Blackberry Vanilla Cake
A delightful homemade cake featuring fresh blackberries and creamy vanilla buttercream, 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
- 1/2 cup milk
Add-ins
- 1 cup fresh blackberries
Vanilla Buttercream
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Gently fold in the fresh blackberries.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Serving
- In a bowl, beat the butter until creamy. Gradually add powdered sugar, milk, and vanilla extract until smooth.
- Spread a layer of buttercream between the cake layers and cover the top and sides. Decorate with fresh blackberries if desired.
Storage
- Wrap leftover cake in plastic wrap or store in an airtight container. It can be kept at room temperature for up to two days or refrigerated for up to five days.
Notes
Pro Tips: Ensure all ingredients are at room temperature for a smoother batter. Toss the blackberries in flour to prevent sinking.
Ingredient Substitutions: Use almond extract for a nutty flavor. Substitute lemon zest for added freshness.
How to Serve: Pair with coffee or prosecco for a delightful experience.
Storage & Freshness: Store wrapped in plastic at room temperature for two days or refrigerate for five days.
Make-Ahead Tips: Prepare the cake layers a day in advance and frost the day of serving.
Ingredient Substitutions: Use almond extract for a nutty flavor. Substitute lemon zest for added freshness.
How to Serve: Pair with coffee or prosecco for a delightful experience.
Storage & Freshness: Store wrapped in plastic at room temperature for two days or refrigerate for five days.
Make-Ahead Tips: Prepare the cake layers a day in advance and frost the day of serving.