During the summer months, berries are sweet and plentiful, so now is the perfect time to bake! It’s an elegant dessert made with a lemony cake and mascarpone buttercream. Its popularity is due to its sweetness, but there is something very popular about American buttercream. While Swiss and Italian buttercreams have long ingredient lists and soft textures, they are creamy and sweet.
This cake is, therefore, most accurately described as a cheesecake topped with blackberries. Cheesecake has a remarkable similarity to mascarpone buttercream. The blackberry cake I made a few years ago was delicious! The blackberry-flavored treat is gluten-free and features a touch of coconut.
Ingredients & Substitutions
Blackberries: These breakfast cakes are perfect during the summer months when blackberries are plentiful. Blackberries can also be used frozen and thawed year-round for this treat.
Eggs: If the eggs aren’t at room temperature prior to adding them to the batter, don’t add them.
Flour: Generally, all-purpose flour is used in cake recipes. Gluten-free flour can be substituted in a 1:1 ratio if preferred.
Baking Powder: Check your baking powder’s expiration date. To get the best results, you should use fresh and not expired products. In order for the cake to rise and be fluffier, leavening agents are used.
Milk Mixture: The mixture of whole milk, unsalted butter, and granulated sugar creates a sweet and flavorful liquid. A step such as this adds moisture and improves the taste and texture of the final product. In addition to my Fresh Strawberry Cake and Peach Cake, which you will enjoy, I also used this method.
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Tips for Success
- In the case of too soft frosting, it can be thickened by adding more powdered sugar. Blackberry juice can be added to the frosting to make it firmer.
- The cake layers should be frosted after they are completely cooled. Adding frosting to an unsteady cake will make it even more unsteady.
- The cake should be chilled for at least four hours after frosting in order to set properly.
Frequently Asked Questions
What if I want to use a different pan?
You’ll need a 7-inch springform pan for this recipe in order to make it fluffy and high. If you want to use another pan, that’s fine. It is recommended to use an 8″x8″ or 9″x9″ baking dish, but the baking time must be reduced. The recipe can be doubled and baked in a 9 x 13-inch baking pan if you want more cake (which I don’t blame you for wanting). Bake times may differ, so keep an eye out. All pans should be lined with parchment paper, no matter how big or small they are.
How did my blackberry cake turn green?
It is possible to turn acidic blackberries green by baking with baking powder. A low alkalinity batter containing baking soda maintains the dark purple/red color of blackberries. By adding a few drops of violet food coloring, you can make the puree even more purple.
Does this cake require a particular kind of flour?
All-purpose flour is used in this recipe since berries of this size need a little extra structure to hold their shape. Because cake flour is higher in starch and lower in protein, it is stronger than AP flour. Furthermore, the acids in the batter also tenderize the gluten proteins. Cakes containing too much acid will be crumbly and dense and lack protein. A fine balance must be struck between keeping colors vibrant and finding the right texture!
What is the best way to store blackberry cake?
For three days, it should be stored in an airtight container. Refrigeration is also a better option than storing it on the counter. It will go bad if it is not iced with cream cheese. A cold meal also tastes better than a warm one.
Why should you freeze a blackberry cake?
A tight wrap of plastic wrap should be used around the cake. Therefore, you will be doubly protected from the freezer. Ensure that it is airtight and store it in that container. The food can be frozen for up to three months if it is kept well. To thaw, place it in the fridge overnight.
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Blackberry Cake Recipe
A quick masterpiece full of sweet blackberry flavor, you will definitely want the spoon to be licked clean.
Ingredients
Cake
- 2 cups blackberries, fresh or frozen
- 3 large eggs, room temperature
- 1 cup (125 g) all-purpose flour
- ⅓ cup (67 g) granulated sugar
- 2 ½ teaspoons baking powder
- ½ cup (109 g) vegetable oil
- ½ teaspoon kosher salt
Topping
- ½ cup (122.5 g) whole milk
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter
- Confectioners' sugar, for dusting
Instructions
Cake
- Prepare the oven by preheating it to 375 degrees Fahrenheit. Put parchment paper along the sides of a 7-inch springform pan, spray with cooking spray, and line the pan with the paper. Don't forget to set aside.
- Add flour, sugar, baking powder, and salt to a large mixing bowl and mix until combined. Stir the ingredients together well.
- Put the eggs, oil, and salt in a small bowl and mix well. All ingredients should be mixed well together.
- Mix flour, eggs, and oil until well combined, and then add to flour mixture.
- You should set aside ½ cups of blackberries for this process. Before folding in the remaining blackberries, make sure the batter is coated with blackberries.
- Pour the batter evenly into the lined baking pan and add the ½ cups of blackberries you have reserved. After 50-55 minutes of baking, insert a toothpick in the middle of the cake and allow to cool.
Toppig
- After the cakes are finished baking, melt the butter and sugar together in a small saucepan over medium heat.
- Removing the cake from the oven after it has baked is the next step. Put a skewer into the top and mark 25-30 holes evenly spaced on it to make it look like a skewer.
- Ensure that you fill in the holes in the top of the baked cake as you pour the milk mixture over it.
- In order for the milk mixture to absorb into the cake, it must cool for 10-15 minutes.
- Prior to serving, the cake should be sprinkled with confectioners' sugar. Thank you for reading!
Nutrition Information:
Serving Size: 1Amount Per Serving: Calories: 304
