Mixed Berry Cake with White Chocolate Ganache

It’s my birthday! 33! Jesus year.

Excited to celebrate another year and keeping with my tradition I’m baking my own birthday cake. I’ve made a mixed berry cake based off my vanilla cake recipe which coincidentally I shared last year for my birthday.

This cake is the perfect combination of sweet and tart. The pairing with the white chocolate ganache is just divine. I used a mix of three berries, strawberries, blueberries and raspberries. If you have mulberries and blackberries, you can add them in.

This year I’m making my birthday all about family and good food. I’m looking forward to a fun outing with my loved ones and finishing off the weekend with some ramen and sushi.

This cake is very moist and tender. The use of mala is responsible for this. In case you don’t have mala on hand, you can make a substitute with one cup milk and some lemon juice or vinegar. Add a tablespoon or two of vinegar or lemon juice to the milk, it with curdle a little bit and become more viscous. If you have whey from making some homemade cream cheese you can use that in place of the mala, it yields the same results.


Mixed Berry Cake with White Chocolate Ganache

The perfect mix of sweet and tart.
Prep Time30 minutes
Cook Time30 minutes
Resting and Decoration Time1 hour 28 minutes
Course: Dessert
Servings: 10


  • 200 grams granulated sugar
  • 200 grams unsalted butter / margarine
  • 4 large whole eggs
  • 1 teaspoon vanilla essence
  • Zest of 2 medium lemons
  • 315 grams all purpose flour
  • 2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup maziwa mala
  • 125 grams blueberries washed and dried
  • 125 grams raspberries washed and dried
  • 150 grams strawberries washed, dried and quartered

White Chocolate Ganache

  • 200 grams white chocolate compound cut into small pieces
  • 200 ml heavy cream or non dairy whipping cream


  • Pre heat oven at 180 degrees C
  • Prepare three 7 inch round tins or two 8 inch round tins. Grease the tins with unsalted butter or margarine and lightly dust with some flour and set aside.
  • Using a stand mixer or electric hand mixer cream sugar and unsalted butter / margarine until light and fluffy.
  • Add eggs, one by one. Add vanilla essence and zest the lemons.
  • In a bowl, mix all purpose flour, baking powder, baking soda and salt.
  • Fold in a third of the flour mixture to the egg and butter mixture then half the mala, add another third of the flour and the rest of the mala.
  • Coat the berries with the rest of the flour and fold it in.
  • Divide the cake batter between the prepared tins and bake at 180 degrees C for 35 – 40 minutes or until a toothpick inserted at the centre comes out clean.
  • Once baked, remove and allow to cool completely before frosting.
  • For the white chocolate ganache, heat up the heavy cream to a soft boil.
  • In a heat proof bowl add white chocolate pieces , pour over the heated heavy cream. Allow to stand for one minute then stir to melt and allow to cool before chilling it in the fridge.
  • Once chilled, whip the white chocolate ganache with a stand mixer/ electric hand mixer or whisk until soft peaks are formed.
  • To decorate the cakes, remove them from tins.
  • On a cake board, add a small amount of white chocolate ganache then place the first later of cake.
  • Add a generous dollop of ganache and spread out evenly then add the next layer cake and repeat the procedure with the last layer.
  • Roughly decorate the sides of the cake for a rustic look.
  • Add some dark chocolate drip and top with more berries.


The cake keeps well when refrigerated for up to 5 days.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating