Summer Picnic Cake

A light and fluffy cake infused with fresh fruit, perfect for summer gatherings and picnics.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 8 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

Dry Ingredients

2 cups all-purpose flour
1.5 teaspoons baking powder
0.5 teaspoon baking soda
0.25 teaspoon salt

Wet Ingredients

0.5 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk Can substitute with milk mixed with vinegar or lemon juice

Fruits

1 cup fresh berries (such as strawberries or blueberries) Use fresh, high-quality berries for the best flavor

Method

Preparation

Preheat your oven to 350°F (175°C) and grease and flour a cake pan.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, cream together the softened butter and sugar until fluffy, then add eggs and vanilla, mixing well.
Gradually alternate adding the dry ingredients and buttermilk until combined.
Pour the batter into the prepared pan, smoothing the top evenly.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before frosting.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 10g

Notes

Store in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Use parchment paper to help remove cake from the pan.

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