Blackberry Cake Recipe

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:

  • 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

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