Description
Indulge in this delightful Vanilla Cake with Bumbleberry Sauce, a perfect blend of tender vanilla cake topped with a luscious mixed berry compote.
Ingredients
Scale
For the cake:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- ¾ cup whole milk
- 2 large eggs
- 2 teaspoons baking powder
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
For the bumbleberry sauce:
- 1 cup strawberries (hulled and chopped)
- 1 cup blueberries
- 1 cup raspberries
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
Instructions
- Preheat the oven: Preheat your oven to 350°F and grease an 8-inch round cake pan.
- Mix butter and sugar: Beat the butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Combine dry and wet ingredients: In a separate bowl, whisk flour, baking powder, and salt. Add dry ingredients to wet mixture, alternating with milk.
- Bake: Pour batter into pan and bake for 30–35 minutes. Let cool in pan.
- Make bumbleberry sauce: Cook berries, sugar, and lemon juice until juicy. Thicken with cornstarch slurry.
- Serve: Pour warm or chilled sauce over slices of vanilla cake.
Notes
- This cake is delicious with whipped cream or vanilla ice cream.
- The bumbleberry sauce can be made ahead and refrigerated for up to 3 days.
- For extra flavor, consider adding blackberries to the sauce.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 30g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
