Blackberry Buttermilk Cake
- Ready In:
- 40mins
- Ingredients:
- 18
- Yields:
-
2 cakes
- Serves:
- 70
ingredients
-
for the buttermilk cake
- vegetable oil cooking spray
- 1892.72 ml all-purpose flour, plus more for tossing berries
- 44.37 ml baking powder
- 7.39 ml salt
- 3.69 ml baking soda
- 709.77 ml unsalted butter, softened
- 1242.09 ml sugar
- 29.58 ml pure vanilla extract
- 12 large eggs
- 354.88 ml buttermilk
- 150 fresh blackberries (about 6 cups)
-
for the frosting
- 6 large eggs, separated
- 354.88 ml sugar
- 473.18 ml whole milk
- 4.92 ml pure vanilla extract
- 1419.54 ml unsalted butter, softened
- 118.29 ml blackberry puree (about 3 cups whole berries)
- 3175.14 g rolled fondant
directions
- 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.
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