Description
A rich, moist cake with a subtle blackberry flavor and smooth frosting.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
- 1/4 cup blackberry puree
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup blackberry puree
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt.
- In a separate bowl, mix the buttermilk, oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Stir in the white vinegar and the first portion of blackberry puree until smooth. Do not overmix.
- Divide the batter evenly between the prepared pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- To make the frosting, beat the softened butter until creamy.
- Gradually add the powdered sugar, alternating with the second portion of blackberry puree and vanilla extract. Beat until smooth.
- Add the heavy cream slowly until the frosting reaches a spreadable consistency.
- Once the cakes are completely cool, frost and stack them.
Notes
- For a deeper blackberry color, add a drop of food coloring if desired.
- Ensure your buttermilk is at room temperature for the best cake texture.
- Prep Time: 25 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: blackberry cake, velvet cake, layer cake, dessert, sweet