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.
Extremely popular at a birthday gathering... thanks to the great suggestions to bake it in layer cake pans (metal, cooking time was about 30 minutes); sub mascarpone for cream cheese; creme fraiche for sour cream; used about 25% cake flour; macerated berries to combine with the frosting between layers. Made cake 2 days ahead; stored in fridge, frosted one day ahead, topped with fruit a few hours ahead - beautiful, moist, irresistible.
Easily halved this recipe and it was great. A halved recipe feeds 8-9 made in a 9x9 pan. I don’t know why you’d ever make more than this. Quite a delicious and beautiful dessert for the summer.
I followed the recipe exactly and it was delicious. A real crowd pleaser. We had it at a picnic outside and it actually attracted a bee which sting me! So even the bees approved.