Berries give this snack cake a bright pop of color and fresh flavor.
Adjust oven rack to middle position and heat oven to 350 degrees. Spray inside bottom and sides of 8-inch square metal baking pan with vegetable oil spray. Line bottom of baking pan with 8-inch square piece of parchment paper.
In medium bowl, whisk together flour, baking powder, and salt.
In bowl of stand mixer (or large bowl if using handheld mixer), combine softened butter and sugar. Lock bowl into place and attach paddle to stand mixer, if using. Start mixer on medium-high speed. Beat until mixture is light and fluffy, 3 to 4 minutes. Stop mixer.
Use rubber spatula to scrape down sides of bowl. Add eggs and vanilla. Start mixer on medium speed and beat until combined, about 30 seconds. Stop mixer.
Carefully add half of flour mixture. Start mixer on low speed and mix until combined, about 30 seconds. With mixer running, slowly pour in milk and mix until combined, about 30 seconds. Stop mixer.
Add remaining flour mixture. Start mixer on low speed and mix until well combined, about 30 seconds. Stop mixer. Remove bowl from stand mixer, if using.
Use rubber spatula to scrape down sides of bowl and stir in any remaining dry flour (batter will be very thick). Add blueberries and raspberries and use rubber spatula to gently stir until just combined.
Use rubber spatula to scrape batter into parchment-lined baking pan and smooth top (make sure to spread batter into corners to create even layer).
Place baking pan in oven. Bake until cake is golden brown and toothpick inserted in center comes out clean, 30 to 35 minutes.
Use oven mitts to remove baking pan from oven (ask an adult for help). Place baking pan on cooling rack and let cake cool completely in pan, about 2 hours.
This pretty, simple snack cake is perfect for after school (or even for breakfast, if you’re in need of a special morning treat). The blueberries and raspberries add bright color and fresh flavor. You can substitute frozen berries for fresh if you like. Just thaw them before using!
When taken straight from the refrigerator, butter is quite firm. For some baking recipes and many frostings, you need to soften butter before trying to combine it with other ingredients. This is just a fancy term for letting the temperature of butter rise from 35 degrees (its refrigerator temperature) to 65 degrees (cool room temperature). This takes about 1 hour. But here are two ways to speed things up:
To help remove cakes from their pans, we often line the pan with parchment paper before baking. Otherwise, the cake could stick and break into pieces as you attempt to remove it! These photos show a round cake pan, but the steps are the same no matter what shape pan you use.
No matter what shape or size pan you are using, follow these four steps to remove cakes from their baking pans: