Blackberry Cake Recipe
Embark on a baking journey with our Blackberry Cake, boasting the perfect blend of tartness and sweetness, complemented by a lush Blackberry Buttercream Frosting. Ideal for any occasion, this cake promises to be the centerpiece of your dessert table.
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Ingredients
- For the Blackberry Cake:
- 8 ounces (227 g) buttermilk (or regular milk with 1 Tbsp white vinegar)
- 3 ounces (85 g) vegetable oil
- 3 large eggs
- 1 tablespoon lime zest (approx. 1 lime)
- 1 tablespoon lime juice
- 12 ounces (340 g) all-purpose flour
- 11 ounces (312 g) granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 8 ounces (227 g) unsalted butter
- 2 tablespoons all-purpose flour (for dusting blackberries)
- 4 ounces (113 g) blackberries (frozen is fine, do not thaw)
- For the Blackberry Puree:
- 16 ounces (453 g) fresh or frozen blackberries
- 1 tablespoon lime zest
- 2 tablespoon lime juice
- 1 tablespoon corn starch
- 1/8 teaspoon salt
- For the Blackberry Buttercream Frosting:
- 24 ounces (680 g) unsalted butter, room temperature
- 24 ounces (680 g) powdered sugar, sifted if not from a bag
- 2 teaspoons vanilla extract
- 6 ounces (170 g) pasteurized egg whites, room temperature
- 2 ounces (57 g) blackberry puree
- 1 drop Americolor electric pink food coloring (optional)
Ready to see how these delightful ingredients come together? Let’s move on to the blackberry puree preparation.
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