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Mulberry Cake

A beautifully moist and fluffy cake made with fresh mulberries, perfect for any occasion and reminiscing about nostalgic family moments.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup fresh mulberries Use fresh, ripe mulberries for the best flavor.
  • 1 cup all-purpose flour Can substitute with gluten-free flour.
  • 1/2 cup sugar Granulated, organic is best.
  • 1/2 cup yogurt Greek yogurt adds richness.
  • 1/4 cup butter, softened Bring to room temperature for easier blending.
  • 2 large eggs Preferably at room temperature.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract Use pure if possible for more flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan with butter or line it with parchment paper for easy removal.
  2. In a mixing bowl, cream together the butter and sugar until light and fluffy, about 3-5 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the yogurt and vanilla extract until smooth.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
  5. Gradually add dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the cake tender.
  6. Gently fold in the fresh mulberries with a spatula.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
Baking
  1. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
  2. Allow to cool in the pan for about 10 minutes, then transfer the cake to a wire rack to cool completely.

Notes

Store your Mulberry Cake in an airtight container at room temperature for up to three days; refrigerate for longer storage. Adjust baking time if doubling the recipe.