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Blueberry & Blackberry Layer Cake Recipe

Blueberry & Blackberry Layer Cake Recipe
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★★★★★

5 from 5 reviews

This Blueberry & Blackberry Layer Cake is a delightful combination of moist, fruity cake layers infused with fresh blueberry puree, layered with a luscious cream cheese and whipped cream frosting swirled with berry jam, and topped with fresh berries and a glossy berry sauce. Perfect for berry lovers looking for a visually stunning and delicious dessert.

Ingredients

Scale

Cake Layers

  • 2 ½ cups (310 g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (225 g) unsalted butter, softened
  • 1 ¾ cups (350 g) sugar
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup (240 ml) buttermilk (or whole milk + 1 tbsp lemon juice)
  • ½ cup (120 ml) blueberry puree (fresh or frozen blended blueberries)

Filling & Frosting

  • 2 cups (480 ml) heavy whipping cream
  • 16 oz (450 g) cream cheese, softened
  • 1 cup (120 g) powdered sugar (adjust to taste)
  • 1 tsp vanilla extract
  • ½ cup (120 ml) blueberry or blackberry jam

Topping

  • Fresh blueberries & blackberries
  • Blueberry sauce (or blackberry syrup)
  • Mint leaves for garnish (optional)

Instructions

  1. Bake the Cake Layers: Preheat your oven to 350°F (175°C). Grease and line three 8-inch (20 cm) round cake pans with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the softened butter and sugar until light and fluffy, which takes about 3 minutes. Add the eggs one at a time, mixing well after each addition, then incorporate the vanilla extract. Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients, mixing only until just combined. Gently fold in the blueberry puree. Divide the batter evenly among the three prepared pans and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before assembling.
  2. Make the Frosting: In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add the heavy whipping cream and vanilla extract, then whip the mixture until it becomes thick and fluffy, creating a stable frosting. Divide the frosting into two portions: keep one portion plain white, and mix the other portion with blueberry or blackberry jam to create a purple berry swirl effect for added visual appeal and flavor.
  3. Assemble the Cake: Place one cake layer on your serving plate. Spread a generous layer of the purple berry cream over the surface. Add the second cake layer and repeat with the purple berry cream. Top with the third cake layer and then frost the entire outside of the cake with the plain white cream cheese frosting to create a smooth, clean finish.
  4. Decorate: Pour blueberry or blackberry sauce over the top of the cake to create a beautiful glossy drip effect down the sides. Garnish the top abundantly with fresh blueberries, blackberries, and optionally, mint leaves for a fresh look and vibrant color contrast.

Notes

  • Chill each frosted layer for 15 minutes before stacking to keep the cake stable.
  • Use a combination of fresh and frozen berries to enhance the flavor depth of the berry sauce.
  • For a shinier berry sauce, warm it slightly before drizzling over the cake.
  • Make sure all ingredients, especially eggs and butter, are at room temperature to ensure a smooth batter and even baking.
  • This cake can be stored refrigerated for up to 3 days; bring to room temperature before serving for best texture and flavor.

Nutrition

Keywords: blueberry cake, blackberry cake, layer cake, berry dessert, cream cheese frosting, fruit cake, summer cake, berry swirl frosting

Find it online: https://maicook.com/blueberry-and-blackberry-layer-cake-recipe/