Shavuot Berry Cake
A light, moist, and festive dairy cake bursting with fresh seasonal berries, perfect for celebrating the Shavuot holiday.
Ingredients
- •1 1/2 cups all-purpose flour (190g)
- •1 cup granulated sugar (200g)
- •1 1/2 teaspoons baking powder
- •1/4 teaspoon salt
- •1/2 cup unsalted butter, softened (115g)
- •1/2 cup full-fat sour cream (120g)
- •2 large eggs, room temperature
- •1 teaspoon vanilla extract
- •1 1/2 cups fresh mixed berries (blueberries, raspberries, and sliced strawberries)
- •1 tablespoon powdered sugar for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or non-stick spray.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt.
- 3
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3 minutes.
- 4
Beat in the eggs one at a time, followed by the vanilla extract and sour cream until well combined.
- 5
Gradually add the dry ingredients to the wet mixture, stirring until just combined; do not overmix.
- 6
Gently fold in one cup of the berries using a spatula.
- 7
Spread the batter evenly into the prepared pan and scatter the remaining 1/2 cup of berries on top.
- 8
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- 9
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- 10
Dust with powdered sugar before serving.
💡 Chef tips
- Ensure your eggs and sour cream are at room temperature to create a smooth, emulsified batter.
- Toss the berries in a teaspoon of flour before folding them in to prevent them from sinking to the bottom of the cake.
- Store the cake in an airtight container at room temperature for up to two days, or refrigerate for up to four days.
✅ How it should turn out
The finished cake should have a golden-brown crust, a tender and moist crumb, and a delightful balance of sweet berries and rich, creamy undertones.