Blackberry Dream Cake Recipe

Introduction

Blackberry Dream Cake is a moist, tender layered cake bursting with the fresh flavor of blackberries. Combined with a rich blackberry buttercream, this dessert is perfect for summer gatherings or any special occasion.

Ingredients

• For the Cake:
• 2.5 cups all-purpose flour
• 2.5 teaspoons baking powder
• 0.5 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup buttermilk, at room temperature
• 0.5 cup blackberry puree
• 1 cup fresh blackberries
• For the Blackberry Buttercream:
• 1 cup unsalted butter, at room temperature
• 3.5 cups powdered sugar
• 0.25 cup blackberry puree
• 1 teaspoon vanilla extract
• 1 pinch salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Step 3: In a large bowl, cream the butter and granulated sugar until light and fluffy, about 3-5 minutes. Add eggs one at a time, beating well after each. Stir in vanilla extract.
4. Step 4: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently.
5. Step 5: Fold in the blackberry puree and fresh blackberries carefully to distribute evenly.
6. Step 6: Divide the batter evenly among the prepared pans and smooth the tops.
7. Step 7: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
9. Step 9: For the buttercream, beat the butter until smooth and creamy. Gradually add powdered sugar, then the blackberry puree, vanilla extract, and salt. Beat until fluffy and holding stiff peaks.
10. Step 10: Level the cooled cake layers if needed. Spread buttercream between layers and assemble. Finish frosting the sides and top with the remaining buttercream.
11. Step 11: Garnish the cake with fresh blackberries before serving.

Tips & Variations

• Use frozen blackberries thawed and drained if fresh ones are unavailable but reduce the puree slightly to avoid excess moisture.
• For a more intense blackberry flavor, add a teaspoon of blackberry or berry liqueur to the batter or frosting.
• Make sure all cold ingredients are at room temperature to help create a smooth, well-mixed batter and frosting.
• If you prefer a lighter cake, substitute half of the butter with Greek yogurt or sour cream.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep it fresh and moist. Allow the cake to come to room temperature before serving for the best flavor and texture. Leftover cake can be wrapped tightly and frozen for up to one month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend suitable for cakes. Be sure to check the blend’s instructions, as some may require additional binding agents like xanthan gum.

How do I make blackberry puree?

Simply blend fresh or thawed blackberries in a food processor or blender until smooth. If desired, strain through a fine mesh sieve to remove seeds for a smoother texture.

Blackberry Dream Cake Recipe

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4.8 from 611 reviews

This Blackberry Dream Cake is a luscious layered cake bursting with fresh blackberry flavor, tender crumb, and silky blackberry buttercream frosting. Featuring a moist vanilla cake infused with blackberry puree and dotted with juicy fresh blackberries, this cake marries fruity brightness with classic buttery richness. Perfect for celebrations or a delightful weekend treat, it combines simple baking techniques with vibrant natural flavors for an unforgettable dessert experience.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cake

• 2.5 cups all-purpose flour
• 2.5 teaspoons baking powder
• 0.5 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup buttermilk, at room temperature
• 0.5 cup blackberry puree
• 1 cup fresh blackberries

For the Blackberry Buttercream

• 1 cup unsalted butter, at room temperature
• 3.5 cups powdered sugar
• 0.25 cup blackberry puree
• 1 teaspoon vanilla extract
• 1 pinch salt

Instructions

1. Preparation: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to ensure the cakes release easily after baking. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
2. Creaming the Butter and Sugar: In a large mixing bowl, cream the unsalted butter and granulated sugar together using an electric mixer until the mixture becomes light and fluffy, about 3 to 5 minutes. This step incorporates air for a tender crumb. Add the eggs one at a time, beating well after each addition to ensure full incorporation. Stir in the vanilla extract to enhance the flavor.
3. Combining Dry and Wet Ingredients: Gradually add the dry ingredients alternately with the buttermilk to the creamed butter mixture, starting and ending with the flour mixture. This helps maintain the batter’s structure and moisture. Fold gently to avoid overmixing, then carefully fold in the blackberry puree and whole fresh blackberries to infuse the cake with berry flavor and bursts of freshness.
4. Baking the Cake Layers: Divide the batter evenly between the prepared cake pans and smooth out the tops for even baking. Place in the preheated oven and bake for 25 to 30 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
5. Preparing the Blackberry Buttercream: In a large bowl, beat the unsalted butter until smooth and creamy. Gradually add the powdered sugar, beating continuously to combine fully. Add the blackberry puree, vanilla extract, and a pinch of salt, then beat until the mixture is light, fluffy, and can hold stiff peaks. This buttercream provides a rich, fruity complement to the cake layers.
6. Assembling the Cake: Once the cake layers are completely cool, level the tops if necessary for even stacking. Place the first layer on a serving plate and spread a generous amount of the blackberry buttercream over it. Repeat with the remaining layers. Use the leftover buttercream to frost the top and sides of the cake smoothly. Garnish the finished cake with fresh blackberries for a beautiful presentation and extra flavor bursts.

Notes

• Ensure all ingredients are at room temperature for best mixing results and cake texture.
• Fresh blackberries can be substituted with frozen, but thaw and drain well to avoid excess moisture in batter.
• To make blackberry puree, blend fresh blackberries and strain seeds if preferred for smooth texture.
• The buttercream can be refrigerated; bring to room temperature and re-whip before using if chilled.
• Use parchment paper to prevent sticking and make cake removal easier.
• Allow cake layers to cool completely before frosting to avoid melting the buttercream.

Keywords: Blackberry Cake, Layer Cake, Buttercream Frosting, Berry Dessert, Summer Cake, Celebration Cake