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Moist Triple Berry Sheet Cake Recipe with Easy White Chocolate Cream Cheese Frosting

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A moist and flavorful triple berry sheet cake topped with a silky white chocolate cream cheese frosting. Perfect for quick gatherings or a sweet treat any day.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¾ cups granulated sugar (350 grams)
  • ½ cup unsalted butter (115 grams), melted and slightly cooled
  • 1 cup buttermilk (240 ml), room temperature
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups mixed berries (about 450 grams) – fresh raspberries, blueberries, and blackberries; frozen can be used but do not thaw
  • 8 oz cream cheese (225 grams), softened
  • ¼ cup unsalted butter (57 grams), softened
  • 3 cups powdered sugar (360 grams), sifted
  • 4 oz white chocolate chips or chopped white chocolate (115 grams), melted and cooled slightly
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet pan lightly with butter or non-stick spray and line it with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
  3. In a large bowl, whisk the granulated sugar and melted butter until smooth. Add the eggs one at a time, beating well after each addition. Stir in the buttermilk and vanilla extract until glossy and slightly thick.
  4. Gradually add the flour mixture to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Avoid overmixing; a few lumps are okay.
  5. Carefully fold in the fresh and frozen berries gently to avoid breaking them up.
  6. Pour the batter evenly into the prepared pan and tap lightly on the counter to release air bubbles.
  7. Bake for 35-40 minutes, starting to check at 35 minutes by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter.
  8. Allow the cake to cool completely in the pan on a wire rack for at least 30 minutes before frosting.
  9. To prepare the frosting, beat the softened cream cheese and butter together until smooth and creamy (2-3 minutes). Slowly add the powdered sugar, mixing on low speed until incorporated.
  10. Pour in the melted white chocolate and vanilla extract, then beat on medium-high until fluffy and well combined. Add a pinch of salt to balance the sweetness.
  11. Spread the frosting evenly over the cooled cake using a spatula. Optionally, swirl the frosting or add fresh berries on top.
  12. Slice into squares and serve. The cake tastes better the next day once flavors have mingled.

Notes

Toss berries in a teaspoon of flour before folding into batter to prevent sogginess. Do not overbake to keep the cake moist. Use room temperature eggs and buttermilk for best results. Melt white chocolate slowly and cool before adding to frosting to avoid runniness. Frost cake only when fully cooled.

Nutrition

Keywords: triple berry cake, sheet cake, white chocolate frosting, cream cheese frosting, berry dessert, easy cake recipe, quick dessert

Find it online: https://tempotaste.com/moist-triple-berry-sheet-cake-recipe-with-easy-white-chocolate-cream-cheese-frosting/