Blackberry Cream Frosting (Print Version)
This tender bake is loaded with sweet blackberries and finished off with a dreamy swirl of cream cheese on top for a fruity treat.
# Ingredients:
→ Cake
01 -
375 g fresh blackberries
02 -
240 ml buttermilk, at room temperature
03 -
1 tablespoon vanilla extract
04 -
4 large eggs, let them warm up first
05 -
400 g white sugar
06 -
227 g unsalted butter, softened
07 -
0.75 teaspoon salt
08 -
0.5 teaspoon baking soda
09 -
2 teaspoons baking powder
10 -
315 g regular flour (all-purpose)
→ Cream Cheese Frosting
11 -
Pinch salt
12 -
1 teaspoon vanilla extract
13 -
360 g powdered sugar
14 -
115 g unsalted butter, softened
15 -
225 g cream cheese, let it soften
→ Garnish
16 -
A handful of fresh blackberries
# Steps:
01 -
Pop your finished cake in the fridge for half an hour at least. Slice and hand out to happy eaters.
02 -
Once the cake’s cool, smear on that cream cheese frosting. Top with plenty of fresh blackberries.
03 -
In a bowl, whip the butter and cream cheese together so there are no lumps. Slowly mix in the powdered sugar bit by bit. After it’s smooth, add the salt and vanilla. Whip till it’s light and spreadable.
04 -
Give the cake 15 minutes to rest in the pan. Flip it onto a cooling rack. Don’t touch until it’s totally cool.
05 -
Scrape your batter into the greased pan. Bake for 50 to 55 minutes. The middle should come out clean when you poke it with a skewer.
06 -
Add the blackberries and fold them in gently. You want berries all through the batter but don’t mash them.
07 -
Mix in the dry stuff and buttermilk a little at a time, taking turns. Start and finish with the flour mix. Stir just until it comes together—don’t overthink it.
08 -
Add eggs to your fluffy butter mix one by one. Let each one blend in before adding the next. Tip in the vanilla and give it another good mix.
09 -
Beat softened butter and sugar together with your mixer for around 4 to 5 minutes. Stop once it’s really light and fluffy.
10 -
Dump flour, baking powder, baking soda, and salt into a bowl. Give it a quick whisk. Leave it aside for now.
11 -
Set oven to 175°C. Grease a 25 cm bundt pan or a 23 cm round one. Let the eggs, butter, and buttermilk warm up. Rinse off your blackberries and pat them dry.
# Notes:
01 -
Room temp butter, eggs, and buttermilk give you smooth batter and soft cake.
02 -
Hold yourself back from overmixing after the flour goes in—your cake will stay nice and moist that way.