Blackberry Cake Recipe

A moist, tender cake infused with fresh blackberries and topped with cream cheese frosting. The natural purple hue and bursts of berry flavor make this cake both beautiful and delicious.

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Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 55

Total Time: 1 25

Servings: slices

Calories: 450kcal

Cost: 17,5

Equipment

1 10-inch bundt pan or 9-inch cake pan
1 Electric mixer (stand or hand)
Mixing bowls
1 Wire cooling rack
1 Spatula
1 Sifter

Ingredients

For the Cake:

2½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 cup unsalted butter softened
2 cups granulated sugar
4 large eggs room temperature
1 tablespoon vanilla extract
1 cup buttermilk room temperature
2½ cups fresh blackberries

For the Cream Cheese Frosting:

8 oz cream cheese softened
½ cup unsalted butter softened
3 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Fresh blackberries for garnish

Instructions

Preparation:

Preheat oven to 350°F (175°C)
Grease and flour your cake pan
Bring eggs, butter, and buttermilk to room temperature
Wash and dry blackberries

Make the Cake Batter:

Whisk together flour, baking powder, baking soda, and salt
Cream butter and sugar until light and fluffy (4-5 minutes)
Add eggs one at a time, beating well after each
Mix in vanilla extract
Alternate adding dry ingredients and buttermilk to butter mixture
Gently fold in blackberries

Bake:

Pour batter into prepared pan
Bake for 50-55 minutes or until toothpick comes out clean
Cool in pan for 15 minutes
Remove from pan and cool completely on wire rack

Make the Frosting:

Beat cream cheese and butter until smooth
Gradually add powdered sugar
Mix in vanilla and salt
Beat until fluffy

Finish:

Frost cooled cake
Garnish with fresh blackberries
Chill for 30 minutes before serving

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition