Homemade Vanilla Bean Mulberry Cake: A Decadent Summer Dessert Recipe
There’s nothing quite like the taste of summer, and for those of us in southeastern Wisconsin, that taste often comes in the form of wild mulberries. These incredibly sweet and juicy berries burst forth in abundance, offering a delightful opportunity for home bakers. While muffins might be the first thought that comes to mind for using fresh berries, the idea of a truly exceptional cake, infused with the rich essence of vanilla bean and the vibrant flavor of mulberries, quickly took root. As a self-proclaimed vanilla fiend who consistently chooses a delicate white or yellow cake over chocolate, developing a unique vanilla bean mulberry cake became an irresistible challenge. This recipe not only celebrates the simple beauty of these forgotten fruits but also elevates them into a truly memorable dessert, making use of every precious vanilla bean.
The Underrated Charm of Wild Mulberries
Mulberries, a delightful gift from nature, often go unnoticed, overshadowed by their more popular berry cousins. Growing wild in many regions, including my own backyard in Wisconsin, these berries were a childhood staple. I recall days spent picking them with my children, though they rarely made it indoors, consumed fresh right from the tree. When perfectly ripe, mulberries boast an intense sweetness and an incredible juiciness that sets them apart.
Mulberries vs. Blackberries: Spotting the Difference
Often confused with blackberries, mulberries have distinct characteristics. While they share a similar clustered appearance, mulberries grow on trees, contrasting with blackberries that thrive on thorny bushes. Their shape is typically more oval compared to the rounder blackberry, and mulberries usually don’t reach the same dark, almost black hue as blackberries. It’s a shame that these delicious berries are often considered a “forgotten fruit,” largely enjoyed by local bird populations rather than finding their way into our kitchens. But once you taste their unique flavor, you’ll understand why they are a truly delicious secret worth discovering.
Beyond this cake, mulberries are incredibly versatile. I’m already planning to gather more to create a rich pie filling, perfect for canning alongside the sour cherries I recently picked. Imagine the vibrant flavor a homemade mulberry pie filling would bring to a recipe like these blackberry pie squares – a truly inspired pairing!
Crafting the Vanilla Bean Mulberry Cake: A Recipe Journey
The foundation of any great cake is crucial. For this Vanilla Bean Mulberry Cake, I drew inspiration from Dorie Greenspan’s renowned “Perfect Party Cake.” Her white cake recipe provides an incredibly tender and moist base, a quality I adored when using it for my checkerboard cake. By building upon this reliable structure, I was able to seamlessly incorporate the unique flavors of vanilla bean and fresh mulberries, creating a harmonious blend that is both comforting and sophisticated.
The Magic of Vanilla Bean and Homemade Vanilla Sugar
Using a whole vanilla bean for this recipe adds an unparalleled depth of flavor. The tiny, aromatic seeds speckle the cake, providing a visual and gustatory reminder of the genuine vanilla essence. For an extra layer of vanilla goodness, I highly recommend using vanilla sugar. It’s incredibly simple to make and elevates any baked good. After scraping the seeds from your vanilla bean, simply place the spent pod into a jar of white sugar, seal it tightly, and let it sit. Over time, the sugar will absorb the rich fragrance of the vanilla, creating a deeply aromatic ingredient perfect for baking. My vanilla sugar sat for two months after I made my brown sugar vanilla bean ice cream, and the result was truly magnificent, imparting an incredible aroma to this cake.
Preparing Your Vanilla Bean: A Quick Guide
If you’re new to working with vanilla beans, don’t be intimidated! It’s a straightforward process. Using a sharp paring knife, carefully slice the bean pod lengthwise, revealing the multitude of tiny, black seeds inside. Then, simply use the tip of your knife to scrape or lift out these precious seeds. These tiny specks are where all the intense vanilla flavor resides, ready to infuse your cake with their exquisite aroma.
Vanilla Bean Mulberry Cake
by Amanda Formaro
Ingredient List
For the Cake:
- 2 1/4 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 4 egg whites
- 1 1/2 cups vanilla sugar* or white sugar
- 1 stick unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1 vanilla bean, scraped**
- 1/2 cup fresh, ripe mulberries
For the Syrup:
- 3 cups mulberries
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
For the Frosting:
- 8 oz package cream cheese, room temperature
- 3/4 cup powdered sugar
- 1/2 tablespoon vanilla extract
- 1 cup whipping cream
Baking Instructions
Part 1: Make the Cake
- Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by buttering them generously. Line the bottoms with parchment paper circles and butter the parchment as well. This ensures an easy release and perfectly shaped cake layers.
- In a medium bowl, whisk together the cake flour, baking powder, and salt. Set this dry mixture aside.
- In another medium bowl, whisk together the buttermilk, egg whites, pure vanilla extract, and the precious scraped vanilla bean seeds. Set this wet mixture aside.
- Using a stand mixer fitted with a paddle attachment, cream together the softened unsalted butter and vanilla sugar (or white sugar) until the mixture is light and fluffy. This should take about 3 minutes, achieving a pale, aerated consistency.
- Reduce the mixer speed to low. Gradually add approximately one-third of the dry ingredients, followed by one-third of the wet ingredients. Continue this alternating process, adding dry, then wet, until all ingredients are thoroughly incorporated and the batter is homogenous. Do not overmix.
- Increase the mixer speed to medium and beat the batter for an additional 2 minutes. This step helps to aerate the batter further, contributing to a light and tender cake crumb.
- Evenly divide the batter between the two prepared cake pans. Gently place the fresh mulberries on top of the batter in each pan.
- Bake for 30-35 minutes. You’ll know the cakes are ready when the edges begin to brown slightly and pull away from the sides of the pan. A wooden skewer or toothpick inserted into the center should come out clean.
- Allow the cakes to cool in their pans on a wire rack for about 15 minutes. This cooling period helps them firm up before handling.
- Carefully invert the cakes onto the wire rack, peel off the parchment paper from the bottoms, and let them cool completely to room temperature before frosting.
Part 2: Make the Mulberry Syrup
- Place the 3 cups of mulberries into a medium saucepan. Using a potato masher, gently mash the berries to release their juices.
- Push the mashed berries through a fine-mesh strainer, pressing firmly with the back of a spoon to extract as much juice and pulp as possible. You should yield approximately one cup of juice and fine pulp.
- Transfer the collected juice and pulp back into the saucepan. Add the sugar and vanilla extract.
- Cook over medium-high heat, stirring occasionally, for 5 minutes. The mixture will begin to thicken.
- Reduce the heat to medium-low and continue to cook for another 5 minutes, allowing the syrup to further concentrate and thicken.
- Remove the saucepan from the heat and let the syrup cool completely to room temperature. You should end up with approximately 1/3 cup of rich, thickened mulberry syrup.
Part 3: Make the Cream Cheese Frosting
- In a stand mixer fitted with a paddle attachment, beat the room temperature cream cheese, powdered sugar, and vanilla extract until the mixture is completely smooth and creamy. Ensure there are no lumps.
- Thoroughly clean the mixer bowl. Fill it with ice water and let it sit for a few minutes to chill the bowl completely. This step is crucial for achieving stiff peaks with your whipping cream.
- Drain out the ice water and wipe the chilled bowl completely dry. Switch to the whisk attachment on your mixer.
- In the chilled mixing bowl, beat the whipping cream on medium-high speed until stiff peaks are formed. Be careful not to overbeat, as it can turn granular.
- Gently fold the whipped cream into the cream cheese mixture until mostly combined. Once incorporated, whisk the ingredients together briefly on low speed to ensure a smooth, uniform frosting consistency.
Part 4: Assemble the Cake
- Reserve 2 tablespoons of the prepared mulberry syrup for the final garnish. Set it aside.
- Place the first cooled cake layer onto your serving plate or cake stand. Spoon about half of the remaining mulberry syrup evenly over the cake layer, spreading it to within an inch of the edge.
- Carefully spread one cup of the cream cheese frosting over the syrup layer. Use a light hand and an icing spatula to ensure even coverage without disturbing the syrup too much.
- Gently place the second cake layer on top of the first. Carefully press down and give it a slight twist to help it settle and adhere to the frosting layer below.
- Repeat the same process with the remaining syrup and frosting on the second layer.
- Use any remaining frosting to cover the sides of the cake, smoothing it out for a polished finish. Add a bit more frosting to the top if desired for extra height.
- Drizzle the reserved 2 tablespoons of mulberry syrup over the top of the frosted cake. For a beautiful marbled effect, gently swirl an icing spatula through the drizzled syrup.
- Garnish the top of the cake with a few fresh mulberries for a final touch of elegance and freshness.
- Refrigerate the assembled cake for at least 2 hours before slicing and serving. This allows the frosting to set and the flavors to meld beautifully. Remember to refrigerate any leftover cake when not being served to maintain its freshness.
Tips for Baking the Perfect Vanilla Bean Mulberry Cake
The Importance of Room Temperature Ingredients
For a truly tender and cohesive cake batter, it’s essential that your butter, eggs, and buttermilk are at room temperature. This allows them to emulsify properly, creating a smooth mixture that traps air effectively, resulting in a lighter crumb. Plan ahead and take these ingredients out of the refrigerator at least an hour before you begin baking.
Preventing Berries from Sinking
A common concern when baking with fresh fruit is preventing it from sinking to the bottom of the pan. In this recipe, we place the mulberries directly on top of the batter. Because mulberries are relatively light and the batter is fairly thick, they tend to stay suspended. If you were to incorporate them into the batter directly, a common trick is to lightly toss the berries in a tablespoon of flour before adding them to the batter. This light coating helps them cling to the batter and distribute more evenly throughout the cake.
Achieving Stiff Peaks for Whipping Cream
The trick to perfectly whipped cream for your frosting is a cold bowl and cold cream. Chilling your mixing bowl with ice water, as instructed, ensures the cream stays cold enough to whip up light and airy, forming stable stiff peaks that hold their shape. Overwhipping can lead to a grainy texture, so keep a close eye on it!
Serving and Storage Suggestions
This Vanilla Bean Mulberry Cake is best enjoyed chilled, which allows the cream cheese frosting to firm up and the mulberry syrup to infuse its flavor into the cake layers. It makes a stunning centerpiece for any summer gathering, from garden parties to family dinners. Leftovers should always be stored in an airtight container in the refrigerator to maintain freshness and prevent drying out. The cake will stay moist and delicious for 3-4 days when properly stored.
Explore More Fruity Delights and Cake Creations
If you’ve enjoyed this delightful mulberry cake, you might be interested in exploring other unique dessert ideas:
- Amanda’s 4 Layer Chocolate Dappled Pumpkin Cake: A rich and seasonal treat.
- Pineapple Upside Down Cake: A classic, buttery, and caramelized favorite.
- Cherry Almond Cake: A delicate cake highlighting the tartness of fresh cherries.
For more inspiration from around the web, check out these amazing mulberry recipes:
- Mulberry and Cinnamon Cake – from Cook Almost Anything
- Mom’s Mulberry Tart – from Viva Cindy
- Wild Mulberry, Cherry and Pistachio Clafoutis – from Cannelle et Vanille
Vanilla Bean Mulberry Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It
Pin It
Rate It
Save ItSaved!
Ingredients
- 2 ¼ cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups buttermilk
- 4 egg whites
- 1 ½ cups vanilla sugar* or white sugar
- 1 stick unsalted butter
- 1 teaspoon pure vanilla extract
- 1 vanilla bean scraped**
- ½ cup fresh ripe mulberries
Syrup
- 3 cups mulberries
- ⅓ cup sugar
- ½ teaspoon vanilla
Frosting
- 8 oz package cream cheese room temperature
- ¾ cup powdered sugar
- ½ tablespoon vanilla extract
- 1 cup whipping cream
Instructions
-
Preheat the oven to 350 F. Butter two 9″ round cake pans. Line bottoms with parchment circles and butter the parchment. Set aside.
-
Whisk together the cake flour, baking powder, and salt. Set aside.
-
Whisk together buttermilk, egg whites, vanilla extract, and the vanilla bean seeds in a medium bowl. Set aside.
-
In mixer fitted with paddle attachment, beat butter and vanilla sugar until fluffy, about 3 minutes. Reduce speed to low and add 1/3 of the dry ingredients, then 1/3 of the wet ingredients. Continue alternating until homogenous. Beat 2 minutes more on medium speed to aerate the batter.
-
Pour batter into prepared pans. Place mulberries on top of batter in each pan.
-
Bake for 30-35 minutes, cake edges will begin to brown and pull away from the edge of the pan. Cool in pan on wire rack for about 15 minutes. Remove from pans, peel off parchment, and let cool completely.
Syrup
-
Mash the berries with a potato masher. Push the berries through a strainer by pressing with the back of a spoon. You should end up with approximately one cup of juice (and any pulp that makes it through). Put the juice and pulp into a medium saucepan. Add the sugar and vanilla and cook on medium high, stirring occasionally, for 5 minutes. Turn heat down to medium low and cook for another 5 minutes. Remove from heat and let cool to room temperature. You should end up with approximately 1/3 cup of thickened syrup.
Frosting
-
In mixer fitted with paddle attachment, beat the cream cheese, powdered sugar and vanilla until smooth and creamy. Thoroughly clean mixer bowl and fill with ice water to chill the bowl. Let sit with ice water for a few minutes to get cold. Fit mixer with the whisk attachment. Drain out the ice water and wipe dry. In the chilled mixing bowl, beat the whipping cream on medium-high until stiff peaks are formed. Gently fold into the cream cheese mixture. When most of the cream cheese and whipped cream are incorporated, whisk the ingredients together to make smooth.
Assembly
-
Reserve 2 tablespoons of the syrup and set aside. Spoon about half of the remaining syrup onto the first cake layer, spreading to within an inch of the edge. Add one cup of the frosting to the top of the syrup. With a light hand, using an icing spatula, carefully cover the jam with the frosting.
-
Place the second cake layer on top of the first and carefully press down and twist a little to set. Repeat the same process with the syrup and frosting as with the first layer. Use remaining frosting on sides and add more to the top as well.
-
Drizzle the reserved syrup on top of the cake, then swirl an icing spatula through the syrup to add the marble effect to the top of the cake. Garnish with a few fresh mulberries. Refrigerate cake for 2 hours before serving. Cake should be refrigerated when not being served.
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
NEW! Be sure to subscribe to my newsletter, Foodie in the Craftroom, to receive updates and tips from both Amanda’s Cookin’ and Crafts by Amanda! Visit https://amandascookin.com/p/subscribe-to-newsletter.html