 g) unsalted butter, room temperature
- 4 ounces (113 g) full-fat brick-style cream cheese, room temperature
- 2 cups (240 g) powdered sugar, sifted
- ¾ teaspoon vanilla extract
- 1 pinch salt
Decoration
- 1 cup (155 g) fresh berries for decorating, such as raspberries, blueberries, blackberries, or sliced or whole strawberries
Instructions
Vanilla Cake
- Preheat the oven to 350°F. Grease the bottoms and sides of two 9-inch cake pans. Line the bottoms with parchment paper rounds, then grease the parchment.
- In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl or stand mixer bowl fitted with the paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute.
- Slowly add the sugar and beat on high speed for 2 minutes. Scrape down the sides and bottom of the bowl.
- Reduce the mixer speed to low. Add the egg whites one at a time, beating well after each addition. Scrape the bowl again.
- Mix in the sour cream and vanilla extract until combined.
- With the mixer on low speed, add about half of the dry ingredients. Add the milk, then add the remaining dry ingredients. Mix just until combined. Do not overmix.
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula or offset spatula.
- Bake for 21 to 25 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- Let the cakes cool in the pans for 15 minutes, then remove them from the pans and cool completely on wire racks.
Mixed Berry Jam
- Place two small plates in the freezer. These will be used to test the jam for doneness.
- Combine the mixed berries, sugar, and lemon juice in a medium heavy-bottomed saucepan over medium heat. Mash the fruit with a potato masher or the back of a large spoon.
- Stir until the sugar dissolves, then increase the heat to medium-high. Cook, stirring frequently with a heatproof spatula, until the jam begins to thicken, about 10 to 15 minutes.
- Remove the pan from the heat. Spoon a small amount of jam onto a chilled plate. Let it cool briefly, then run your finger through it. If the line stays clean and does not immediately fill in, the jam is done. If it runs back together, cook for a few more minutes and test again.
- When the jam is ready, stir in the optional lemon zest and chopped mint. Transfer the jam to a heatproof bowl or glass measuring cup and let it cool completely.
Cream Cheese Frosting
- In a large mixing bowl, combine the room temperature cream cheese and butter. Beat with an electric mixer or stand mixer fitted with the paddle attachment until smooth, creamy, and free of lumps.
- Add the vanilla extract and salt.
- Turn the mixer to low speed. Add the sifted powdered sugar 1/2 cup at a time, mixing until fully combined.
- For a light pink or purple color, stir in a scant teaspoon of cooled mixed berry jam.
Assembling and Decorating
- Place one cooled cake layer on a cake stand, serving plate, or cake turntable.
- Spread a layer of cream cheese frosting over the top of the cake.
- Spread the cooled mixed berry jam over the frosting. If using store-bought jam, use about 1/2 cup.
- Place the second cake layer on top, bottom side up, for a flat surface.
- Use an offset spatula to spread the remaining frosting over the top of the cake.
- Decorate with fresh berries. Slice with a long, sharp knife, wiping the knife clean between cuts. Enjoy.
Notes
Frosting: If the frosting is too thin, add more sifted powdered sugar a few tablespoons at a time.
Berries: Fresh or frozen berries can be used for the jam. Use fresh berries for the topping and decoration.
Flour: Cake flour gives the best texture, but all-purpose flour may also be used.
Jam: To save time, replace the homemade jam with 1/2 cup of store-bought jam. Warm it briefly to make it easier to spread.
Fresh berries: Instead of jam, you can add up to 1 cup of mixed berries to the cake batter or place fresh berries in the center layer.
Egg whites: Separate eggs while they are cold, then let the egg whites come to room temperature before using.
Mint: Mint is optional. If you do not use it, you can add 1/2 teaspoon vanilla extract to the jam instead.
Storage: Cake layers, jam, and frosting can be made ahead. Assemble the cake the same day you plan to serve it. Store leftovers in an airtight container in the refrigerator for up to 5 days. The cake tastes best at room temperature.
Nutrition
Calories: 684 kcal
Carbohydrates: 94 g
Protein: 7 g
Fat: 33 g
Sugar: 73 g
Please note that nutritional values are created by an online calculator and should only be used as an estimate.