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White cake with blackberries on a gray rimmed plate.

Blackberry Cake with White Chocolate Buttercream

Make this blackberry cake when you have all those blackberries and no idea how to use them all!
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Course: desserts
Cuisine: American
Keyword: blackberry dessert recipe, blackberry recipes, how to use up blackberries
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 15 slices
Calories: 588kcal
Author: Sam Adler
Cost: $5

Ingredients

For the cake

  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 3 eggs large
  • 2 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup yogurt whole milk
  • 1/4 cup orange juice
  • 6 ounces blackberries fresh or frozen
  • 2 tbsp all purpose flour for dusting blackberries

For the White Chocolate Buttercream

  • 1 cup white chocolate chips melted, about 6 oz
  • 1 cup unsalted butter softened
  • 3 cups confectioners sugar
  • 1 tsp cream

Instructions

  • Preheat the oven to 350° F and spray 2 9” baking pans with baking spray or line with parchment paper.
  • 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-stop the mixer. 
  • 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. Then 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. 
  • 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.
  • 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. 

For the White Chocolate Buttercream

  • 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. 
  • 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. If you want it thinner, add in another ½ teaspoon half n half until the consistency is where you want it.
  • 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

Nutrition Facts
Blackberry Cake with White Chocolate Buttercream
Amount Per Serving (1 slice)
Calories 588 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 19g119%
Cholesterol 103mg34%
Sodium 188mg8%
Potassium 128mg4%
Carbohydrates 77g26%
Fiber 1g4%
Sugar 59g66%
Protein 5g10%
Vitamin A 861IU17%
Vitamin C 5mg6%
Calcium 80mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.