Honey Berry Sheet Cake

I absolutely love making Honey Berry Sheet Cake because it’s light, sweet, and the perfect balance of flavors. The honey adds a natural sweetness that pairs beautifully with the fresh berries, creating a refreshing and delightful treat. The best part? It’s simple to make and perfect for any occasion, from family gatherings to casual get-togethers. The cake is moist, the berries are bursting with flavor, and the honey glaze gives it a golden finish. It’s an irresistible dessert that everyone will enjoy!

Why I’ll Love This Recipe

What I love most about this cake is how the combination of honey and berries makes each bite so fresh and satisfying. The honey keeps the cake moist while offering a delicate sweetness, and the berries (whether strawberries, blueberries, or raspberries) provide a burst of tangy flavor. Plus, it’s so easy to make in one sheet pan, making cleanup a breeze! It’s a showstopper that looks as good as it tastes.

Ingredients

(Hear’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1/2 cup honey

• 3/4 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup whole milk

• 1 cup mixed fresh berries (blueberries, raspberries, or sliced strawberries)

For the Honey Glaze:

• 1/4 cup honey

• 2 tablespoons unsalted butter

• 1 tablespoon whole milk

• 1 teaspoon vanilla extract

Directions

1. Preheat the Oven:
   I start by preheating the oven to 350°F (175°C). I grease and line a 9×13-inch sheet pan with parchment paper for easy removal later.

2. Make the Cake Batter:
   In a medium bowl, I whisk together the flour, baking powder, and salt.
   In a separate large bowl, I beat the softened butter, honey, and sugar until light and fluffy, about 2-3 minutes.
   I add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
   Gradually, I add the dry ingredients in three parts, alternating with the milk, starting and ending with the dry ingredients. I mix until just combined.

3. Add the Berries:
   I gently fold the mixed berries into the batter, being careful not to break them up too much.

4. Bake the Cake:
   I pour the batter into the prepared sheet pan and smooth it out into an even layer.
   I bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. I let the cake cool in the pan on a wire rack for about 15 minutes before removing it from the pan.

5. Make the Honey Glaze:
   While the cake cools, I make the honey glaze. In a small saucepan, I heat the honey, butter, milk, and vanilla extract over low heat, stirring until the butter is melted and everything is well combined.
   I let the glaze simmer for about 2 minutes until it thickens slightly.

6. Glaze the Cake:
   Once the cake has cooled to room temperature, I pour the honey glaze over the top, letting it drizzle down the sides and soak into the cake.

7. Serve:
   I slice the cake into squares and serve! The cake is delicious on its own, but a dollop of whipped cream or a scoop of vanilla ice cream makes it even better.

Servings and Timing

This recipe yields about 12 servings. Prep time is around 20 minutes, and cooking time is about 30-35 minutes. Total time is around 1 hour (including cooling and glazing).

Variations

I like to change it up by:

• Using a different fruit: I can substitute the mixed berries with peaches, nectarines, or even tropical fruits like mango and pineapple.

• Adding lemon zest or juice to the cake batter for a citrusy zing.

• Topping with fresh mint leaves for a burst of freshness and extra color.

• Using a cream cheese frosting instead of the honey glaze for a richer, tangy finish.

Storage / Reheating

I store any leftover cake in an airtight container at room temperature for up to 3 days. If I want to keep it longer, I can refrigerate it for up to 5 days. I don’t recommend reheating it as the honey glaze can melt and lose its texture. It’s delicious straight from the fridge or at room temperature.

FAQs

1. Can I use frozen berries instead of fresh?
   Yes! Frozen berries work well, but I recommend thawing and draining them first to avoid excess moisture in the cake.

2. Can I use a different sweetener for the cake?
   You can substitute the honey with maple syrup or agave syrup, but keep in mind that the flavor will change slightly.

3. Can I make this cake ahead of time?
   Yes, this cake keeps well! You can make it a day ahead and glaze it just before serving for the freshest taste.

4. Is this cake gluten-free?
   Unfortunately, this cake is not gluten-free due to the all-purpose flour. However, you could substitute with a gluten-free flour blend if needed.

5. Can I double the recipe for a larger crowd?
   Absolutely! You can double the ingredients and bake the cake in a larger pan, adjusting the baking time as necessary.

Conclusion

Honey Berry Sheet Cake is a sweet, simple dessert that’s bursting with fresh fruit and the natural sweetness of honey. It’s perfect for any occasion, and its light texture and rich flavor make it a hit every time. The combination of the moist cake, fresh berries, and honey glaze makes this dessert one to remember. Whether you’re baking it for a family gathering or just a weekend treat, it’s guaranteed to disappear quickly!