Blackberry Vanilla Cream Cake
This elegant Blackberry Vanilla Cream Cake combines the vibrant flavors of fresh blackberries with a rich vanilla cream, topped with a smooth buttercream frosting.
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 bean paste
- 3/4 cup whole milk
Blackberry Filling
- 1 1/2 cups fresh blackberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
Buttercream Frosting
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, use an electric mixer to cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla bean paste.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- 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 to cool completely.
- In a saucepan, combine blackberries, sugar, and lemon juice. Cook over medium heat until the berries break down and the mixture thickens. Let cool.
- In a bowl, beat the butter until creamy. Gradually add powdered sugar, vanilla extract, and heavy cream. Beat until the frosting is smooth and fluffy.
Serving
- Place one cake layer on a serving plate. Spread with blackberry filling. Top with the second layer and frost the entire cake with buttercream frosting.
- Garnish with fresh blackberries and a dusting of powdered sugar for an elegant presentation.
Storage
- Keep the cake in an airtight container in the refrigerator for up to three days. For longer storage, wrap slices in plastic wrap and freeze.
Notes
Pro Tips: Use fresh, ripe blackberries for the best flavor and texture. Ensure the cake is completely cooled before applying the frosting to prevent it from melting.
Ingredient Substitutions: Raspberries or blueberries can be used in place of blackberries. Almond extract can be added for a different flavor profile.
How to Serve: Pair with a cup of coffee or a scoop of vanilla ice cream for a delightful experience.
Storage & Freshness: Store in the refrigerator for up to three days or freeze for longer preservation.
Make-Ahead Tips: Bake the cake layers in advance and freeze them. Thaw and assemble on the day of serving for maximum freshness.
Ingredient Substitutions: Raspberries or blueberries can be used in place of blackberries. Almond extract can be added for a different flavor profile.
How to Serve: Pair with a cup of coffee or a scoop of vanilla ice cream for a delightful experience.
Storage & Freshness: Store in the refrigerator for up to three days or freeze for longer preservation.
Make-Ahead Tips: Bake the cake layers in advance and freeze them. Thaw and assemble on the day of serving for maximum freshness.