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Berry-Glazed Yellow Cake

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Berry-Glazed Yellow Cake pairs a buttery, tender yellow cake with a jewel-toned berry glaze. Simple to make with pantry staples and fresh or frozen berries, it’s a vibrant dessert that balances sweet and tart flavors while offering a beautiful, glossy finish.

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature

1 cup granulated sugar (rubbed with zest of 1 lemon)

2 large eggs, room temperature

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup buttermilk, room temperature

1 teaspoon pure vanilla extract

2 cups mixed berries (blueberries, raspberries, blackberries; fresh or frozen)

1/2 cup granulated sugar (for glaze)

2 tablespoons lemon juice

2 teaspoons cornstarch mixed with 2 teaspoons water (slurry)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan, line with parchment, and butter the paper and sides.
  2. Rub lemon zest into sugar until fragrant. Cream butter and lemon sugar until pale and fluffy, 3–4 minutes.
  3. Add eggs one at a time, mixing well after each addition.
  4. Whisk flour, baking powder, baking soda, and salt in a separate bowl.
  5. Add dry ingredients to butter mixture in three additions, alternating with buttermilk, beginning and ending with dry. Stir in vanilla.
  6. Spread batter into pan and smooth top. Bake 35–40 minutes, until a toothpick inserted in center comes out clean. Cool 10 minutes in pan, then turn out to wire rack to cool completely.
  7. For glaze: Combine berries, sugar, and lemon juice in a saucepan. Cook over medium heat 8–10 minutes, gently mashing berries. Stir in cornstarch slurry and cook 1–2 minutes until glossy and thickened. Strain for smooth finish if desired. Cool slightly.
  8. Pour glaze over cooled cake, nudging to edges with spoon or spatula. Let set 15 minutes before slicing.

Notes

Use frozen berries if fresh aren’t available—no need to thaw.

For extra lemon flavor, add more zest to the batter.

Strain glaze for a smooth finish or leave rustic with seeds and skins.

Bake as cupcakes (18–22 minutes) and spoon glaze over tops.

To prevent sticking, line pan with parchment and grease sides well.

Nutrition

Find it online: https://chocolatecoveredamy.com/berry-glazed-yellow-cake/