Basil Berry Cake (Print View)
Vibrant cake combining fresh basil with sweet mixed berries, finished with herb-infused frosting.
# What You'll Need:
→ Cake Batter
01 - 2 cups all-purpose flour
02 - 1½ tsp baking powder
03 - ½ tsp baking soda
04 - ¼ tsp salt
05 - ½ cup unsalted butter, room temperature
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 tsp 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 tbsp whole milk (plus more as needed)
16 - 1 tbsp fresh basil, finely chopped
17 - ½ cup mixed berries, mashed
→ Decoration
18 - Fresh berries for garnish
19 - Small fresh basil leaves for garnish
# How To Make It:
01 - Preheat 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 room temperature 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. Blend in the vanilla extract until evenly distributed.
05 - In a small pitcher or measuring cup, combine 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 gently until just combined; avoid overmixing.
07 - Gently fold the finely chopped basil and mixed berries into the batter using a spatula. Handle carefully to keep berries intact.
08 - Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30 to 35 minutes until a toothpick inserted into the center emerges clean.
09 - Allow the cake to rest in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
10 - Beat the room temperature 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 uniformly blended.
11 - Once the cake has cooled completely, spread the basil berry frosting evenly over the top and sides using an offset spatula.
12 - Arrange fresh berries and small basil leaves on top of the frosted cake for a vibrant finish.
# Expert Hints:
01 -
- The basil does something unexpected to berries, lifting their sweetness with a faint peppery freshness that surprises every single person who tries a slice.
- It looks like it came from a bakery but the batter comes together in one bowl with zero fancy technique.
02 -
- Frozen berries bleed more color into the batter than fresh ones, so if you want a cleaner look, thaw and pat them dry first, but I actually love the purple swirls frozen berries create.
- The cake must be completely cool before frosting or the butter in the frosting will melt and slide right off in a heartbreaking puddle.
03 -
- Toss the berries in a light dusting of flour before folding them in, which prevents them from sinking to the bottom of the cake during baking.
- Let the frosted cake sit at room temperature for thirty minutes before serving so the flavors soften and the frosting reaches its most luscious consistency.