recipe

Berries give this snack cake a bright pop of color and fresh flavor.

safety
  • Uses the oven
  • Uses a knife
difficulty
  • Beginner
time
  • 1 hour and 10 minutes, plus 2 hours cooling time
yield
  • Serves 12

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Prepare Ingredients

Vegetable oil spray
1½ cups (7½ ounces)
all-­purpose flour
1½ teaspoons
baking powder
½ teaspoon
salt
8 tablespoons
unsalted butter, cut into 8 pieces and softened
⅔ cup packed (4⅔ ounces)
light brown sugar
2
large eggs
1 teaspoon
vanilla extract
⅓ cup (2⅔ ounces)
whole milk
¾ cup (3¾ ounces)
blueberries
¾ cup (3¾ ounces)
raspberries

Gather Baking Equipment

8-­inch square metal baking pan
8-­inch square piece of parchment paper
Medium bowl
Whisk
Electric mixer (stand mixer with paddle attachment or handheld mixer and large bowl)
Rubber spatula
Toothpick
Oven mitts
Cooling rack
Cutting board
Chef's knife
1
 
Vegetable oil spray

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.

 
2
 
1½ cups (7½ ounces)
all-­purpose flour
1½ teaspoons
baking powder
½ teaspoon
salt

In medium bowl, whisk together flour, baking powder, and salt.

 
3
 
8 tablespoons
unsalted butter, cut into 8 pieces and softened
⅔ cup packed (4⅔ ounces)
light brown sugar

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.

 
4
 
2
large eggs
1 teaspoon
vanilla extract

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.

 
5
 
⅓ cup (2⅔ ounces)
whole milk

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.

 
6
 

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.

 
7
 
¾ cup (3¾ ounces)
blueberries
¾ cup (3¾ ounces)
raspberries

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.

 
8
 

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).

 
9
 

Place baking pan in oven. Bake until cake is golden brown and toothpick inserted in center comes out clean, 30 to 35 minutes.

 
10
 

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.

 
11
 

Remove cake from baking pan and discard parchment. Cut cake into pieces and serve.