Mulberry Cake
A soft and tender mulberry cake bursting with juicy berries and subtle sweetness, perfect as a simple dessert or afternoon tea cake.
Equipment
- Mixing Bowl
- Whisk
- Cake Pan
Ingredients
Mulberry Cake
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup granulated sugar
- ⅓ cup vegetable oil
- 2 eggs room temperature
- ½ cup milk
- 1 tsp vanilla extract
- 1 ½ cups fresh mulberries washed and stems removed
- 1 tbsp all-purpose flour for tossing mulberries
Instructions
- Preheat oven to 350°F (175°C). Grease and line a cake pan.
- In a bowl, whisk flour, baking powder, and salt together.
- In another bowl, whisk sugar, oil, and eggs until pale and smooth. Stir in milk and vanilla.
- Gradually fold dry ingredients into wet ingredients until just combined.
- Toss mulberries lightly with flour and gently fold into the batter.
- Pour batter into prepared pan and smooth the top.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely before slicing and serving.
Notes
Serve plain, dusted with powdered sugar, or with whipped cream. Works well with frozen mulberries (do not thaw).