Berry-Glazed Yellow Cake

Why You’ll Love This Recipe

• Buttery, tender yellow cake with a fine, even crumb

• Sweet-tart berry glaze that sets to a shiny finish

• Works with fresh or frozen berries—no special season required

• Pantry-friendly ingredients and straightforward steps

• Beautiful presentation without elaborate decorating skills

• Versatile base for many flavor twists

• Crowd-pleasing and perfect for potlucks or birthdays

• Stays moist for days

• Scales to different pan sizes

• Make-ahead friendly (bake cake, glaze later)

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the yellow cake

• Unsalted butter (room temperature)

• Granulated sugar infused with lemon zest

• Eggs (room temperature)

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Buttermilk (room temperature)

• Pure vanilla extract

For the berry glaze

• Mixed berries (blueberries, raspberries, blackberries—fresh or frozen)

• Granulated sugar

• Lemon juice

• Cornstarch slurry (cornstarch mixed with water)

directions

1. Prepare the pan: Heat oven to 350°F (175°C). Grease a 9-inch round cake pan, line the bottom with parchment, and lightly butter the paper and sides.

2. Infuse the sugar: Rub lemon zest into the sugar with your fingers until fragrant and slightly yellow to release citrus oils.

3. Cream butter and sugar: Beat butter with the lemon sugar until pale and fluffy, 3–4 minutes. Add eggs one at a time, mixing well after each.

4. Mix dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt.

5. Combine: Add dry ingredients to the butter mixture in three additions, alternating with the buttermilk (begin and end with dry). Stir in vanilla and mix just until no dry streaks remain.

6. Bake: Scrape batter into the pan and smooth the top. Bake 35–40 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan 10 minutes, then turn out to a wire rack to cool completely.

7. Make the berry glaze: In a small saucepan, combine berries, sugar, and lemon juice. Cook over medium heat 8–10 minutes, stirring often and gently mashing berries. Stir in the cornstarch slurry and cook 1–2 minutes more until glossy and thickened. Strain for a smooth glaze or leave seeds/skins for texture. Cool slightly.

8. Glaze and serve: When the cake is fully cool, pour glaze over the top and coax it to the edges with a spoon or offset spatula. Let set about 15 minutes before slicing.

Servings and timing

Servings: 10
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: about 1 hour 15 minutes (includes cooling and glazing)

Variations

• Lemon-vanilla: Add extra lemon zest to the batter and a splash of vanilla to the glaze.

• Blueberry-only: Use all blueberries and a pinch of cinnamon for a bakery-style vibe.

• Strawberry glaze: Swap berries for strawberries and add a touch of balsamic for depth.

• Almond twist: Replace ¼ cup flour with finely ground almonds and add almond extract.

• Sheet cake: Bake in an 8×8-inch pan (check at 28–32 minutes) for easy transport.

• Layer cake: Double the recipe for two 9-inch layers; fill and pour glaze on top.

• Cream cheese finish: Spread a thin cream cheese layer on the cooled cake, then glaze.

• Citrus swap: Use orange zest/juice for a warmer, sweeter citrus profile.

storage/reheating

Store covered at cool room temperature for up to 1 day, then refrigerate up to 4 days. For the best texture, let chilled slices sit at room temperature 20–30 minutes before serving.
To freeze, wrap the unglazed cake tightly and freeze up to 2 months. Thaw wrapped at room temperature, then glaze before serving. Leftover glazed slices can be chilled, but the glaze may soften slightly after thawing.

FAQs

Can I use frozen berries for the glaze?

Yes. Use them straight from the freezer and cook a minute or two longer until the mixture thickens.

How do I keep the cake extra tender?

Use room-temperature ingredients and avoid overmixing once the flour is added.

Do I have to strain the glaze?

No. Straining gives a smooth, glossy finish, but leaving it rustic adds texture and bolder berry flavor.

Can I bake this in a springform pan?

Yes—grease well and line the bottom. Springforms are great for clean unmolding.

What if I don’t have buttermilk?

Make a quick substitute: 1 cup milk plus 1 tablespoon lemon juice or vinegar; rest 5 minutes.

How do I prevent sticking?

Parchment on the bottom plus greased sides is the best insurance. Let the cake cool 10 minutes before turning out.

Can I make cupcakes instead?

Yes. Divide batter into a lined muffin tin (about 12). Bake 18–22 minutes, then spoon glaze over cooled tops.

Will the glaze set firm?

It sets softly and stays sliceable—thicker if fully cooled and if you use the cornstarch slurry.

Can I add berries to the batter?

Fold in up to 1 cup lightly floured berries just before baking; expect a slightly moister crumb.

How do I get a taller cake?

Use a 7- or 8-inch pan (adjust baking time), or increase the recipe by 25% for a higher 9-inch layer.

Conclusion

This berry-glazed yellow cake proves that simple technique and everyday ingredients can yield a stunning dessert. With its buttery crumb and glossy, tangy topping, it’s a reliable, flexible recipe you can bake in any season—equally at home at casual dinners or celebratory tables.