There are some desserts that just scream “summer,” and this Berry Sheet Cake is definitely one of them. It’s the kind of cake I love to bring to a potluck or backyard barbecue. It starts with a simple shortcut—a box of white cake mix—but transforms into something truly special. The cake is incredibly moist, bursting with juicy blueberries and raspberries, and topped with the most luscious, stabilized cream cheese frosting. It’s simple enough for a weeknight treat but elegant enough for a celebration.
The beauty of this cake is its simplicity and its impressive flavor. The sweet, tender cake is the perfect canvas for the tart berries, and the creamy, tangy frosting brings it all together. It’s a guaranteed crowd-pleaser that looks like it took hours to make, but it’s our little secret how easy it really is!
Why make this recipe
This Berry Sheet Cake is a must-try for so many reasons! If you’re looking for a dessert that’s both easy and delicious, you’ve found it.
- Effortlessly Easy: By starting with a boxed cake mix, you cut down on prep time and measuring, making this a fantastic recipe for bakers of all skill levels.
- Perfect for a Crowd: Baked in a 9×13-inch pan, this cake yields 12 generous servings, making it ideal for parties, family gatherings, or potlucks.
- Fresh & Flavorful: It’s loaded with two kinds of berries, giving you bright, fruity flavor in every single bite. The homemade cream cheese frosting is light, fluffy, and far better than anything from a can.
- Stunning Presentation: The simple swirl of berry topping on the white frosting, garnished with fresh berries, creates a beautiful, rustic look that’s effortlessly elegant. If you enjoy sheet cakes, you should also try our Homemade Strawberry Sheet Cake Recipe!
Ingredients
- 1 box white cake mix
- ingredients listed on the box (egg whites, water, oil)
- 1 cup (145 g) blueberries
- 1 cup (125 g) raspberries
- 2–3 teaspoons cornstarch
- 8 oz cream cheese, softened
- 1 ½ cups heavy whipping cream
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
- 1/3–1/2 cup strawberry or raspberry topping
- fresh blueberries
How to make Berry Sheet Cake
Step 1: First things first, let’s get the oven ready. Preheat it to 350°F. Take a 9×13-inch baking dish, grease it well, and set it aside for later.
Step 2: Now, prepare the white cake batter by following the instructions on the back of the box. This usually involves mixing the cake mix with egg whites, water, and oil until just combined.
Step 3: In two separate small bowls, place your blueberries and raspberries. Sprinkle about half the cornstarch over each bowl of berries and toss them gently to coat. This little trick helps prevent the berries from sinking to the bottom of the cake during baking. If you’re using frozen berries, don’t thaw them first!
Step 4: Carefully fold the coated blueberries into the cake batter. Then, even more gently, fold in the raspberries to avoid breaking them apart too much. Pour and spread the final batter evenly into your prepared baking dish.
Step 5: Bake the cake for 35 to 45 minutes. You’ll know it’s done when the center is set and a toothpick inserted into the middle comes out with just a few moist crumbs. If the top starts getting too brown, you can loosely tent it with aluminum foil. Note that if you used frozen berries, you might need to bake it a bit longer, up to 50 minutes. Let the cake cool completely on a wire rack before you even think about frosting!
Step 6: For the frosting, start by beating the softened cream cheese with 1/2 cup of the powdered sugar in a large bowl until it’s completely smooth and free of lumps.
Step 7: In a separate bowl, pour in the heavy whipping cream, vanilla extract, and the remaining 1/2 cup of powdered sugar. Beat this mixture with a hand mixer or stand mixer until stiff peaks form. This means when you lift the beaters, the cream holds its shape.
Step 8: Gently fold the whipped cream mixture into the cream cheese mixture until they are fully combined into one light, fluffy frosting. Spread this glorious frosting evenly over your completely cooled cake. Drizzle the strawberry or raspberry topping over the top and use a skewer or knife to create beautiful swirls. Refrigerate the cake until you’re ready to serve, and garnish with a few extra fresh berries right before slicing.
How to serve Berry Sheet Cake
This cake is best served chilled, straight from the refrigerator. The cold temperature keeps the cream cheese frosting firm and refreshing. Slice it into squares and serve as is, or alongside a scoop of vanilla ice cream for an extra-decadent treat. It’s the perfect dessert to follow a light summer meal or to enjoy with a cup of coffee in the afternoon.
How to store Berry Sheet Cake
Because of the cream cheese frosting, this cake must be stored in the refrigerator. Cover the baking dish tightly with plastic wrap or a lid to keep the cake from drying out and to protect it from other fridge odors. It will stay fresh and delicious for up to 4 days.
Tips to make
For the best Berry Sheet Cake every time, keep these simple tips in mind!
- Don’t Skip the Cornstarch: Tossing the berries in cornstarch is a crucial step. It absorbs some of their juice as they bake, which helps prevent them from sinking straight to the bottom and making the cake soggy.
- Gentle Folding is Key: When adding the berries to the batter, fold them in gently with a spatula. Overmixing can break the delicate raspberries and turn your batter a murky color.
- Completely Cool Cake: This is non-negotiable! If you try to spread the frosting on even a slightly warm cake, you’ll have a melted, soupy mess. Patience is a virtue here.
- Room Temperature Cream Cheese: For a lump-free, creamy frosting, make sure your cream cheese is fully softened to room temperature before you start beating it.
- Fresh or Frozen Berries Work: This recipe is versatile! You can use fresh berries when they’re in season or frozen berries year-round. Just remember not to thaw the frozen ones before using them. If you love berry cakes, you might also enjoy our delightful Raspberry Cake A Fruity Delight Bursting With Fresh Flavor.
FAQs About Berry Sheet Cake
Can I use a different kind of berry?
Absolutely! This cake is wonderful with blackberries, chopped strawberries, or a frozen mixed berry blend. Just be sure to coat whichever berries you choose in cornstarch before adding them to the batter.
Can I make this cake from scratch instead of using a box mix?
Of course. If you have a favorite from-scratch white or vanilla cake recipe that bakes well in a 9×13-inch pan, feel free to use that as your base. Simply prepare the batter as directed in your recipe, then proceed with folding in the berries and baking.
Why is my cream cheese frosting runny?
A runny frosting is usually caused by one of two things: the cream cheese was too soft (or partially melted), or the heavy cream was not beaten to stiff peaks. Ensure your cream cheese is softened but still cool, and beat your cream until it can hold its shape firmly.
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Final Thoughts
This Berry Sheet Cake is a true testament to how simple ingredients can create an incredibly delicious and beautiful dessert. It’s the perfect recipe to have in your back pocket for any occasion that calls for something sweet, fruity, and satisfying. The combination of moist cake, tart berries, and creamy frosting is simply irresistible. Give it a try—you’ll be so glad you did!
Print
Easy Berry Sheet Cake with Cream Cheese Frosting
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A simple and delicious sheet cake made with a white cake mix, filled with blueberries and raspberries, and topped with a creamy cream cheese frosting.
Ingredients
For the Berry Cake:
1 box white cake mix
ingredients listed on the box (egg whites, water, oil)
1 cup (145 g) blueberries
1 cup (125 g) raspberries
2–3 teaspoons cornstarch
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1 ½ cups heavy whipping cream
2 teaspoons vanilla extract
1 cup powdered sugar, divided
1/3–1/2 cup strawberry or raspberry topping
fresh blueberries, for garnish
Instructions
- Step 1: Preheat the oven to 350°F. Grease a 9×13-inch baking dish and set it aside.
- Step 2: In a large bowl, prepare the cake batter according to the package directions.
- Step 3: In two separate small bowls, toss the blueberries and raspberries with cornstarch to coat them.
- Step 4: Gently fold the blueberries into the cake batter, then carefully fold in the raspberries.
- Step 5: Pour and spread the batter evenly into the prepared baking dish.
- Step 6: Bake for 35–45 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Let the cake cool completely.
- Step 7: To make the frosting, beat the softened cream cheese with 1/2 cup of powdered sugar in a medium bowl until smooth.
- Step 8: In a separate bowl, beat the heavy whipping cream, vanilla extract, and the remaining 1/2 cup of powdered sugar until stiff peaks form.
- Step 9: Gently fold the whipped cream mixture into the cream cheese mixture until fully combined.
- Step 10: Spread the frosting evenly over the completely cooled cake.
- Step 11: Drizzle the strawberry or raspberry topping over the frosting, then use a skewer or knife to create a swirl pattern.
- Step 12: Refrigerate the cake until ready to serve. Garnish with fresh blueberries before serving.
Notes
If using frozen berries, do not thaw them first.
The baking time may need to be extended to about 50 minutes if using frozen berries.
Tent the cake loosely with aluminum foil if the top starts browning too much during baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American