Description
A rich and moist blackberry velvet cake topped with creamy frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 cup buttermilk
- 1 cup blackberry puree
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, cream the butter and sugar together.
- Add eggs one at a time, mixing well after each addition.
- Stir in the blackberry puree and vanilla extract.
- In another bowl, mix the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk.
- Mix until just combined.
- Pour the batter into prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool before frosting.
Notes
- Use fresh blackberries for the best flavor.
- Store the cake in an airtight container.
- This cake pairs well with cream cheese frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Blackberry Velvet Cake, dessert, cake, blackberry