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Blackberries really shine in this soft, colorful cake with creamy, tangy frosting. You’ll taste bursts of fresh berry in every bite. Flecks of purple from the berries make it look gorgeous, especially on hot days or whenever you’re hoping to wow your friends.
The first time this cake came out of my oven, the whole house smelled bright and sweet. My family couldn’t wait for seconds, and it instantly turned into our go-to treat for anything we want to celebrate.
Luscious Ingredients
- Fresh blackberries for garnish: These make the final cake look extra pretty and add a bright, tart pop. Glossy, plump ones work best.
- Powdered sugar: Makes the frosting sweet and thick. If you sift it, you won’t get clumps.
- Cream cheese: Makes your frosting tangy and smooth. Go for the firm blocks, not the tub kind.
- Fresh blackberries: Main event right here! Pick deep purple, firm berries that aren’t mushy.
- Buttermilk: Gives the cake a slight tang and keeps it super tender. Use the full-fat kind or whip some up with milk and lemon juice.
- Vanilla extract: Rounds out and boosts all those berry flavors. Pure vanilla gives you more fragrance.
- Eggs: Hold everything together and make the cake rich. Best if they’re big and not cold.
- Granulated sugar: Makes the whole cake sweet. Pure cane sugar melts down nicely.
- Unsalted butter: Adds flavor and keeps it moist. Let it warm up before mixing so it blends better.
- Salt: Cuts through the sweetness, making the berries shine. Fine sea salt mixes evenly.
- Baking powder and baking soda: Your cake’s secret to being fluffy and rising well. Always use fresh so it works best.
- All-purpose flour: The base that holds things together. Sift for an extra-light finish and check your flour isn’t old.
Step-by-Step Directions
- Finish the Cake:
- Once your cake is cool, spread loads of frosting on top and all around. Pop on some extra blackberries, gently pressing them in. Chill in the fridge for half an hour so the slices turn out neat.
- Make the Frosting:
- Beat the butter and cream cheese until it’s all velvety. Slowly mix in powdered sugar while starting on low. Add in vanilla and just a pinch of salt, then whip until it’s fluffy.
- Bake:
- Pour your batter into the greased pan, smooth the surface, and bake on the center oven rack for about fifty to fifty-five minutes. Stick in a toothpick—if it comes out clean, you’re set! Let the cake rest in the pan for fifteen minutes, then gently flip onto a rack to finish cooling.
- Fold in Blackberries:
- Lightly mix the blackberries into the batter with a spatula. Spread them throughout so you’re not left with a soggy chunk on one side.
- Combine Wet and Dry Ingredients:
- Switch back and forth adding the flour mix and the buttermilk to your butter mix. Start and wrap up with the flour. Go slow and don’t over mix—too much can make the cake dense.
- Add Eggs and Vanilla:
- Drop eggs in one at a time, letting each blend in fully before the next. Pour in some vanilla and stir just enough to combine.
- Cream Butter and Sugar:
- Use your mixer on medium to beat the butter and sugar together until it’s pale and kinda fluffy, about four or five minutes. This helps the cake get light and tender.
- Mix Dry Ingredients:
- Take a big bowl and whisk flour, baking powder, baking soda, and salt till everything looks evenly mixed. Sifting also helps get that airy texture.
- Preparation:
- Before you start, let butter, eggs, and buttermilk come to room temperature so they blend better. Turn your oven to 350°F (175°C) and prep your cake pan with butter and flour so nothing sticks. Wash the blackberries and pat ‘em dry.
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The moment when a juicy berry bursts in a soft slice makes me nostalgic for picking berries as a kid. My own kids can’t help but sneak those berries off the top before I’m done snapping pics.
How To Store
Keep leftover slices in a sealed container in your fridge. The frosting’s got cream cheese so don’t leave the cake out more than a couple hours. Need it extra soft? Wrap the cake in plastic before chilling and it’ll stay moist for up to four days.
Swaps for Ingredients
No fresh blackberries? Frozen work fine, just toss them in frozen so you don’t turn the batter gray. Out of buttermilk? Use Greek yogurt with a squirt of lemon juice instead. Want to try something new? Raspberries are great, too.
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How To Serve It Up
This cake’s awesome chilled with even more blackberries alongside. Want it brighter? Sprinkle some lemon zest on top or toss on a few mint leaves. If you’re setting a party table, put the cake on a plain white platter so those purple berries steal the show.
A Little Blackberry Cake Backstory
Blackberry cakes go way back in the South, whipped up on farms when berries were ripe. Bakers loved them because the fruit gave all the color and flavor, no fancy stuff needed. In my family, gathering blackberries always meant summer was just about here.
Recipe FAQs
- → What's an easy way to stop the cake from drying out?
Buttermilk and starting with room-temp stuff keep each bite soft and moist. Pull out the cake as soon as a toothpick comes out clean so it doesn't get dry.
- → Will frozen blackberries work just as well as the fresh ones?
Go for it—frozen blackberries do the trick. Toss them in a little flour before adding so you won't end up with too much juice.
- → Any tricks to keep berries from dropping to the bottom?
Dust blackberries in a bit of flour to help them hang out all through the cake—no sinking to the bottom.
- → Is chilling before serving a must?
Pop the cake in the fridge after frosting so it slices cleaner and the flavors get even better. It also helps the cream cheese layer firm up.
- → Can I prep this a day early?
Absolutely. Bake ahead and store either with or without the frosting in the fridge until it's time to serve.
- → What's an easy swap if I'm out of buttermilk?
If buttermilk's missing, just mix your milk with a splash of lemon juice or vinegar. Let it hang out for 5 minutes so it gets tangy.