Why You’ll Love this Blackberry Buttermilk Cake Recipe
If you’re looking for a cake that not only tastes amazing but also looks stunning, you’ll love this Blackberry Buttermilk Cake recipe.
This cake is moist and bursting with fresh blackberries, creating a delightful balance of sweet and tangy flavors. The buttermilk adds a rich, tender crumb that melts in your mouth.
Plus, its beautiful layers make it perfect for any celebration. I’ve made this cake for birthdays and gatherings, and it never fails to impress.
Trust me, once you try it, you’ll want to make it again and again. It’s an unforgettable treat that everyone will adore!
Ingredients of Blackberry Buttermilk Cake
When it comes to baking a Blackberry Buttermilk Cake, having the right ingredients is essential for achieving that perfect balance of flavors and textures. Let’s explore what you’ll need to whip up this delicious treat. From the buttery richness to the tangy burst of blackberries, each ingredient plays a significant role in making this cake a showstopper.
So, grab your apron and let’s check out the list!
Ingredients for Blackberry Buttermilk Cake:
- Vegetable oil cooking spray
- 8 cups all-purpose flour, plus more for tossing the berries
- 3 tablespoons baking powder
- 1 1/2 teaspoons salt
- 3/4 teaspoon baking soda
- 3 cups unsalted butter, softened
- 5 1/4 cups sugar
- 2 tablespoons pure vanilla extract
- 12 large eggs
- 1 1/2 cups buttermilk
- 150 fresh blackberries (about 6 cups)
- 6 large eggs, separated
- 1 1/2 cups sugar (for the filling)
- 2 cups whole milk
- 1 teaspoon pure vanilla extract (for the filling)
- 6 cups unsalted butter, softened (for the frosting)
- 1/2 cup blackberry puree (about 3 cups whole berries)
- 7 lbs rolled fondant (for decorating)
Now, before you start mixing and baking, let’s consider a few things about these ingredients. Fresh blackberries are the star of the show, bringing in that juicy, sweet-tart flavor we all love.
If you can’t find fresh ones, frozen blackberries could work in a pinch, but you might want to reduce the amount of sugar a tad, since frozen berries can be sweeter.
And don’t forget about the buttermilk! It’s not just there to add moisture; it’s the secret to that tender crumb that makes every bite melt in your mouth.
How to Make Blackberry Buttermilk Cake
Making a Blackberry Buttermilk Cake is an adventure that’s both delicious and slightly messy, but trust me, it’s worth every moment in the kitchen. First things first, you’ll want to preheat your oven to 350 degrees. Grab your vegetable oil cooking spray and give your cake pans a good coating. Then, take some parchment paper and line the bottoms of the pans, giving them another spritz of cooking spray for good measure. It’s like giving your cakes a cozy little bed to rest on while they bake.
Now, in a large bowl, sift together 8 cups of all-purpose flour, 3 tablespoons of baking powder, 1 1/2 teaspoons of salt, and 3/4 teaspoon of baking soda. This step is essential because it helps aerate the flour, ensuring your cake comes out light and fluffy.
Now for the fun part—mixing! In the bowl of your electric mixer, combine 3 cups of softened unsalted butter and 5 1/4 cups of sugar. Mix it up on medium speed until it’s fluffy, which should take about 12 minutes. It feels like a lifetime, but don’t skimp on this step; fluffy is the name of the game here.
Once it’s all light and dreamy, add in 2 tablespoons of pure vanilla extract, followed by 12 large eggs, one at a time. Let each egg get cozy in the bowl before adding the next. After that, alternate adding your flour mixture and 1 1/2 cups of buttermilk in two batches. Just fold it all together gently, and if you’re feeling adventurous, toss in your 150 fresh blackberries that you’ve coated lightly in flour. This helps them not sink to the bottom.
Now, divide that glorious batter among your prepared pans and gently press in those berries like you’re giving them a little hug. Bake until a cake tester comes out clean, which usually takes about 30 to 35 minutes. Keep an eye on them, though; if they start looking a bit too dark, just cover them with foil.
Once they’re baked to perfection, let them cool in the pans for a bit before inverting them onto wire racks. And voilà! You’ve got yourself some beautiful layers of cake ready to be transformed into a stunning dessert. If you’re like me and have a tendency to eat the scraps, try to save some for your guests. After all, they deserve a taste of your hard work, right?
Blackberry Buttermilk Cake Substitutions & Variations
While I love the classic Blackberry Buttermilk Cake, there are plenty of substitutions and variations you can explore to make this recipe your own.
For a dairy-free option, try using almond milk and a dairy-free yogurt instead of buttermilk. If you’re not a fan of blackberries, experiment with raspberries or blueberries for a different flavor.
You can also swap half the sugar for honey or maple syrup for a natural sweetness. For a fun twist, add a hint of lemon zest for brightness.
Each change can create a unique cake that suits your taste perfectly!
What to Serve with Blackberry Buttermilk Cake
After you’ve explored some exciting variations of the Blackberry Buttermilk Cake, you might be wondering what to pair with this delightful dessert.
I love serving it with a dollop of freshly whipped cream, which enhances the cake’s moist texture and fruity flavor. A scoop of vanilla ice cream also complements the warm cake beautifully.
If you’re feeling adventurous, drizzle some blackberry sauce over the top for an extra burst of flavor.
For a drink, a rejuvenating iced tea or a light sparkling wine can elevate the experience.
Trust me, these pairings will make your dessert unforgettable!
Additional Tips & Notes
To guarantee your Blackberry Buttermilk Cake turns out perfectly, I recommend measuring your ingredients accurately, as even slight variations can affect the texture and flavor.
Use room temperature eggs and buttermilk for a smoother batter. When folding in the blackberries, do so gently to avoid crushing them. If you want an extra burst of flavor, consider adding a touch of lemon zest to the batter.
Don’t forget to cool your cakes completely before frosting; this prevents melting. Finally, if you’re making the cake ahead of time, wrap it tightly to keep it fresh.
Enjoy your delicious creation!