marydukecooks.com Blackberry Cake with Blackberry Icing
Blackberry Cake with Blackberry Icing is a beautiful cake! The cake layers contain fresh blackberries and the easy to make icing uses grocery store jam for flavor and color. Happy Baking!
Blackberry Cake with Blackberry Icing
Blackberry Cake
1 cup unsalted butter
2 cups granulated sugar
4 eggs
3 cups sifted cake flour
3 teaspoons baking powder
½ teaspoon iodized salt
1 cup whole milk
2 teaspoons pure vanilla extract
1 cup fresh blackberries
Preheat oven to 350ºF. Grease 3 (8-inch) pans with shortening then coat with flour making sure to get excess flour out of pans. Set aside. In a mixing bowl beat butter and sugar together on medium speed with a stand mixer 4 minutes. Add eggs one at a time mixing briefly after each addition. Stop mixer.
Sift cake flour then measure 3 cups. Stir in baking powder and salt. Set aside. Mix milk and vanilla together. Set aside. Add flour and milk to butter/sugar mixture like this: ⅓ flour mixture, ½ milk mixture, ⅓ flour mixture, ½ milk mixture, and ⅓ flour mixture. Divide batter equally in prepared pans. Smooth top of batter in each pan with a spatula. Evenly space blackberries on top of batter in pans.
Bake 20-25 minutes or until a toothpick inserted in center of pan comes out clean. Remove from oven and cool 5 minutes. Run a knife around edge of pan and invert cakes onto wire racks. Cool cakes completely before icing.
Blackberry Icing
1 cup unsalted butter
2 (16 ounce) boxes powdered sugar
Pinch of iodized salt
¾ cup blackberry or black raspberry jam
2 tablespoons water
Garnish: 42 fresh blackberries
In a large bowl beat butter with a mixer 4 minutes. Add 1 box powdered sugar. Beat to combine. Add salt, jam, and water. Mix. Add remaining box powdered sugar. Scrape sides of bowl and mix again. Ice in between layers with 1/3rd of icing. Ice top and sides of cake with a thin crumb coat. Refrigerate to harden. Use remaining icing on top and sides of cake. Refrigerate cake. Slice cake then bring slices to room temperature before serving. Happy Baking! Makes one, 3 layer, 8-inch cake.
Published in The News and Neighbor on August 1, 2018
Mary Duke Cooks! 