Ingredients:

  • 2.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, softened
  • 0.25 cup neutral oil
  • 3 large eggs, room temperature
  • 0.5 cup sour cream, room temperature
  • 0.5 cup whole milk, room temperature
  • 1 tbsp vanilla extract
  • 8 oz cream cheese, softened
  • 4 tbsp unsalted butter, softened
  • 3 cups powdered sugar
  • 0.25 cup heavy cream
  • 1 tsp vanilla extract
  • 3 cups mixed fresh berries
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch pan and line it with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, beat the softened butter, oil, and sugar together until the mixture is pale and fluffy.
  3. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  4. Alternately add the flour (mixed with baking powder and salt) and the milk/sour cream mixture, starting and ending with the flour. Mix until just combined.
  5. Pour the batter into the pan, smooth the top, and bake for 30–35 minutes. Remove from oven and cool completely on a wire rack.
  6. Prepare the frosting by beating softened cream cheese and butter together, then adding powdered sugar, heavy cream, and vanilla until smooth.
  7. Toss mixed fresh berries with lemon juice in a small bowl.
  8. Spread the cream cheese frosting evenly over the cooled cake and top with the lemon-tossed berries.
  9. Chill the cake in the refrigerator for 2 hours before serving to stabilize the frosting.