Effortless Blackberry Cake Frosting (Print Version)
# Ingredients:
→ Cake
01 -
375 g fresh blackberries
02 -
240 ml buttermilk, room temp
03 -
1 tablespoon vanilla extract
04 -
4 large eggs, let sit out
05 -
400 g regular sugar
06 -
227 g unsalted butter, room temp
07 -
0.75 teaspoon salt
08 -
0.5 teaspoon baking soda
09 -
2 teaspoons baking powder
10 -
315 g regular flour
→ Cream Cheese Frosting
11 -
Pinch salt
12 -
1 teaspoon vanilla extract
13 -
360 g icing sugar
14 -
115 g unsalted butter, room temp
15 -
225 g cream cheese, room temp
→ Garnish
16 -
Fresh blackberries
# Instructions:
01 -
Let your cake set in the fridge for about half an hour before you cut and eat it.
02 -
Once the cake's cool, cover it with plenty of cream cheese frosting. Throw on a handful of fresh blackberries to finish.
03 -
In a bowl, use a mixer to whip up the softened cream cheese and butter till you don't see any lumps. Slowly add the powdered sugar a bit at a time so it mixes in nicely. Splash in the vanilla and sprinkle the salt, then beat it all until it looks airy.
04 -
Let it rest in the pan for around 15 minutes, then flip it out onto a wire rack and cool it down the rest of the way.
05 -
Fill your pan with all that batter. Pop it in the oven for 50 to 55 minutes. It’s done when nothing sticks to a toothpick poked in the middle.
06 -
Sprinkle your fresh blackberries into the mix and gently stir them through so you don't smash them.
07 -
Now add the flour mix and buttermilk bit by bit, swapping between the two. Start and end with the flour part. Just mix until it all comes together.
08 -
Crack in your eggs one after another, mixing after each. Finish off with a splash of vanilla.
09 -
Take another big bowl and beat together the butter with the sugar using your mixer. Keep going until it looks pale and fluffy. Might take about 4 or 5 minutes.
10 -
Grab a bowl and give the flour, baking soda, baking powder, and salt a good whisk together. Put the bowl aside for a sec.
11 -
Set your oven to 175°C. Butter and flour up your 25 cm bundt pan or 23 cm round pan. Let your eggs, butter, and buttermilk warm up to room temp. Rinse and pat dry those blackberries.
# Notes:
01 -
If you use dairy and eggs that have warmed up, your batter will come out smoother and the cake will bake more evenly.
02 -
Mix just until things are combined after tossing in the flour so you keep the cake nice and moist.