Honey Berry Sheet Cake (Print-Friendly Version)
Delight in a tender honey berry sheet cake layered with raspberries and blueberries for a touch of summer in every bite. Ideal for picnics or celebrations, this berry sheet cake brings easy preparation and a subtle sweetness—one to keep handy.
# Ingredients You’ll Need:
→ Batter
01 -
1 cup granulated sugar
02 -
1 cup canola oil
03 -
1 cup honey
04 -
3 large eggs
05 -
1/2 cup orange juice
06 -
1 teaspoon vanilla extract
07 -
3 1/2 cups all-purpose flour
08 -
1 teaspoon baking powder
09 -
1 teaspoon baking soda
10 -
1/2 teaspoon salt
→ Filling and topping
11 -
1 cup fresh or frozen raspberries
12 -
1 cup fresh or frozen blueberries
→ Icing
13 -
1 cup confectioners' sugar
14 -
2 tablespoons honey
15 -
2 tablespoons 2% milk
# How to Make It:
01 -
Preheat oven to 350°F (175°C). Grease a 13x9-inch baking pan.
02 -
In a large bowl, beat together granulated sugar, canola oil, honey, eggs, orange juice, and vanilla extract until fully blended.
03 -
In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
04 -
Gradually beat the dry ingredient mixture into the wet ingredients until a smooth batter forms.
05 -
Pour the batter into the prepared baking pan and spread evenly. Bake for 15 minutes.
06 -
Carefully sprinkle the raspberries and blueberries over the surface. Return to oven and bake for an additional 30–35 minutes, or until a toothpick inserted in the center comes out clean.
07 -
Remove from the oven and allow the cake to cool completely in the pan on a wire rack.
08 -
In a small bowl, whisk together confectioners' sugar, honey, and milk until smooth. Drizzle the icing over the cooled cake before serving.
# Extra Suggestions:
01 -
Ensure the cake is fully cooled before applying the icing for best results.