Feb 142012

It’s that day of the year again.

As usual, for old couples like us.. it’s just another day. Heh. But last year was different though.. *smiles at the thought*

Instead of another heart shape or chocolate something, i thought this cake was pretty enough to make it to today’s entry. Just the colours are enough to make me go ‘OOooOHhhhh!! Heart!!‘ mood. Haha! I first saw this cake on Twitter, when lovely Sneh tweeted about her past bake post. I usually don’t check out everything on my Time Line, (in fact, most times, i miss out quite a bit of tweets on my Time Line since i don’t check my twitter that religiously — i only read the 10ish tweets before and after me actually :P) but for some reason, the name of the cake itself was so my kinda cake and clicked i did.

After reading Sneh’s entire post, i suspected that this gotta be the cake recipe which i’ve been looking for since i started baking!

It sounded so much like the cake an ex classmate’s (Denise) mom used to bake for class sales when we were in Primary School, sans berries. Though it was priced at a hefty RM3 (in the early 90s), i will always, always buy at least one slice of it if not 2 (my pocket money then was just RM0.50!). Memories….. :)

Mixed Berries Cream Cheese Butter Cake

makes 1 large cake + 1 tiny loaf/ a few cuppies


1 1/2 cups caster sugar (will use just 3/4 cup next time)
1 teaspoon vanilla extract
150g mixed berries, fresh or frozen
2 1/4 cups self-raising flour, sifted
250g butter, softened
250g tub PHILADELPHIA Cream Cheese
1/3 cup milk
3 eggs


1. Preheat the oven to 160°C. Grease and line a square 20cm cake tin with baking paper. Also grease and line a small loaf pan with baking paper or alternately, use cupcake liners/ financier mold.

2. Beat butter, sugar and vanilla in an electric mixer until light and fluffy. Beat in eggs one at a time until fluffy. Add the cream cheese and milk. Beat until smooth.

3. Add the flour, beat briefly until mixed. Fold in the blueberries with a light hand. Spoon 3/4 of the cake batter into the square tin and 1/4 of the cake batter into the loaf pan.

4. Bake the square pan in the pre-heated oven for approximately 50 minutes until a skewer in the middle comes out clean. Bake the loaf pan for approximately 35 minutes.

5. Dust cooled cakes with icing sugar.

(adapted from Cook Republic)


And it was the cake recipe that i’ve been looking for!!

*happy, happy dance*


To all the lovebirds celebrating today, Happy Valentine’s Day!