Description
A soft and vibrant cake bursting with fresh blackberry flavors, perfect for any occasion.
Ingredients
Scale
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 2 cups unsalted butter, at room temperature
- 4 large eggs, at room temperature
- 1 cup buttermilk
- 1.5 cups fresh blackberries
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon pure vanilla extract
- Lemon zest (optional)
- Purple food coloring (optional)
- 3–4 cups powdered sugar
- 4 ounces cream cheese, at room temperature
- 0.5 cups unsalted butter
- Edible flowers and mint leaves (optional, for decoration)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the unsalted butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and lemon zest, if using.
- Combine the all-purpose flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until smooth.
- Fold in the fresh blackberries and purple food coloring, if using.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Beat together the cream cheese and unsalted butter until creamy.
- Gradually add the powdered sugar and mix until smooth and fluffy.
- Spread frosting between the layers and over the top and sides of the cake once cooled.
Notes
Store leftovers in an airtight container in the refrigerator for up to five days or freeze for up to three months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 370mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
Keywords: blackberry cake, velvet cake, dessert recipe, baking, cake recipes