This is a Must-try triple Berry Cake Recipe. It has a buttery crumb topping, a juicy layer of strawberries, blueberries, and blackberries, and a soft, airy cake.

There’s a surprise ingredient here that creates light and fluffy forkfuls of cake (and no one has to know it’s SUPER EASY). Watch the video tutorial and you will be a pro in no time.

Triple Berry Cake Recipe sliced and garnished with berries

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Triple Berry Cake Recipe

We absolutely love this single-layer, easy summer cake recipe. It’s similar to our most popular Lemon Blueberry Cake, this easy-peasy Strawberry Cake, or our gluten-free Almond Cake! They are quick to make and they disappear even faster. You don’t need any special equipment and most are baked in a single Springform Pan.

Easy Berry Cake Video Tutorial

Watch Natasha Make this easy Berry Cake. If you haven’t already, please subscribe to our YouTube channel and select the bell icon to receive notifications when we post a new video.

Why You’ll Love This Recipe

Let’s start with the obvious—it’s easy, versatile (see all of the variation ideas below), and stunning! It also has a surprising ingredient that gives this berry cake a fantastic crumb.

Have you tried using sparkling water in baking? The more carbonated the better! The air bubbles make baked goods fluffier, including pancakes, waffles, and batters like tempura. You can use unsweetened and preferably unflavored sparkling water, club soda, or seltzer water here.

Ingredients for Berry Cake

Variations

We love this berry cake because it’s very forgiving and you can use a variety of fruit to make it your own. I hope this becomes a new favorite for you.

  • Stone fruit – peaches, nectarines, plums, cherries
  • Tropica fruit – peeled and diced mango
  • Berries – Raspberries add sweet-tart flavor
  • Try this combination: peach and blueberry cake – use 1 cup peeled and sliced peaches and 1 cup blueberries.

Can I Use Frozen Berries?

We prefer fresh fruit here, but you can incorporate frozen berries into your cake with a few adjustments. Keep in mind frozen berries may be more likely to sink deeper into the cake.

  • Do not thaw – use berries straight from the freezer.
  • Coat in flour – toss the frozen berries in 1 Tbsp of flour to help keep them from sinking down.
  • Adjust the Baking Time – If using all frozen berries, it would probably take 5 to 10 minutes longer to bake. Check at 45 minutes for doneness with a toothpick and add more time as needed.
Slice of Berry cake on a plate garnished with berries

How to Make Berry Cake

  • Quick prep – preheat your oven to 350˚F with a rack in the center of the oven. Dot the bottom of a springform pan with butter and line it with a circle of parchment paper (the butter will help the parchment stay in place).
  1. Beat together eggs and sugar on high speed for 5 minutes. It should be thick and pale in color. Stir in olive oil just until incorporated.
Beating together eggs and sugar then adding oil
  1. Whisk together the flour and baking powder in a small bowl. Add half of your dry ingredients to the batter. Mix on low speed just until incorporated so you don’t deflate your batter.
Whisking together dry ingredients and adding to the batter
  1. Add zest and vanilla and mix on low speed. While mixing on low, slowly pour in the club soda. Stop mixing as soon as it’s blended in.
Adding zest and vanilla then mixing in sparking water
  1. Add the remaining flour mixture then spread the batter into your prepared pan and top with your berries.
Adding remaining flour mixture then topping the cake batter with berries
  1. Make the Crumb Topping – combine the crumble topping ingredients in a medium bowl and use your fingers to rub the mixture together until coarse crumbs form. Bake for 45-50 minutes until golden brown on top and a toothpick comes out clean. Do not overbake or your cake may be dry.
Crumbling the topping into crumbs then spreading crumbs over cake surface

How to Test a Cake for Doneness

Not all ovens are created equal – some run hotter or cooler than others which is why I highly recommend investing in an in-oven thermometer. They are inexpensive but will improve your baking. My own oven is 25 degrees cooler than it should be when it’s preheated. Most cake recipes will provide a range of baking times. If you want to ensure you are baking a moist cake, it’s always best to start checking a cake at the earlier time given.

How to tell when a cake is done? It’s as simple as inserting a toothpick or thin wooden skewer into the center of a cake. You know the cake is done if there are no streaks of wet batter clinging to the toothpick. A few crumbs are ok but not wet batter.

Berry Cake sliced with center of cake visible

More Berry Recipes

If you loved this Berry Cake and fresh summer berries, here are some more great summer berry recipes. I especially love them baked into desserts when they release their natural pectin and become jammy and syrupy, like in our Blueberry Pie – so good!

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Easy Berry Cake with Crumb Topping

4.91 from 77 votes
Author: Natasha Kravchuk
Slice of berry cake being removed from mixed berry cake
This Mixed Berry Cake Recipe has a crisp, buttery topping, a juicy layer of strawberries, blueberries, blackberries, and a soft airy cake base. The crumb cake rises beautifully and is a showstopping cake.
Prep Time: 12 minutes
Cook Time: 48 minutes
Total Time: 1 hour

Ingredients 

Servings: 12 slices

Ingredients for Berry Cake:

  • 3 large eggs, room temp
  • 1 cup granulated sugar
  • 1/4 cup light olive oil
  • 2 cups all-purpose flour, measured correctly
  • 2 1/2 tsp baking powder
  • 1 Tbsp lemon zest from 1 large lemon
  • 1 tsp vanilla extract
  • 1/3 cup seltzer water or club soda
  • 10 oz mixed berries, 2 cups*

Ingredients for Crumb Topping:

Instructions

How to Make Berry Crumb Cake Recipe:

  • Prep: Preheat oven to 350˚F. Line the bottom of a springform pan with a ring of parchment paper. Grease sides lightly with butter.
  • In a large mixing bowl using an electric hand mixer (or stand mixer), beat together eggs and sugar on high speed 5 minutes until thick. Stir in 1/4 cup olive oil.
  • In a separate small bowl, whisk together flour and baking powder. Add 1/2 flour mixture to the batter, mixing on low speed just until incorporated.
  • Stir in 1 Tbsp lemon zest and 1 tsp vanilla. With the mixer on low speed, add 1/3 cup club soda, mixing until incorporated.
  • Add remaining 1/2 of flour mixture, transfer to prepared pan and even out the top with a spatula. Place berries somewhat evenly over the top.

How to Make Crumb Topping & Assembly:

  • In a medium bowl, combine the crumble topping ingredients. Rub the butter and flour together with your finger tips to create crumbs. Bake 45-50 min. until golden brown on top and a toothpick inserted in the center comes out clean. Ours was perfect at 48 min and be sure not to over-bake or the cake will turn out dry.

Notes

*For the berries, we used a combination of hulled and halved strawberries, whole blueberries and blackberries

Nutrition Per Serving

288kcal Calories46g Carbs4g Protein9g Fat3g Saturated Fat51mg Cholesterol69mg Sodium163mg Potassium1g Fiber22g Sugar190IU Vitamin A1.2mg Vitamin C59mg Calcium1.7mg Iron
Nutrition Facts
Easy Berry Cake with Crumb Topping
Amount per Serving
Calories
288
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
51
mg
17
%
Sodium
 
69
mg
3
%
Potassium
 
163
mg
5
%
Carbohydrates
 
46
g
15
%
Fiber
 
1
g
4
%
Sugar
 
22
g
24
%
Protein
 
4
g
8
%
Vitamin A
 
190
IU
4
%
Vitamin C
 
1.2
mg
1
%
Calcium
 
59
mg
6
%
Iron
 
1.7
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: berry cake, easy berry cake, mixed berry cake
Skill Level: Easy/Medium
Cost to Make: $$
Calories: 288
Natasha's Kitchen Cookbook

Good Things

Natasha with her double making cake

Did you do a double-take? 👀 I love how my husband Vadim adds fun video edits that keep people smiling. Going forward, I’m going to use this space below the recipe card to share something good, something that will make you smile, inspire you, and stir up joy. It will probably evolve 😉. In a world that seems to have a lot of bad news, I’ll be here to share something good.

P.S. Stay tuned for Friday’s new video for a Strawberry Salad from our new cookbook. I can’t wait to share it with you! Loads of Love,  -Natasha 

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Recipe Rating




Comments

  • Michele
    June 15, 2024

    We don’t drink pop so I never have it in the house, what can I use instead of the selzer/club soda?

    Reply

    • NatashasKitchen.com
      June 15, 2024

      Hi Michele! Water will work, but you won’t achieve that optimal fluffy texture without the carbonated soda.

      Reply

  • Lily
    June 11, 2024

    Does anyone know if this cake freezes well? I’d like to bake it and freeze if for about 10 days before serving it. Thank you

    Reply

    • Natasha's Kitchen
      June 11, 2024

      Hello Lily! We have refrigerated and we have also left it out, covered at room temperature overnight but I haven’t tried freezing them 10 days ahead to advise.

      Reply

  • Squirl
    June 7, 2024

    This cake was pretty good but the ingredients are not listed in the same order as the steps which messed me up as I had the olive oil left over at the end. It fooled me as it was to be added after the eggs beaten which seemed odd. Anyways I added it at the very end and it seemed to blend in okay. Also the seltzer 1/3 cup showed 100 ml which actually measured out to 77 ml. I didn’t know to go with the 1/3 cup or the incorrect 100 ml. The cake looks and smells amazing when it comes out of the oven and it is not too sweet.

    Reply

    • Natasha
      June 7, 2024

      Hi, thank you so much for pointing that out! I’m not sure why it converted incorrectly but I have fixed that. I also adjusted the order of the ingredients to put the oil after the sugar which definitely makes more sense. Thank you again!

      Reply

  • Natalie
    June 6, 2024

    Could you make the batter one day prior and bake the cake the day off ??

    Reply

    • Natashas Kitchen
      June 6, 2024

      Hi Natalie, it is best to bake right away so the batter doesn’t lose its volume and the berries don’t sink. Once you bake the layer, you can keep them for a couple of days. We have refrigerated and we have also left it out, covered at room temperature overnight and either way works.

      Reply

  • Teresa
    June 3, 2024

    Will definitely try this soon. Would be delicious with peaches too.

    Reply

    • Natashas Kitchen
      June 3, 2024

      I hope you love it, Teresa!

      Reply

  • Cindy Hermes
    June 1, 2024

    I should have proofread my comment! 🙄 Vadim does a great job!

    Reply

    • Natashas Kitchen
      June 1, 2024

      No worries, good ole auto correct! I’m glad you enjoyed this recipe and video, Cindy!

      Reply

  • Cindy Hermes
    June 1, 2024

    I love all your recipes! I’m going to make this cake today, looks delicious! I love your videos. Basin does a great job with them and you always make them look so easy!

    Reply

    • Natashas Kitchen
      June 1, 2024

      Thank you so much for that compliment, Cindy!

      Reply

  • Rula
    June 1, 2024

    Hi , I have baked cake as instructed , the crumbs turned out be white and like sand after baking ?

    Reply

    • Natasha
      June 2, 2024

      Hi Rula, I haven’t had that happen but did you make any substitutions in the ingredients? Also make sure the butter is at room temperature and when you rub the crumbs together, make sure you rub until you create crumbs. If the crumbs are sandy when it goes into the oven, it will be sandy when it comes out.

      Reply

  • Malia
    May 31, 2024

    I love your recipes. They are so good. I love to watch you cook, but I haven’t saw you on Facebook recently.

    Reply

    • Natashas Kitchen
      June 1, 2024

      Hi Malia! I’m so glad you’re enjoying my recipes and videos. Be sure you have notifications on for my Facebook group, we post regularly.

      Reply

  • Bev
    May 31, 2024

    Natasha,
    Can something be substituted for
    club soda/ seltzer?

    Reply

    • Natashas Kitchen
      June 1, 2024

      Hi Bev, water would still work but you will achieve that optimal fluffy texture with a carbonated soda.

      Reply

  • Dee Thigpen
    May 31, 2024

    What size spring form pan. Love all your recipes and your family

    Reply

  • Deborah Vahlensieck
    May 29, 2024

    Natasha all your recipes I have tried came out good!! Thank you so much for all your hard work and sharing.

    Reply

    • Natasha's Kitchen
      May 29, 2024

      Thank you for your kind words, I appreciate it!

      Reply

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