(Cracked on top, swirled inside — it’s not pretty, it’s better.)
This cake doesn’t need layers or frosting. It’s a single-layer beauty: soft vanilla crumb, tangy cream cheese swirls, and bursts of berries baked into the batter. The top is cracked, the filling oozes a bit — and every slice feels like home.
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📝 Ingredients (for one 8-inch cake):
For the cake batter: • 1 ½ cups all-purpose flour • 1 tsp baking powder • ¼ tsp baking soda • ¼ tsp salt • ½ cup unsalted butter, softened • ½ cup sugar • 2 eggs • 1 tsp vanilla extract • ½ cup sour cream or plain yogurt
For the filling: • ⅓ cup cream cheese, softened • 2 tbsp sugar • 1 egg yolk • 1 tsp vanilla extract • 1 cup mixed berries (fresh or frozen, like raspberries or blueberries)
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🔥 Instructions: 1. Preheat oven to 350°F / 175°C. Grease and line an 8-inch round cake pan. 2. Make the batter: Beat butter and sugar until light. Add eggs and vanilla. Mix in sour cream. Stir in dry ingredients until just combined. 3. Make the cream cheese swirl: Whisk cream cheese, sugar, yolk, and vanilla until smooth. 4. Assemble: Pour half the batter into the pan. Add spoonfuls of cream cheese mix and scatter berries. Repeat with remaining batter and swirl slightly. 5. Bake for 40–50 minutes until golden, cracked, and a toothpick comes out mostly clean. 6. Cool, slice, enjoy: Best served warm-ish, straight from the pan. Let the filling drip. Let the edges crumble.
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