Get ready to transform your baking game with a show-stopping dessert that's not just a cake, but a culinary masterpiece! This Red White Blue Buckwheat Berry Cake is a stunning celebration of flavors and colors that will make your taste buds dance and your guests marvel. Combining the nutty richness of buckwheat with the vibrant burst of mixed berries, this cake is a delightful twist on traditional desserts that promises to be both healthy and irresistibly delicious.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup buckwheat flour
- 1/2 cup almond flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with cooking spray or butter, and line the bottom with parchment paper for easy removal.
- In a large mixing bowl, combine the buckwheat flour, almond flour, sugar, baking powder, and salt. Whisk the dry ingredients together until they are well combined and free of lumps.
- In another bowl, beat the two large eggs until they are frothy. Add the milk and vegetable oil to the eggs, and whisk until the mixture is smooth and well incorporated.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the mixed berries, ensuring they are evenly distributed throughout the batter. If using frozen berries, do not thaw them before adding to the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. The edges should be lightly golden, and the top should spring back when touched.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
- Once the cake is completely cool, dust the top with powdered sugar for a beautiful finish. You can also add more fresh berries on top for decoration if desired.
- Slice the cake into 8 servings and enjoy your delicious Red White Blue Buckwheat Berry Cake, perfect for any occasion!
Tips
- Use room temperature eggs and milk for smoother batter integration
- Don't overmix the batter - gentle folding preserves the cake's light texture
- For extra moisture, consider adding a tablespoon of Greek yogurt
- Frozen berries work great, but don't thaw them to prevent color bleeding
- Check the cake's doneness with a toothpick - it should come out clean
- Let the cake cool completely before dusting with powdered sugar
- Store in an airtight container at room temperature for up to 3 days
- Serve with a dollop of whipped cream or vanilla ice cream for extra indulgence
Nutrition Facts
Calories: 270kcal
Carbohydrates: 28g
Protein: 7g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 45mg
