This Triple Berry Cake has a layer of berries hidden by a fluffy cream cheese frosting. The juice from the berries soaks into the cake under them keeping it moist and flavorful. It is simple but delicious and easy enough to make often.
My husband and I celebrated our 13th wedding anniversary this past summer. A few months before it I decided I wanted to remake our wedding cake. And then a few weeks after our anniversary I realized I had forgotten all about my special dessert idea. So I made this version last week. As they say, better late than never, and this was less than a month late. Not too too bad.
My wedding cake was a white cake with a berry filling and cream cheese icing. It was my compromise because as a young couple with a limited budget we couldn’t afford the fondant covered cake I really wanted. I toyed with the idea of making our wedding cake but was talked out of that idea pretty quickly. I did make berry sorbet that we served along with this cake. I’ll add a recipe for that sometime. Promise.
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Triple Berry Cake – Sugar/Grain Free, Low Carb, THM S
Cake Ingredients:
2 T. butter, softened
2 oz. cream cheese, softened
1/3 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
4 eggs
1 tsp. almond extract
4 oz. half and half
1 1/2 cups of my Local Baking Mix (1/2 cup each almond flour, coconut flour, ground golden flax)
1 tsp. baking powder
1/4 tsp. salt
Topping:
2 cups frozen Triple Berry Blend (blueberries, raspberries, blackberries)
8 oz cream cheese, softened
1/2 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
4 tbsp heavy cream
Directions:
Preheat oven to 350. Grease a square 8×8 pyrex with butter or cooking spray. In a bowl with an electric mixer combine all the batter ingredients. Mix thoroughly. Pour into the baking dish and spread evenly.
Bake at 350 for 40 min until golden. Cool completely.
Meanwhile, thaw the berries by leaving them at room temperature or defrosting in the microwave. When the cake it cooled poke holes in it with a skewer or fork. Spoon the berries on top and drizzle the juice from the thawed berries over top.
Using an electric mixer mix the cream cheese until softened. Add the sweetener and mix until smooth. Add the heavy cream and beat until fluffy.
- 2 T. butter softened
- 2 oz. cream cheese softened
- 1/3 cup Trim Healthy Mama Gentle Sweet or my sweetener blend
- 4 eggs
- 1 tsp. almond extract
- 4 oz. half and half
- 1 1/2 cups of my Local Baking Mix 1/2 cup each almond flour, coconut flour, ground golden flax
- 1 tsp. baking powder
- 1/4 tsp. salt
- 2 cups frozen Triple Berry Blend blueberries, raspberries, blackberries
- 8 oz cream cheese softened
- 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener blend
- 4 tbsp heavy cream
- Preheat oven to 350. Grease a square 8×8 pyrex with butter or cooking spray. In a bowl with an electric mixer combine all the batter ingredients. Mix thoroughly. Pour into the baking dish and spread evenly.
- Bake at 350 for 40 min until golden. Cool completely.
- Meanwhile, thaw the berries by leaving them at room temperature or defrosting in the microwave. When the cake it cooled poke holes in it with a skewer or fork. Spoon the berries on top and drizzle the juice from the thawed berries over top.
- Using an electric mixer mix the cream cheese until softened. Add the sweetener and mix until smooth. Add the heavy cream and beat until fluffy.
| Nutrition Facts |
| Amount Per Serving, 16 servings per recipe |
Calories 168 |
%Daily Value |
Total Fat 14.4g 22% |
Saturated Fat 7.5g 38% |
TransFat 0.0g |
Cholesterol 72mg 24% |
Sodium 119mg 5% |
Total Carbohydrates 5.2g 2% |
Dietary Fiber 2.4g 9% |
Sugars 1.7g |
Protein 4.6g |
Vitamin A 9% Vitamin C 6% |
Calcium 6% Iron 11% |
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Courtney says