your notes:
berry snack cake
Berries give this snack cake a bright pop of color and fresh flavor.
Prepare Ingredients
Gather Baking Equipment
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.
Food for Thought
Bright and Beautiful
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!
How to Soften Butter
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:
Counter Method: Cut butter into 1-inch pieces (to create more surface area). Place butter on plate and wait about 30 minutes. Once butter gives to light pressure (try to push your fingertip into butter), it’s ready to use.
Microwave Method: Cut butter into 1-inch pieces and place on microwave-safe plate. Heat in microwave at 50 percent power for 10 seconds. Check butter with fingertip test. Heat for another 5 to 10 seconds if necessary.
How to Line a Cake Pan with Parchment Paper
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.
Place cake pan on sheet of parchment paper and trace around bottom of pan.
Cut out parchment with scissors.
Then place parchment into greased pan.
How to Remove Cakes from Pans
No matter what shape or size pan you are using, follow these four steps to remove cakes from their baking pans:
Run butter knife around edge of cake to release cake from pan.
Place cooling rack on top of cake. Hold bottom of cake pan with one hand (use oven mitt if pan is still hot) and place second hand on top of cooling rack. Turn over pan so cake falls gently onto rack.
Carefully peel parchment paper away from cake and discard. Place cutting board or serving platter on top of cake and flip cake right side up onto cutting board or serving platter.
Remove cooling rack.
