Description
This Mixed Berry Sheet Cake features a moist vanilla cake made using the reverse creaming method, topped with a luscious mascarpone cream and fresh mixed berries. Perfect for gatherings, this cake combines the richness of mascarpone with the natural sweetness and tartness of blueberries, raspberries, strawberries, and blackberries for a refreshing and elegant dessert.
Ingredients
Scale
Vanilla Cake
- 340 g all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 300 g granulated sugar
- 140 g butter, room temperature
- 4 large eggs, room temperature
- 160 g Greek yogurt, room temperature
- 80 g milk, room temperature
- 80 g vegetable oil (e.g., canola oil)
- 1 ½ teaspoon vanilla extract
Mascarpone Cream
- 250 g mascarpone cheese
- 20 g agave syrup or honey
- 1 teaspoon vanilla paste
- 150 g powdered sugar
- 180 g heavy cream
- 500 g fresh mixed berries (blueberries, raspberries, strawberries, blackberries)
Instructions
- Preheat and Prepare: Preheat your oven to 170ºC (340ºF) using the conventional oven setting. Line a 22×33 cm (9 x 13 inch) cake pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Add the granulated sugar and mix thoroughly to combine all dry ingredients evenly.
- Incorporate Butter: Add the room temperature butter to the dry mixture. Using a hand mixer or stand mixer fitted with the paddle attachment, mix until the butter coats the dry ingredients and the mixture resembles coarse sand.
- Add Wet Ingredients: Beat in the eggs, Greek yogurt, milk, vegetable oil, and vanilla extract until the batter is smooth and free of lumps, ensuring an even texture.
- Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 30-33 minutes or until a cake tester inserted into the center of the cake comes out clean.
- Cool the Cake: Allow the cake to cool on a wire rack for 5 minutes; then gently remove the cake from the pan and let it cool completely before frosting.
- Prepare Mascarpone Cream: In a bowl, beat mascarpone cheese, powdered sugar, agave syrup (or honey), and vanilla paste with an electric mixer until smooth and creamy.
- Whip Heavy Cream: Add the heavy cream to the mascarpone mixture and whip until stiff peaks form, indicating the cream holds its shape. Cover and refrigerate until ready to assemble.
- Assemble the Cake: Just before serving, wash and slice the strawberries, then spread the mascarpone cream evenly over the cooled cake. Top generously with the fresh mixed berries. Optionally, garnish with edible flowers for an elegant finish.
Notes
- Use room temperature ingredients for best mixing and texture results.
- The reverse creaming method helps produce a tender cake crumb.
- Assemble the cake right before serving to keep the berries fresh and the mascarpone cream stable.
- If preferred, substitute agave syrup with honey in the mascarpone cream for a different flavor profile.
- Make sure to cool the cake completely before frosting to avoid melting the cream.
- The cake can be stored covered in the refrigerator for up to 2 days.
Keywords: Mixed Berry Sheet Cake, Vanilla Cake, Mascarpone Cream, Fresh Berries, Sheet Cake, Dessert, Baking