This mulberry cake recipe with fresh mulberries is soft, fruity, and layered with rich cream cheese frosting. It’s a yogurt cake base with tender crumb and a light tang, filled with homemade mulberry compote. If you’re searching for mulberry dessert recipes, summer desserts, or simple yogurt cakes that use up ripe fruit, this one gives you structure, flavor, and real visual appeal.
I use a balanced ratio of flour to dairy to keep the crumb moist without turning soggy under the fruit. The sour cream adds body while the milk keeps the batter pourable. There’s no oil in this recipe. Butter gives better flavor and structure.
The mulberry compote isn’t runny. It thickens enough to sit between layers without sliding. I used a cornstarch slurry for control. One tablespoon cornstarch with one tablespoon water whisked first, then added after the fruit cooks down.
Each layer holds up to slicing. No dripping. No collapse. This structure allows the cake to support the compote and frosting together, so you can cut clean slices that don’t smear.
You’ll notice that same balance in this Simple Moist Vanilla Cake Recipe recipe I also bake often.
Ingredient Choices That Make the Cake Work
All-purpose flour keeps things flexible without turning dense. I sift it to keep the crumb light, but don’t reduce the amount. You’ll need 2½ cups.
Butter must be softened, not melted, not cold. This creates a light, aerated base when creamed with sugar. Soft but slightly cool is the texture I look for.
I use full-fat sour cream. No yogurt swaps here. The tang matters, but the fat is what gives the batter strength. Milk should be whole. Skim or non-dairy alternatives change the bake time and structure.
The compote starts with two cups of mulberries. If using frozen, I drop them in frozen into the pot. No thawing. The added water messes with consistency. The compote should thicken in 2 to 3 minutes after adding the slurry. Stir constantly until glossy.
For the frosting, full-fat cream cheese only. Block style. Never the whipped kind. That variation makes frosting unstable. If you’ve made my Reese’s peanut butter cake, you’ll know I care about frosting stability.
Why I Focused on the Mulberries
Mulberries break down fast. That’s the first thing I noticed when testing this. Their juices are deep purple, sweet, slightly tart, and stain everything. That makes them perfect for a bold filling but tricky if left unchecked.
I didn’t blend them. I cooked them gently. The whole fruit gives a rustic texture that contrasts the smooth frosting.
If you can’t find mulberries, use blackberries, but reduce the sugar slightly. Mulberries are sweeter. I adjust sugar in the compote based on taste each time, but the base ratio holds: 2 cups fruit, ¼ cup sugar, 1 tablespoon lemon juice.
This mix also works well in other mulberries recipes, including crumbles or mini tarts.
Step-by-Step with Real Signs to Watch For
Cream the butter and sugar until pale and fluffy. This takes a full 3 to 4 minutes with a mixer on medium. If the mix looks sandy or flat, keep going.
Add eggs one at a time. The batter may look split after the second egg. That’s normal. It will come together once the flour mixture is added.
When alternating flour and milk/sour cream, always begin and end with the flour. This prevents curdling and helps everything combine more evenly.
Cakes bake in two 8-inch pans. After 25 minutes, I start checking with a toothpick. If it comes out clean, they’re done. If it has wet batter, give it 3 more minutes.
This method also works when I make sponge for my Chocolate Mousse Cake Recipe. Timing matters.
How To Know the Cake Is Ready to Assemble
Cake layers should be cool to the touch. The frosting should be smooth but not runny. If it’s too soft, chill it for 15 minutes.
The compote should hold its shape when spooned. If it spreads too quickly, it’s still too warm.
Level the cakes if needed. I use a serrated knife and rotate the layer while cutting. This creates a flat surface for stacking.
Don’t rush the swirl. When you top the cake, drop spoonfuls of compote onto the frosting, then lightly drag a spatula through. A few gentle strokes make the marbled look.
If you’ve decorated cakes like my Minecraft Cake Pops, you’ll recognize that less is more here.
Save This Recipe and Share Your Version
Pin this mulberry cake recipe with fresh mulberries to your summer desserts or yogurt cake board so you can find it again when mulberries are in season.
Let me know in the comments how yours turned out. Did you try a different fruit? Did you swirl the compote or layer it evenly?
Mulberry Cake Recipe
This mulberry cake recipe with fresh mulberries is soft, fruity, and perfect for seasonal baking. Use ripe mulberries recipes to create a vibrant, rich yogurt cake with tender cake batter and a subtle tang. Ideal for easy mulberry dessert recipes, quick mulberry desserts, or light summer desserts made from scratch. A great addition to any list of mulberry recipes desserts.
Ingredients
- FOR THE VANILLA CAKE LAYERS
- 2 ½ cups (310g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240ml) whole milk
- ¼ cup (60ml) sour cream
- FOR THE MULBERRY COMPOTE
- 2 cups fresh or frozen mulberries, stems removed
- ¼ cup (50g) granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- FOR THE CREAM CHEESE FROSTING
- ¾ cup (170g) unsalted butter, softened
- 8 ounces (225g) cream cheese, softened
- 3 cups (360g) powdered sugar, sifted
- 1 ½ teaspoons vanilla extract
- Pinch of salt
Instructions
- MAKE THE MULBERRY COMPOTE: In a small saucepan, combine mulberries, sugar, and lemon juice. Cook over medium heat for 5 to 7 minutes until the berries release juice and begin to break down. Stir in the cornstarch slurry and cook, stirring constantly, until the compote thickens. Remove from heat and let cool completely. It should be thick enough to spread between cake layers without dripping.
- PREPARE THE CAKE PANS: Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper, ensuring the bottoms and sides are well covered.
- MIX THE DRY INGREDIENTS: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until fully combined. Set aside.
- CREAM BUTTER AND SUGAR: In a large mixing bowl, beat the softened butter and sugar on medium speed for 3 to 4 minutes until pale and fluffy.
- ADD EGGS AND VANILLA: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until incorporated.
- COMBINE WET AND DRY MIXTURES: In a small bowl, whisk together the milk and sour cream. Add the flour mixture and milk mixture alternately to the creamed butter, beginning and ending with the flour. Mix on low speed until just combined, being careful not to overmix.
- BAKE THE CAKE LAYERS: Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- MAKE THE FROSTING: In a large bowl, beat the softened butter and cream cheese together until smooth and fluffy. Gradually add the sifted powdered sugar, starting on low speed to avoid spillage, then increasing to high once incorporated. Beat in the vanilla extract and salt. Continue mixing until the frosting is light and spreadable.
- ASSEMBLE THE CAKE: If needed, level the tops of the cake layers using a serrated knife. Place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting over the top, followed by several spoonfuls of mulberry compote. Add the second cake layer and repeat with more frosting and compote, reserving some compote for the top.
- FINISH AND DECORATE: Frost the top and sides of the cake with the remaining cream cheese frosting. Spoon the reserved compote onto the top and use a spoon or spatula to gently swirl it into the frosting for a marbled look. Garnish with fresh mulberries or a mix of berries if desired.
Notes
Cake layers and compote can be made one day in advance and stored in the refrigerator. Bring components to room temperature before assembling. If using frozen mulberries, do not thaw before cooking the compote.
