Ingredients
For the cake:
2½ cups all-purpose flour
1¾ cups granulated sugar
¾ cup unsalted butter, softened
3 large eggs
1 cup buttermilk
¾ cup blackberry puree, strained
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp vanilla extract
For the frosting:
12 oz cream cheese, softened
½ cup butter
3 cups powdered sugar
Instructions
1. Preheat oven to 350°F (175°C) and grease two 8-inch round pans.
2. Cream butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in vanilla and blackberry puree.
5. In a separate bowl, whisk flour, baking powder, baking soda, and salt.
6. Alternate adding dry ingredients and buttermilk to the batter.
7. Divide batter evenly between pans.
8. Bake for 25–30 minutes, until a toothpick comes out clean.
9. Cool completely before frosting.
10. Frost and assemble layers, smoothing the sides and top.
Notes
Strain blackberry puree to remove seeds for a smooth texture.
Chill layers before frosting for cleaner edges.
Store cake in refrigerator up to 4 days.
Cake layers can be frozen for up to 1 month.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg