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One Bowl Mixed Berry Snack Cake Recipe | Jessie Sheehan Bakes
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One-Bowl Mixed Berry Snack Cake

Recipe Author Jessie Sheehan
Course Cake
Servings 12 slices


  • 2/3 cup mild olive oil or vegetable oil
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 teaspoons pure vanilla extract
  • 1 large egg
  • 1 yolk
  • 2/3 cups buttermilk or whole milk
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1 to 1 1/2 cups of your favorite berries
  • Turbinado sugar for sprinkling
  • Confectioners’ sugar for dusting
  • Whipped cream or vanilla ice cream for serving optional


  • Preheat the oven to 350 degrees and spray an 8x8x2-inch pan with non-stick cooking spray or softened butter. Line with parchment paper.
  • In a large bowl, whisk together the oil, sugars, and vanilla. Add the egg, and then the yolk, whisking after each. Add the buttermilk and whisk a final time.
  • Sift the flour, baking powder, and salt onto a sheet of parchment, and using the parchment as a funnel, add the dry ingredients to the wet in three installments, folding with a flexible spatula after each, just to incorporate. Do not overmix.
  • Pour the batter into the prepared pan.
  • Sprinkle the top of the cake with the berries and then with the Turbinado sugar.
  • Transfer the cake to the oven and bake for 35 to 40 minutes, rotating the pan after 20 minutes. The cake is done when a tester inserted into the cake comes out with a few moist crumbs.
  • Bring to room temperature before dusting with confectioners’ sugar and serving along with a dollop of freshly whipped cream, or not, or a scoop of vanilla ice cream, or not. The cake will keep wrapped in plastic wrap for three days on the counter - and some claim it gets better with age.