Kids Berry Snack Cake
By America's Test Kitchen KidsPublished on February 17, 2023
Time
1¼ hours, plus 2 hours cooling time
Yield
Serves 12
What Kids Are Saying
“I loved the vibrant colors and taste the berries gave!” —Catherine, recipe tester, age 11
Ingredients
Vegetable oil spray 1½ cups (7½ ounces/213 grams) all-purpose flour 1½ teaspoons baking powder ½ teaspoon table salt 8 tablespoons unsalted butter, cut into 8 pieces and softened⅔ cup packed (4⅔ ounces/132 grams) light brown sugar 2 large eggs 1 teaspoon vanilla extract ⅓ cup (2⅔ ounces) whole milk ¾ cup (3¾ ounces/106 grams) blueberries ¾ cup (3¾ ounces/106 grams) raspberries
Before You Begin
You can substitute frozen berries for fresh if you like. Make sure to thaw them before using.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Spray inside bottom and sides of 8-inch square metal baking pan with vegetable oil spray. Line bottom of baking pan with 8-inch square piece of parchment paper.
- In medium bowl, whisk together flour, baking powder, and salt.
- In bowl of stand mixer (or large bowl if using handheld mixer), combine softened butter and sugar. Lock bowl into place and attach paddle to stand mixer, if using. Start mixer on medium-high speed. Beat until mixture is light and fluffy, 3 to 4 minutes. Stop mixer.
- Use rubber spatula to scrape down sides of bowl. Add eggs and vanilla. Start mixer on medium speed and beat until combined, about 30 seconds. Stop mixer.
- Carefully add half of flour mixture. Start mixer on low speed and mix until combined, about 30 seconds. With mixer running, slowly pour in milk and mix until combined, about 30 seconds. Stop mixer.
- Add remaining flour mixture. Start mixer on low speed and mix until well combined, about 30 seconds. Stop mixer. Remove bowl from stand mixer, if using.
- Use rubber spatula to scrape down sides of bowl and stir in any remaining dry flour (batter will be very thick). Add blueberries and raspberries and use rubber spatula to gently stir until just combined.
- Use rubber spatula to scrape batter into parchment-lined baking pan and smooth top (make sure to spread batter into corners to create even layer).
- Place the baking pan in oven. Bake until cake is golden brown and toothpick inserted in center comes out clean, 30 to 35 minutes.
- Use oven mitts to remove baking pan from oven and place on cooling rack (ask an adult for help). Let cake cool completely in pan, about 2 hours.
- Remove cake from baking pan and discard parchment following photos, “Step-by-Step: How to Remove Cakes from Pans.” Cut cake into pieces and serve.
Time
1¼ hours, plus 2 hours cooling timeYield
Serves 12What Kids Are Saying
“I loved the vibrant colors and taste the berries gave!” —Catherine, recipe tester, age 11Ingredients
Vegetable oil spray
1½ cups (7½ ounces/213 grams) all-purpose flour
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter, cut into 8 pieces and softened
⅔ cup packed (4⅔ ounces/132 grams) light brown sugar
2 large eggs
1 teaspoon vanilla extract
⅓ cup (2⅔ ounces) whole milk
¾ cup (3¾ ounces/106 grams) blueberries
¾ cup (3¾ ounces/106 grams) raspberries
Test Kitchen Techniques
Ingredients
Vegetable oil spray
1½ cups (7½ ounces/213 grams) all-purpose flour
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter, cut into 8 pieces and softened
⅔ cup packed (4⅔ ounces/132 grams) light brown sugar
2 large eggs
1 teaspoon vanilla extract
⅓ cup (2⅔ ounces) whole milk
¾ cup (3¾ ounces/106 grams) blueberries
¾ cup (3¾ ounces/106 grams) raspberries
Test Kitchen Techniques
Ingredients
Vegetable oil spray
1½ cups (7½ ounces/213 grams) all-purpose flour
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter, cut into 8 pieces and softened
⅔ cup packed (4⅔ ounces/132 grams) light brown sugar
2 large eggs
1 teaspoon vanilla extract
⅓ cup (2⅔ ounces) whole milk
¾ cup (3¾ ounces/106 grams) blueberries
¾ cup (3¾ ounces/106 grams) raspberries
Test Kitchen Techniques
Why This Recipe Works
This berry delicious, stir-together cake makes a perfect snack, dessert, or breakfast for kids (and grown-ups!). We pack it with a combination of blueberries and raspberries, which add pops of color and flavor that kids will love. This recipe calls for softened butter, or butter that you can easily squish with your finger. Straight out of the fridge, butter is firm and won’t easily incorporate into this recipe. It can take an hour for a stick of butter to soften, but we have two techniques to speed things up: You can use the counter method, in which you cut the butter into 1-inch pieces, place it on a plate, and wait about 30 minutes, until it gives to light pressure from your fingertip. Or, try the microwave method: Cut the butter into 1-inch pieces and place it on a microwave-safe plate. Heat the butter in the microwave at 50 percent power for 10 seconds. If it’s not softened, heat it for another 5 to 10 seconds.
Before You Begin
You can substitute frozen berries for fresh if you like. Make sure to thaw them before using.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Spray inside bottom and sides of 8-inch square metal baking pan with vegetable oil spray. Line bottom of baking pan with 8-inch square piece of parchment paper.
- In medium bowl, whisk together flour, baking powder, and salt.
- In bowl of stand mixer (or large bowl if using handheld mixer), combine softened butter and sugar. Lock bowl into place and attach paddle to stand mixer, if using. Start mixer on medium-high speed. Beat until mixture is light and fluffy, 3 to 4 minutes. Stop mixer.
- Use rubber spatula to scrape down sides of bowl. Add eggs and vanilla. Start mixer on medium speed and beat until combined, about 30 seconds. Stop mixer.
- Carefully add half of flour mixture. Start mixer on low speed and mix until combined, about 30 seconds. With mixer running, slowly pour in milk and mix until combined, about 30 seconds. Stop mixer.
- Add remaining flour mixture. Start mixer on low speed and mix until well combined, about 30 seconds. Stop mixer. Remove bowl from stand mixer, if using.
- Use rubber spatula to scrape down sides of bowl and stir in any remaining dry flour (batter will be very thick). Add blueberries and raspberries and use rubber spatula to gently stir until just combined.
- Use rubber spatula to scrape batter into parchment-lined baking pan and smooth top (make sure to spread batter into corners to create even layer).
- Place the baking pan in oven. Bake until cake is golden brown and toothpick inserted in center comes out clean, 30 to 35 minutes.
- Use oven mitts to remove baking pan from oven and place on cooling rack (ask an adult for help). Let cake cool completely in pan, about 2 hours.
- Remove cake from baking pan and discard parchment following photos, “Step-by-Step: How to Remove Cakes from Pans.” Cut cake into pieces and serve.
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