Mulberry & Peach Chaos Cake
Indulge in the delightful fusion of juicy mulberries and ripe peaches with this Mulberry & Peach Chaos Cake. This easy-to-make dessert features a fluffy batter that captures the essence of summer, creating a sweet yet tart flavor explosion that will leave your guests asking for seconds. Perfect for any occasion, this cake is not just a treat but a conversation starter that brightens up any gathering!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups fresh mulberries
- 2 ripe peaches, sliced
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Gently wash and dry the mulberries. Peel and slice the peaches into thin wedges.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- In another bowl, cream softened butter and sugar until light and fluffy (about 3-4 minutes). Add eggs one at a time and mix well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with milk until just combined—do not overmix!
- Fold in the mulberries and peach slices gently using a spatula. Pour the batter into the prepared baking pan.
- Bake for 30-35 minutes or until golden brown; check with a toothpick inserted in the center—it should come out clean. Allow to cool before slicing.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg