Blackberry Buttermilk Cake Recipe

Name: Blackberry Buttermilk Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the buttermilk cake; vegetable oil cooking spray; 8 cups all-purpose flour, plus more for tossing berries; 3 tablespoons baking powder; 1 1/2 teaspoons salt; 3/4 teaspoon baking soda; 3 cups unsalted butter, softened; 5 1/4 cups sugar; 2 tablespoons pure vanilla extract; 12 large eggs; 1 1/2 cups buttermilk; 150 fresh blackberries (about 6 cups); for the frosting; 6 large eggs, separated; 1 1/2 cups sugar; 2 cups whole milk; 1 teaspoon pure vanilla extract; 6 cups unsalted butter, softened; 1/2 cup blackberry puree (about 3 cups whole berries); 7 lbs rolled fondant

Servings: persons

for the buttermilk cake
vegetable oil cooking spray
8 cups all-purpose flour, plus more for tossing berries
3 tablespoons baking powder
1 1/2 teaspoons salt
3/4 teaspoon baking soda
3 cups unsalted butter, softened
5 1/4 cups sugar
2 tablespoons pure vanilla extract
12 large eggs
1 1/2 cups buttermilk
150 fresh blackberries (about 6 cups)
for the frosting
6 large eggs, separated
1 1/2 cups sugar
2 cups whole milk
1 teaspoon pure vanilla extract
6 cups unsalted butter, softened
1/2 cup blackberry puree (about 3 cups whole berries)
7 lbs rolled fondant

1
1. Preheat oven to 350 degrees. Coat cake pans with cooking spray; cover bottoms with parchment, and coat again; set aside. Sift together flour, baking powder, salt, and baking soda in a large bowl; set aside.
2
2. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 12 minutes. Mix in vanilla. Add eggs, 1 at a time, mixing well after each addition. Add flour mixture in 2 batches, alternating with the buttermilk. Divide batter among prepared pans. Gently toss berries in flour to coat completely, and gently press into batter.
3
3. Bake until a cake tester inserted in centers comes out clean. (If the cakes become too dark while baking, cover with foil.) Transfer to wire racks; let cool in pans slightly. Invert cakes onto racks. Remove parchment, and reinvert. Cakes can be wrapped in plastic and stored up to 1 day.
4
4. To assemble: Review Cake Assembly instructions. Cut each cake in half horizontally, making 4 layers of each size. Spread buttercream on 3 cake layers (see note below for amounts). Stack layers, placing the plain layer on top. Coat tiers with buttercream; chill. Smooth fondant over tiers.

7206

kcal

Calories

534

Fat

543

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: for the buttermilk cake, vegetable oil cooking spray, 8 cups all-purpose flour, plus more for tossing berries, 3 tablespoons baking powder, and more.

Yes, Blackberry Buttermilk Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blackberry Buttermilk Cake

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