18 Delicious Triple Berry Cake Recipes Amazing

Dive into the sweet, juicy world of berries with our roundup of 18 Delicious Triple Berry Cake Recipes that are sure to dazzle your taste buds! Whether you’re craving a light summer dessert or a cozy treat to brighten up your day, these cakes blend strawberries, blueberries, and raspberries into every bite. Perfect for home cooks looking to add a burst of flavor to their baking repertoire. Let’s get baking!

Classic Triple Berry Vanilla Cake

Nothing says celebration like a Classic Triple Berry Vanilla Cake, bursting with fresh berries and a hint of vanilla that makes every bite a delight.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup whole milk
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• 1 tbsp powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until fluffy. Add 2 large eggs one at a time, then mix in 2 tsp vanilla extract.
4. Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour.
5. Gently fold in 1 cup mixed fresh berries, then pour the batter into the prepared pan.
6. Bake for 35-40 minutes until a toothpick inserted comes out clean. Let cool, then dust with 1 tbsp powdered sugar.

The magic of this cake lies in the juicy berries that create little pockets of sweetness, perfectly complementing the vanilla-infused sponge.

Tip: For an extra berry punch, serve with a side of whipped cream and more fresh berries.

Triple Berry Chocolate Drizzle Cake

Indulge in the perfect blend of juicy berries and rich chocolate with this Triple Berry Chocolate Drizzle Cake, a showstopper that’s surprisingly simple to make.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 tbsp white vinegar
• 2 tsp vanilla extract
• 1 cup mixed berries (strawberries, raspberries, blueberries)
• 1/2 cup semi-sweet chocolate chips
• 1 tbsp coconut oil

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. Add 1 cup water, 1/3 cup vegetable oil, 1 tbsp white vinegar, and 2 tsp vanilla extract to the dry ingredients. Stir until just combined.
4. Fold in 1 cup mixed berries, then pour the batter into the prepared pan.
5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool for 10 minutes, then transfer to a wire rack.
7. In a microwave-safe bowl, melt 1/2 cup semi-sweet chocolate chips with 1 tbsp coconut oil in 30-second intervals, stirring until smooth.
8. Drizzle the chocolate over the cooled cake and let it set before serving.

The magic of this cake lies in the contrast between the moist, berry-studded base and the glossy chocolate drizzle, making every bite a delightful surprise.

Tip: For an extra berry burst, serve each slice with a handful of fresh berries on the side.

Lemon Glazed Triple Berry Cake

This Lemon Glazed Triple Berry Cake is a vibrant, tangy-sweet dessert that’s as beautiful as it is delicious, perfect for brightening up any table.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1 tbsp lemon zest
• 1/4 cup lemon juice
• 1 cup powdered sugar

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, then mix in 1/2 cup milk and 1 tsp vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in 1 cup mixed berries and 1 tbsp lemon zest.
5. Pour the batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake cools, whisk together 1/4 cup lemon juice and 1 cup powdered sugar to make the glaze. Drizzle over the cooled cake.

The burst of fresh berries paired with the zesty lemon glaze creates a refreshing contrast that’s sure to impress.

Tip: For an extra berry-packed bite, reserve a handful of berries to press into the top of the cake before baking.

Triple Berry Cheesecake Swirl Cake

This Triple Berry Cheesecake Swirl Cake is a showstopper dessert that combines the tangy sweetness of mixed berries with the creamy richness of cheesecake, all swirled into a moist vanilla cake.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 cup mixed berries (strawberries, blueberries, raspberries), chopped

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, cream together 1/2 cup butter and 1 cup granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 tsp vanilla extract.
3. Combine 1 1/2 cups flour, 1 1/2 tsp baking powder, and 1/4 tsp salt; gradually add to the creamed mixture alternately with 1/2 cup milk, beating well after each addition.
4. In another bowl, beat 8 oz cream cheese and 1/4 cup powdered sugar until smooth. Fold in 1 cup chopped mixed berries.
5. Pour half of the cake batter into the prepared pan. Dollop half of the cheesecake mixture over the batter, then swirl with a knife. Repeat layers.
6. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack.

The magic of this cake lies in the beautiful swirls of berry-studded cheesecake that peek through every slice, offering a delightful surprise in every bite.

Tip: For an extra berry burst, drizzle the cooled cake with a simple glaze made from powdered sugar and mashed berries.

Vegan Triple Berry Almond Cake

This Vegan Triple Berry Almond Cake is a delightful treat that combines the tartness of mixed berries with the nutty richness of almond flour, creating a dessert that’s as nutritious as it is delicious.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup maple syrup
• 1/3 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 cup almond milk
• 1 tbsp apple cider vinegar
• 1 cup mixed berries (strawberries, blueberries, raspberries)

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan.
2. In a large bowl, whisk together 1 1/2 cups almond flour, 1/2 cup coconut flour, 1 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix 1/2 cup maple syrup, 1/3 cup melted coconut oil, 1 tsp vanilla extract, 1/2 cup almond milk, and 1 tbsp apple cider vinegar until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1 cup mixed berries.
5. Transfer the batter to the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The combination of almond flour and fresh berries gives this cake a moist texture and a burst of flavor in every bite, making it a perfect guilt-free dessert for any occasion.

Tip: For an extra almond flavor, sprinkle sliced almonds on top before baking.

Triple Berry Coconut Flour Cake

This Triple Berry Coconut Flour Cake is a gluten-free delight that combines the tartness of mixed berries with the subtle sweetness of coconut, perfect for those who love a moist and flavorful dessert.

Ingredients

• 1/2 cup coconut flour
• 1/4 cup almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 large eggs
• 1/2 cup honey
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup mixed berries (strawberries, blueberries, raspberries)

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan.
2. In a large bowl, whisk together 1/2 cup coconut flour, 1/4 cup almond flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
3. In another bowl, beat 4 large eggs, then mix in 1/2 cup honey, 1/4 cup melted coconut oil, and 1 teaspoon vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until the batter is smooth.
5. Gently fold in 1 cup mixed berries, then pour the batter into the prepared pan.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The combination of coconut flour and fresh berries gives this cake a uniquely tender crumb and bursts of juicy flavor in every bite.

Tip: For an extra touch of sweetness, drizzle the cooled cake with a little more honey before serving.

Gluten-Free Triple Berry Cake

This Gluten-Free Triple Berry Cake is a vibrant, moist dessert that bursts with the flavors of summer, perfect for any gathering or a cozy night in.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1 cup mixed berries (strawberries, blueberries, raspberries)

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 1/2 cup almond flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, cream 1/2 cup unsalted butter with 3/4 cup granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
4. Alternately add the dry ingredients and 1/2 cup buttermilk to the butter mixture, beginning and ending with the dry ingredients. Fold in 1 cup mixed berries.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The almond flour adds a subtle nuttiness that complements the sweet-tart berries, making every bite a delightful contrast of flavors and textures.

Tip: For an extra berry punch, drizzle the cooled cake with a simple glaze made from powdered sugar and mashed berries.

Triple Berry Pound Cake with Whipped Cream

Nothing says comfort like a moist, berry-packed pound cake topped with a cloud of whipped cream. This Triple Berry Pound Cake is a showstopper that’s surprisingly simple to make.

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 cup mixed berries (strawberries, blueberries, raspberries), fresh or frozen
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Instructions

1. Preheat your oven to 350°F. Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream together 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy. Beat in 4 large eggs one at a time.
3. Whisk together 3 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Alternately add the dry ingredients and 1 cup whole milk to the butter mixture, starting and ending with the flour. Stir in 1 teaspoon vanilla extract.
4. Gently fold in 1 cup mixed berries. Pour the batter into the prepared pan.
5. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
6. While the cake cools, whip 1 cup heavy cream and 2 tablespoons powdered sugar until stiff peaks form. Serve slices of the cake topped with whipped cream.

The burst of fresh berries in every bite makes this pound cake a refreshing twist on the classic. Perfect for when you want something a little extra special.

Tip: For an even berry-ier cake, toss the berries in a tablespoon of flour before folding them into the batter to prevent sinking.

Triple Berry Angel Food Cake

Light as air and bursting with berry flavor, this Triple Berry Angel Food Cake is a dreamy dessert that’s surprisingly simple to whip up.

Ingredients

• 1 cup cake flour
• 1 1/2 cups granulated sugar, divided
• 12 large egg whites, at room temperature
• 1 tsp cream of tartar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 1/2 cups mixed fresh berries (strawberries, blueberries, raspberries), plus extra for garnish

Instructions

1. Preheat your oven to 350°F. Sift together the cake flour and 3/4 cup of the granulated sugar three times to ensure it’s well combined and airy.
2. In a large bowl, beat the egg whites, cream of tartar, and salt on medium speed until soft peaks form. Gradually add the remaining 3/4 cup sugar, then the vanilla, beating until stiff peaks form.
3. Gently fold the flour mixture into the egg whites in three additions, being careful not to deflate the batter. Fold in the 1 1/2 cups of mixed berries last.
4. Pour the batter into an ungreased 10-inch tube pan. Bake for 35-40 minutes, or until the top is golden and springs back when lightly touched.
5. Invert the pan onto a cooling rack and let it cool completely, about 1 hour, before removing the cake from the pan.

The magic of this cake lies in the juicy berries that dot every slice, offering a sweet contrast to the fluffy angel food base.

Tip: For the best rise, make sure your egg whites are at room temperature and your bowl is completely grease-free.

Triple Berry Bundt Cake with Cream Cheese Frosting

Nothing says comfort like a moist, berry-packed bundt cake topped with luscious cream cheese frosting. This Triple Berry Bundt Cake is a showstopper that’s surprisingly simple to make.

Ingredients

• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• 2 cups mixed berries (strawberries, blueberries, raspberries), fresh or frozen
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease and flour a 10-inch bundt pan.
2. In a bowl, whisk together 3 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, beat 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy. Add eggs one at a time, then stir in 1 tsp vanilla extract.
4. Alternately add the flour mixture and 1 cup sour cream to the butter mixture, beginning and ending with the flour. Fold in 2 cups mixed berries.
5. Pour batter into the prepared pan. Bake for 55-60 minutes, or until a toothpick comes out clean. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
6. For the frosting, beat 8 oz cream cheese and 1/4 cup unsalted butter until smooth. Gradually add 2 cups powdered sugar and 1 tsp vanilla extract, beating until creamy. Spread over the cooled cake.

The burst of fresh berries in every bite, paired with the tangy cream cheese frosting, makes this cake a memorable treat for any gathering.

Tip: For an extra berry boost, toss the berries in a tablespoon of flour before folding them into the batter to prevent sinking.

Triple Berry Coffee Cake

Start your morning with a burst of berry goodness in this Triple Berry Coffee Cake, a perfect blend of sweet and tart flavors wrapped in a tender, buttery cake.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt.
3. Stir in 1/2 cup melted unsalted butter, 1/2 cup milk, 1 large egg, and 1 teaspoon vanilla extract until just combined.
4. Gently fold in 1 cup mixed berries, then spread the batter into the prepared pan.
5. In a small bowl, mix 1/4 cup brown sugar and 1/2 teaspoon ground cinnamon, then sprinkle over the batter.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

The cinnamon-sugar topping creates a delightful crunch against the soft, berry-studded cake, making every bite a textural surprise.

Tip: For an extra berry punch, drizzle the cooled cake with a simple glaze made from powdered sugar and a splash of lemon juice.

Triple Berry Upside-Down Cake

This Triple Berry Upside-Down Cake is a vibrant, juicy twist on the classic dessert, perfect for showcasing summer’s finest berries in a stunning, shareable treat.

Ingredients

• 1/2 cup unsalted butter, melted
• 1/2 cup packed light brown sugar
• 1 1/2 cups mixed berries (strawberries, blueberries, raspberries)
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup whole milk

Instructions

1. Preheat your oven to 350°F. Pour the melted butter into a 9-inch round cake pan, then sprinkle the brown sugar evenly over the butter. Arrange the mixed berries in a single layer on top.
2. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the granulated sugar, egg, and vanilla until light and fluffy. Alternately add the flour mixture and milk to the sugar mixture, beginning and ending with the flour mixture, stirring until just combined.
3. Carefully spread the batter over the berries in the cake pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
4. Let the cake cool in the pan for 10 minutes, then invert onto a serving plate. Serve warm or at room temperature.

The magic of this cake lies in the caramelized berry layer that becomes the top, offering a beautiful glossy finish and a burst of berry flavor in every bite.

Tip: For an extra touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Triple Berry Sponge Cake

This Triple Berry Sponge Cake is a light, airy dessert that’s bursting with the fresh flavors of summer berries, perfect for any gathering or a sweet treat at home.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• Powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
3. In another bowl, beat 3/4 cup granulated sugar and 1/2 cup unsalted butter until light and fluffy. Add 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
4. Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour mixture. Fold in 1 cup mixed berries.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

The combination of juicy berries and the sponge cake’s delicate texture makes every bite a delightful surprise. It’s a showstopper that’s surprisingly simple to make.

Tip: For an extra berry punch, serve with a side of whipped cream and additional fresh berries.

Triple Berry Mousse Cake

Dive into the layers of this Triple Berry Mousse Cake, where each bite is a fluffy, fruity delight that’s as beautiful as it is delicious.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 2 cups mixed berries (strawberries, blueberries, raspberries)
• 1/4 cup water
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 envelope unflavored gelatin
• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F. Mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
2. In a saucepan, combine mixed berries, water, 1/4 cup granulated sugar, and lemon juice. Cook over medium heat until berries break down, about 10 minutes. Strain, reserving the liquid.
3. Sprinkle gelatin over 1/4 cup of the berry liquid; let sit for 5 minutes. Heat gently until dissolved, then mix into the remaining berry liquid. Cool to room temperature.
4. Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Fold in the cooled berry mixture until no streaks remain. Pour over the crust and chill for at least 4 hours.

The magic of this cake lies in its airy mousse layer, perfectly balanced with the tartness of fresh berries and the crunch of a buttery crust.

Tip: For a smoother mousse, press the berry puree through a fine mesh sieve before adding the gelatin.

Triple Berry Layer Cake with Buttercream Frosting

This Triple Berry Layer Cake with Buttercream Frosting is a showstopper that combines the tartness of fresh berries with the sweetness of creamy frosting, perfect for any celebration.

Ingredients

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk
• 1 1/2 cups mixed fresh berries (strawberries, raspberries, blueberries)
• 3 cups powdered sugar
• 1 cup unsalted butter, softened
• 2 tbsp heavy cream
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.
2. In a bowl, whisk together 2 1/2 cups all-purpose flour, 2 1/2 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, beat 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy. Add eggs one at a time, then stir in 1 tsp vanilla extract.
4. Alternately add the flour mixture and 1 cup whole milk to the butter mixture, beginning and ending with flour. Fold in 1 1/2 cups mixed fresh berries.
5. Divide batter evenly among prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Cool completely.
6. For frosting, beat 1 cup unsalted butter until creamy. Gradually add 3 cups powdered sugar, then 2 tbsp heavy cream and 1 tsp vanilla extract. Beat until smooth.
7. Place one cake layer on a plate; spread with frosting. Repeat with remaining layers. Frost top and sides of cake.

The burst of fresh berries in every bite makes this cake irresistibly moist and flavorful, while the buttercream frosting adds a luxurious finish.

Tip: For an extra berry punch, drizzle the layers with a berry reduction before frosting.

Triple Berry Yogurt Cake

This Triple Berry Yogurt Cake is a delightful treat that combines the tangy sweetness of mixed berries with the creamy richness of yogurt, all baked into a moist, fluffy cake that’s perfect for any occasion.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup plain yogurt
• 1/3 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 cup mixed berries (strawberries, blueberries, raspberries)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix 1 cup plain yogurt, 1/3 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract until smooth.
4. Gradually fold the wet ingredients into the dry ingredients until just combined. Gently stir in 1 cup mixed berries.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The magic of this cake lies in the yogurt, which ensures a moist crumb and a slight tang that perfectly balances the sweetness of the berries.

Tip: For an extra berry burst, drizzle the cooled cake with a simple glaze made from powdered sugar and a bit of berry juice.

Triple Berry Sour Cream Cake

This Triple Berry Sour Cream Cake is a delightful treat that combines the tangy richness of sour cream with the sweet burst of mixed berries, creating a perfect balance of flavors in every bite.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1 1/2 cups mixed berries (strawberries, blueberries, raspberries)
• 1 tablespoon powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, then mix in 1 teaspoon vanilla extract.
4. Alternately add the flour mixture and 1/2 cup sour cream to the butter mixture, beginning and ending with the flour mixture. Fold in 1 1/2 cups mixed berries gently.
5. Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with 1 tablespoon powdered sugar before serving.

The sour cream not only adds a subtle tang but also ensures the cake stays incredibly moist, making it a standout dessert for any gathering.

Tip: For an extra berry flavor, toss the mixed berries in a tablespoon of flour before folding them into the batter to prevent sinking.

Triple Berry Jam Filled Cake

Nothing says homemade love like a Triple Berry Jam Filled Cake, bursting with the sweet and tangy flavors of summer berries in every bite.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 cup triple berry jam
• Powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, cream together 1 1/2 cups granulated sugar and 1/2 cup unsalted butter until light and fluffy.
3. Beat in 3 large eggs one at a time, then stir in 1 tsp vanilla extract.
4. In another bowl, whisk together 2 cups all-purpose flour, 1/2 tsp salt, 1 tsp baking powder, and 1/2 tsp baking soda.
5. Alternately add the flour mixture and 1 cup buttermilk to the creamed mixture, beginning and ending with the flour mixture.
6. Pour half of the batter into the prepared pan. Spoon 1 cup triple berry jam over the batter, then top with the remaining batter.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

The surprise layer of triple berry jam not only adds a burst of flavor but also creates a beautiful, moist texture that makes this cake a standout.

Tip: For an extra berry kick, warm the jam slightly before spreading it over the batter to make it easier to layer.

Conclusion

We hope this roundup of 18 delicious triple berry cake recipes inspires your next baking adventure! Each recipe offers a unique twist on the classic, ensuring there’s something for every taste. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for fellow berry lovers. Happy baking!