Description
A luscious, velvety cake adorned with fresh blackberries and creamy frosting, offering a delightful balance of tartness and sweetness.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 cup unsalted butter, room temperature
- 3 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1 1/2 cups fresh blackberries (plus extra for garnish)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 teaspoon lemon zest (optional)
- Purple food coloring (a few drops, optional)
- 1 cup unsalted butter, room temperature (for frosting)
- 3 1/2 cups powdered sugar
- 1 cup fresh blackberries (for frosting, reduced to 1/3 cup puree)
- 4 ounces cream cheese, room temperature
- 1 teaspoon pure vanilla extract (for frosting)
- A pinch of salt (for frosting)
- Extra fresh blackberries (for garnish)
- Edible flowers (optional, for garnish)
- Fresh mint leaves (optional, for garnish)
Instructions
- Prepare Your Blackberry Puree: In a small saucepan, combine 1 1/2 cups of fresh blackberries with 2 tablespoons of sugar and a splash of water. Cook over medium heat for 8-10 minutes until thickened. Gently mash and strain through a fine mesh sieve to remove seeds. Cool completely. Set aside 1/2 cup for the cake and 1/3 cup for the frosting.
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment paper, and dust lightly with flour.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the Butter and Sugar: In a large bowl or stand mixer, beat the butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
- Add the Eggs: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest if using.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk and 1/2 cup of cooled blackberry puree.
- Combine All Ingredients: With the mixer on low, add the flour mixture to the butter mixture in three additions, alternating with the buttermilk-blackberry mixture. Begin and end with the dry ingredients. Mix just until combined. Add purple food coloring if desired for a deeper hue.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Smooth the tops and bake for 28-32 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
- Prepare the Frosting: In a large bowl, beat the butter and cream cheese until smooth and fluffy, about 2 minutes. Gradually add powdered sugar, the blackberry puree, vanilla, and a pinch of salt. Beat until light and creamy, about 3 more minutes. If it seems too soft, chill in the fridge.
- Assemble Your Cake: Place one cake layer on a serving plate and spread a generous layer of frosting on top. Add the second layer, then frost the top and sides of the cake. Decorate with fresh blackberries, edible flowers, or mint leaves for that stunning finish.
Notes
Make-ahead tips: You can prepare the blackberry puree and the cake layers a day in advance. Frost the cake on the day of your celebration for optimal freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 300mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg