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German Pastry Chef, home

Sheet Cakes, Cakes

My Moist Quick Sheet Cake with Berries and Streusel

by Lisa

Trained pastry chef

Quick sheet cake with berries and buttery streusel, dusted with powdered sugar

4.6 (14)out of 5, 14 ratings

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Prep
20 min
Bake
35 min
Total
55 min
Makes
16 slices

For me, a quick sheet cake is the classic spur-of-the-moment bake: when visitors announce themselves at short notice or something is still missing for Sunday afternoon coffee, this is exactly the recipe I mix up. The secret is the high fat content in the batter, which makes it melt and level itself out on the sheet in the oven all on its own. So I don't have to spread it perfectly, and in practice that saves a lot of time.

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This version came about because you kept asking in the comments for a quick streusel sheet cake with fruit. I put on top whatever is in the fruit bowl: red berries in summer, chopped apples with walnuts in fall or a jar of cherries. Only one thing matters: add the eggs one at a time, so the batter has time to get light and fluffy. Here is my recipe for a moist quick sheet cake with berries and buttery streusel:

Ingredients

Makes 16 slices

Batter

  • 2 sticks plus 2 tbsp250 gunsalted butterSoftened, or use margarine. German butter is unsalted and has about 82 percent fat. In the US use unsalted butter; European-style unsalted butter is closest. In the UK, unsalted butter.
  • 1 cup plus 1 tbsp220 ggranulated sugar
  • 1 pinchsalt
  • 2 tspvanilla sugar1 packet = 2 tsp (8 g). Sugar flavored with vanillin (artificial vanilla), sold in small packets of about 8 g. In the US use 1 tsp vanilla extract plus 2 tsp sugar for each 8 g packet; in the UK, vanilla sugar sachets, or 1 tsp vanilla extract plus 2 tsp sugar per sachet.
  • 5large eggsGerman size M = US large, at room temperature
  • 2 cups260 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
  • 1 tspbaking powderGerman baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and the UK use baking powder, 1 tbsp plus ¾ tsp per 15 g packet.

Streusel

  • 1 stick plus 1 tbsp125 gunsalted butterSoftened
  • ¾ cup150 ggranulated sugar
  • 1 pinchsalt
  • 2 tspvanilla sugar1 packet = 2 tsp (8 g)
  • 2 cups250 gall-purpose flour
  • ½ tspbaking powderOptional

You'll also need

  • 25 oz700 gberriesOr other fruit

Method

Batter

  1. Preheat the oven to 350°F (180°C) convection (fan).

  2. Beat the butter with the salt, vanilla sugar and sugar for a few minutes until light and creamy.

  3. Beat in the eggs one at a time.

  4. Combine the flour and baking powder and stir them in as briefly as possible, then spread the batter onto a large baking sheet lined with parchment paper (about 16 × 14 inches / 40 × 35 cm; a US half sheet pan, 18 × 13 inches, works too).

  5. Scatter the fruit over the batter.

Streusel

  1. Rub the butter, sugar, flour, salt and vanilla sugar together into streusel and scatter it over the sheet.

  2. Bake until golden, then let it cool and, if you like, dust with a little powdered sugar (very finely ground sugar for icings and dusting; in the US, powdered sugar or confectioners' sugar; in the UK, icing sugar).

Questions and answers

Which fruit works best on a quick sheet cake?
I use whatever is in season. In summer I take strawberries, raspberries, blackberries and red currants all mixed together. In fall, chopped apples with walnuts or a jar of drained cherries work just as well. Really, any fruit that doesn't release too much juice will do.
What's the difference between a quick sheet cake and a quick streusel cake?
For me, a quick sheet cake is the umbrella term: a fast batter baked on a sheet, with any topping you like. As soon as streusel goes on top, it's a quick streusel cake. My recipe here is both in one: batter, fruit and lots of buttery streusel.
Why does the butter for the batter have to be soft?
Because cold butter won't beat up light and fluffy. The batter then doesn't take in any air, and the base turns dense instead of fluffy. I take the butter out at least an hour ahead. If you forgot, cut it into cubes and set it next to the warm oven for a little while.
Can I bake the quick sheet cake without lemon juice?
Absolutely. The tiny amount of juice makes no noticeable difference to the batter, I only add it when there's a lemon lying around anyway. If you don't like the taste or don't have a lemon at home, just leave it out without replacing it.
How long does the quick sheet cake keep?
With the streusel on top, my cake stays moist for two to three days if I leave it covered at room temperature. In the fridge it dries out faster, so I only do that with especially juicy fruit. It also freezes well, ideally in individual pieces.
Which size baking sheet do I need for this recipe?
I bake this recipe on a regular oven baking sheet, about 16 × 12 inches (40 × 30 cm). On a larger universal sheet the cake turns out flatter and needs a little less time, so I check on it for the first time after 22 to 25 minutes.