There’s something universally comforting about a slice of fluffy, fruity cake. Whether you enjoy it with your morning coffee, afternoon tea, or as a sweet end to your evening meal, this fluffy berry cake fits the occasion perfectly. Light, moist, and bursting with berry flavor, this cake combines the richness of yogurt or sour cream with the delicate sweetness of berries and the cloud-like texture achieved from whipped egg whites. It’s a simple recipe that feels special, making it ideal for any day you want a touch of homemade indulgence.
The use of eggs, separated and whipped into different parts of the batter, is what gives this cake its signature fluffiness. The yolks are beaten with sugar until creamy and pale, while the whites are whipped to stiff peaks before being gently folded into the batter. This method creates a tender, airy structure without the need for extra leavening agents.
Plain yogurt or sour cream lends both moisture and a slight tang that pairs beautifully with sweet berries. It also contributes to the cake’s soft crumb and helps keep it fresh for days. Vegetable oil adds to the tenderness of the cake without overwhelming its flavor, and a touch of vanilla rounds everything out with a warm, sweet aroma.
Mixed berries add pockets of flavor and color throughout the cake. You can use fresh or frozen berries—blueberries, raspberries, blackberries, chopped strawberries, or a blend. Tossing the berries lightly in flour before adding them to the cake prevents them from sinking to the bottom during baking and helps distribute them evenly throughout the batter.
To make the cake, start by separating the eggs. Beat the yolks with three-quarters of the sugar until the mixture becomes light in color and increases in volume. This step helps dissolve the sugar and incorporates air into the batter early on. Add in the yogurt or sour cream, oil, and vanilla extract, stirring until smooth.
In a separate bowl, sift together the flour, baking powder, and salt. Add this dry mixture to the wet ingredients and stir until you have a smooth batter.
The next step is to prepare the egg whites. Using clean, dry beaters and a grease-free bowl, whip the egg whites until they become foamy. Gradually add the remaining sugar and continue beating until stiff peaks form. The whites should hold their shape and form glossy peaks when you lift the beaters.
Fold the egg whites into the batter in batches. The key here is to fold gently to preserve the air you’ve worked into the whites. Use a spatula and turn the batter over itself until combined. This process will result in a thick yet airy batter.
Pour the batter into a prepared cake pan lined with parchment paper. Evenly distribute the floured berries on top of the batter. As the cake bakes, the berries will gently sink into the cake without all falling to the bottom.
Bake the cake in a preheated oven at 175°C (350°F) for 40 to 50 minutes, or until it’s golden brown on top and a toothpick inserted into the center comes out clean. Ovens vary, so start checking at the 40-minute mark to avoid overbaking.
Once the cake is done, let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar if desired for a delicate, bakery-style finish.
This cake is delightful served on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. It’s perfect for brunches, picnics, or afternoon snacks, and it also makes a thoughtful homemade gift.
Here’s the recipe again for easy reference:
Ingredients
4 eggs (separated)
1 cup sugar (divided)
1 cup plain yogurt or sour cream
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup mixed berries (fresh or frozen, lightly coated in flour)
Powdered sugar for dusting (optional)
Instructions
Preheat oven to 175°C (350°F). Line a cake pan with parchment paper.
In a bowl, beat the egg yolks with ¾ cup sugar until pale.
Add yogurt, oil, and vanilla. Mix well.
Sift in flour, baking powder, and salt. Mix until smooth.
In a separate bowl, beat egg whites until foamy, then gradually add remaining ¼ cup sugar. Beat to stiff peaks.
Gently fold the egg whites into the batter in batches.
Pour batter into the pan. Top with floured berries.
Bake for 40–50 minutes until golden and a toothpick comes out clean.
Cool, dust with powdered sugar, and serve.
Soft, airy, and fruity—this fluffy berry cake brings a bright and satisfying flavor to your table. It’s easy enough for everyday baking and special enough for celebrations. Enjoy a slice with tea or coffee, and savor the fresh taste of homemade comfort.
