Description
A light and elegant berry layer cake with blackberry and blueberry-infused cream cheese frosting. Moist vanilla cake layers are paired with naturally tinted, fruity frosting for a visually stunning and flavorful dessert perfect for spring and summer occasions.
Ingredients
Units
Scale
- Cake Layers:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1 tbsp lemon zest (optional)
- Berry Frosting:
- 1 cup fresh or frozen blackberries
- 1 cup fresh or frozen blueberries
- 1 tbsp lemon juice
- 12 oz cream cheese, softened
- 1/2 cup unsalted butter
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla and lemon zest (if using).
- Alternate adding dry ingredients and buttermilk to the wet mixture, starting and ending with the dry. Mix just until combined.
- Divide batter evenly among pans and bake for 25–28 minutes, or until a toothpick comes out clean. Let cool completely.
- In a saucepan, cook blackberries and blueberries with lemon juice over medium heat until soft and syrupy (about 8–10 minutes). Blend and strain to remove seeds. Cool completely.
- Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then mix until fluffy.
- Gradually mix in cooled berry puree to the frosting until desired flavor and color is reached.
- Layer the cakes with berry frosting between each layer. Frost the top and sides, and decorate with fresh berries if desired. Chill before slicing.
Notes
- Use fully cooled berry puree to avoid curdling the frosting.
- Bake cake layers in advance and freeze for easier assembly.
- Decorate with fresh berries or edible flowers for an elegant presentation.
- Frosting can be made ahead and stored in the fridge for 2–3 days.
- Thaw frozen berries before using and cook off excess moisture.
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 46g
- Sodium: 260mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg