Best Blackberry Buttermilk Cake Recipes

BLACKBERRY BUTTERMILK CAKE

Steps:

• Position a rack in middle of oven and preheat to 350°. Butter pan; line bottom with a round of parchment paper. Butter parchment. Dust with flour; tap out excess. Arrange berries in a single layer in bottom of pan; sprinkle evenly with 1/4 cup sugar.
• Sift 2 1/3 cups flour, baking powder, salt, and baking soda into a medium bowl; set aside. Using an electric mixer, beat 3/4 cup butter and remaining 1 1/3 cups sugar in a large bowl at medium-high speed, occasionally scraping down sides of bowl, until pale and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and zest. Reduce speed to low; beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with flour mixture and beating just until incorporated. Pour batter over berries in pan; smooth top.
• Bake until cake is golden brown and a tester inserted into the center comes out clean, about 1 hour 25 minutes. Let cool in pan set on a wire rack for 15 minutes, then run a thin, sharp knife around edge of pan to loosen. Remove pan sides. Invert cake onto rack and remove pan bottom; peel off parchment. Dust top generously with powdered sugar and let cool completely.

BLACKBERRY BUTTERMILK COFFEE CAKE

Steps:

• Preheat oven to 350.
• In a medium bowl, combine dry ingredients.
• In a large mixing bowl, blend butter and honey with an electric mixer until smooth and creamy.
• Add vanilla and eggs. Mix well.
• Add dry ingredients to butter mixture in batches, alternating with buttermilk until all of the flour and buttermilk are blended in smoothly.
• Fold in blackberries.
• Butter a 10 inch tube pan and pour in batter.
• Bake 1 ¼ hours until golden and toothpick comes out clean when stuck in the center of the cake.

BON APPETIT BLACKBERRY BUTTERMILK CAKE

Steps:

• 1. Position a rack in the middle of the oven and preheat to 350 °. Butter pan, line the bottom of the pan with a round of parchment. Dust with flour and tap out excess, arrange berries in the bottom of the pan, then sprinkle evenly with a quarter cup of sugar.
• 2. Sift 2&1/3 cup of flour, baking powder, salt and baking soda into a medium bowl, set aside. Using an electric mixer beat 3/ 4 cup of sugar and remaining 1&1/3 cup of sugar at medium-high speed, scraping down the sides of the bowl until pale and fluffy, about 2 minutes.
• 3. Add eggs one at a time, beating well after each addition, beat in vanilla and zest, reduce speed to low.
• 4. Beat in flour mixture in 3 additions alternating with buttermilk in 2 additions, beginning and ending with flour mixture until just incorporated. Pour batter over berries and smooth top.
• 5. Bake until cake is golden brown and a tester inserted comes out fairly ckean, about 1 hour and 25 minutes, (my cake took 1 hour, 8 minutes, depending on your stove, so watch carefully, your tester should not be crumb free, that means the cake is too dry.
• 6. Let cool in the pan, on a wire rack for 15 minutes, then run a thin sharp knife around the edges to loosen. Invert cake onto rack and dust with powdered sugar, cool completely.

BLACKBERRY BUTTERMILK CAKE

Steps:

• 1. Position a rack in middle of oven and preheat to 350°. Butter pan; line bottom with a round of parchment paper. Butter parchment. Dust with flour; tap out excess. Arrange berries in a single layer in bottom of pan; sprinkle evenly with 1/4 cup sugar.
• 2. Sift 2 1/3 cups flour, baking powder, salt, and baking soda into a medium bowl; set aside. Using an electric mixer, beat 3/4 cup butter and remaining 1 1/3 cups sugar in a large bowl at medium-high speed, occasionally scraping down sides of bowl, until pale and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and zest. Reduce speed to low; beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with flour mixture and beating just until incorporated. Pour batter over berries in pan; smooth top.
• 3. Bake until cake is golden brown and cake bounces back when pressed gently with fingertip, about 1 hour 25 minutes for a 9" pan and about 1 hour for a 10" pan. Let cool in pan set on a wire rack for 15 minutes, then run a thin, sharp knife around the edge of the pan to loosen. Remove pan sides. Invert cake onto rack and remove pan bottom; peel off parchment. Dust top generously with powdered sugar and let cool completely

BLACKBERRY BUTTERMILK CAKE

Steps:

• 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. 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. 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. 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.