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.
Ingredients
Scale
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
Instructions
- 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.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- 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.
- 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.
- 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.
- Incorporate Blackberries: Gently fold in the blackberry puree and fresh blackberries, distributing them evenly throughout the batter without crushing the berries.
- Prepare for Baking: Divide the batter evenly among the three prepared cake pans. Smooth the tops with a spatula for even layers.
- 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.
- 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.
- 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.
- 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.
- 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
