Blackberry Cake with White Chocolate Buttercream

Make this blackberry cake when you have all those blackberries and no idea how to use them all!

Blackberry cake with white chocolate buttercream: my newest favorite flavor combo.

Honestly I think that both of these ingredients are highly underrated in the baking world. But when you put them together- Bam! It’s like magic.

The tartness from the blackberries balances so well with the sweetness of the white chocolate- a total match made in heaven!

How to make this blackberry cake:

Making this cake is easy because your stand or hand mixer will do all the work! First you cream the butter and sugar, add the eggs, and then separate the rest of the dry ingredients from the wet ingredients. Next you switch off adding them in.

If you’re wondering cant I just dump all the ingredients in at the same time?

I mean technically you can do whatever you want. ……..but you will not get the same results. The reason for switching off like that is because you are using a cake mixing method called the creaming method.

The creaming method starts with creaming the butter and sugar together so that the butter incorporates a ton of air, which will in turn make your cake light and fluffy.

You need to switch off between the dry ingredients and the wet ingredients because the flour needs to be able to absorb the moisture from the wet ingredients, and it wont be able to do that if you just dump it all in at the same time.

Ok enough nerding out on baking- oh wait IM KIDDING. One more thing:

In order for your blackberries not to sink to the bottom of the cake, you need to dust them with a little bit of flour first.

Ok there now I’m done.

A few more tips on making this cake:

• You can freeze it! Make sure you wrap it tightly in plastic wrap, and you can freeze it for up to 2 months. Defrost on the counter.
• Try making this into a bundt cake- just bake for 15 minutes longer and make sure you spray the pan really well. My favorite baking spray is Baker’s Joy.
• If you’re in a summer mood, add some lemon zest to the batter for a nice zing!
• If you need help with how to frost and decorate this cake- check out this post on how to decorate your cakes or this post on how to decorate your cakes with flowers.

You guys! This post contains an affiliate link which means if you purchase something off that link, I make some money honey at no extra cost to you! Thanks for supporting my blog!

For more fun cake recipes try:

• Orange Cardamom Cake with Rose Buttercream
• Strawberry Basil Cake
• Lemon Poppyseed Cake with Cream Cheese Frosting
• Peppermint Cake with Candy Cane Topper

Blackberry Cake with White Chocolate Buttercream

Make this blackberry cake when you have all those blackberries and no idea how to use them all!

• Author: Sam Adler
• Prep Time: 10 minutes
• Cook Time: 30-35 mins
• Total Time: 45 minutes
• Yield: 12–15 servings 1x
• Category: Desserts
• Method: creaming
• Cuisine: american

Scale 1x2x3x

Ingredients

For the cake:

 

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 3 large eggs
• 2 ½ cups all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt 
• 1 cup whole milk yogurt
• ¼ cup orange juice
• 6 oz fresh or frozen blackberries  2 tablespoons flour (for the berries)

For the White Chocolate Buttercream:

• 6 oz white chocolate about 1 cup chips melted
• 1 cup softened unsalted butter
• 3  cups confectioners sugar 
• 1 teaspoon half n half or cream

 

Instructions

1. Preheat the oven to 350° F and spray 2 9” baking pans with baking spray or line with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 1 minute until fluffy and pale yellow in color. Add in the eggs one at a time, stopping the mixer before each addition. You may have to scrape down the sides. When the eggs are combined, stop the mixer.
3. In a medium size bowl combine the flour, baking powder, baking soda and salt. In a large mixing cup or a small bowl, combine the yogurt and juice. Add in ⅓ of the flour mixture, and mix on low until incorporated into the mix. Next add in ½ of the yogurt and juice mixture (while still on low). Then another ⅓ of the flour, the last of the juice, and the last of the flour mixture. Stopping to scrape down the sides as needed. 
4. Toss the blackberries with 2 tablespoons of flour so they don’t sink to the bottom of your cake, and CAREFULLY mix them slowly into the batter. You don’t want to break them up so be careful with mixing.
5. Pour the batter evenly into the two baking pans and bake for 30-35 minutes until the edges of the cake are golden brown and break away from the pan- or when the top of the cake feels firm and not jiggly. Cool.

 

Make the buttercream ( you will have to wash out your mixing bowl if you only have one):

1. Melt the chocolate over a double boiler or melt in the microwave for 30 seconds at a time. Allow the chocolate to cool before adding to the rest of ingredients otherwise it will melt the butter. 
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and confectioners sugar on medium speed until fluffy. Add in the cooled, melted white chocolate and mix again on medium speed moving up to high for 30 seconds. Stop the mixer, scrape down the sides, and add in the half n half. Continue mixing on medium speed until light and fluffy.
3. If you want it thinner, add in another ½ teaspoon half n half until the consistency is where you want it.
4. Frost the cake as you wish! For tips on how to do that check out this post!

Notes

You can also make this recipe in a bundt pan. Increase the baking time to 45-55 minutes and make sure you spray the pan really well!

Can be frozen for up to 2 months

You can use fresh or frozen blackberries 

Nutrition

• Serving Size: 1
• Calories: 460
• Sugar: 61g
• Sodium: 184mg
• Fat: 17g
• Saturated Fat: 11g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 75g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 72mg

Keywords: how to use up blackberries, blackberry dessert recipe, blackberry recipes