Description
Blackberry Bliss Cake is a luscious, layered dessert featuring moist cake infused with blackberry puree and fresh berries, paired with a rich and creamy blackberry buttercream. This cake balances sweet and tart flavors with soft texture and vibrant berry accents, making it perfect for celebrations or a special treat.
Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 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
- 1/2 cup blackberry puree
- 1 cup fresh blackberries
For the Blackberry Buttercream:
- 1 cup unsalted butter, at room temperature
- 3 1/2 cups powdered sugar
- 1/4 cup blackberry puree
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to ensure easy removal of the cake layers after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent throughout the flour.
- Cream Butter and Sugar: In a large bowl, beat the butter and granulated sugar together until light and fluffy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing and a dense texture.
- Fold in Blackberries: Gently fold in the blackberry puree and fresh blackberries into the batter, taking care not to overmix so the batter remains airy.
- Fill Pans and Bake: Evenly divide the batter between the prepared pans and smooth the tops. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make Buttercream: Beat the butter in a large bowl until smooth and creamy. Gradually add powdered sugar, then mix in the blackberry puree, vanilla extract, and salt. Beat until fluffy and capable of holding stiff peaks.
- Level Cake Layers: Once cooled, level the cake tops with a serrated knife if necessary to create flat layers for stacking.
- Assemble Cake: Place one cake layer on a serving plate and spread a generous amount of blackberry buttercream over it. Repeat with remaining layers.
- Frost and Decorate: Cover the top and sides with remaining buttercream, smoothing with an offset spatula for a polished look. Garnish the cake with fresh blackberries for a beautiful finish.
Notes
- Ensure all dairy and eggs are at room temperature for proper blending and texture.
- Fold in fresh blackberries gently to avoid crushing and discoloring the batter.
- Cool cake layers completely before applying buttercream to prevent melting.
- You can use frozen blackberries if thawed and drained thoroughly.
- For smoother puree, strain blackberry mixture to remove seeds if desired.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 450 kcal
- Sugar: 40 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 90 mg
Keywords: Blackberry cake, berry cake, buttercream frosting, layered cake, blackberry dessert, moist cake, berry buttercream
