Basil Berry Cake (Print Version)
Vibrant cake combining fresh basil with mixed berries in a tender buttermilk base. Finished with basil-infused frosting.
# What You'll Need:
→ Cake Batter
01 - 2 cups (250 g) all-purpose flour
02 - 1 ½ tsp baking powder
03 - ½ tsp baking soda
04 - ¼ tsp salt
05 - ½ cup (115 g) unsalted butter, room temperature
06 - 1 cup (200 g) granulated sugar
07 - 2 large eggs
08 - 1 tsp vanilla extract
09 - ½ cup (120 ml) buttermilk
10 - ¼ cup (60 ml) whole milk
11 - ¼ cup (10–15 g) fresh basil leaves, finely chopped
12 - 1 cup (150 g) mixed berries (strawberries, raspberries, blueberries), fresh or frozen
→ Basil Berry Frosting
13 - ½ cup (115 g) unsalted butter, room temperature
14 - 2 cups (240 g) powdered sugar, sifted
15 - 2 tbsp whole milk (plus more if needed)
16 - 1 tbsp fresh basil, finely chopped
17 - ½ cup (75 g) mixed berries, mashed
→ Decoration
18 - A handful of fresh berries
19 - Small basil leaves
# How to Make It:
01 - Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the room-temperature butter and granulated sugar with an electric mixer on medium speed until light and fluffy, approximately 3 to 4 minutes.
04 - Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
05 - In a small pitcher or liquid measuring cup, combine the buttermilk and whole milk.
06 - Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk mixture. Begin and end with the dry ingredients. Mix gently just until combined; do not overmix.
07 - Gently fold the chopped fresh basil and mixed berries into the batter using a spatula, taking care not to overmix.
08 - Pour the batter into the prepared cake pan and smooth the top level. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.
10 - Beat the room-temperature butter until smooth and creamy. Gradually add the sifted powdered sugar and milk, beating continuously until the frosting is light and fluffy. Fold in the chopped basil and mashed berries until evenly distributed.
11 - Once the cake has cooled completely, spread the basil berry frosting evenly over the top and sides of the cake.
12 - Arrange fresh berries and small basil leaves on top of the frosted cake for garnish. Slice and serve.
# Expert Advice:
01 -
- The basil doesnt overpower but instead gives each bite a subtle freshness that makes people close their eyes and ask what that flavor is.
- You can throw it together with whatever berries you have lurking in the fridge or freezer, and it still turns out gorgeous.
02 -
- Frozen berries will bleed more color into the batter than fresh ones, so if you want a cleaner look toss frozen berries in a spoonful of flour before folding them in.
- The cake must be completely cool before you frost it because even slightly warm cake will melt the butter in the frosting and cause it to slide right off.
03 -
- If you want the basil flavor to be more pronounced, warm the milk gently with a handful of basil leaves steeped in it for ten minutes, then strain and cool before using.
- Chill the frosted cake in the fridge for twenty minutes before serving because it firms up the frosting and makes slicing dramatically cleaner.