Blackberry Cake Cream Cheese Frosting (Print)

A soft cake filled with juicy blackberries and crowned with luscious cream cheese frosting for a fruity finish.

# Ingredients:

→ Cake

01 - 315 g all-purpose flour
02 - 2 teaspoons baking powder
03 - 0.5 teaspoon baking soda
04 - 0.75 teaspoon salt
05 - 227 g unsalted butter, softened
06 - 400 g granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon vanilla extract
09 - 240 ml buttermilk, room temperature
10 - 375 g fresh blackberries

→ Cream Cheese Frosting

11 - 225 g cream cheese, softened
12 - 115 g unsalted butter, softened
13 - 360 g powdered sugar
14 - 1 teaspoon vanilla extract
15 - Pinch salt

→ Garnish

16 - Fresh blackberries

# Steps:

01 - Preheat oven to 175°C. Grease and flour a 25 cm bundt pan or a 23 cm cake pan. Bring eggs, butter, and buttermilk to room temperature. Wash and dry blackberries.
02 - Whisk together flour, baking powder, baking soda, and salt in a bowl. Set aside.
03 - In a separate large bowl, beat the softened butter and granulated sugar with an electric mixer until pale and fluffy, approximately 4–5 minutes.
04 - Add eggs one at a time to the creamed butter, beating well after each addition. Mix in vanilla extract.
05 - Alternately add the dry ingredients and buttermilk to the butter mixture in three additions, beginning and ending with the dry mixture. Mix until just combined.
06 - Gently fold in the fresh blackberries, ensuring even distribution throughout the batter.
07 - Pour batter into the prepared pan. Bake for 50–55 minutes, or until a skewer inserted into the center comes out clean.
08 - Allow cake to cool in the pan for 15 minutes. Invert onto a wire rack and let cool completely.
09 - In a clean bowl, beat together softened cream cheese and butter until smooth. Gradually sift in powdered sugar, mixing until fully incorporated. Add vanilla extract and salt, then beat until light and fluffy.
10 - Spread cream cheese frosting over the cooled cake. Garnish generously with fresh blackberries.
11 - Refrigerate the finished cake for at least 30 minutes before slicing and serving.

# Additional Notes:

01 - For best results, use room temperature dairy and eggs to ensure a smooth batter and even texture.
02 - Do not overmix after adding flour to preserve moisture and tenderness.

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