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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
Keyword:
Best blackberry cake recipe ever, Blackberry, Blackberry cake recipe, Blackberry cake recipe easy, Moist blackberry cake recipe
Prep Time:
30
minutes
minutes
Cook Time:
55
minutes
minutes
Total Time:
1
hour
hour
25
minutes
minutes
Servings:
12
slices
Calories:
450
kcal
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
Serving:
150
g
|
Calories:
450
kcal
|
Carbohydrates:
60
g
|
Protein:
6
g
|
Fat:
22
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
1.5
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
0.5
g
|
Cholesterol:
90
mg
|
Sodium:
300
mg
|
Potassium:
180
mg
|
Fiber:
3
g
|
Sugar:
40
g
|
Vitamin A:
900
IU
|
Vitamin C:
6
mg
|
Calcium:
120
mg
|
Iron:
2.8
mg