Berries and Cream Sheet Cake
Published June 25, 2024
- Total Time
- 1½ hours, plus cooling
- Prep Time
- 20 minutes
- Cook Time
- 1 hour 10 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup/170 grams unsalted butter (1½ sticks), melted, plus more for greasing the pan
- 1½cups/300 grams granulated sugar
- 3large eggs
- 1tablespoon finely grated lemon zest (from one large lemon)
- 1½cups/360 grams sour cream
- ¼cup/60 milliliters neutral oil (such as canola or grapeseed)
- 1tablespoon vanilla extract
- 1teaspoon almond extract (optional)
- 1½teaspoons kosher salt (such as Diamond Crystal)
- 1tablespoon baking powder
- 1teaspoon baking soda
- 2½cups/320 grams all-purpose flour
- ½cup/113 grams cream cheese, softened
- 2tablespoons granulated sugar
- 2teaspoons vanilla extract
- 1cup/240 milliliters heavy cream, cold
- 4cups assorted berries (any combination of raspberries, blueberries, blackberries and sliced strawberries), for decorating
For the Sour Cream Cake
For the Topping
Nutritional analysis per serving (16 servings)
409 calories; 26 grams fat; 13 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 1 gram dietary fiber; 24 grams sugars; 5 grams protein; 348 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan and line it with a piece of parchment paper that hangs over the two long sides.
- Step 2
Prepare the cake: In a large bowl, combine the sugar, eggs and lemon zest. Whisk vigorously until foamy and slightly pale, about 2 minutes. Add the ¾ cup/170 grams melted butter, the sour cream, oil, vanilla extract, almond extract (if using) and salt; whisk until smooth. Then, whisk in the baking powder and baking soda. Using a flexible spatula, fold the flour into the mixture until no white streaks remain. (The mixture may be a little lumpy.)
- Step 3
Pour the batter into the prepared pan, spreading evenly, and bake until puffed and golden and a skewer inserted into the center comes out clean, 35 to 40 minutes. Set the pan on a rack to cool completely.
- Step 4
When the cake is cool, make the topping: In a large bowl, whisk together the cream cheese, sugar and vanilla extract until smooth. Slowly stream in the heavy cream while whisking constantly, and continue to whisk until soft peaks form, about 5 minutes.
- Step 5
Use the parchment paper to transfer the cake from the pan to a serving platter. Remove the parchment, top the cake with the cream cheese whipped cream, and arrange the berries over the cream. Serve immediately. The cake will keep well at room temperature for about 4 hours, any longer and it should be covered and refrigerated.
Private Notes
Comments
I always use metal. Here's a useful discussion from Bon Appetit's website: "Because glass is an insulator, rather than a conductor, it’s slow to heat but, once hot, retains that heat for longer. This can result in uneven baking: By the time the interior is baked through, the exterior is often overcooked, dry, or dark. (Some bakers even recommend lowering the oven temperature by 25° when baking in glass to combat this problem.)" bonappetit.com/story/is-it-better-to-bake-in-glass-or-metal
I used two 9-inch cake pans instead of one 9x13 pan, doubled the whipped cream recipe and made a layer cake with a thick layer of the cream mixture between and a very thick layer on the top then topped it with strawberries, blackberries, and red raspberries. It made a stunning presentation and was delicious. I encourage bakers to combine all ingredients by hand, as written. It is a sturdy cake but far from a dry cake. Next time I’ll mash some berries and add them to the cream between layers.
This was delicious. Light, fluffy, and springy, not too sweet. The cake is a mere vehicle for delicious, fresh berries. I used olive oil instead of seed oil and did 1/2 white sugar, 1/2 light brown. Gave it a slightly nuttier flavor which i love! Make sure not to overmix the batter. That will leave you with a dry, dense cake. I recommend folding in the flour until truly *just* combined.
I made this for company and it was a huge hit. The next day I discovered the butter for the cake still in the microwave. I told my guests and they thought it was great without, What do I do next time? Argh! I thought it was great without too. Help!
After reading several comments recommending mascarpone, I used that instead of cream cheese. It was a complete disaster. Almost immediately after I started whisking, the mixture seized up and I was left with something much like butter swimming in a sea of milk. Tried an electric mixer and also microwaved the bowl for a few seconds to see if that would help. No luck. I simply could not get a smooth whipped cream. Tried it again with cream cheese and it came together perfectly.
I did not enjoy this cake. After I made it and tasted just the cake I immediately knew this was not the cake I wanted for my party. I am a chef and bake often but this cake was not one of the better recipes I've made. Using the kosher salt was way too salty and I didn't like the texture of the cake. I opted to make the Whole Foods Chantilly cake instead using raspberry spread and frosting recipe from this one. Cherries are fantastic this year so I pitted and halved some and added them.Fantistic!