Berries and Cream Sheet Cake
A soft and fluffy vanilla sheet cake topped with a creamy whipped cream cheese frosting and fresh mixed berries. This easy dessert is perfect for summer gatherings, birthdays, and family celebrations.
Ingredients
For the Vanilla Cake
- 2½ cups 312 g all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 large eggs room temperature
- 1½ cups 300 g granulated sugar
- ¾ cup 168 g unsalted butter, melted and cooled
- ¼ cup 60 ml vegetable oil
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 cup 240 ml whole milk, room temperature
- ⅓ cup 80 g sour cream
For the Cream Topping:
- 8 ounces 226 g full-fat cream cheese, softened
- ½ cup 100 g granulated sugar
- 2 teaspoons vanilla extract
- 1¼ cups 300 ml cold heavy whipping cream
- 4 cups fresh mixed berries washed and dried
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9×13-inch baking pan with parchment paper.
- Whisk flour, baking powder, and baking soda in a bowl and set aside.
- Beat eggs and sugar until pale and slightly thickened. Mix in melted butter, oil, vanilla extract, and almond extract.
- Add the dry ingredients alternately with milk and sour cream, mixing until just combined.
- Pour batter into the prepared pan and bake for 30–35 minutes until a toothpick comes out clean. Cool completely.
- Beat cream cheese, sugar, and vanilla until smooth. Whip cold heavy cream until stiff peaks form, then fold into the cream cheese mixture.
- Spread the cream topping over the cooled cake and decorate with fresh berries.
- Chill before serving, then slice and enjoy.
Notes
Notes:
Make sure the cake is completely cooled before adding the cream topping to prevent it from becoming soft or sliding off. Wash and dry the berries thoroughly before decorating to keep the topping fresh and prevent excess moisture. Store any leftover cake covered in the refrigerator for up to 3 days for the best texture and flavor.