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
Advertisement
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.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
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
Will this keep for 4 days in the fridge—I’d leave the fruit off until I was ready to serve?
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 cake for a gathering, and as soon as I took the cover off the cake, everyone oohed and aahed! It is a beautiful cake and delicious to boot. People even had seconds, it was so good! As long as it is refrigerated, you can eat it up to a couple of days later, but not longer than that. I found the cake light and fluffy, and the light almond flavor is a lovely surprise to those eating it and goes well with the vanilla cream cheese frosting (not overly sweet)and berries.
I made this is this past weekend and it was a huge hit! Everyone loved the flavours. I doubled the cake and tripled the whipped cream, but there still there was too much cake to cream. The cake wasn't dry, but my family and mine preference is almost to half a half cake half cream ratio, whereas the recipe gives you more of a 80-20 cake to cream ratio. I recommend doubling the whipped cream, slicing the cake in half (or dividing the batter into two pans) and making an in-between cream-fruit layer
This was just delicious and looks impressive even though it was quite easy to make. I would make two adjustments: cut the sugar to 1 cup (and it was still plenty sweet) and cut the vanilla to 1 teaspoon and the almond extract to 3/4 teaspoon. So easy and good!
Advertisement