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Old Fashioned Triple Berry Cake Recipe 

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!

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Ingredients

  • 4 cups whole berries ( I like a mixture of blueberries, blackberries, and raspberries but strawberries are also good)
  • ½ cup sugar
  • 2 tbsp vanilla extract

Topping

  • ⅓ cup brown sugar
  • ¼ cup flour
  • 1 tsp ground ginger
  • 4 tbsp unsalted butter melted

Cake

  • 2 cups all purpose flour
  • ½ cup sugar
  • 2 tsp baking powder
  • 1 tsp ground ginger
  • 1 tsp salt
  • 6 tbsp butter melted
  • 2 eggs
  • ⅔ cup whole milk

Chantilly Cream

  • 1 cup heavy whipping cream
  • 1 tsp vanilla
  • 1/2 cup powdered sugar

Instructions

  • Preheat oven to 375°F and butter a 9 inch square baking dish. 
  • In a large bowl, toss together the berries, sugar, and vanilla. Set it aside at room temperature while making the rest of the cake. The berries will begin to release their juices and absorb the sweetness of the sugar and flavor of the vanilla.

To Make the Topping

  • Combine sugar, flour, and ginger in a small bowl. Pour in the melted butter and combine using a fork until you have a crumbly but wet mixture.
  • Place the topping in the freezer while you mix up the cake batter. This will make the crumb topping easier to sprinkle over top of the cake instead of absorbing into the batter. 

For the Cake

  • Combine flour, sugar, baking powder, ginger, and salt in a large bowl. In a separate bowl, whisk together melted butter, eggs, and milk. 
  • Pour the wet ingredients into the dry ingredients and combine. 

Assemble the Cake & Bake

  • Pour the cake batter into a buttered baking dish.
  • Evenly distribute the berries on top of the batter and then scatter the chilled topping over the berries.
  • Bake for about 50 minutes until the berries bubble and the cake is firm. 
  • Cool the cake on a wire rack for about 30 minutes and serve warm. 

Chantilly Cream

  • Chill your mixing bowl and whisk attachment in the freezer for at least 10 minutes. This will speed of the whipping process.
  • Once the bowl and whisks are chilled, add heavy whipping cream, vanilla extract, and powdered sugar to the bowl. Whisk together for 3-5 minutes, scraping down the sides if needed.
  • Serve it immediatly on top of this delicious tripple berry cake!