Blackberry cake is a delightful dessert that perfectly captures the sweet and tangy essence of summer. Imagine biting into a fluffy cake bursting with juicy blackberries, the sweet aroma filling your kitchen. This delightful treat is easier to make than you might think, and I’m here to guide you through every step.
Ingredients You’ll Need
For this recipe, you’ll need the following ingredients:
For the cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh blackberries
For the cream cheese frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Equipment You’ll Need
To create your masterpiece, gather these essential tools:
- Two 9-inch round cake pans
- Parchment paper
- Electric mixer
- Spatulas
- Measuring cups and spoons
- Mixing bowls
Step-by-Step Instructions
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Prepare your pans. Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal later.
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Combine dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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Cream butter and sugar. In a separate bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy.
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Add eggs and vanilla. Beat in the eggs one at a time, followed by the vanilla extract.
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Incorporate dry ingredients. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined. Don’t overmix.
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Fold in blackberries. Gently fold in the fresh blackberries using a spatula, ensuring they’re evenly distributed throughout the batter.
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Bake. Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes at 350°F (175°C), or until a toothpick inserted into the center comes out clean.
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Cool completely. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
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Make the frosting. While the cakes cool, prepare the cream cheese frosting. Beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.
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Frost the cake. Once the cakes have cooled completely, frost the bottom layer with half of the cream cheese frosting. Top with the second cake layer and frost the entire cake with the remaining frosting.
