18 to 20 servings
YouTube instructional video is at the bottom.
What you’ll need
All-purpose flour
Sugar
Salt
Baking powder
Unsalted butter (Room temp)
Large eggs (Room temp)
Whole milk (Room temp)
Sour cream (Room temp)
6 to 8 ounces fresh blackberries
Vanilla extract
Butter extract
Cake batter extract (Optional. If you don’t have it, omit from recipe.)
Confectioners’ sugar
Tools you’ll need
Food processor
Small mesh strainer
Baker’s joy non-stick baking spray
Fat Daddio tube pan or Nordic Ware anniversary Bundt pan. (15 cup capacity)
Preparation of ingredients
Blackberries
Step 1- Add 6 to 8 ounces in weight of fresh blackberries into a mesh strainer. Rinse blackberries off with cold water.
Step 2- Add Blackberries into a small food processor. Blend for 30 seconds.
Preheat fire to medium heat.
Step 3- Add pureed blackberries and 1/4 cup sugar into a small pot. Stir all ingredients together. Let simmer for 4 minutes stirring occasionally. Turn fire off and let cool until warm or let cool completely.
Dry ingredients (All purpose or cake flour mixture)
Step 4- Sift 3 cups all-purpose flour or cake flour, 2 teaspoons baking powder and 1/4 teaspoon salt into a medium sized bowl. Stir all ingredients together.
Wet ingredients (Blackberry cream mixture)
Note important- Reserve 1 tablespoon of blackberry puree to add to the icing later. Add the rest into the wet ingredients.
Step 5- Add 1/2 cup whole milk (Room temp), 2/3 cup sour cream (Room temp), blackberry puree, 2 teaspoons vanilla extract, 1 teaspoon butter extract, and 1/2 teaspoon cake batter extract (Optional). Stir with a whisk until combined and set aside.
Cake batter
Step 6- Add 3 sticks unsalted butter (Softened and at room temp), and 2 and 3/4 cups sugar into stand mixer bowl. You can also use a hand mixer as well. Mix on high speed for 6 minutes. Scrape down sides of bowl.
Step 7- Add 5 large eggs (Room temp) one at a time while mixing on a medium speed. Scrape down the sides of your mixing bowl.
Step 8- Add the all-purpose or cake flour mixture and Blackberry cream mixture into the batter 3 separate times. Mix on a medium low speed each time for 15 to 20 seconds or until combined. Make sure that you scrape down the sides of your bowl as well.
Baking the cake
Spray your Tube or Bundt pan with the Baker’s joy non-stick baking spray.
Preheat your oven to 325-degrees.
Step 9- Add prepared blackberry cake batter into your baking pan. Spread batter around the baking pan as evenly as possible with a spatula. Shake pan and tap the bottom of your baking pan with your hands to make batter more even.
Step 10- Place into a preheated 325-degree oven on the middle rack for 1 hour and 10 minutes.
Step 11- Once the baking time as ended, remove the cake from the oven. Toothpick inserted into the cake should come out clean. Let the cake cool for 3 to 4 hours before removing it from the pan.
Step 12- Flip the cake over onto a flat baking pan. Flip the cake back over onto a cooling rack with a flat baking pan underneath it. Trim off the edge of the cake using a serrated knife. This will allow the icing to free fall down the sides of the cake.
Straining the blackberry puree
Step 13- Add 1 tablespoon blackberry puree (Reserved from step 5), into a small mesh strainer with a small glass bowl underneath it. Stir and press the puree into the mesh strainer using a spatula. As you press the puree into the strainer, the puree will drain into the small bowl underneath it, leaving the seeds from the pulp in the mesh strainer. Discard the leftover seeds leftover in the mesh strainer. Once done you should have 2 teaspoons blackberry puree leftover.
Blackberry icing
Step 14- Add 1 and 1/4 cups confectioners’ sugar, 3 tablespoons melted unsalted butter, 3 tablespoons warm whole milk, 2 teaspoons blackberry puree, 1/2 teaspoon vanilla extract and 1/4 teaspoon butter extract into a small bowl. Stir all ingredients with a whisk until the mixture is cream and smooth with no visible lumps.
Decorating the cake
Step 15- Pour the icing on top of the cake. Spread the icing around the top of the cake using a spatula. As the icing starts to free fall onto the sides, spread the icing onto the sides of the cake using the spatula. Let the icing set for 15 to 30 minutes before serving. To transport the cake, place two spatulas underneath the cake. Carefully lift up the cake and place it onto a cake serving pad.
YouTube instructional video
