Basil Berry Cake (Print Version)
A vibrant dessert marrying fresh basil with sweet, juicy berries for a unique summery treat.
# What You'll Need:
→ Cake Batter
01 - 2 cups (250 g) all-purpose flour
02 - 1 ½ tsp baking powder
03 - ½ tsp baking soda
04 - ¼ tsp salt
05 - ½ cup (115 g) unsalted butter, room temperature
06 - 1 cup (200 g) granulated sugar
07 - 2 large eggs
08 - 1 tsp vanilla extract
09 - ½ cup (120 ml) buttermilk
10 - ¼ cup (60 ml) whole milk
11 - ¼ cup (10–15 g) fresh basil leaves, finely chopped
12 - 1 cup (150 g) mixed berries (strawberries, raspberries, blueberries), fresh or frozen
→ Basil Berry Frosting
13 - ½ cup (115 g) unsalted butter, room temperature
14 - 2 cups (240 g) powdered sugar, sifted
15 - 2 tbsp whole milk (plus more if needed)
16 - 1 tbsp fresh basil, finely chopped
17 - ½ cup (75 g) mixed berries, mashed
→ Garnish
18 - A handful of fresh berries
19 - Small basil leaves
# 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 unsalted butter and granulated sugar with an electric mixer on medium speed until pale, 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 fully incorporated.
05 - In a small measuring cup or pitcher, combine the buttermilk and whole milk.
06 - Gradually add the dry ingredient mixture to the creamed butter mixture, 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 finely chopped fresh basil and mixed berries into the batter using a spatula. Do not overmix.
08 - Pour the batter into the prepared cake pan and smooth 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 transfer to a wire rack to cool completely.
10 - Beat the unsalted butter until smooth and creamy. Gradually add the sifted powdered sugar and whole milk, beating continuously until light and fluffy. Fold in the finely chopped basil and mashed berries until evenly distributed.
11 - Once the cake has cooled completely, spread the basil berry frosting evenly over the top and sides of the cake.
12 - Garnish the frosted cake with fresh berries and small basil leaves. Slice and serve.
# Expert Advice:
01 -
- The basil adds an unexpected herbal sweetness that makes people close their eyes and ask what is in this.
- Berries keep the crumb incredibly moist so the cake stays fresh for days without drying out.
- It looks rustic and impressive without requiring any fancy decorating skills at all.
02 -
- Frozen berries will bleed more color into the batter than fresh ones so if you want a cleaner look go with fresh and toss them in a spoonful of flour first.
- The cake must be completely cool before you even think about frosting or the whole thing will slide right off in a heartbreaking puddle.
03 -
- For a more intense basil flavor warm the milk gently with a few whole basil leaves steeped in it for fifteen minutes then strain and cool before using in the batter.
- Toss the berries in a light coating of flour before folding them in and they will stay suspended throughout the cake instead of all sinking to the bottom.