Midnight Blackberry Cake Recipe
This Midnight Blackberry Cake is an exquisite dessert that combines the sweet and tart flavors of fresh blackberries with a moist, buttery cake base. This cake is perfect for celebrations, gatherings, or simply as a delightful treat to enjoy at any time. Its enchanting flavor profile and the visually appealing presentation make it a favorite among cake lovers. The rich blackberry buttercream frosting enhances the overall taste, creating a harmonious balance of flavors.
Equipment
- Sieve/Strainer (for sifting)
Ingredients
For the Cake:
- Recipe is for a two-layer cake...for a four-layer cake (as shown in picture), please double the recipe. You can either use four cake pans or bake two cake pans at a time.
- 2 cups 250g all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup 115g unsalted butter, softened
- 1 cup 200g granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup 240ml buttermilk, at room temperature
- 1 and 1/2 cups 180g fresh blackberries
- 22 drops of dark Navy Blue Food Coloring As needed
For the Blackberry Buttercream Frosting:
- 1/2 cup 115g unsalted butter, softened
- 3 cups 360g powdered sugar, sifted
- 1/4 cup 60ml blackberry puree (made by blending fresh blackberries and straining out the seeds)
- 1/2 teaspoon vanilla extract
- Pinch of salt
For Decoration (Optional):
- Fresh blackberries
- Lemon zest
- Mint leaves
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans or line them with parchment paper.
Prepare the Cake Batter:
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract then add 22 drops of dark Navy Blue Food Coloring(as needed).
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the fresh blackberries until evenly distributed throughout the batter.
Bake the Cake:
- Divide the cake batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Make the Blackberry Buttercream Frosting:
- In a large mixing bowl, beat the softened butter until smooth and creamy.
- Gradually add the sifted powdered sugar, blackberry puree, vanilla extract, and salt, beating until smooth and creamy. Adjust the consistency by adding more powdered sugar if too thin, or more blackberry puree if too thick.
Assemble the Cake:
- Once the cakes are completely cool, place one cake layer on a serving plate or cake stand.
- Spread a layer of blackberry buttercream frosting evenly over the top of the first cake layer.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining blackberry buttercream frosting (usually 3 or 4 cake layers are used).
Decorate (Optional):
- Garnish the top of the cake with fresh blackberries, lemon zest, and mint leaves for a beautiful presentation.
Serve and Enjoy:
- Slice and serve the delicious blackberry cake and enjoy its wonderful flavors!
Tried this recipe?Let us know how it was!