Blackberry Cream Cake
A lush and creamy cake layered with fresh blackberries and a smooth cream cheese filling. Perfect for any celebration.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk
Cream Filling
- 8 oz cream cheese softened
- 1/2 cup heavy cream
- 1/2 cup powdered sugar
- 1 cup fresh blackberries
Instructions
Preparation
- Preheat your oven to 350°F and prepare a 9-inch round cake pan by greasing and flouring it well.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. This should take about 3-4 minutes.
- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add these to the wet mixture, alternating with the buttermilk, until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, beat the cream cheese until smooth. Gradually add the heavy cream and powdered sugar, whipping until thick. Gently fold in the blackberries.
- Once the cake is completely cooled, cut it in half horizontally. Spread a generous layer of the cream filling between the layers.
- Use the remaining filling to frost the top and sides of the cake. Decorate with additional blackberries if desired.
- Refrigerate the cake for at least one hour before serving to allow the flavors to meld and the frosting to set.
- Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: For best results, use fresh ingredients and ensure your oven is properly preheated. Ingredient Substitutions: Substitute buttermilk with a mixture of milk and vinegar if needed. How to Serve: Serve chilled for best flavor and texture. Storage & Freshness: Keep refrigerated and consume within 3 days. Make-Ahead Tips: The cake layers can be baked a day in advance and stored covered at room temperature.