Description
A soft, berry-scented cake with light cream cheese frosting, perfect for summer celebrations.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 cup unsalted butter, room temperature
- 3 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1 1/2 cups fresh blackberries (plus extra for garnish)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 teaspoon lemon zest (optional)
- Purple food coloring (a few drops, optional)
- 1 cup unsalted butter, room temperature (for frosting)
- 3 1/2 cups powdered sugar (for frosting)
- 1 cup fresh blackberries (for frosting, reduced to 1/3 cup puree)
- 4 ounces cream cheese, room temperature (for frosting)
- 1 teaspoon pure vanilla extract (for frosting)
- Pinch of salt (for frosting)
- Extra fresh blackberries (for garnish)
- Edible flowers (optional, for garnish)
- Fresh mint leaves (optional, for garnish)
Instructions
- Combine 1 1/2 cups blackberries with 2 tablespoons sugar and a splash of water in a small saucepan. Cook over medium heat for 8 to 10 minutes until thick, then mash and strain to remove seeds. Cool the puree completely and set aside 1/2 cup for the cake and 1/3 cup for the frosting.
- Preheat the oven to 350°F (175°C) and prepare two 8-inch pans with grease, parchment, and a light dust of flour.
- Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- Beat butter and sugar on medium speed until light and fluffy, about 3 to 4 minutes.
- Add eggs one at a time, mixing well after each, then stir in vanilla and lemon zest if using.
- Whisk buttermilk with 1/2 cup of the cooled blackberry puree in a separate bowl.
- With the mixer on low, add the flour mix in three additions, alternating with the buttermilk mix, starting and ending with dry ingredients; mix just until combined.
- Stir in purple food coloring if you want a deeper hue.
- Divide batter between pans, smooth the tops, and bake 28 to 32 minutes until a toothpick comes out clean.
- Cool cakes in the pans for 10 minutes, then invert onto a wire rack to cool completely.
- For the frosting, beat butter and cream cheese until smooth, then slowly add powdered sugar, 1/3 cup blackberry puree, vanilla, and a pinch of salt. Beat until light and creamy and chill if the frosting is too soft.
- Place one cake layer on a plate, spread a generous layer of frosting, add the second layer, and frost the top and sides. Decorate with extra blackberries, edible flowers, or mint leaves.
Notes
For a healthier option, swap half the butter for Greek yogurt and consider using less sugar. Make sure to chill the frosting if it becomes too soft.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 27g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: blackberry cake, velvet cake, dessert, summer cake, fruity cake