Description

A moist, tender summer sheet cake packed with fresh berries and tangy buttermilk, topped with a sweet vanilla glaze. This one-bowl recipe is foolproof, budget-friendly, and perfect for parties or make-ahead desserts.

Ingredients

Scale

2 cups (250g) All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 cup (113g) Unsalted Butter, softened
1 cup (200g) Granulated Sugar
2 large Eggs, room temperature
1 teaspoon Vanilla Extract
1 cup (240ml) Buttermilk
2 cups (300g) Mixed Berries (strawberries, blueberries, raspberries)
1 tablespoon Flour (for tossing berries)
1 cup (120g) Powdered Sugar (for glaze)
2–3 tablespoons Milk (for glaze)
1/2 teaspoon Vanilla Extract (for glaze)
Pinch of Salt (for glaze)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and line with parchment paper if desired.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, beat the softened butter and granulated sugar until light and fluffy (about 2-3 minutes with a mixer).
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Toss the mixed berries with 1 tablespoon of flour to coat. Gently fold the berries into the batter.
Spread the batter evenly into the prepared pan.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake cools, whisk together powdered sugar, milk, vanilla, and a pinch of salt until smooth.
Drizzle the glaze over the completely cooled cake and spread to the edges.

Notes

Ensure ingredients like butter and eggs are at room temperature for best emulsification. Do not overmix the batter to avoid a dense cake. Tossing berries in flour prevents them from sinking. The cake tastes better the next day as flavors meld. Can be stored at room temperature for 2 days or refrigerated for 3 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 32
Sodium: 180
Fat: 10
Saturated Fat: 6
Carbohydrates: 45
Fiber: 1
Protein: 3

Keywords: mixed berry cake, buttermilk sheet cake, summer dessert, easy baking, one-bowl cake, berry glaze, make-ahead dessert