Monday 25 July 2011

Mixed Berry Cake with Raspberry Cream Cheese Frosting

As you can see from most of my "bakes" I seldom do cake with frosting because my skill level of frosting is totally unbearable. I can't seems to frost a whole cake evenly with smooth finishing or at least something presentable. But after seeing Celes's mouthwatering "Blueberry Cake with Cheesecake Frosting" photo on twitter and facebook I decided to give her recipe a try.

So with a twist to her recipe, I have made a Mixed Berry Cake together with some Cupcakes frosted with fresh Raspberry Cream Cheese.

Recipe adapted from Celes @ Celestial Delish

Ingredients: (make one 7" size cake and 6 medium cupcakes)
180g Butter, soften
170g Caster Sugar
3 Large Eggs
225g Self Raising Flour
1 Teaspoon Baking Powder
1 Teaspoon Vanilla essence
250g Sour Cream
200g Blueberries
125g Raspberries, reserve 1/4 for cream frosting and decoration

Mixed Berry Cupcakes made with half portion of the batter resting on the cooling rack.

1. Preheat the oven to 170 degree.

2. Cream butter and sugar for 1 minute, add in flour, baking powder and vanilla and continue to beat for another 2 minutes on low speed until thick and creamy.

3. Next beat in 4 heap tablespoons of sour cream then stir in the mixed-berry using a spatula or wooden spoon till well mixed.

4. Scoop the mixture evenly into a 7" disposal round case and the remaining batter into 6 holes muffins tray line with paper cups liner.

5. Bake the cake for 50 minutes or until skewer insert and comes out clean; OR

* Bake the 6 holes muffins tray batch at 20 minutes or till skewer insert and comes out clean.

6. Cool for cake/cupcake on the cooling rack till completely cold when touch before proceeding to the frosting.

The Original recipe calls only cream cheese, icing sugar and sour cream but in order to make the frosting more colourful and presentable. I added about 10 raspberries into the beaten cream to enhance the taste, texture as well as visual effect to the frosting.


200g tub Philadelphia cheese
100g icing sugar
Remaining Sour Cream, leftover from the cake batter
10 Raspberry, roughly chopped

1. Beat the soft cream cheese with the icing sugar and the remaining soured cream in a bowl until smooth and creamy.

2. Add in chopped raspberries and give it a quick stir or two till mixture is well combined.

3. Spread cheese mixture over the top of the completely cooled cake and scatter with some extra berries on top as decoration. OR

* Spoon a few tablespoons of prepared cream mixture into a pipping bag with a "Wilton 2D" pipping nozzle attached and pipe rose design starting from the middle of the cupcake in clockwise direction.

Mixed Berry Cake with Raspberry Cream Cheese Frosting on FoodistaMixed Berry Cake with Raspberry Cream Cheese Frosting

Overall this is a very soft, light and moist cake made with fresh berries that makes you feel irresistible with its fruity flavour cream cheese topping. And according to Celes, these frosted cake can keep well in the fridge for a couple of days. But before serving, it will be best to bring it to room temperature so that the texture will be soft and moist instead of harden and dry due to storing in the fridge.

Lastly I would like to thanks Celes for sharing this wonderful recipe as well as her patience in walking through the steps and sharing of handy tips in the baking process.


  1. I seldom frost my cupcake because I'm afraid that it is too sweet but I've changed my mind after seeing how pretty you frosted the cupcake using cheese cream. 

  2. Precious Moments25/7/11 9:18 am


  3. Raspberries have such a delicate flavour.And you have used it in best possible way;)Greta job:)

  4. I like Anncoo I am also afraid of the sweet. Can you give us the total kcal with frost and without.

  5. Parsley Sage25/7/11 10:28 pm

    Love, LOVE the frosting!  These are fantastic cupcakes :)

  6. elisabeth@foodandthriftfinds25/7/11 10:38 pm

    Hi Ellena-your mixed berry cake and cupcakes with the beautiful creme cheese frosting is so impressive, and oh, so pretty. I can imagine how delicious it is. Love the beautiful photos, and your blog is delightful.
    I'm your newest follower:DDD

  7. muimui Lee26/7/11 2:26 am

    You called the frosting unbearable, my frosting was simply horrible. Too bad my family member does not like any frosting on cake, so i missed the chance to practise.

  8. theprocrastobaker26/7/11 6:25 am

    Gorgeouuuusss looking cakes :) such a delicious sounding recipe too! Saved for sure :)

  9. Those look so delicious and I have berries to use up!  Perfect timing :D  And your frosting looks gorgeous!

  10. Thanks Ann for your kind comment :) I love the way you do you dress up your muffins too :)

  11. Hi German, as far as I would like to help but sorry that I am not good in doing the calculation so if for weight watcher perhaps you can either use low fat cream cheese or just serve it without the frosting. :)

  12. Thanks Parsley. How had you being doing lately!

  13. Thanks for your kind words Elisabeth :) Hope you can find some interesting recipe here.

  14. Hi MuiMui, but this frosting is very nice becos it is cream cheese rather than those greasy butter-cream. Perhaps you can try a few for your friends or family members to try :)

  15. Heidi and theprocrastobaker, thanks for the kind comments :)

  16. Your frosting job is amazing.  Well, I have never frosted cupcakes before and I don't have any skills.  I just adore cupcakes... both the cake and cupcakes look lovely Ellena!

  17. I think you underestimate yourself! Your frosting skill is more than bearable - in fact, it's really good - your cupcakes look delicious, especially with those raspberry bits!

  18. The frosting looks perfect!  These sound wonderful with all the berries!

  19. Your frosting looks good!  I am not a fan of frosting actually. Every time there is frosting on a cake, I will just scrape off the frosting and eat the cake.

  20. Thanks Nami!!!! I know you don't really like sweet stuffs, but this fruity cheesecake really taste great for afternoon tea :)

  21. Tigerfish: Mee too i don't really like those icing/buttercream but this fruity cream cheese do taste great without those greasy feeling :)

  22. Yum! I like that these are like a mix between a muffin and cake - refreshing dessert! 

  23. This cake is so beautiful,too pretty to be eaten. i think you did such a wonderful job decorating it. And the cupcakes too. I love frosting cakes, but i hate eating the icing, if that makes sense.
    Thanks for sharing and for your lovely words left on my guest post on Nami @ Just One Cookbook blog

  24. I think you underestimate yourself! Your frosting skill is more than bearable - in fact, it's really good - your cupcakes look delicious, especially with those raspberry bits!

  25. CelestialDelish13/8/11 9:03 pm

    Your cupcake look so pretty to be eaten!! Thanks for sharing them with me. I gave one to my colleague and she loves it!! Especially the generous cream cheese frosting.

    You are good in changing the recipe and give a touch of your own. Carry your own character and feel to the food. Very creative and fun with the recipe. GREAT JOB!! Looking forward to learn more from u ;D

  26. Hi ^^

    I have tried out this recipe and the responses are awesome... Thank you for sharing.



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