Blackberry Cake Recipe
Sunday, March 19, 2017
Blackberry Cake Recipe
Prep time: 1 hour 30 mins Cook time: 32 mins Total time: 2 hours 2 mins
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Serving: 9" round cake
This blackberry cake is soft and moist and has a fluffy lemon blackberry buttercream frosting.
The lemon juice cuts the sweetness and brightens up the whole cake.
Ingredients
Cake Ingredients:
Simple Lemon Syrup:
Blackberry Frosting Ingredients:
Instructions
Prep: Preheat Oven to 350˚F. Line bottoms of two 9" cake pans with parchment paper (do not grease the
sides).
How to Make the Cake:
1. In the bowl of an electric stand mixer fitted with whisk attachment, beat 6 large eggs 1 min on high speed. With
the mixer on, gradually add 1 cup sugar and continue beating 810 min until thick and fluffy.
2. Whisk together 1 cup flour and ½ tsp baking powder then sift this mixture into fluffy egg mixture one third at a
time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any
pockets of flour and stop mixing when no streaks of flour remain. Do not overmix or you will deflate the batter.
3. Divide evenly between prepared cake pans and bake at 350˚F for 2328 minutes (my oven took 25 min), or until
top is golden brown. Remove from pan by sliding a thin spatula around the edges then transfer to a wire rack
and remove parchment backing. Cool cakes to room temp then slice layers equally in half with a serrated knife.
How to Make Lemon Blackberry Frosting:
1. Combine 2 Tbsp lemon juice with 1 cup blackberries in small saucepan. Simmer 67 minutes or until berries
easily mash up with a fork then turn off heat. Strain through a fine mesh strainer, pushing the blackberries
through with a spatula until only seeds are left in strainer. Discard seeds and set the puree aside to cool
completely to room temp (you should get 5 Tbsp puree).
2. In the bowl of an electric stand mixer fitted with whisk attachment, cream together 3 sticks butter, 3 cups
powdered sugar and ½ tsp salt on low speed until combined, scraping as necessary. Increase speed to
mediumhigh and beat until white and fluffy (2 to 3 min).
3. Add cream cheese 1piece at a time and mix until combined then continue to beat 2 min until fluffy, scraping
down the bowl as needed. With the mixer on, drizzle in blackberry syrup 1 Tbsp at a time then beat another
minute.
How to Assemble Blackberry Cake:
1. Slice 1 cup blackberries and set aside. Make your lemon syrup by combining ¾ cup warm water, 1 Tbsp
granulated sugar and 4 Tbsp Lemon Juice.
2. Place first cake layer on serving platter cutside up **. Brush with ¼ of the lemon syrup. Spread frosting over the
top and layer with ⅓ sliced berries. Repeat with remaining layers placing the final layer cutsidedown, then frost
the top and sides.
3. Pipe remaining frosting onto cake. For the roses, use a closed star Wilton 2D tip. Decorate with remaining
blackberries and sprinkle sugar crystals if desired.
Notes
*Divide berries as follows: 1 cup for frosting, 1 cup sliced for layers, 6 berries for decor
**Tip: For the smoothest results, reserve flattest cakelayer for the top)
source :http://natashaskitchen.com
Prep time: 1 hour 30 mins Cook time: 32 mins Total time: 2 hours 2 mins
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Serving: 9" round cake
This blackberry cake is soft and moist and has a fluffy lemon blackberry buttercream frosting.
The lemon juice cuts the sweetness and brightens up the whole cake.
Ingredients
Cake Ingredients:
- 6 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup allpurpose flour
- ½ tsp baking powder
Simple Lemon Syrup:
- ¾ cup warm water
- 1 Tbsp granulated sugar
- 4 Tbsp Lemon Juice (from 1 large lemon)
Blackberry Frosting Ingredients:
- 3 cups powdered sugar
- 3 sticks (1½ cups) unsalted butter, room temperature
- 8 oz Cream cheese, softened at room temperature
- ½ tsp salt (I used fine sea salt)
- 2 packages (6 ounces each) Driscoll's blackberries, divided *
- 2 Tbsp fresh lemon juice from 1 medium lemon
- Crystal sprinkles, optional
Instructions
Prep: Preheat Oven to 350˚F. Line bottoms of two 9" cake pans with parchment paper (do not grease the
sides).
How to Make the Cake:
1. In the bowl of an electric stand mixer fitted with whisk attachment, beat 6 large eggs 1 min on high speed. With
the mixer on, gradually add 1 cup sugar and continue beating 810 min until thick and fluffy.
2. Whisk together 1 cup flour and ½ tsp baking powder then sift this mixture into fluffy egg mixture one third at a
time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any
pockets of flour and stop mixing when no streaks of flour remain. Do not overmix or you will deflate the batter.
3. Divide evenly between prepared cake pans and bake at 350˚F for 2328 minutes (my oven took 25 min), or until
top is golden brown. Remove from pan by sliding a thin spatula around the edges then transfer to a wire rack
and remove parchment backing. Cool cakes to room temp then slice layers equally in half with a serrated knife.
How to Make Lemon Blackberry Frosting:
1. Combine 2 Tbsp lemon juice with 1 cup blackberries in small saucepan. Simmer 67 minutes or until berries
easily mash up with a fork then turn off heat. Strain through a fine mesh strainer, pushing the blackberries
through with a spatula until only seeds are left in strainer. Discard seeds and set the puree aside to cool
completely to room temp (you should get 5 Tbsp puree).
2. In the bowl of an electric stand mixer fitted with whisk attachment, cream together 3 sticks butter, 3 cups
powdered sugar and ½ tsp salt on low speed until combined, scraping as necessary. Increase speed to
mediumhigh and beat until white and fluffy (2 to 3 min).
3. Add cream cheese 1piece at a time and mix until combined then continue to beat 2 min until fluffy, scraping
down the bowl as needed. With the mixer on, drizzle in blackberry syrup 1 Tbsp at a time then beat another
minute.
How to Assemble Blackberry Cake:
1. Slice 1 cup blackberries and set aside. Make your lemon syrup by combining ¾ cup warm water, 1 Tbsp
granulated sugar and 4 Tbsp Lemon Juice.
2. Place first cake layer on serving platter cutside up **. Brush with ¼ of the lemon syrup. Spread frosting over the
top and layer with ⅓ sliced berries. Repeat with remaining layers placing the final layer cutsidedown, then frost
the top and sides.
3. Pipe remaining frosting onto cake. For the roses, use a closed star Wilton 2D tip. Decorate with remaining
blackberries and sprinkle sugar crystals if desired.
Notes
*Divide berries as follows: 1 cup for frosting, 1 cup sliced for layers, 6 berries for decor
**Tip: For the smoothest results, reserve flattest cakelayer for the top)
source :http://natashaskitchen.com