Description
A delightful cake combining moist texture with luscious blackberry frosting, perfect for any occasion.
Ingredients
Scale
- 1.5 cups Fresh Blackberries (or frozen, thawed and drained)
- 2 cups Granulated Sugar (divided)
- 2 cups All-Purpose Flour (or 1:1 gluten-free blend)
- 1 tbsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Unsalted Butter (or vegan butter)
- 3 Large Eggs (or flax egg for egg-free)
- 2 tsp Vanilla Extract
- 1 tbsp Lemon Zest (optional)
- 1 cup Buttermilk (or milk with lemon juice)
- 1/2 cup Blackberry Puree (strained to remove seeds)
- 1/2 cup Unsalted Butter (or vegan butter)
- 8 oz Cream Cheese (or coconut-based for dairy-free)
- 4 cups Powdered Sugar
- 1/3 cup Blackberry Puree
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- Mix flour, baking powder, baking soda, and salt in a bowl. Set aside.
- Cream together 1 cup of unsalted butter and 1.5 cups of granulated sugar until light and fluffy in a large bowl.
- Beat in the eggs one at a time. Add vanilla extract and lemon zest.
- Gradually mix in the flour mixture, alternating with buttermilk. Start and end with flour.
- Fold in the blackberry puree.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Beat together 1/2 cup of softened butter and cream cheese until smooth.
- Gradually add powdered sugar, blackberry puree, vanilla extract, and salt. Mix until creamy and fluffy.
- Serve by placing a layer on a cake stand, spreading frosting on top, then adding the second layer. Frost top and sides, and decorate with fresh blackberries.
Notes
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: blackberry cake, velvet cake, dessert recipe