Description
Midnight Blackberry Cake emerges as a luscious dessert celebrating deep purple fruits and rich chocolate notes. Dark layers of moist cake complement sweet blackberry compote, creating an indulgent experience you’ll savor with pure culinary delight.
Ingredients
Scale
Dry Ingredients:
- 2 cups (250 grams) all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Wet and Flavoring Ingredients:
- 1 cup (200 grams) granulated sugar
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- 1 cup (240 milliliters) buttermilk, at room temperature
- 0.5 cup (115 grams) unsalted butter, softened
- 22 drops dark navy blue food coloring
Fruity and Garnish Ingredients:
- 1.5 cups (180 grams) fresh blackberries
- 0.5 cup (115 grams) unsalted butter, softened
- 3 cups (360 grams) powdered sugar, sifted
- 0.25 cup (60 milliliters) blackberry puree
- 0.5 teaspoon vanilla extract
- Pinch of salt
- Fresh blackberries
- Lemon zest
- Mint leaves
Instructions
- Prepare the oven at 350°F and prepare two 9-inch round cake pans with grease and flour or parchment paper.
- Sift the dry ingredients (flour, baking powder, baking soda, salt) in a medium bowl and set aside.
- Cream butter and sugar in a large mixing bowl until the mixture becomes light and airy.
- Incorporate eggs individually, beating thoroughly after each addition. Mix in vanilla extract and navy blue food coloring.
- Combine dry ingredients with wet ingredients, alternating with buttermilk, ensuring a smooth and consistent batter.
- Gently incorporate fresh blackberries throughout the batter, distributing them evenly.
- Evenly distribute the cake batter between the prepared cake pans.
- Bake for 25-30 minutes at 350°F until a toothpick inserted in the center comes out clean.
- Allow cakes to rest in pans for 10 minutes, then transfer to wire racks for complete cooling.
- Whip softened butter until smooth and creamy in a large mixing bowl.
- Gradually blend powdered sugar, blackberry puree, vanilla extract, and salt, adjusting consistency as needed.
- Position the first cake layer on a serving plate.
- Spread a uniform layer of blackberry buttercream frosting on the first cake layer.
- Carefully place the second cake layer on top and frost the entire cake with remaining buttercream.
- Decorate the cake’s surface with fresh blackberries, lemon zest, and mint leaves for an elegant finish.
- Slice and serve the decadent blackberry cake, savoring its rich and complex flavors.
Notes
- Fold blackberries gently to prevent color bleeding and maintain cake’s delicate texture, ensuring even distribution without crushing the berries.
- Adjust food coloring carefully for consistent midnight blue shade, using dark Navy Blue drops sparingly to achieve elegant color without overwhelming the cake’s natural tone.
- Consider substituting buttermilk with dairy-free alternatives like almond milk mixed with apple cider vinegar for lactose-intolerant or vegan dietary needs.
- Ensure ingredients are room temperature to create smoother batter and more consistent cake texture, especially butter and eggs which blend more evenly when not cold.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 347 kcal
- Sugar: 43 g
- Sodium: 163 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg