Go Back
Cake with Fresh Berries
Isabella

Cake with Fresh Berries

This Cake with Fresh Berries is a lightly sweet, tender dessert bursting with juicy seasonal flavor. Made with creamy ricotta, bright citrus zest, and a delicate blend of flour and cornmeal, it delivers a moist, bakery-quality crumb without heavy frosting. Perfect for brunch, afternoon coffee, or summer gatherings, this elegant yet simple cake lets fresh berries truly shine.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Dry Ingredients
  • 1 ¼ cups 150g all-purpose flour – Provides structure to the cake.
  • ⅔ cup 92g medium-grind yellow cornmeal – Adds texture and a subtle golden flavor.
  • 2 teaspoons baking powder – Helps the cake rise beautifully.
  • ½ teaspoon baking soda – Works with the ricotta for a tender crumb.
  • ¾ teaspoon table salt – Balances sweetness and enhances flavor.
  • Wet Ingredients
  • 10 tablespoons 142g unsalted butter, softened (at least 65°F) – Ensures proper creaming.
  • 1 cup 198g granulated sugar – Sweetens while helping create a light texture.
  • 2 large eggs room temperature – Provide structure and richness.
  • 1 cup 227g ricotta cheese – The secret to a moist, creamy crumb.
  • 1 teaspoon orange zest – Adds subtle citrus warmth.
  • 1 teaspoon lemon zest – Brightens the overall flavor.
  • Fruit & Finishing
  • 1 ¼ cups 170g fresh summer berries – Strawberries, blueberries, raspberries, or a mix.
  • Confectioners’ sugar for dusting – Optional but beautiful finishing touch.

Method
 

  1. Preheat oven to 350°F (175°C). Grease an 8-inch springform or cake pan, line the bottom with parchment paper, then grease and lightly flour the pan.
  2. Whisk together flour, cornmeal, baking powder, baking soda, and salt in a medium bowl. Set aside.
  3. Beat softened butter and sugar on medium speed for 3–5 minutes until pale and fluffy.
  4. Add eggs one at a time, mixing well after each addition and scraping down the bowl as needed.
  5. Mix in ricotta cheese, orange zest, and lemon zest until fully incorporated.
  6. Gradually add dry ingredients to the wet mixture. Mix on low speed just until combined. Do not overmix.
  7. Gently fold in fresh berries using a spatula. If desired, toss berries lightly in flour beforehand to prevent sinking.
  8. Transfer batter to prepared pan and smooth the top. Bake for 45–55 minutes, until a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
  9. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Dust with confectioners’ sugar before serving.

Notes

Use room temperature ingredients for best texture. Avoid overmixing to maintain tenderness. Choose ripe but firm berries to prevent excess moisture. For added texture, sprinkle coarse sugar over the top before baking. Lime zest can be substituted for a different citrus twist.