Very Berry Christmas Cake
How beautiful is this Berry Christmas Cake! This is the perfect cake to make for your Christmas gathering! It’s easy to make and it’s delicious. The cake is loaded with frosted fresh berries, which makes it extra special and festive. Everyone will love this moist cake!
Christmas Cake with Berries
For most people, Christmas dinner includes a lot of desserts. It is something that goes together. I love making cakes like, Cranberry Christmas Cake and Christmas Funfetti Cake. This Christmas Cake with Berries is definitely one of those cakes that you will want to make year after year.
Key Ingredients You’ll Need to Make Berry Christmas Cake
- Cake Flour- Cake flour is a finely-ground flour made from soft wheat. It’s perfect for cakes and other delicate baked goods because it creates a light and fluffy texture.
- Cream of Tartar- Cream of tartar is a common baking ingredient that’s used to help cakes and other baked goods rise. It’s an acidic substance that helps to activate the baking soda in recipes, which creates carbon dioxide and helps to leaven the dough or batter.Vanilla
- Icing Sugar- Icing sugar is also known as confectioner’s sugar. It is a very fine powder made from crushed and ground sugar cane.
- Fresh Berries– You can use whatever fresh berries you like for making this cake.
What Berries Work Best With This Christmas Cake?
You can use whatever kind of fresh berries that you like. I like using raspberries and blueberries, but blackberries and even strawberries will work.
Can I use Frozen Berries?
You do not want to use frozen berries. The textures of the berries will not hold up to the sugaring process or look nice on the Christmas cake.
How to Make Christmas Cake
Step 1- Dry Ingredients.
Set the oven to 350 degrees. In a large bowl, add in the flour, baking powder, and salt and whisk to combine.
Step 2- Wet Ingredients.
Separate the eggs while they are cold. In a large bowl, add in the egg yolks, and 1/4 cup of sugar and combine at high speed until thick. Pour in the water and vanilla extract and combine. Set the mixture aside while you mix the egg whites.
Step 3- Egg Mixture.
In the bowl of a standing mixer, combine the egg whites and cream of tartar using a whisk attachment on medium speed for 1 minute until foamy. Slowly, combine in the rest of the sugar and beat until the egg whites are shiny and stiff with peaks.
Step 4- Combining the Mixtures.
Add a 1/3 of the flour mixture into the egg mixture and fold to combine until fully incorporated. Combine the egg yolk mixture with the rest of the flour into the egg whites and combine. (do not overmix or it will deflate) Pour the batter into the prepared pan (ungreased) and evenly spread using a spatula.
Step 5- Baking.
Place the pan into the oven for 30-32 minutes or until a toothpick tester placed in the middle comes out clean of batter. Take out of the oven and allow the cake to cool thoroughly before taking out of the pan.
Step 1- Combining Ingredients.
Add the icing sugar and heavy cream into a medium bowl and combine until smooth. Add the icing on top of the pan and allow it to firm for 40-60 minutes.
Step 1- Combining Ingredients.
Add the egg whites into a small bowl and whisk until they are no longer stringy.
Step 2- Coating the Berries.
Use parchment paper to line a baking sheet. Coat the berries into egg whites, toss in the sugar, and place on the prepared baking sheet to dry for about 25-30 minutes. Put the sugar-coated berries on top of the cake and enjoy!
How to Store?
When storing a cake with fresh berries, you will want to keep it in an airtight container. The cake will last for about 3-4 days at room temperature. If you would like to store it for a longer period of time, you can place it in the fridge where it will last for about 5-7 days.
More Christmas Dessert Recipes
- Christmas Lasagna Dessert
- No Bake Christmas Cheesecake
- Christmas Tree Brownie Bites
- Christmas Cranberry Pound Cake
Very Berry Christmas Cake
- Hand mixer
- Stand Mixer
- 9-inch (22 cm) pan
For The Cake:
- 6 large eggs separated
- ¾ cup 100 g cake flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- ¾ cup granulated white sugar divided
- ½ teaspoon cream of tartar
- 2 teaspoons vanilla extract
- 2 tablespoons water
For The Icing:
- 1 cup confectioner's sugar or icing sugar
- ¼ cup cooking cream (or heavy cream)
Sugar Coated Berries:
- 2 cups fresh berries of your choice
- 1 egg white
- 1 cup granulated white sugar
- Preheat your oven to 350 F (180 C).
- Whisk together the flour, baking powder, and salt.
- While the eggs are cold, separate them.
- Place the egg yolks in a large bowl, add ¼ cup sugar and beat on high speed until the mixture is thick. Stir in the vanilla extract and water. Set aside while you beat the egg whites.
- Place the egg whites and cream of tartar into the bowl of your stand mixer (with the whisk attachment). Whip on medium speed until foamy, about 1 minute. Gradually add the remaining sugar and continue beating until the egg whites are shiny and form stiff peaks.
- Fold in about 1/3 of the flour mixture into the egg yolks.
- Next, add the egg yolk mixture and the remaining flour into the egg whites, folding just until incorporated. Do not over mix the batter or it will deflate. Transfer the batter into the pan (ungreased), smoothing the top with a spatula.
- Bake in the preheated oven for 30-32 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven. Allow the cake to cool down completely before removing it from the pan. Decorate the cake with icing and sugar-coated berries.
- In a medium bowl mix together the confectioners’ sugar and cooking cream until smooth. Pour the icing over the cake. Allow drying for 40-60 minutes.
- In a small bowl whisk the egg whites until no longer stringy.
- Dip the berries in the egg whites, then coat in sugar and transfer on the baking sheet lined with parchment paper to dry. It takes usually 25-30 minutes**.
- Top the cake with sugar-coated berries. Enjoy!