A high altitude mini berry cake that’s just the right size for 2-4 people. This recipe uses a simple, sour cream vanilla cake batter that’s tender and moist, full of blueberries and raspberries and lightly flavored with cardamom and almond extract. It’s wonderful served warm from the oven with whipped cream or ice cream, or just on its own.
You might also love these high altitude recipes for mini carrot cake, chocolate mug cake, and mini red velvet cake.
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Why You’ll Love This Recipe
Quick and Easy. Any beginner baker can make this simple mini berry cake. You won’t need a mixer or special equipment, just a bowl and whisk.
Petite Size. If you love cake but don’t want too much leftover, you’ll love my series of high altitude mini cakes. Each of these recipes is scaled down for 4 or 6 inch cake pans, making them the perfect small batch dessert for just a few people.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Flour. For today’s recipe, I like to use cake flour, which has a lower percentage of protein than all purpose flour, making a softer, more tender cake. The flour gives the cake batter structure and strength.
- Baking Powder. Leavening agent, so the cake rises as it bakes.
- Salt. Balances the sweetness and enhances flavors.
- Cardamom. Adds a hint of spice to complement the flavor of the berries and almond extract.
- Granulated Sugar. Adds sweetness and moisture.
- Egg. Add moisture and strength.
- Sour Cream + Butter + Oil. All of these ingredients add moisture, while the butter adds additional flavor and the sour cream contributes some acidity for a tender texture.
- Vanilla + Almond Extracts. Flavor.
- Berries. I used blueberries and raspberries, but you could also add some blackberries, or just pick one type of berry instead of a mixture. For best results, use fresh, not frozen berries.
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray the bottom of a 6-inch round baking pan with non-stick baking spray.
- In a bowl, whisk together the flour, baking powder, salt, cardamom and 6 tbsp of the sugar.
- In a separate bowl, whisk together the egg, sour cream, melted butter, oil, vanilla and almond extract, until smooth.
- Add the wet ingredients and the berries (reserving a few berries for the top of the cake) to the dry ingredients, and stir everything together with a spatula just until moistened. If your raspberries or blackberries are large, cut them in half so they’re more evenly dispersed throughout the cake.
- Spread the batter into the pan. Press the remainder of the berries on top of the batter, and sprinkle with the remaining 1/2 tbsp sugar.
- Bake the cake for about 35-40 minutes, until a cake tester or toothpick inserted in the cake comes out clean.
- Cool the cake in the pan for 15 minutes, then gently turn the cake out and set it on a cooling rack or plate. Cool for 15 more minutes, then serve warm or at room temperature.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Store leftover mini berry cake in an airtight container at room temperature for up to 2 days.
You can use raspberries, blackberries or blueberries, although I don’t recommend using strawberries, which are too watery. Large blackberries and raspberries should be cut in half or fourths, before adding them to the batter. You could even use chopped peaches, plums, nectarines or apricots instead of the berries.
While you can use all purpose flour, the cake’s texture will be slightly more dense, and not quite as fluffy as when it’s made with cake flour.
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High Altitude Mini Berry Cake
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 6-inch Round Cake Pan
Ingredients
- 1 cup cake flour, fluffed, spooned and leveled
- ¾ tsp baking powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- small pinch ground cardamom
- 6 ½ tbsp granulated sugar, divided
- 1 large egg
- ⅓ cup sour cream
- 2 tbsp unsalted butter, melted
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- ½ tsp almond extract
- 2 oz fresh blueberries
- 2 oz fresh raspberries
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray the bottom of a 6-inch round baking pan with non-stick baking spray.
- In a bowl, whisk together the flour, baking powder, salt, cardamom and 6 tbsp of the sugar.
- In a separate bowl, whisk together the egg, sour cream, melted butter, oil, vanilla and almond extract, until smooth.
- Add the wet ingredients and the berries (reserving a few berries for the top of the cake) to the dry ingredients, and stir everything together with a spatula just until moistened.Baker's Tip: If your raspberries or blackberries are large, cut them in half so they're more evenly dispersed throughout the cake.
- Spread the batter into the pan. Press the remainder of the berries on top of the batter, and sprinkle with the remaining 1/2 tbsp sugar.
- Bake the cake for about 35-40 minutes, until a cake tester or toothpick inserted in the cake comes out clean.
- Cool the cake in the pan for 15 minutes, then gently turn the cake out and set it on a cooling rack or plate. Cool for 15 more minutes, then serve warm or at room temperature.
Loved this recipe. so delicate, light, and fruity. And just enough for one sitting! Thank you, Heather!
I’m so glad you loved it! My kids were pretty sad that this was so small, because they wanted leftover cake the next day. 🙂
Made this gluten free to take to our friends house last night. Amazing!!
I made with fresh blueberries and fresh sweet cherries. I used Bobs 1 to 1 gf flour, 1 cup removing 2 tablespoons of gf flour and added 2 tablespoons corn starch this makes 1 cup of gf cake flour.
I have not been disappointed making and taking your recipes! 👏😋