Mulberry Cake Recipe
Sink your fork into this luscious mulberry crumble cake, where a buttery vanilla base meets a golden cinnamon-scented topping in every bite.
Plump, ripe mulberries add bursts of tart-sweet juice, making it a nostalgic, comforting dessert that’s effortlessly impressive.
Star Ingredients That Make This Mulberry Crumble Cake Shine
- Mulberries – Juicy and slightly tart, they bring natural sweetness and a deep berry flavor that anchors the entire dessert.
- Brown sugar – Adds rich, caramel-like depth to both the cake and the crumble, enhancing the warm, homey vibe.
- Butter – Melted into the cake and softened into the crumble, it lends a moist texture and indulgent richness throughout.
- Self-raising flour – Provides an airy rise to the cake, ensuring it’s light yet substantial enough to hold the fruit and crumble.
- Cinnamon – A gentle sprinkle in the crumble brings warm spice that beautifully complements the mulberries.
- Egg & milk – Together, they bind the cake batter and contribute to its softness and light crumb.
How to Make This Mulberry Crumble Cake: A Quick Look
Start by preparing your pan and preheating the oven. Whisk together the cake ingredients—everything but the mulberries—until smooth and fluffy.
In another bowl, rub the crumble mix together until it becomes sandy and crumb-like. Layer the cake batter in the pan, scatter with most of the mulberries, then generously top with the crumble.
Bake until golden and firm to the touch. Once out of the oven, finish with a dusting of icing sugar and a few fresh mulberries for a rustic, picture-perfect touch.
Tips & Twists for Mulberry Crumble Cake Success
Use the ripest mulberries you can find—they’re softer, juicier, and sweeter, which means they’ll melt into the cake just right. If fresh mulberries aren’t available, frozen ones work well, but thaw and drain them first to prevent a soggy crumb.
For an extra crunch, try adding chopped almonds or rolled oats to the crumble mix. You can also swap mulberries for blackberries or raspberries, though nothing quite matches mulberries’ jammy uniqueness.
Want to turn it into a brunch treat? Serve it with a dollop of Greek yogurt instead of cream or ice cream for a delightful morning indulgence.
Keeping Your Crumble Cake Fresh: Storage Tips
Store leftover mulberry crumble cake in an airtight container at room temperature for up to two days. For longer freshness, refrigerate it for up to five days.
To reheat, warm slices gently in the oven or microwave to restore the soft cake texture and slightly crisp crumble. This cake also freezes beautifully—wrap individual slices in cling film and foil, and freeze for up to three months. Thaw overnight in the fridge and reheat before serving.
Mulberry Cake Recipe
Ingredients
For the Cake:
- 1 egg
- 1/3 cup milk
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 60 g butter melted and cooled
- 1 1/2 cups very ripe mulberries stalks removed
- 1 cup self-raising flour
For the Crumble:
- 1/2 cup brown sugar
- 60 g butter softened
- 1/2 teaspoon cinnamon
- 1 cup plain flour
Instructions
- Preheat the oven to 180°C (350°F). Line an 8-inch round springform pan with baking paper and lightly grease the base and sides.
- In a large mixing bowl, combine the flour, brown sugar, egg, milk, melted butter, and vanilla extract. Beat thoroughly until the mixture is smooth and airy.
- In a separate bowl, prepare the crumble by combining the flour, brown sugar, cinnamon, and softened butter. Rub gently with your fingertips until the texture resembles coarse breadcrumbs.
- Transfer the cake batter into the prepared tin, spreading it evenly. Distribute most of the mulberries across the surface, setting a few aside for garnish. Layer the crumble mixture over the top.
- Place the tin in the preheated oven and bake for about 35 minutes or until the top is golden and the cake is baked through.
- Serve warm, optionally dusted with icing sugar, garnished with the reserved mulberries, and accompanied by fresh cream or a scoop of ice cream.
