I adapted a traditional honey cake recipe for this dessert. I wanted something that would show off all our amazing local honey as well as tasty summer berries. This also works perfectly as a Fourth of July cake, with the blueberries in the top corner and the raspberries in stripes—you wouldn't need as many blueberries, but you would need more raspberries. —Elisabeth Larsen, Pleasant Grove, Utah
Honey Berry Sheet Cake Recipe photo by Taste of Home
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1 cup sugar
1 cup canola oil
1 cup honey
3 large eggs
1/2 cup orange juice
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh or frozen raspberries
1 cup fresh or frozen blueberries
1 cup confectioners' sugar
2 tablespoons honey
2 tablespoons 2% milk
Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, beat sugar, oil, honey, eggs, orange juice and vanilla until well blended. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture.
Transfer to prepared pan. Bake for 15 minutes. Sprinkle top of cake with raspberries and blueberries. Bake until a toothpick inserted in center comes out clean, 30-35 minutes longer. Cool completely in pan on a wire rack.
Combine glaze ingredients; drizzle over cake. Serve with additional berries if desired.