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Blackberry Cake with Vanilla Bean Frosting and Blackberry Curd Recipe

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4 from 47 reviews

  • Author: Ava
  • Total Time: 1 hour 10 minutes
  • Yield: 16 servings

Description

This delightful Blackberry Cake features moist layers bursting with fresh blackberries, enveloped in a luscious vanilla bean frosting and filled with tangy blackberry curd. Perfect for special occasions or any time you crave a fresh berry dessert, this cake combines tender crumb and rich flavors in every bite.

Ingredients

Cake Batter

  • 3 large eggs
  • 1 1/3 cup (266g) granulated sugar
  • 1/2 cup (113g) unsalted butter, at room temperature
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (60g) sour cream
  • 1 tablespoon vanilla extract
  • 1 3/4 cup (210g) all-purpose flour + 1 tablespoon for dusting blackberries
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 6 ounces fresh blackberries

Filling

  • 1/2 cup blackberry curd

Vanilla Bean Frosting

  • 1 cup (112g) unsalted butter, at room temperature
  • 4 cups (240g) powdered sugar
  • Seeds from 1/2 vanilla bean
  • 2 tablespoons (30ml) milk
  • Optional: 1/4 teaspoon vanilla extract

Instructions

  1. Prepare Pans: Grease and line the bottom of three 6-inch round cake pans to prevent sticking and ensure easy removal of the cakes after baking.
  2. Cream Butter and Sugar: Using a mixer on medium speed, beat the butter and granulated sugar together until the mixture is light, fluffy, and no longer sticks to the sides of the bowl, about 2-3 minutes.
  3. Add Eggs: Reduce mixer speed to low and add the eggs one at a time, mixing just until combined after each addition to avoid overmixing.
  4. Combine Dry and Wet Ingredients: In separate bowls, whisk together the dry ingredients (flour, baking powder, baking soda) and the wet ingredients (milk, sour cream, vanilla extract). Alternate adding the dry and wet ingredients to the batter in parts, mixing on low speed until just combined.
  5. Prepare Blackberries: Toss the fresh blackberries with a tablespoon of flour to lightly coat them. This helps prevent them from sinking during baking and absorbs some juice.
  6. Fill Pans: Divide the batter evenly, pouring about one-third into each prepared pan, approximately 300g per pan. Sprinkle one-third of the floured blackberries over the top of each batter-filled pan.
  7. Bake Cakes: Bake the cakes in a preheated oven at 350°F (175°C) for 28-33 minutes, or until a toothpick inserted into the center comes out with only cooked crumbs attached.
  8. Cool Cakes: Allow cakes to cool in pans until they are cool enough to handle. Then, remove the cakes from the pans, wrap them tightly in plastic wrap, and refrigerate until ready for assembly.
  9. Make Vanilla Bean Frosting: Beat the butter and vanilla bean seeds on high speed until smooth and lightened in color, about 5-6 minutes. Scrape down the bowl, then add the powdered sugar and mix on low until incorporated. Increase speed to medium-high and beat for another 2-3 minutes until fluffy.
  10. Adjust Frosting Consistency: If the frosting is too thick, add 1-2 tablespoons of milk to reach a spreadable consistency. Optionally add vanilla extract and beat on low for 5-10 minutes to remove air bubbles.
  11. Assemble Cake Layers: Level the cake layers if necessary. Place the first layer on a flat plate and spread a 1/4-inch thick layer of frosting over it.
  12. Add Curd Filling: Using an offset spatula, hollow out a shallow area in the frosting, leaving about a 1/2-inch border around the edge to contain the curd. Spoon half of the blackberry curd into this hollow before placing the next cake layer on top. Repeat this process with the second layer and remaining curd.
  13. Top Layer and Chill: Place the final cake layer on top, spread a thin crumb coat of frosting over the entire cake, and refrigerate for about 15 minutes to set.
  14. Final Frosting and Decoration: Apply the remaining frosting evenly over the top and sides of the cake. Decorate with fresh fruit and edible, cake-safe flowers as desired.

Notes

  • Using sour cream adds moisture and tenderness to the cake.
  • Coating the blackberries with flour prevents them from sinking during baking.
  • Chilling the cake layers before assembly makes them easier to handle and results in cleaner frosting application.
  • For best flavor, use fresh blackberries and high-quality vanilla bean seeds in the frosting.
  • You can prepare the cake layers ahead of time and keep them refrigerated until assembly.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/blackberry-cake-with-vanilla-bean-frosting-and-blackberry-curd-recipe/