Sugared Berry Cobbler Cake
A sweet and simple berry cobbler cake made with juicy frozen berries and a soft vanilla cake base. It’s buttery, fruity, and perfectly golden—an easy dessert for any day of the week.
Why You’ll Love This Recipe
This Sugared Berry Cobbler Cake is the perfect combination of a fruity cobbler and a soft vanilla cake. You get sweet, juicy berries, warm brown sugar, cozy nutmeg, and a fluffy golden cake—all in one pan. Whether you’re serving it warm with whipped cream or enjoying a slice cold with coffee the next morning, it’s a comforting treat that tastes like home.
This Sugared Berry Cobbler Cake is the kind of dessert that brings back memories of family kitchens, wooden tables, and homegrown love. It’s part cobbler, part cake—with a soft vanilla cake base, warm brown sugar, juicy berries, and just a hint of spice. Whether you’re pulling it from the oven to serve guests, or baking it just for your family on a quiet evening, this is one of those recipes that your family will love.
It’s also incredibly easy to make—perfect for those of us who love homemade baking but don’t always have the energy for fussy steps. Just layer your ingredients, pour in the batter, and let your oven do the magic.
What Makes This Recipe So Special?
The beauty of this dessert is its simplicity. With only a handful of pantry staples, you can create something that tastes like you spent hours in the kitchen. The frozen berries release their juices as they bake, mingling with brown sugar and butter to create a sweet, tangy base that pairs perfectly with the soft vanilla cake. The nutmeg adds a warm, comforting flavor, while the golden crust that forms on top gives it just the right amount of texture.
Plus, this recipe is a wonderful way to use up frozen fruit, which makes it affordable and accessible year-round.
Ingredients You’ll Need
To make this cake, you’ll need two parts: the berry base and the vanilla cake batter.
For the berries, we use a total of 3 cups of frozen mixed berries, split into two layers. Blueberries, raspberries, blackberries, and chopped strawberries all work beautifully here—use what you have on hand. The base also includes brown sugar, melted butter, and a sprinkle of nutmeg, giving that deep, cozy flavor.
For the vanilla cake, you’ll use a classic combo of all-purpose flour, sugar, eggs, butter, milk, vanilla extract, baking powder, and salt. It’s simple, it’s soft, and it bakes up beautifully over the berries.
Step-by-Step Instructions
Start by preheating your oven to 350°F (175°C) and buttering an 8×8-inch or medium cake pan. In the bottom of your pan, layer 1 1/2 cups of frozen berries, drizzle over 2 to 3 tablespoons of melted butter, sprinkle with 1/4 cup of brown sugar, and lightly dust with nutmeg.
Next, prepare your vanilla cake batter. In a large bowl, cream together 1/2 cup softened butter and 1 cup of sugar until light and fluffy. Add in 2 eggs, one at a time, followed by 1 tablespoon of vanilla extract. In a separate bowl, whisk together 1 1/2 cups flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. Add the dry ingredients to the wet, alternating with 1/2 cup milk, and mix until smooth.
Pour the batter gently over the berry layer in your cake pan, spreading evenly. Then top the cake batter with the remaining 1 1/2 cups of frozen berries. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
Let the cake cool slightly before serving. It’s delicious on its own, but even better with whipped cream or vanilla ice cream.
A Cozy Dessert for Any Occasion
What I love about this cobbler cake is how versatile it is. It feels special enough to bring to a potluck or serve at a family gathering, but it’s also the kind of thing you can make on a chilly afternoon just because. You don’t need fresh berries, fancy tools, or hours in the kitchen. Just a simple recipe, a warm oven, and a craving for something homemade.
It’s also a great dessert to share—whether with neighbors, church friends, or just your own family. And leftovers? If you’re lucky enough to have any, they’re just as tasty the next day.
Recipe Tips
- Don’t thaw the berries. Frozen berries go straight into the pan so they release their juices as they bake.
- Want it extra sweet? Add a sprinkle of granulated sugar on top before baking for a little crunch.
- Make it rustic. Serve it right in the pan with big spoons and let everyone scoop their own piece.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can enjoy them cold or warm them up in the microwave or oven before serving.
Sugared Berry Cobbler Cake
Ingredients
For the Berry Cobbler Cake:
- 3 cups frozen mixed berries such as blueberries, raspberries, and sliced strawberries, divided
- 1/4 cup brown sugar
- 2 –3 tablespoons melted butter
- 1/4 teaspoon ground nutmeg
For the Vanilla Cake Batter:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter softened
- 6 egg whites or 4 whole eggs
- 1 cup milk
- 2 teaspoon vanilla extract
- 4 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Lightly butter a medium cake pan (around 8×8-inch).
- In the bottom of the buttered pan, layer 1 1/2 cups of frozen berries. Drizzle the melted butter over the berries, then sprinkle with brown sugar and a touch of nutmeg.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs one at a time, beating after each. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add dry ingredients to the wet, alternating with milk, and mix until a smooth batter forms.
- Pour the vanilla cake batter gently over the berry mixture in the pan, spreading evenly.
- Top the batter with the remaining 1 1/2 cups of frozen berries.
- Bake in the preheated oven for 40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
- Let cool slightly before serving. Delicious warm or cold, plain or topped with whipped cream or vanilla ice cream.
Notes
- You can use any combination of frozen berries—blueberries, raspberries, blackberries, and chopped strawberries all work great.
- For a richer flavor, try substituting part of the milk in the cake batter with buttermilk.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently if desired.
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