Cream Cheese-Swirled Cherry and Mixed Berries Cake

Baking berries into cake and getting big juicy surprise bites of fruit is so much fun.

And swirls of cream cheese are an added bonus.

Cream Cheese-Swirled Cherry and Mixed Berries Cake - Easy Recipe at

The cake is based on the recent Blueberry Muffin and Buttermilk Pancakes Cake, which also spawned this Peaches and Cream Fluffy Muffin Cake.

I adore this cake base because it produces a soft, moist, tender cake and the batter is fast and easy to make.

Cream Cheese-Swirled Cherry and Mixed Berries Cake - Easy Recipe at

The cake reminds me of the Entenmann’s cream cheese coffeecakes I used to buy in college when cooking was a foreign concept.

It comes together with a whisk, and is as easy as making muffin batter. A bowl of dry ingredients, a bowl of wet ingredients, fold wet into dry, and pour in a pan. So easy.

Cream Cheese-Swirled Cherry and Mixed Berries Cake - Easy Recipe at

I had a little bit of cream cheese staring back at me from the bottom of an almost-used container, which I swirled into the cake batter.

I didn’t go too crazy with swirling because I wanted bigger patches of cream cheese, rather than small streaks. Cream cheese seems to disappear while baking so I kept the swirls on the thicker side.

If you don’t have cream cheese on hand, just omit it. The cake will still be wonderful without it and you can instead glaze it with one of the glazes suggested in the recipe.

Cream Cheese-Swirled Cherry and Mixed Berries Cake - Easy Recipe at

The cake is soft, springy, and fluffy, without being airy. It’s got just the right amount of density and is so moist.

There’s sour cream (or Greek yogurt) in the batter, along with buttermilk, and a bit of oil, all of which do wonders for cakes.

Plus the cream cheese swirls and abundance of berries just add to the soft and supple factor.

Cream Cheese-Swirled Cherry and Mixed Berries Cake - Easy Recipe at averiecooks.com23

I used a frozen cherry and berry blend with blueberries, blackberries, and raspberries. I always bake with frozen and save my fresh berries for eating. Use whatever combination of cherries and berries, fresh or frozen, that you have.

If you’re using fresh fruit, the baking time will likely be much less, by as much as 20 minutes or so. When I used this cake base with fresh peaches, my baking time was a solid 10 minutes less.

With all cakes and baking in general, watch your cake and not the clock. Bake until it’s done. Simple as that.

Cream Cheese-Swirled Cherry and Mixed Berries Cake - Easy Recipe at

The lightly sweetened cake is the perfect canvas for all that juicy fruit. I love baking with fruit and only good things can happen.

The creaminess and tanginess of the cream cheese complements the juicy fruit wonderfully well, and you can’t ever go wrong with adding a little cream cheese.

Cream Cheese-Swirled Cherry and Mixed Berries Cake - Easy Recipe at

This cake base has yet to let me down.

So much so, that I keep making more cakes with it. Stay tuned.

Cream Cheese-Swirled Cherry and Mixed Berries Cake - Easy Recipe at

Cream Cheese-Swirled Cherry and Mixed Berries Cake

A mix of cherries and berries are baked into this soft, tender, and very moist cake. Cream cheese is swirled into the batter, adding tanginess and extra creaminess to the springy and lightly sweetened cake. No mixer is needed for this easy cake batter, which is as simple as making muffins. A mix of fresh or frozen fruit can be used, perfect for using up what’s seasonal or what you have on hand.

Did you make this recipe?


1 cup all-purpose flour + 1 tablespoon for tossing with berries
3/4 cup granulated sugar + 1 tablespoon for mixing with cream cheese
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
pinch salt, optional and to taste
1 large egg
1/2 cup buttermilk
1/3 cup sour cream (thick, full-fat Greek yogurt may be substituted)
3 tablespoons canola or vegetable oil
1 teaspoon vanilla extract
2 cups frozen cherries and berries – blueberries, blackberries, raspberries (don’t unthaw, add them to the batter frozen; see below in item 6 about using fresh)
1/4 cup cream cheese, softened (light is okay)
confectioners’ sugar, optional for dusting or see glaze suggestions below


  1. Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.
  2. In a large bowl, whisk together 1 cup flour, 3/4 cup sugar, baking powder, cinnamon, nutmeg, optional salt; set aside.
  3. In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).
  4. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don’t overmix or try to stir them smooth; set aside.
  5. In a small bowl, toss the fruit with 1 tablespoon flour. The flour helps to prevent the fruit from sinking while baking.
  6. Gently and briefly fold the fruit into batter. I used a frozen fruit blend with cherries, blueberries, blackberries, and raspberries. If using frozen, add the fruit frozen and do not thaw because frozen fruit runs and bleeds less than if  thawed. If using fresh fruit, baking time will be significantly (possibly drastically) less because the fruit is much warmer and won’t chill down the batter overall, nor will it release any where near the water into the batter that frozen fruit does.
  7. Turn batter out into prepared pan; set aside.
  8. In a small bowl, whisk together the cream cheese with 1 tablespoon sugar until smooth.
  9. Dollop the cream cheese mixture haphazardly over the cake batter. With a toothpick, gently and lightly swirl the cream cheese. I don’t do much swirling because I like to see bigger, noticeable patches of cream cheese rather than thin streaks in my cake; personal preference.
  10. Bake until done. I hesitate to give a baking range because you must watch your cake, not the clock. Bake until center is slightly domed and set, golden and rosy in color, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. I estimate 50 to 55 minutes is a good range if using frozen fruit. At any time your cake is beginning to look a bit too golden brown before you suspect the center will set up, tent it with a sheet of foil laid across the top. I baked for 52 minutes total, and at the 45 minute mark, I tented with foil. Baking times will range dramatically based on if baking with fresh or frozen berries; ranging from 30 to 60 minutes depending on the temperature of the berries going into the batter and how much water they release.
  11. Place pan on a wire rack and allow cake to cool for at least 30 minutes before slicing and serving. Optionally, dust with confectioners’ sugar or a simple glaze. This vanilla cream cheese glaze, this buttery vanilla glaze, this browned butter glaze, or this lemon glaze are all excellent, quick, and easy options.
  12. Cake will keep airtight at room temperature for up to 5 days.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Only Eats

Related Recipes:

Blueberry Muffin and Buttermilk Pancakes Cake

Peaches and Cream Fluffy Muffin Cake

Peaches and Cream Fluffy Muffin Cake - Recipe at

Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze – The best coffee cake I’ve ever had or made. Use your favorite fresh, frozen, or seasonal fruit this incredibly moist and soft cake batter

Blueberry and Jam Buttermilk Coffee Cake with Buttery Vanilla Glaze – One of the best coffee cakes or cakes I’ve ever made. Highly recommended – tied with the one above

French Almond Cookie Cake with Apricot Cream Cheese Glaze

French Almond Cookie Cake with Apricot Cream Cheese Glaze

Blueberry and Cream Cheese Muffin Top Bread – Tastes like one big muffin top. Ridiculously soft and moist

Creamy Mixed Berry White Chocolate Crumble Bars

The Best Vegan Blueberry Muffins – The best blueberry muffins I’ve ever had, healthy, vegan or otherwise

The Best Vegan Blueberry Muffins (with a Secret Ingredient) - Recipe at

Mini Cream Cheese Pound Cakes with Vanilla Cream Cheese Glaze

Mini Cream Cheese Pound Cakes with Vanilla Cream Cheese Glaze - Recipe at

Softbatch Cream Cheese Chocolate Chip Cookies

Softbatch Cream Cheese Chocolate Chip Cookies - Recipe at

Do you have a favorite cake that never lets you down? Fan of berries? Cherries?

85 comments on “Cream Cheese-Swirled Cherry and Mixed Berries Cake”

  1. Wow!!! Beautiful cake!!! I’m sure those flavors just burst in your mouth at first bite! Yum.

  2. This looks yummy! Love your site! I actually used to follow your old blog and didn’t even recognize that this was yours with a new name and look until I read the name!

  3. Yum!! This looks perfect for summer berries! and it looks easy too! I can’t wait to try it (:

  4. I definitely prefer thicker swirls of cream cheese too. This cake looks so summery and how awesome that it is so easy to prepare!

  5. How beautiful these colours are! I can’t think of a better way to show off summer berries.

  6. I could never say no to mixed berries + a cream cheese swirl. I’m thinking this would make a fine breakfast! ;)

  7. So beautiful! The berries and cream cheese sound absolutely perfect! I love that you can switch it up so easily too! Pinned!

  8. I’m always killing myself making ridiculous cakes that tower and have a thousand elements and need to be frosted for my blog, when all I really want is a simple, flavourful, easy to whip up and delicious to eat every-day cake like this. You’ve combined every single ingredient I love to put into cakes in one: buttermilk, sour cream/yogurt, cream cheese, oil and fruit. I don’t doubt for a second that this is super moist and amazing! I only ever bake with frozen berries since I always have them on hand and I know how they’re going to turn out. Love this recipe and your gorgeous photos, Averie!

    • buttermilk, sour cream/yogurt, cream cheese, oil and fruit = the makings of a successful, easy, fast, whisk together batter! Layered cakes = NEVER for me. First of all, we don’t need cakes on that size magnitude. I don’t like to run, that much :) Next the issue of being forced into frosting it (with a piping bag usually) – no. And those kind of cakes usually have fussy creaming steps, flour in stages, etc. I am all about the speedy cakes but that totally deliver!

  9. I got the cook book!!! :) I can’t wait to try one of everything! :)

  10. Your cakes are so pretty! I love the cream cheese swirl idea!

  11. SO pretty! Miss chatting with you!!

    • I was sitting in ATL today. On the tarmack. On a broken plane for FOUR HOURS. Omg. I wish I could have called you and gone shopping or something in ATL rather than what I was doing :) Miss you too!

  12. The crumbs look so fluffy and moist! I love it when batter calls for yogurt. Just makes for such a soft tender cake. Also, I really appreciate your tip on watching the cake, not the clock. I’ve learnt that after baking for a while because every oven runs differently and sometimes I just cannot follow the times stated in the recipe. I will so try this cake out when I get my hands in some nice fruit.

    • And my fruit wasn’t even that ‘nice’. It was from TJs, frozen, bagged. Not exactly gourmet! But it worked! And yes watching the item, not the clock. I have people write in in a panic that they’re baking 28 mins and I said bake about 25. Ovens vary, weather, humidity, material the pan is made out of, preferences, etc. So always just watch what’s in your oven, even if that’s not the time the recipe necessarily says, and you’ll be just fine :)

  13. I love baking with fruit too, Averie! And you have the best recipes with them. This cake looks unbelievable. Fruit and cream cheese is a weakness of mine. Think fruit cheesecakes and cheese/fruit danishes. This cake looks ultra moist and soft, which we both know is a success. The pictures are bold and beautiful – the mixed berries make them pop on the screen. I love your pretty floral dish!

    • Sally this cake reminds me of you. The berries, the cream cheese, the overall flavor of it…reminds me sort of of some of your cream cheese bars and such. The pics were impossible. Not liking them tons. Nor did FG so far. lol But sometimes things are just super reflective. Like cream cheese. And there’s nothing that can be done. It just glares! But thanks for saying that. Makes me feel better!

  14. Cream cheese and berries, perfect! This cake looks fabulous!

  15. I love your cakes! (Maybe they can be the theme of a new cookbook?) :D
    This is crazy beautiful, Averie! Love the plates, love the colour, everything is fab. Is it okay that I still sometimes pick up a box of Entenmann’s doughnuts?

    • You are so sweet! The plate was a lucky find at my thrift store about 18 mos ago before I shot PB Comfort. There’s a breakfast tortilla in the book with crazy zig zag chocolate sauce that’s on this dish :)

      Your pie bars look incredible. Been seeing them on all the food sites. Traveling and reading in stealth :)

  16. Ooh, cherries. This is a good reminder that I haven’t even bought cherries yet this summer. I really need to! And make cake with them! This cake! :)

  17. Sooo pretty! I love purple color and this cake looks amazingly delicious! Wish I could have a bite of it

  18. This cake is so pretty! Love all those colors! And cream cheese is always a plus. :)

  19. Oh man, this cake looks so perfectly sweet! I love it so much :)

  20. I have 10 pounds of blueberries – guess who’s making about 23 of these?! ME!!!

  21. Oh my goodness, you can count me in for anything with cream cheese and berries. And coffee cake is one of my weaknesses. I’d love to be able to eat this beautiful cake for breakfast!

  22. Could I make this in a round cake tin? If so, what size (Diameter) should I use?

  23. this cake was a success, moist, delicious and the cream cheese topping was the best bits. Cant wait to make it again.

  24. What a beautiful cake! Love you combination of fruit, and I’m crazy for your photos!

Leave a Reply

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

This site uses Akismet to reduce spam. Learn how your comment data is processed.