Description
A delightful dessert combining rich blackberry flavors with a soft, velvety cake texture, perfect for any occasion.
Ingredients
Scale
- 2 cups All-Purpose Flour (or gluten-free flour blend)
- 1 tbsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Unsalted Butter (Room temperature)
- 1 cup Sugar
- 3 large Eggs (Room temperature)
- 1 tsp Vanilla Extract
- 1 tbsp Lemon Zest (Optional)
- 1 cup Buttermilk (or homemade buttermilk)
- 1 cup Fresh Blackberries (or thawed frozen blackberries)
- 8 oz Cream Cheese (Softened)
- 4 cups Powdered Sugar
- 1 pinch Salt
- 1/2 cup Blackberry Puree (reserved from cake-making process)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two round 9-inch cake pans.
- Mix together the flour, baking powder, baking soda, and salt in a bowl.
- Cream the butter and sugar in a separate bowl until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract and lemon zest if using.
- Mix in the dry ingredients alternately with the buttermilk.
- Fold in the fresh blackberries gently.
- Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Beat the softened cream cheese in a large bowl until smooth.
- Add the powdered sugar and a pinch of salt gradually, mixing well until creamy.
- Stir in the blackberry puree until well combined.
Notes
Ensure all ingredients are at room temperature before starting. For a richer flavor, reserve some blackberry puree to drizzle on top or between layers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 48g
- Sodium: 330mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
Keywords: blackberry cake, velvet cake, dessert, fruit cake