Go Back
Lawrence D. Smith

Velvety Blackberry Vanilla Cake

A tender three-layer blackberry vanilla cake filled and frosted with fluffy blackberry buttercream, finished with fresh blackberries and optional flowers for an elegant presentation.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Blackberry Vanilla Cake
  • ½ cup unsalted butter softened to room temperature
  • 2 oz full-fat cream cheese block style, softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 2 tsp vanilla extract
  • 1½ cups cake flour fluffed, spooned, and leveled
  • ½ tsp coarse Kosher salt
  • If using table salt use half the amount
  • 1¼ tsp baking powder
  • ¼ tsp ground cardamom optional
  • ⅔ cup whole milk
  • 1 tsp lemon juice
  • 5 oz fresh blackberries about 1 cup
Blackberry Buttercream
  • 1½ cups unsalted butter softened to room temperature
  • ¼ cup seedless blackberry jam divided
  • 3 cups powdered sugar
  • 1 tbsp meringue powder optional
  • ⅛ tsp coarse Kosher salt
  • If using table salt use half the amount
  • 1½ tsp vanilla extract

Equipment

  • Stand mixer fitted with a paddle attachment
  • Three 6-inch round cake pans
  • Parchment paper
  • Non-stick baking spray
  • Mixing bowl
  • Sifter
  • Glass measuring cup
  • Rubber spatula
  • Wire cooling rack
  • Bench scraper

Method
 

  1. Prepare the Cake Pans: Preheat the oven to 350°F and position a rack in the center. Spray the bottoms of three 6-inch round cake pans with non-stick baking spray. For best results, line the bottoms with parchment paper circles.
  2. Cream the Butter Mixture: Place the softened butter, cream cheese, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed, approximately #4–6 on a KitchenAid mixer, for 7 minutes, scraping down the bowl several times so the mixture stays evenly blended.
  3. Add the Eggs: Beat in the eggs one at a time, mixing each egg on medium speed for 1 full minute before adding the next. Mix in the vanilla extract.
  4. Combine the Dry Ingredients: Sift the cake flour, Kosher salt, baking powder, and optional cardamom together in a separate bowl.
  5. Prepare the Milk: Pour the whole milk into a separate glass measuring cup and stir in the lemon juice.
  6. Build the Batter: With the mixer running on low speed, add the sifted dry ingredients in three additions, alternating with the milk mixture. Begin and finish with the flour mixture. Increase the mixer to medium speed and beat for 15 seconds.
  7. Fold in the Blackberries: Gently fold the fresh blackberries into the batter with a spatula. If the berries are particularly large, cut them in half or into fourths so they distribute more evenly throughout the cake.
  8. Fill the Pans: Divide the batter evenly among the three prepared cake pans and smooth the tops.
  9. Bake the Cake Layers: Bake at 350°F for about 25–28 minutes, until the tops spring back when gently touched and a toothpick or cake tester inserted into the center comes out clean.
  10. Cool Completely: Place the pans on a cooling rack and loosely cover them with a clean kitchen towel. Allow the cakes to cool completely before assembling and frosting.
  11. Start the Buttercream: Place the softened butter and 3 tablespoons of the blackberry jam in the stand mixer fitted with the paddle attachment. Beat until smooth.
  12. Add the Sugar Mixture: With the mixer on low speed, gradually add the powdered sugar by spoonfuls along with the optional meringue powder and Kosher salt. Mix until combined but still clumpy, then add the vanilla extract.
  13. Whip the Frosting: Increase the mixer speed to medium and beat for 4–5 minutes, scraping down the bowl several times, until the buttercream becomes very light and fluffy. Reduce the speed to the stir setting and mix for 1 minute.
  14. Assemble the Cake: Stack the completely cooled cake layers, filling between the layers with the blackberry buttercream. Cover the entire cake with a thin crumb coat of buttercream.
  15. Chill the Crumb Coat: Refrigerate the crumb-coated cake for 30 minutes to set the frosting before applying the final layer.
  16. Apply the Final Frosting: Spread the remaining buttercream over the chilled cake, creating the final outer coat.
  17. Create the Blackberry Streaks: Use the remaining 1 tablespoon of blackberry jam to create the streaked finish. Randomly dab the jam around the sides of the frosted cake, then use a bench scraper to smooth and blend the jam into the buttercream.
  18. Decorate the Cake: Finish the top with fresh blackberries and clean, edible or non-toxic flowers.

Notes

  • For the most even cake layers, fluff the cake flour before spooning it into the measuring cup and leveling it.
  • Bring the butter, cream cheese, and eggs to room temperature before mixing for a smoother batter.
  • Cut very large blackberries into halves or quarters so the fruit distributes more evenly throughout the layers.
  • Let the baked cake layers cool completely before stacking or frosting to help prevent the buttercream from becoming soft.
  • The meringue powder in the buttercream is optional.
  • If using table salt instead of coarse Kosher salt, use half the specified amount.
  • For the streaked finish, use the remaining 1 tablespoon of blackberry jam and blend it gently into the buttercream with a bench scraper.
  • Store leftover cake in an airtight container at room temperature for up to 3 days.