If you love soft, fluffy cakes with a cloud-like topping, this Fresh Berry Cake is a must-try..
It’s light, airy, and packed with fresh summer berries, all nestled into swirls of silky marshmallow fluff. And the best part? The passion fruit! I love making little pockets in the marshmallow fluff to hold the passion fruit pulp, keeping all that bright, tangy goodness in place instead of letting it run down the sides.
And the best part? The passion fruit! I love making little pockets in the marshmallow fluff to hold the passion fruit pulp, keeping all that bright, tangy goodness in place instead of letting it run down the sides.
Each bite is the perfect balance of sweetness and tartness—soft vanilla cake, fluffy marshmallow, juicy raspberries, plump blueberries, and that tropical passion fruit burst.
It’s incredibly simple to make yet looks absolutely stunning.
This cake is best enjoyed at room temperature, where the flavors really shine. No need to refrigerate—just keep it under a cake dome, and it stays fresh for up to two days (though I doubt it will last that long!). Whether you’re serving it for a summer gathering or just treating yourself, this is one of those cakes that will have everyone coming back for another slice.
This recipe is versatile, too! It makes 24 medium-sized cupcakes—just reduce the baking time to 17 to 20 minutes.
Top the cupcakes with pretty swirls of marshmallow fluff and decorate them with raspberries, blueberries, and passionfruit pulp for a stunning presentation.
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