Prepare to embark on a culinary journey that will tantalize your taste buds and transform your ordinary baking routine into an extraordinary experience! This Vanilla Bean Mulberry Cake is not just a dessert; it's a magical fusion of delicate vanilla essence and burst-in-your-mouth mulberries that will make your kitchen smell like a gourmet bakery. Whether you're a seasoned baker or a curious novice, this recipe promises to deliver a show-stopping cake that looks as stunning as it tastes, guaranteed to impress family and friends with minimal effort.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter
- 2 eggs
- 1/4 cup milk
- 1 tablespoon vanilla bean paste
- 1 cup mulberries
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or line with parchment paper.
- In a large mixing bowl, cream together the softened unsalted butter and sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Stir in the vanilla bean paste, mixing until evenly distributed throughout the batter.
- In a separate bowl, sift together the all-purpose flour and baking powder to remove any lumps.
- Gradually fold the dry ingredients into the wet mixture, alternating with the milk. Mix gently until just combined, being careful not to overmix.
- Gently fold in 3/4 cup of the fresh mulberries, reserving the remaining 1/4 cup for topping.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Scatter the remaining mulberries on top of the batter, lightly pressing them into the surface.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes.
- Carefully transfer the cake to a wire rack to cool completely before serving.
- Optional: Dust with powdered sugar or serve with a dollop of whipped cream for extra indulgence.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter and eggs, are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Fresh is Best: Use ripe, fresh mulberries for the most vibrant flavor. If mulberries are out of season, you can substitute with blackberries or raspberries.
- Check Doneness Carefully: Use the toothpick test - insert it into the cake's center. If it comes out clean or with just a few moist crumbs, your cake is perfectly baked.
- Cooling is Crucial: Allow the cake to cool completely before adding any powdered sugar or whipped cream to prevent melting and maintain the cake's structure.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 85mg
