Berries & Cream Angel Cake

by Elisa Pecorari

Berries & Cream Angel Cake

If you're looking for a light and fluffy dessert, look no further than this Berries and Cream Angel Cake Recipe! Perfect for any occasion, this simple cake is sure to impress your guests. Best of all, it's easy to make - just follow these simple steps.


  • Amor Fluted Cake Pan
  • Mixing Bowls
  • 2-1 Scraper & Spatula 10”
  • Stainless Steel Whisk 


    • 3/4 Cup Vegetable Oil
    • 1/2 Cup Unsalted Butter melted
    • 2 Cups Sugar
    • 1 Cup Buttermilk
    • 1 1/2 tsp Vanilla extract
    • 2 1/2 cups all-purpose flour
    • 1 tsp Baking Powder
    • 1 tsp salt
    • 2 Cups Mixed Berries 

Homemade Whip Cream

  • 1 Cup Heavy Whipping Cream 
  • ½ Cup Powdered Sugar 
  • 1 tsp Vanilla Extract


  1. Preheat the oven to 350F.
  2. Take out your cake pan, but don't grease it yet.
  3. In a mixing bowl, combine the flour, baking powder, and salt. Whisk to combine and set aside.
  4. In a second mixing bowl, combine the vegetable oil, melted butter, and sugar. Mix to combine well - about 2-3 minutes with a handheld mixer. Slowly add the eggs one by one and then the buttermilk. Continue beating and add the vanilla.
  5. Add half of the flour mixture and continue beating until almost incorporated. Add the rest of the flour mix and continue beating until everything is well incorporated and smooth. Fold in the berries.
  6. Grease your pan and add the cake mix. Bake for about 40 minutes or until done. To check the doneness of the cake, insert a toothpick in the middle of the cake. If it comes out clean, you can take it out.
  7. Let the cake cool a bit before transferring it to a cooling rack to finish cooling off. 
  8. To make the homemade whipped cream combine the heavy whipping cream powdered sugar and vanilla extract in a stand-up mixer. Whip until there are stiff peaks forming. 

Make This Gluten-Free

Notes: For Gluten-Free cake use the blend below instead of the all-purpose flour. Mix the ingredients before you add them to the mix. 

  • 1 ⅓ Cup Chickpea Flour 
  • ¾ Cup Almond Flour
  • ¼ Cup Potato Starch 
  • 1 tbsp Baking Powder
  • ½ Tsp Salt 
  • ½ tsp Xanthan Gum 

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