Description
Blackberry Bliss Cake is a moist and flavorful layered cake combining the sweetness of vanilla butter cake with the tartness of fresh blackberries and blackberry puree. Topped with a luscious blackberry-infused buttercream, this cake is perfect for celebrations or any occasion that calls for a stunning berry dessert.
Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 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
- 1/2 cup blackberry puree
- 1 cup fresh blackberries
For the Blackberry Buttercream:
- 1 cup unsalted butter, at room temperature
- 3 1/2 cups powdered sugar
- 1/4 cup blackberry puree
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper for easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure the leavening agent is evenly distributed.
- Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar together for 3-5 minutes until the mixture is light and fluffy. Add eggs one at a time, beating well after each, then stir in vanilla extract.
- Combine Wet and Dry: Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients, stirring gently until just combined to avoid dense texture.
- Fold in Blackberries: Gently fold in the blackberry puree and fresh blackberries carefully to maintain the batter’s airiness.
- Fill Pans and Bake: Divide batter evenly among prepared pans and smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Cool Cake Layers: Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Buttercream: Beat unsalted butter until creamy. Gradually add powdered sugar, then blackberry puree, vanilla extract, and salt. Beat until fluffy with stiff peaks.
- Assemble the Cake: Level cooled cake layers if needed. Place one layer on a serving plate, spread a generous amount of buttercream. Repeat with remaining layers.
- Frost and Decorate: Frost the top and sides with remaining buttercream. Smooth using an offset spatula and garnish with fresh blackberries for a decorative finish.
Notes
- Ensure butter, eggs, and buttermilk are at room temperature for smooth mixing and ideal texture.
- Fold in blackberries gently to avoid crushing them and creating a dense batter.
- Cool cake layers completely before frosting to prevent buttercream from melting.
- Frozen blackberries can be used if thawed completely and drained of excess liquid.
- Blackberry puree can be made by blending fresh or thawed blackberries and straining if desired.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 95 mg
Keywords: blackberry cake, blackberry buttercream, layered cake, berry dessert, homemade cake
