Mixed Berry Cake With A Cookie Crust

Cake recipes are basically a dime a dozen, aren't they? There are so many different kinds of cake to choose from, it's hard to decide which one to bake. And at this point, we've seen 'em all before. But if you want to really impress your guests, stick 5 glasses in your cake and watch what happens. This cake filled with mixed berries is not just a looker, it also tastes divine and is super easy to make. Need we say more?!

Yield: 1
Prep Time: 30 minutes
Cooking Time: 1 hour

You'll Need:

For the cookie crust:

  • 12 oz oatmeal cookies
  • ⅔ cup milk

For the yellow cake:

  • 4 eggs
  • 1¼ cups sugar
  • 2 cups flour
  • ½ tsp baking powder
  • 1 pinch of salt
  • 2 sticks butter, softened

For the mixed berry filling:

  • 16 oz mixed berries, divided
  • ⅓ cup sugar, divided
  • 3 tbsp lemon juice, divided
  • 1 box sugar-free raspberry jello

For the cream cheese frosting:

  • 8 oz cream cheese
  • 3 tbsp powdered sugar
  • ¾ cup whipped cream

For the decoration:

  • mixed berries
  • chocolate shavings

Here's How:

1. For the cookie crust, put the oatmeal cookies in a food processor and mix until crumbly. Add the milk and mix until a sticky mass forms. Line a 10-inch cake pan with parchment paper and grease the sides. Spread the cookie mixture over the bottom of the pan and press it down with the back of a spoon.

2. For the yellow cake, beat the eggs and sugar with a hand mixer until frothy. Combine the flour, baking powder, and salt and add the dry ingredients to the egg mixture. Add the softened butter and mix well. Pour the cake batter over the cookie crust in the pan and smooth out the top.

3. Grease the outsides of 5 heat-resistant juice glasses. Divide the mixed berries and add about ¾ cup to each glass. Divide the sugar and add about 1 tablespoon to each glass. Finally, divide the lemon juice and add about 2 teaspoons to each glass.

4. Press the filled glasses into the cake batter around the edges of the pan. Transfer the cake pan to a preheated oven and cook at 350°F for 1 hour.

5. Let the cake cool and remove the glasses from the cake. Strain the fruit juice from the 5 glasses into a large bowl and pour the mixed berries back into the wells in the cake. There should be about 2 cups of fruit juice, but if there isn't enough, make up the difference with warm water or cherry juice. Add the sugar-free raspberry jello powder to the fruit juice and mix until combined. Pour the fruit juice mixture over the mixed berries in the cake wells and refrigerate the cake for 1 hour.

6. For the cream cheese frosting, beat the cream cheese and powdered sugar with a hand mixer and gently fold in the whipped cream. Refrigerate the frosting for at least 1 hour. Rinse the juice glasses and place them upside-down over the holes filled with berries.

7. Spread the cream cheese frosting over the top and sides of the cake and smooth it out. Remove the glasses, garnish the cake wells with more mixed berries, and sprinkle chocolate shavings over the middle of the cake.

If you want to make this cake and berries aren't in season, just use the ones from the freezer aisle. Or, if you're feeling experimental, use other kinds of fruit for the filling, like tangerines or cherries. Whatever it is you end up doing, have fun!

Get the recipe for the Banana Caramel Cake featured in the bonus video.


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