Blackberry Dream Cake Recipe

Introduction

Blackberry Dream Cake is a luscious, berry-infused dessert perfect for any occasion. Layers of moist cake and creamy blackberry buttercream come together to create a delightful treat bursting with fresh flavor.

Ingredients

• 2.5 cups all-purpose flour
• 2.5 teaspoons baking powder
• 0.5 teaspoon salt
• 1 cup unsalted butter, at room temperature (for cake)
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract (for cake)
• 1 cup buttermilk, at room temperature
• 0.5 cup blackberry puree
• 1 cup fresh blackberries
• 1 cup unsalted butter, at room temperature (for frosting)
• 3.5 cups powdered sugar
• 0.25 cup blackberry puree (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• 1 pinch salt (for frosting)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Step 3: In a large bowl, cream the butter and granulated sugar until light and fluffy, about 3-5 minutes. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Step 4: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
5. Step 5: Gently fold in the blackberry puree and fresh blackberries.
6. Step 6: Divide the batter evenly among the prepared pans and smooth the tops.
7. Step 7: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
9. Step 9: To make the buttercream, beat the butter until smooth and creamy. Gradually add powdered sugar, then mix in blackberry puree, vanilla extract, and a pinch of salt. Beat until fluffy with stiff peaks.
10. Step 10: Once the cake layers are cool, level the tops if needed. Spread a generous amount of buttercream on the first layer, then repeat with remaining layers.
11. Step 11: Frost the top and sides of the cake with the remaining buttercream. Garnish with fresh blackberries before serving.

Tips & Variations

• For an extra burst of berry flavor, add finely chopped blackberries inside the layers along with the buttercream.
• If fresh blackberries are unavailable, frozen berries can be used but thaw and drain them well to avoid excess moisture.
• To make the cake dairy-free, substitute buttermilk with a mixture of plant-based milk and lemon juice, and use dairy-free butter alternatives.

Storage

Store the cake covered in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best flavor and texture. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries instead of fresh ones?

Yes, frozen blackberries can be used, but it’s important to thaw and drain them well to prevent extra moisture from affecting the cake’s texture.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs but no raw batter, the cake is done.

Blackberry Dream Cake Recipe

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★★★★★

4.8 from 113 reviews

• Author: Lila
• Total Time: 1 hour
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Blackberry Dream Cake is a moist and flavorful layered cake infused with fresh blackberries and blackberry puree. Featuring a tender crumb made from buttermilk and a luscious blackberry buttercream frosting, this dessert is perfect for special occasions or any time you crave a berry-inspired treat.

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Ingredients

Scale 1x2x3x

Cake

• 2.5 cups all-purpose flour
• 2.5 teaspoons baking powder
• 0.5 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup buttermilk, at room temperature
• 0.5 cup blackberry puree
• 1 cup fresh blackberries

Buttercream Frosting

• 1 cup unsalted butter, at room temperature
• 3.5 cups powdered sugar
• 0.25 cup blackberry puree
• 1 teaspoon vanilla extract
• 1 pinch salt

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Instructions

1. Preparation: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to prevent sticking and promote even baking.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes. This step is crucial for a tender cake texture.
4. Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to fully incorporate them. Stir in the vanilla extract for flavor.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients and buttermilk to the butter mixture, alternating between them. Start and end with the dry ingredients. Mix gently to avoid overworking the batter.
6. Incorporate Blackberries: Gently fold in the blackberry puree and fresh blackberries, distributing them evenly throughout the batter without crushing the berries.
7. Prepare for Baking: Divide the batter evenly among the three prepared cake pans. Smooth the tops with a spatula for even layers.
8. Bake: Bake in the preheated oven for 25-30 minutes. Check doneness by inserting a toothpick into the center of each cake; it should come out clean.
9. Cool Cakes: Remove cakes from the oven and let them cool in the pans for 10 minutes. Then transfer the cakes to wire racks to cool completely before frosting.
10. Make Buttercream Frosting: Beat the butter in a large bowl until smooth and creamy. Gradually add the powdered sugar, beating continuously. Add blackberry puree, vanilla extract, and a pinch of salt. Beat the mixture until it becomes fluffy and holds stiff peaks.
11. Assemble the Cake: Level the cooled cake layers if necessary. Place one layer on a serving plate, spread a generous amount of buttercream on top. Repeat with the second and third layers.
12. Frost and Garnish: Use the remaining buttercream to frost the top and sides of the assembled cake. Garnish with fresh blackberries for an elegant finish.

Notes

• Ensure all dairy ingredients are at room temperature for the best texture and even mixing.
• Handle the batter gently once blackberries are added to avoid breaking the fruit and coloring the batter too much.
• Blackberry puree can be made by blending fresh or thawed blackberries and straining seeds if desired.
• For best results, use fresh blackberries to maintain bursts of flavor and texture in the cake.
• Store the cake covered in the refrigerator for up to 3 days due to the buttercream frosting.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: blackberry cake, layered cake, berry dessert, buttercream frosting, homemade cake, fresh berries