Berries and Cream Sheet Cake

Slice of vanilla sheet cake with whipped cream and berries

Berries and Cream Sheet Cake

This berries and cream sheet cake is so delicious and perfect for summer. It starts with a moist and tender vanilla sheet cake made in a 9x13 inch pan. Then it's topped with a whipped cream cheese frosting that's incredibly fluffy and not too sweet - it tastes like lightly sweetened whipped cream, but is slightly thicker with the slightest tanginess. Then it's topped with fresh berries.

Prep Time30

Cook Time35

Cooling1

Course: Dessert

Cuisine: American

Keyword: Berries and Cream Sheet Cake

Servings: slices

Author: Fiona Dowling

Equipment

9x13 inch (23 x 33 cm) baking pan*

Ingredients

Vanilla Cake

2½ cup all-purpose flour (312 grams)
2 teaspoon baking powder
1 teaspoon baking soda
3 large eggs
1½ cups granulated sugar (300 grams)
¾ cup unsalted butter (168 grams) melted and cooled
¼ cup vegetable oil (80 ml) or canola oil
2 teaspoons vanilla extract
½ teaspoon almond extract
1 cup whole milk (240 ml) room temperature
⅓ cup sour cream (80 ml)

Cream Topping

8 ounces cream cheese (226 grams) full fat, brick style
½ cup granulated sugar (100 grams)
2 teaspoons vanilla extract
1¼ cup whipping cream (300 grams) cold, from the fridge - 33-35% MF
4 cups assorted berries washed and dried

Instructions

Vanilla Sheet Cake

Preheat the oven to 350℉ (180℃). Grease a 9x13 inch (23x33 cm) metal cake pan, then lightly dust with flour. Set aside.
In a medium bowl, sift together the flour, baking powder, baking soda and salt. Whisk for about 20 seconds and set asdie.
In a separate large bowl, beat together the eggs and sugar until they're frothy, have lightened in color and increased in volume - about 2 minutes.
Unsure the melted butter is cooled first, then whisk the melted butter, oil, vanilla extract and almond extract egg mixture.
Whisk the milk into the egg mixture. Then using a rubber spatula, gently fold the dry ingredients into the egg and butter mixture. Lastly, with a wire whisk, whisk in the sour cream. If there are a few lumps, that's OK.
Pour the batter into the prepared pan and smooth the top.
Bake in the middle of the preheated oven for 35-40 minutes, or until the top is set and the cake is starting to pull away from the sides of the pan. The top should be firm and slightly springy to the touch and an inserted toothpick should come out clean or with a few moist cake crumbs.
Cool the cake completely in the pan.

Cream Topping

Using the whisk attachment of your stand mixer (hand held works too - it will just take a bit longer), in a large bowl beat the cream cheese and sugar until smooth. Turn off the mixer and scrape down the bottom and sides of the bowl a few times.
Beat the cold whipping cream/heavy cream into the cream cheese mixture, gently pouring it into the bowl slowly. Keep beating until medium peaks form.
Spread the topping onto the cooled cake. Then decorate with assorted berries. Serve immediately.

Notes

Storage: Cake is best if served immediately. Store leftovers covered in the fridge for up to 3 days.
Make Ahead Tips: Make the cake 1 day before you plan to serve. Cool fully, then cover the pan and store at room temperature overnight. Make the cream topping the day you plan to serve. Top the cake and store at room temperature for up to 4 hours. If you need to make the topping more than 4 hours in advance, cover the cake and store in the fridge. Take the cake out of the fridge about 30-60 minutes before serving so that it can come to room temperature, then add the berries right before serving. Do not leave the cake to sit in the sun, as it will cause the whipped cream topping to melt.
Nutrition: Details are an estimate only based on 1 slice with cream topping and berries, assuming that all the cream topping is used and the cake is sliced into 15 uniform slices.

Recipe Adapted and Inspired by Yossy Arefi for New York Times

Nutrition