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.
This post may contain affiliate links. Read my disclosure policy.
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.
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.
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).
- 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.
- 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.
- 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.
- Add the remaining flour mixture then spread the batter into your prepared pan and top with your berries.
- 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.
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.
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!
- Strawberry Sauce
- Blueberry Bread with Lemon Glaze
- Strawberry Cheesecake
- Blueberry Crumble
- Strawberry Pretzel Salad
HUNGRY FOR MORE? Subscribe to Natasha’s Newsletter and YouTube for meal-time inspiration and let’s connect on social! Follow us on Facebook, Instagram, Pinterest, and X for a peek behind the scenes of Natasha’s Kitchen.
Easy Berry Cake with Crumb Topping
Ingredients
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:
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 4 Tbsp unsalted butter, softened
- 1/4 tsp sea salt
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
Nutrition Per Serving
Filed Under
Good Things
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
I just made mine with frozen berries, middle of the oven, and it took approximately 80 minutes. I also used a glass dish so I could check for browning!
Thank you for sharing and thank you for the review, Ralph.
Hi Natasha!
I make a lot of your recipes – so thank you for all your recipes and videos! Question though, you never show us how to get the cake off the springform bottom. Please give us your tips for that! Thank you!
Hi Laura, I usually slide a thin spatula underneath.
Hi , I just wanted to ask if I can use frozen berries instead?
Hi Layla, fresh berries work best for this cake. If you are unable to get all 3 berries fresh, you can sub one of them with frozen but they may be more likely to sink deeper into the cake or discover the top of the cake. You can also use ONLY strawberries, or only blackberries or blueberries and have it just a single berry cake. It will still be just as delicious. If using all frozen berries, it would probably take a little longer to bake but check at 45 minutes for doneness.
Hi Natasha!
Could you please share gluten free sugar free recopies? I use monk fruit as sugar substitute and almond flower for gluten free but when I change it in tour recipe it doesn’t come right.
Hi Irit, thank you for sharing that it didn’t work with those substitutions. I don’t typically use artificial sweeteners in my baking so I am not an expert on that. If anyone else has suggestions, please share in the comments and thank you! One reader reported good results using a gluten-free flour though.
Hi Natasha, I made most of your recipes for my families, and all of them are love it. Just one question about this cake, can I use raspberry instead of blackberry? Thank you 😊
Nice to know that your family loves my recipe. I haven’t tried using raspberries but I think that would work okay!
Hi there, you can check these Gluten-Free recipes on my website.
I have used King Arthur Baking Measure for Measure flour with great results.
This recipe looks so yummy. I want to make it for sure. Please let me know what size cake you recommend. Thanks & will be looking forward to baking it soon.
Hi Folomena, we used this Wilcon 9″ springform here.
Hi Natasha, First i want to thank you for such an easy to make recipe’s. I want to ask what is the measurement for the cake pan you have use for this berry crumble cake ?
We used a 9″ Springform pan for this recipe.
Hi Natasha
This looks delicious. Can I make this a day ahead? Do I store it in the refrigerator or can I leave it at room temp for the next day? If yes, How do I serve it the next day (warm/cold)?
Hi Jennifer, we have refrigerated and we have also left it out, covered at room temperature overnight and either way works. I haven’t tried freezing it yet to advise.
Hello Natasha,
I’m in Italy and light Olive Oil is not available.
Can I substitute with Sunflower Oil? I thing using regular Extra Virgin Olive Oil might affect the taste of Cake.
Thank you.
Hi Isabelle, I would use another cooking oil that doesn’t have flavor. Sunflower oil is usually better for salads as it imparts a distinct flavor. Canola oil or vegetable oil would work better.
Delicious! Didn’t have seltzer water so I used finger ale. Moist and flavorful. Will make again.
I’m so glad that worked out, Carol! Thank you so much for sharing that with me!
Hi Natasha,
I was wondering, can I use butter instead of light olive oil? I buy regular olive oil but no the light. Thanks, I have made your corn chowder recipe and it is so yummy.
Hi Liz, I haven’t tried this with butter in place of olive oil to advise on the outcome.
Thank you for sharing this lovely recipe.
I made two batches at ones. And everybody just loved it.
Xxx
You’re so welcome! I’m glad the recipe was a hit!
Hi Natasha,
Can you kindly confirm the measurement for the oil? Its stated “ 54 ml light olive oil 70 ml” on the recipe….
It it 54ml or 70 ml?
Appreciate your reply,
Anne
Hi Anne, it is 60 ml. Sorry about that, I’m not sure why it displayed that way. 1 cup in US is 240ml for a liquid measure. 1/4 cup = 60 ml.
Loved all your recipes. I made chicken Alfredo and also the shrimp pasta, your salmon recipe. I made your strawberry and triple berry crumb cake. Your recipes are easy to follow. Thank you for sharing them. Ofelia
You’re very welcome, Ofelia. Thanks for sharing that with us, I hope you’ll love all the recipes that you will try!
Hi Natasha! I am wanting to use Monk Fruit with erythritol and almond flour instead of sugar and flour. Will they work for this recipe?
Hi Debbie, without testing those substitutions I don’t know if that would work. If you experiment, please let us know how that worked out.
Hi can I make without eggs if yes what is the substitute? Thanks
Hi Baljit, I haven’t tried that substitution to advise on the outcome. If you happen to experiment I would love to know how it goes.
Hello Natasha! May I know how to store this? I made it today for my friend’s birthday, which is tomorrow! I wonder if the crumb will stay crispy until tomorrow?
Hi Angel, we have refrigerated and we have also left it out, covered at room temperature overnight and either way works. I haven’t tried freezing it yet to advise.
Hi – went to make this but couldn’t figure out – what does 2 cups grams in the all-purpose flour measured correctly ingredient list mean?
Is it 2 american cups measured or is 2 grams -which I don’t know how to translate into 2 american cups.
Hi Chris, I’m not sure why that word grams was there. I removed it. It’s 2 cups and if you click on Metric in the recipe card, you will see the measurement in grams. Sorry for the confusion.
The taste was delicious and the club soda was a good idea to give the cake a lovely lift. But the base of the cake was far too dry 🙁 I took it out as soon as it was done, 46 minutes exact. It was perfect near the streusal topping, so I may use butter instead of olive oil next time.
Really good recipe, easy to make with nice cake texture. Only recommendation is to cut back on the sugar. Used 2/3 C for the cake batter and 1/3 C for the crumbles. Also, used gf flour, just added a bit more club soda for the extra moisture needed.
For crumbles, meant to be 1/6 C, not 1/3 C.
Thank you so much for sharing. I’m sure others will be curious about making this gluten-free.
Mike, how did the crumb topping turn out with the GF flour?
Just made and tried this amazing cake!! The only thing I changed was I used gluten free flour!! WOW so easy to make and very delicious! Thank you Natasha for sharing these recipes.
Hi Koula, you are very welcome! I’m happy to read your comments and feedback, thank you for sharing that with us!