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Seriously, I could eat this whole cake by myself and I almost did! This skinny buttermilk berry cake is so moist with cooked berries that add a gentle tartness. Not only is this cake super moist and delicious, but it is so quick and easy to make, plus it has about two-thirds fewer calories than regular cake. But no one will notice.

I’m making this cake again for our Fourth of July celebration. The berries add red and blue to the white cake batter making it very festive. In this cake, I used a mixture of strawberries, blackberries, raspberries, and blueberries. Use your own creativity or judgement and go with whatever berries you prefer or even have on hand.

Try serving this cake with a dollop of whip cream or even some light vanilla ice cream.

Be that person who brings the dessert that everyone wants to try and loves you for it, because you saved them some calories!

Get creative with arranging an assortment of berries

skinny buttermilk berry cake

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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8 1x

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Description

This cake is has fewer calories than a regular piece of cake!

Ingredients

Scale

Cooking Spray
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp himalayan salt
1/2 cup sugar
1/4 cup margarine or butter, softened
1 egg
1 tsp vanila
1/2 cup buttermilk
2 cups Assorted Berries, such as strawberries, raspberries, blackberries, and blueberries
1 tbsp sugar
1 tbsp powder sugar

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Instructions

Preheat overn to 350 degrees.
Spray a 9″ x 9″ round or square cake pan with cooking spray.
In large bowl, combine flour, baking soda, baking powder, and salt. Set aside.
In a medium bowl, beat 1/2 cup sugar with margarine or butter until light and fluffy.
Add egg and vanilla to sugar mixture and continue to beat until light and fluffy.
Add wet mixture to dry ingredients and lightly mix.
Slowly add buttermik, combining utnil just incorporated using a wooden spoon. Do not overmix.
Pour batter in prepared pan and arrange fruit on top of batter.
Sprinkle 1 tbsp on top of cake and bake for 30 to 35 minutes or until cake is golden brown. I prefer to use a toothpick to test for doneness. Cake is done when toothpick is inserted into cake and comes out clean.
Cool cake for 10 minutes and invert cake onto plate. Lightly dust with powder sugar.