Elegant Blackberry Layer Cake with Rich Purple Frosting
Blackberry Layer Cake with Purple Frosting made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter softened
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups fresh blackberries pureed
- 2 cups powdered sugar
- ½ cup softened cream cheese
Instructions
- Preheat the oven to 350°F (175°C) and prepare the cake pans.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract and blackberry puree, combining thoroughly.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Divide the batter evenly into the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack.
- For the frosting, beat together the softened cream cheese and powdered sugar until smooth.
- Add the blackberry puree gradually and continue mixing until combined.
- Once the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting on top.
- Stack the second layer on top and frost the top and sides of the cake.
- Decorate with fresh blackberries and optional edible flowers, if desired.