Name: Blackberry Bliss Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 2 1/2 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup unsalted butter (at room temperature); 1 cup unsalted butter (at room temperature); 2 cups granulated sugar; 4 large eggs (at room temperature); 1 teaspoon vanilla extract; 1 cup buttermilk (at room temperature); 1/2 cup blackberry puree; 1 cup fresh blackberries; 1 cup unsalted butter (at room temperature); 3 1/2 cups powdered sugar; 1/4 cup blackberry puree; 1 teaspoon vanilla extract; Pinch of salt

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Have you ever had a cake that feels like sunshine in every bite? The soft crumb, the sweet blackberries, and that creamy frosting just melt together. I can still taste it when I think about it.

I baked this Blackberry Bliss Cake the other day, and wow, it was gone so fast. My family kept coming back for “just one more slice.” It’s simple, cozy, and so pretty on the table.

If you want a cake that feels special but doesn’t take all day, this is it. I’ll show you how I make it step by step. Let’s dive right in and bake together.

Why You’ll Love This Recipe

A Blackberry Dream: If you love the fresh, juicy taste of blackberries, this cake is a dream come true. It’s packed with blackberry puree in the cake and topped off with a rich blackberry buttercream.
Perfect for Any Occasion: Whether it’s a birthday, an afternoon tea, or just a sweet treat for yourself, this cake is the perfect addition to your menu.
Light, Fluffy Texture: The combination of buttermilk and eggs creates a soft, moist, and tender cake that melts in your mouth.
Homemade Blackberry Buttercream: This frosting is a real showstopper, made with fresh blackberry puree that adds color, flavor, and an incredible finish.
Versatile: You can easily adjust the sweetness or the level of blackberry flavor to suit your preferences.

Required Kitchen Tools

Before we dive into the recipe, here’s a quick list of the kitchen tools you’ll need to make this Blackberry Bliss Cake:

Two 9-inch round cake pans: For baking the cake layers.
Mixing bowls: To combine dry and wet ingredients.
Electric hand mixer or stand mixer: For effortlessly mixing the batter and frosting.
Whisk: To sift dry ingredients and incorporate them into the wet mixture.
Spatula: For folding the wet and dry ingredients together and spreading the frosting.
Cooling rack: To cool the cake layers before frosting.
Piping bag and tip (optional): For a decorative finish when piping the frosting onto the cake.
Measuring cups and spoons: To ensure accurate ingredient measurements.

Ingredients

Here’s what you’ll need to make the cake and the frosting (you can find exact measurements in the recipe card below):

For the Cake:

2 1/2 cups all-purpose flour: Provides the structure for the cake.
2 1/2 teaspoons baking powder: Acts as the leavening agent for a fluffy texture.
1/2 teaspoon salt: Enhances the flavor of the cake.
1 cup unsalted butter (at room temperature): Adds richness and moisture to the cake.
2 cups granulated sugar: Sweetens the cake and gives it a tender crumb.
4 large eggs (at room temperature): Binds the ingredients and adds moisture.
1 teaspoon vanilla extract: Adds a depth of flavor.
1 cup buttermilk (at room temperature): Provides a tangy flavor and moisture.
1/2 cup blackberry puree: Infuses the cake with the irresistible flavor of fresh blackberries.
1 cup fresh blackberries: Gives bursts of fresh berry flavor throughout the cake.

For the Blackberry Buttercream:

1 cup unsalted butter (at room temperature): Forms the base of the frosting and gives it a smooth texture.
3 1/2 cups powdered sugar: Sweetens the frosting and helps it hold its shape.
1/4 cup blackberry puree: Adds a beautiful color and intense blackberry flavor to the buttercream.
1 teaspoon vanilla extract: Enhances the overall flavor of the frosting.
Pinch of salt: Balances out the sweetness of the frosting.

Step-by-Step Instructions

1. Prepare the Cake Pans

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or cooking spray. Line the bottom of each pan with parchment paper to make the cakes easier to remove after baking. Set the pans aside while you prepare the cake batter.

2. Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. This step ensures that the dry ingredients are evenly distributed and helps prevent clumps from forming in the batter.

3. Cream the Butter and Sugar

In a large bowl, use an electric mixer (or stand mixer) to beat butter and sugar together until the mixture becomes light and fluffy. This typically takes about 3-5 minutes on medium speed. Scrape down the sides of the bowl as needed.

4. Add the Eggs and Vanilla Extract

Add the eggs one at a time, mixing well after each addition. Beat in the vanilla extract until the mixture is smooth and well-combined.

5. Add the Wet Ingredients

In a separate bowl, whisk together buttermilk and blackberry puree. Gradually add this wet mixture to the butter and sugar mixture, mixing until everything is incorporated.

6. Incorporate the Dry Ingredients

Add the flour mixture to the wet ingredients in three batches. Mix on low speed until just combined. Be careful not to overmix, as this can result in a dense cake. Once the batter is fully combined, gently fold in the fresh blackberries using a spatula.

7. Bake the Cake Layers

Divide the batter evenly between the prepared cake pans. Smooth the top of the batter with a spatula to ensure even baking. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

8. Make the Blackberry Buttercream

While the cakes are cooling, prepare the blackberry buttercream. In a medium bowl, beat butter until smooth and creamy. Gradually add the powdered sugar, about half a cup at a time, mixing on low speed until fully incorporated. Add the blackberry puree, vanilla extract, and a pinch of salt and beat until the frosting is light, fluffy, and smooth.

9. Assemble the Cake

Once the cake layers are completely cooled, place one layer of cake on a serving plate or cake stand. Spread a generous layer of blackberry buttercream over the top. Place the second layer of cake on top and frost the entire cake with the remaining buttercream. If desired, you can pipe extra frosting around the edges for a decorative touch.

10. Decorate with Fresh Blackberries

To finish off your Blackberry Bliss Cake, top it with a handful of fresh blackberries. These add a beautiful pop of color and a burst of freshness to each slice.

How to Serve Blackberry Bliss Cake

This Blackberry Bliss Cake is a showstopper on its own, but you can also serve it alongside a variety of delicious sides and beverages:

With Tea or Coffee: The cake’s sweetness pairs wonderfully with a hot cup of tea or coffee, making it an ideal treat for afternoon tea or brunch.
For Special Occasions: This cake is perfect for birthdays, anniversaries, and holiday celebrations. Its stunning presentation makes it a worthy centerpiece at any gathering.
With a Scoop of Ice Cream: Serve a slice of cake with a scoop of vanilla or lemon ice cream for an extra indulgence. The contrast between the cool, creamy ice cream and the rich, moist cake is divine.

Storing Blackberry Bliss Cake

Leftover Cake: If you have any leftovers, store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate it for up to 5 days.
Freezing: You can freeze the cake layers individually, wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw in the refrigerator overnight before assembling and frosting.
Frosting Storage: Leftover frosting can be stored in the refrigerator for up to 1 week. Let it come to room temperature before using it again.

Nutrition (Per Slice)

Nutrient	Amount
Calories	350
Protein	3g
Carbohydrates	55g
Fat	15g
Fiber	2g
Sugar	40g