Introduction

This Mulberry Cake is a delightful treat combining tender vanilla layers with a vibrant mulberry compote and creamy frosting. Perfect for spring or summer, it offers a fresh fruity twist on a classic cream cheese frosted cake.

A slice of light golden cake with visible dark berries baked inside is placed on a white plate with horizontal ridges, topped with a smooth white cream dollop on one side and sprinkled with sliced almonds on top. Beside the cake, a dark wooden spoon rests on the plate. In the background, there is a blurred second white plate with a similar cake slice and cream with another dark wooden spoon. The setting is on a white marbled surface with a soft pink backdrop. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups (310g) all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup (170g) unsalted butter, softened
1 ¾ cups (350g) granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 cup (240ml) whole milk
¼ cup (60ml) sour cream
2 cups fresh or frozen mulberries, stems removed
¼ cup (50g) granulated sugar (for compote)
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 1 tablespoon water
¾ cup (170g) unsalted butter, softened (for frosting)
8 ounces (225g) cream cheese, softened
3 cups (360g) powdered sugar, sifted
1 ½ teaspoons vanilla extract (for frosting)
Pinch of salt

Instructions

Step 1: Make the mulberry compote. In a small saucepan, combine mulberries, sugar, and lemon juice. Cook over medium heat for 5 to 7 minutes until the berries release juice and break down. Stir in the cornstarch slurry and cook, stirring constantly, until thickened. Remove from heat and let cool completely.
Step 2: Prepare the cake pans by preheating the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper on the bottoms and sides.
Step 3: Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 4: Cream butter and sugar. In a large bowl, beat the softened butter and sugar on medium speed for 3 to 4 minutes until pale and fluffy.
Step 5: Add eggs and vanilla extract, beating well after each egg until incorporated.
Step 6: Combine wet and dry mixtures. Whisk together milk and sour cream in a small bowl. Alternately add the flour mixture and milk mixture to the creamed butter, starting and ending with the flour. Mix on low speed until just combined.
Step 7: Bake the cake. Divide batter evenly between prepared pans and smooth tops. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 8: Make the frosting. Beat softened butter and cream cheese together until smooth and fluffy. Gradually add sifted powdered sugar, increasing speed as it incorporates. Beat in vanilla extract and salt until light and spreadable.
Step 9: Assemble the cake. Level cake tops if needed. Place one layer on a plate, spread a layer of frosting, then spoon on mulberry compote. Add the second layer, repeat frosting and compote, reserving some compote for decoration.
Step 10: Frost the top and sides with remaining frosting. Spoon reserved compote on top and gently swirl for a marbled effect. Garnish with fresh mulberries or mixed berries if desired.

Tips & Variations

Use fresh mulberries when in season for the best flavor, or frozen if unavailable; thaw before cooking for the compote.
You can substitute sour cream with Greek yogurt for a slightly tangier taste and lighter texture.
For a vegan version, use plant-based butter, non-dairy milk, and a dairy-free cream cheese alternative.
Ensure frosting is fluffy by beating butter and cream cheese thoroughly before adding sugar.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days to keep the frosting fresh. Let the cake sit at room temperature for about 15 minutes before serving for the best texture. The cake layers can be baked and wrapped separately in plastic wrap, then frozen for up to 2 months; thaw completely before frosting and assembling.

How to Serve

A round blueberry cake with one thick layer sits on a white plate showing a dimpled pattern. The cake has a golden brown crust with dark purple blueberries scattered throughout its inside and top surface, bursting in places to show juicy, soft spots. In the middle of the cake's top, there is a small sprig of fresh green mint leaves. The white plate rests on a white marbled textured surface, and parts of cinnamon sticks, cracked eggshells, and a blue checkered cloth are faintly visible in the blurred background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other berries instead of mulberries?

Yes, blackberries, raspberries, or blueberries can be substituted and prepared the same way for the compote, though flavors will vary slightly.

How do I know when the cake layers are fully baked?

Insert a toothpick into the center of each cake layer; if it comes out clean or with a few dry crumbs, the cake is done. Avoid opening the oven too early to prevent sinking.