Blackberry Dream Cake Recipe

Introduction

Blackberry Dream Cake is a luscious, fruity dessert perfect for any occasion. With moist layers infused with fresh blackberries and a rich blackberry buttercream, this cake offers a delightful balance of sweetness and tang. It’s a show-stopping treat that’s surprisingly easy to make at home.

Ingredients

• 2.5 cups all-purpose flour
• 2.5 teaspoons baking powder
• 0.5 teaspoon salt
• 1 cup unsalted butter, at room temperature (for the cake)
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup buttermilk, at room temperature
• 0.5 cup blackberry puree
• 1 cup fresh blackberries
• 1 cup unsalted butter, at room temperature (for the frosting)
• 3.5 cups powdered sugar
• 0.25 cup blackberry puree
• 1 teaspoon vanilla extract
• 1 pinch salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Step 3: In a large mixing bowl, cream together 1 cup butter and granulated sugar until light and fluffy (about 3–5 minutes). Add the eggs one at a time, beating well after each. Stir in the vanilla extract.
4. Step 4: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently until combined.
5. Step 5: Fold in the blackberry puree and fresh blackberries carefully to distribute evenly.
6. Step 6: Divide the batter evenly among the prepared pans and smooth the tops.
7. Step 7: Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
9. Step 9: For the buttercream, beat 1 cup butter until smooth and creamy. Gradually add powdered sugar, then fold in blackberry puree, vanilla extract, and a pinch of salt. Beat until fluffy and stiff peaks form.
10. Step 10: Level the cooled cake layers if needed. Place one layer on a plate and spread a generous amount of frosting over it. Repeat with remaining layers and frost the top and sides of the cake.

Tips & Variations

• Use fresh blackberries for the best flavor and texture, but frozen berries can be substituted if fresh are unavailable—just thaw and drain excess juice.
• For a tangier twist, increase the buttermilk by 2 tablespoons and reduce the blackberry puree slightly.
• Chill the cake before slicing to achieve cleaner cuts and prevent the frosting from smearing.
• Add a splash of lemon zest to the batter for a bright, complementary flavor.

Storage

Store the finished cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best texture and flavor. The cake can also be frozen for up to 2 months; wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator and bring to room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute regular milk for buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using. This will provide the slight tang and acidity needed for the recipe.

How do I make blackberry puree?

To make blackberry puree, simply blend fresh or thawed blackberries in a food processor or blender until smooth. Strain through a fine mesh sieve if you want a seedless puree, but leaving seeds is fine for texture and flavor.

Blackberry Dream Cake Recipe

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★★★★★

5 from 120 reviews

A luscious Blackberry Dream Cake featuring moist layers infused with fresh blackberry puree and whole berries, layered and frosted with a creamy blackberry buttercream. This vibrant dessert combines classic vanilla and tangy buttermilk flavors with the natural sweetness of blackberries, perfect for special occasions or indulgent treats.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake

• 2.5 cups all-purpose flour
• 2.5 teaspoons baking powder
• 0.5 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
• 0.5 cup blackberry puree
• 1 cup fresh blackberries

Buttercream Frosting

• 1 cup unsalted butter, at room temperature
• 3.5 cups powdered sugar
• 0.25 cup blackberry puree
• 1 teaspoon vanilla extract
• 1 pinch salt

Instructions

1. Preparation: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to prevent sticking and make removal easy.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt throughout the flour.
3. Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3 to 5 minutes, to incorporate air for a tender crumb.
4. Add Eggs and Vanilla: Add eggs one at a time to the butter-sugar mixture, beating thoroughly after each addition to ensure proper emulsification. Stir in vanilla extract for flavor enhancement.
5. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry mixture. Mix gently to avoid overworking the batter.
6. Add Blackberries: Fold in blackberry puree and fresh blackberries carefully to maintain their shape and distribute flavor evenly.
7. Fill Pans: Divide the batter evenly among the prepared cake pans, smoothing the tops for even baking.
8. Bake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
9. Cool Cakes: Let cakes cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks to prevent sogginess and prepare for frosting.
10. Make Buttercream: Beat butter in a large bowl until creamy and smooth. Gradually incorporate powdered sugar, then add blackberry puree, vanilla extract, and a pinch of salt. Continue beating until the frosting is fluffy and holds stiff peaks.
11. Assemble Cake: Level the cake layers if needed for an even stack. Place one cake layer on a serving plate, spread a generous layer of blackberry buttercream over it, and repeat with remaining layers.
12. Frost Cake: Use remaining buttercream to frost the top and sides of the cake evenly, creating a smooth, attractive finish.

Notes

• Room temperature ingredients like eggs and butter help to create a smooth batter and even texture.
• For a more intense blackberry flavor, gently warm the blackberry puree before adding it to the buttercream.
• Make sure the cakes are completely cooled before frosting to prevent the buttercream from melting.
• Fresh blackberries can be substituted with frozen ones, but thaw and drain excess liquid to avoid a soggy batter.
• Use a serrated knife to level cake layers evenly for better stacking.
• Refrigerate the cake for about 30 minutes after frosting to set the buttercream for cleaner slices.

Keywords: blackberry cake, blackberry buttercream, berry cake, layered cake, summer dessert, fruit cake, homemade cake