Old Fashioned Triple Berry Cake Recipe

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This old-fashioned triple berry cake is bursting with juicy fresh berries and topped with a golden ginger crumb for a sweet and nostalgic twist. Perfect for brunch, dessert, or summer gatherings!

There’s something so nostalgic about baking with fresh ripe berries. Maybe it’s the way they burst into little pockets of jammy goodness in the oven or the way their sweetness mingles with golden cake and crumbly topping.

Either way, this Old-Fashioned Triple Berry Cake has become a staple in our home—especially during the summer months when the berries are at their peak (or when I have a freezer full of last year’s bounty!). I love being able to use the foods we grow in our every day meals and treats, and berries are one of my favorites! You’ll find us making this cake often during the summertime to bring to play dates or summer potlucks.

It is also a wonderful recipe to have tucked away for the cold winter months when you need a little summer during those long cold months! I also make sure I keep a stash of last years’ berry crop tucked away in the freezer for recipes just like this!

close up of berry cake being sliced and lifted from pan

As a homeschooling mom who loves to create from-scratch nourishment in our kitchen, this easy berry cake checks all the boxes: it’s simple, seasonal, and sweet—but not too sweet to enjoy with your morning coffee. Plus, it’s made with wholesome, simple ingredients that you probably already have in your pantry, which I love, and I know comes in handy when you want a little sweet treat to share with family or friends.

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What You’ll Love About This Recipe

A perfectly spiced crumb topping – with a hint of ground ginger, it adds a cozy, unexpected flavor. It’s a perfect top of the cake crumb mixture!
Not overly sweet – just right for breakfast or a great way to make brunch a little extra special.
Berry flexibility – use whatever mix you have on hand: fresh or frozen! And, be sure to mix it up! My favorite is a combination of seasonal fresh fruit.
Perfect for gatherings – summer picnics, Sunday brunches, or afternoon tea on the porch.

Key Ingredients

Mixed berries – fresh blueberries, raspberries, and blackberries are my favorite, but strawberries work beautifully too. Any combination of berries will work!
Brown sugar – adds depth and a slight molasses note and extra flavor.
Vanilla Extract – for that warm, classic flavor.
Ground ginger – a subtle spice that elevates the whole cake.

You can find a full list of ingredients and the full recipe in the recipe card located at the bottom of this post.

How to Make Tripple Berry Cake

Prep the Berries–In a large bowl, toss together about 4 cups of whole berries with sugar and vanilla. Set them aside while you prep the moist cake. The juicy berries will begin to soften and release their sweet, syrupy juices—this is key for that jammy texture once baked.

Make the Crumb Topping–In a small bowl, stir together brown sugar, flour, and ground ginger. Add in melted butter and mix with a fork until the mixture is crumbly and moist. Pop it into the freezer while you make the cake batter—this helps it hold its shape when baked.

Mix the Cake Batter–Whisk together your dry ingredients of flour, sugar, baking powder, ginger, and salt in one bowl. In another, combine the wet ingredients of melted butter, large eggs, and milk. Stir the wet into the flour mixture until just combined. The batter will be thick and creamy, like a scoopable yogurt.

Assemble–Pour batter into the bottom of the pan–a buttered 9-inch square baking pan. Spoon the berry mixture evenly over the top, juices and all. Then sprinkle the chilled crumb topping over the berries.

Bake–Bake at 375°F for about 50 minutes. After the baking time is complete, the top should be golden and the center set. You’ll know it’s ready when the berries are bubbling up through the crumb and the kitchen smells like summer.

bowl of berry cake with a dollop of icecream on top

Cool & Serve–Let the cake cool on a wire rack for about 30 minutes before slicing. Then serve it warm on a serving plate with fresh whipped cream or a dollop of yogurt —better yet, ice cream! It’s just as lovely cold the next day (if there’s any left!) too.

How to Serve Berry Cake

It is best served warm after cooling for 20-30 minutes.
We love to add fresh whipped cream on top for a creamy little treat. You can even go over the top and add a scoop of homemade ice cream!
The next day, this cake is also a wonderful morning treat with a cup of hot coffee, or an afternoon treat for the kids while they read! You really can’t go wrong when you serve this berry cake!

Baking Tips and Variations

Use your favorite berries – or whatever you have on hand.
Swap spices – don’t love ginger? Try cinnamon or a pinch of nutmeg.
Check for doneness – buttery cakes like this can look done on top but be underbaked in the middle. Look for a firm center and a clean toothpick.
Storage – this cake keeps well at room temperature for a couple of days if wrapped tightly or stored in an airtight container.

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FAQs

Can I use frozen berries?

Absolutely! Just add them in still frozen and toss in a bit of flour first to help absorb moisture and keep them from sinking.

How do I stop berries from sinking to the bottom?

You can mix them with a little flour or simply spoon them on top of the batter rather than stirring them in.

How do I avoid a soggy cake?

If you’re worried, you can drain some of the berry juices after they’ve sat with the sugar. But honestly, I love the slight jammy texture this cake gets from baking with the juices included.

So, next time you’re gathering around the table for a slow Sunday brunch or packing up treats for a sunny picnic, this old-fashioned triple berry cake is the kind of recipe that feels like home. It’s simple, forgiving, and full of flavor—the kind of fresh berry cake that invites little hands to help and brings smiles all around. I hope it becomes a sweet part of your family’s seasonal rhythm, just as it has in ours!

More Cakes to Love

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If you make this recipe, please leave a rating on the recipe card below! I’d also love for you to tag me @autumn.chasingoursimple on Instagram so I can see what you’ve been baking!