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Blackberry Cake

Preparation Time: 20 minutes
Baking Time: 25-30 minutes
Total Time: Approximately 1 hour

Servings: Makes one 9-inch double-layer cake

  • 2 Medium Round Molds
  • 1 Large Perforated Baking Sheet
  • Spatula
  • Mini Whisk
  • Zester

 

Print recipe

Ingredients

 

  • 2 cups (250g) all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk at room temperature
  • Zest of 1/2 lemon
  • 1 and 1/2 cups (180g) fresh blackberries

For the Blackberry Buttercream Frosting:

1 and 1/2 cup unsalted butter, softened
5 cups (360g) powdered sugar, sifted
1/2 cup (60ml) blackberry puree (made by blending fresh blackberries and straining out the seeds)
1 teaspoon vanilla extract
Pinch of salt

 

Instructions

  1. Preheat oven to 350°F.  Place two Medium Round Molds on the Large Perforated Baking Sheet.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Stir in the vanilla extract and the lemon zest.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  7. Gently fold in the fresh blackberries until evenly distributed throughout the batter.
  8. Divide batter evenly between the two medium Round Molds.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the molds for 10 minutes before unmolding them and transferring them to wire racks to cool completely.
For the Blackberry Buttercream Frosting:
  1. In a large mixing bowl, beat the softened butter until smooth and creamy.
  2. Gradually add the sifted powdered sugar, blackberry puree, vanilla extract, and salt, beating until smooth and creamy.

Adjust the consistency by adding more powdered sugar if too thin or more blackberry puree if too thick.

Once the cakes are completely cool, place one cake layer on a serving plate or cake stand.
  1. Spread a layer of blackberry buttercream frosting evenly over the top of the first cake layer.
  2. Place the second cake layer on top and frost the top and sides of the cake with the remaining blackberry buttercream frosting(usually 2, 3 or 4 cake layers are used)

Decorate:

For a beautiful presentation, garnish the top of the cake with fresh blackberries, lemon zest, and mint leaves.

bonTip: For a Gluten-Free option, swap out the flour for GF cup-to-cup or 1 to 1 GF flour. I used Bob’s Red Mill 1 to 1 GF flour for this recipe.

Enjoy cooking from our bon COOK kitchen to yours!

 

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