Blackberry Dream Cake Recipe

Introduction

Blackberry Dream Cake is a delightful treat that combines the rich flavors of fresh blackberries with a moist, tender crumb. Topped with a luscious blackberry buttercream, this cake offers a fresh, fruity twist that’s perfect for any special occasion or simple indulgence.

Ingredients

• 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
• For the Blackberry Buttercream:
• 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

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 mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. Step 4: Gradually add the dry ingredients and buttermilk to the butter mixture, alternating between the two and beginning and ending with the dry ingredients.
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 into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. Step 8: For the buttercream, beat the butter until smooth and creamy. Gradually add powdered sugar, then the blackberry puree, vanilla extract, and salt. Beat until fluffy and holding stiff peaks.
9. Step 9: Once the cakes are cool, level the tops if needed. Place one layer on a plate and spread a generous amount of buttercream on top. Repeat with remaining layers.
10. Step 10: Frost the top and sides with the remaining buttercream and garnish with fresh blackberries.

Tips & Variations

• Use frozen blackberries if fresh ones are out of season; thaw and drain excess juice before using.
• For extra moisture, brush each cake layer with a simple syrup before frosting.
• Try substituting the blackberry puree with raspberry or blueberry puree for a different berry twist.
• To avoid the blackberries sinking in the batter, toss them lightly in flour before folding them in.

Storage

Store the cake covered in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best flavor. Leftover cake can also be frozen for up to 1 month; wrap tightly and thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day ahead and store them wrapped at room temperature or refrigerated. Assemble and frost the cake just before serving for the freshest taste.

How do I make the blackberry puree?

To make blackberry puree, blend fresh or thawed blackberries in a food processor or blender until smooth. Strain through a fine sieve to remove seeds if desired for a silky texture.

Blackberry Dream Cake Recipe

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4.5 from 125 reviews

This Blackberry Dream Cake is a luscious, moist layered cake infused with fresh blackberry puree and whole berries, complemented by a rich and creamy blackberry buttercream frosting. Perfect for berry lovers, this delightful dessert combines a tender buttery crumb with the vibrant flavor of blackberries for a stunning and delicious treat.

• Author: Marco
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the 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

For the Blackberry Buttercream

• 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

1. Preparation: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to ensure the batter doesn’t stick and the cakes bake evenly.
2. Mixing Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, and salt to combine thoroughly and activate the leavening for a tender crumb.
3. Creaming Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3 to 5 minutes, incorporating air for a light texture.
4. Adding Eggs and Vanilla: Add eggs one at a time to the creamed mixture, beating well after each to maintain emulsion and enhance moisture. Stir in the vanilla extract for flavor.
5. Combining Wet and Dry Ingredients: Gradually add the dry ingredients alternately with buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently to avoid overworking the batter.
6. Incorporating Blackberries: Gently fold in the blackberry puree and fresh blackberries to evenly distribute the fruity flavors without crushing the berries.
7. Baking the Cake Layers: Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Cooling the Cakes: Let the baked cakes cool in their pans for 10 minutes, then remove and transfer to a wire rack to cool completely, preparing them for frosting.
9. Making the Blackberry Buttercream: Beat the butter until creamy and smooth. Slowly incorporate powdered sugar, blackberry puree, vanilla extract, and salt. Continue beating until the frosting is fluffy and holds stiff peaks, perfect for spreading.
10. Assembling the Cake: Once cool, level the cake layers if necessary. Place the first layer on a serving plate, spread a generous amount of buttercream, and repeat for all layers. Frost the top and sides smoothly with remaining buttercream.
11. Decorating: Garnish the finished cake with fresh blackberries for an appealing, fresh look and a burst of berry flavor.

Notes

• Ensure all ingredients like butter, eggs, and buttermilk are at room temperature for even mixing.
• Use fresh, ripe blackberries for the best flavor impact in both the cake and buttercream.
• Don’t overmix the batter once the dry ingredients are added to maintain a tender crumb.
• If fresh blackberries are not available, frozen can be used but thaw and drain excess moisture to prevent soggy batter.
• The cake layers can be baked a day ahead and stored wrapped tightly in plastic wrap at room temperature.
• Buttercream can be refrigerated and brought back to room temperature before frosting for easier spreading.
• To make blackberry puree, blend fresh blackberries and strain to remove seeds for a smooth texture.

Keywords: blackberry cake, berry dessert, layered cake, buttercream frosting, fruit cake, summer cake, homemade cake