Vanilla Blackberry Cake Recipes

BLACKBERRY-VANILLA WEDDING CAKE

Steps:

• Heat oven to 350°F. Generously grease bottoms and sides of 6-inch round pan, 8-inch round pan and 10-inch round pan with shortening. Place 6-inch, 8-inch and 10-inch round piece of waxed paper or cooking parchment paper in bottom of each pan; grease again and lightly flour.
• Each tier is made up of 3 layers of cake. To make first set of 6-, 8- and 10-inch layers, in large bowl mix 2 cups of the flour, 1 3/4 cups granulated sugar, 1/2 cup butter, 1 teaspoon of the baking powder, 3/4 teaspoon of the baking soda, 1 teaspoon salt, 1 cup of the buttermilk, 2 teaspoons of the vanilla and 3 of the eggs. Beat with electric mixer on low speed 30 seconds. Beat on high speed 3 minutes. Spread about 3/4 cup batter in 6-inch pan, about 1 3/4 cups batter in 8-inch pan and about 2 1/2 cups batter in 10-inch pan.
• Bake 6-inch cake 20 to 25 minutes, 8-inch cake 25 to 30 minutes and 10-inch cake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Remove parchment paper. Cool completely, about 1 hour. Repeat with batter and pans twice to make 3 layers of each size.
• In very large bowl, beat 1 1/2 cups butter and 2 tablespoons vanilla with electric mixer on medium speed until creamy. Beat in 9 cups powdered sugar, 1 cup at a time, and 4 to 5 tablespoons milk until frosting is spreadable consistency. Transfer frosting to another large bowl; cover tightly with plastic wrap. Repeat this step to make additional frosting.
• Assemble and Decorate: Place about 1 tablespoon frosting on cake plate where first cake layer will be placed to keep cake from sliding on tray. Place one 10-inch layer, top side up, on tray. Spread top with thin layer of frosting. Place large round decorating tip in decorating bag; fill with frosting. Pipe around top inside edge of cake layer, forming thick frosting border about 3/4-inch high. Spread 1/4 cup blackberry preserves over top of cake inside frosting border. Top with second layer 10-inch cake layer, top side down. Spread with thin layer of frosting. Pipe border on inside edge of cake. Spread about another 1/4 cup blackberry preserves over top of cake. Top with third 10-inch cake layer, top side down.
• For 6-inch and 8-inch tiers, make cardboard round to place cake tiers on by placing bottom of cake pans on cardboard; trace around pan edge. Cut out with scissors. For 6-inch tier, place small amount of frosting in center of 6-inch cardboard round to hold cake in place. Place one 6-inch cake layer, top side up, on cardboard. Spread top with thin layer of frosting. Pipe frosting border around top inside edge of cake. Spread about 2 tablespoons of preserves over top of cake inside border. Top with second 6-inch cake layer, top side down. Frost top with thin layer of frosting. Pipe border around top inside edge of cake. Spread about another 2 tablespoons of preserves over top of cake inside border. Top with remaining 6-inch cake layer, top side down. Repeat for 8-inch tier using 8-inch cardboard round, 8-inch cake layers and about 3 tablespoons preserves between layers.
• Stir frosting adding additional milk if necessary for desired spreading consistency. Using large metal spatula, carefully spread thin layer of frosting over sides of cakes, then over tops. Using spatula to push frosting, never allowing spatula to touch cake. (The purpose of this technique is to seal cake crumbs to make frosting the cake easier.)
• Apply a thicker layer of frosting to the 10-inch tier. To make the vertical striped appearance on the sides of the cake, using wide spatula start at the base of the tier pull spatula upward and over top edge of cake. If necessary, for smoother stripe dip spatula in hot water and run spatula over stripe. Make another vertical stripe using the same technique right next to the previous stripe. Continue around the cake tier. Smooth frosting on top of the cake tier.
• For a stacked cake where tiers are placed directly on top of one another, each tier will need to be supported by several dowel rods. To mark where to place the 8-inch tier on top of the 10-inch tier, center 8-inch cake pan, turned upside down, on top of 10-inch tier and gently press to make imprint; remove pan. Insert 1 dowel rod in center of 10-inch tier, straight down to tray. Mark rod with exact height of tier; remove rod. Cut 7 more rods to marked length. Insert rods into 10-inch cake tier, spacing evenly 1 1/2 inches apart within imprinted outline on 10 inch tier. Place 8-inch tier on top of the 10-inch tier.
• Frost 8-inch tier as directed in Step 8. Mark 8-inch tier with imprint of 6-inch cake pan; remove pan. Cut and insert 7 dowels for 8-inch tier as directed in Step 9. Top 8-inch tier with 6-inch tier. Frost 6-inch tier as directed in Step 8. Decorate with flowers, fruit and rosemary as desired.

VANILLA BLACKBERRY CAKE

Steps:

• 1. Mix 1 cup sugar in with blackberries and set aside while you prepare the cake batter. Grease and flour Bundt pan. Sift together flour and cornstarch and set aside.
• 2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then beat in the vanilla.
• 3. Beat in the flour mixture alternately with the milk and cream mixing until incorporated.
• 4. Pour half of the batter into the Bundt pan. Spoon blackberries onto that batter.
• 5. Cover the blackberry layer in the Bundt pan with the remaining batter. Bake at 350 for approximately 1 hour. (Adjust time based on your pan and oven. I used stoneware and it took right at an hour to cook.)
• 6. Cool about 10 minutes and then turn onto a cake server. The blackberries will then be on the top of the cake.
• 7. Garnish the serving plate with a few blackberries and fill the hole of the cake with more blackberries, if desired. This cake was delicious without a glaze. However, I'm sure a simple glaze would be good with it, too.

VANILLA CAKE WITH BLACKBERRY BUTTERCREAM

Steps:

• Make the cake. Preheat the oven to 180C (350F). Lightly spray three 15cm (6in) cake tins with cake release and line with baking paper.
• Add all the dry ingredients (flour, sugar, baking powder/soda and salt) to the bowl of a food processor. Pulse briefly to mix together.
• Add the cubed butter and pulse again until the mixture resembles breadcrumbs.
• Mix the eggs and vanilla together. Gradually add the eggs through the feeding tube and process for a minute until well incorporated.
• Gradually pour the milk into the processor through the feeding tube and process together until you have an evenly mixed batter. Stop the mixer and use a spatula to scrape the bottom and sides of the bowl to make sure the batter is thoroughly mixed.
• Divide the batter between the tins (each will be around 210g/ 7.4oz) and bake for 20-22 minutes until the cakes are springy to the touch and a skewer inserted in the center comes out clean.
• Leave to cool in the tins for 10 minutes then turn out to a wire rack.
• Brush the sponges with a little sugar syrup while they are still a little warm and leave to cool completely.
• Wrap well in plastic wrap and chill in the fridge, ideally overnight. Level the cake layers, if needed, using a large serrated knife before frosting the cake.
• Make the frosting. Put the butter and icing sugar in a stand mixer fitted with the paddle attachment. Beat well, starting on low speed setting and increasing to maximum speed once ingredients are incorporated.
• Keep beating until light and fluffy, scraping the bottom and sides of the bowl halfway through.
• Add the vanilla paste and jam and beat until smooth.
• Transfer a third of the buttercream into a large piping bag fitted with a plain round tip.
• Add about 10 tablespoons of jam into a smaller piping bag fitted with a plain round tip.
• Pipe a ring of buttercream around the edge of the bottom cake layer.
• Pipe or spread jam inside the ring and spread to fill.
• Pipe more buttercream on top of the jam and smooth.
• Top with the second layer and repeat the process.
• Pipe or smooth a thin layer of buttercream (crumb coating) over the entire cake. Use a palette knife to smooth the top of the cake letting the buttercream spread over the edges.
• Use a side scraper to smooth the buttercream on the side of the cake - using a turntable will make this easier.
• Freeze the cake for 30 minutes before applying a second layer of buttercream to cover the cake. Repeat the process to smooth the buttercream for a clean finish.
• Pipe any extra buttercream on top of the cake using a selection of small or large star tips.
• Decorate with a few fresh blackberries and some edible flowers if you like. Add a little gold dust or pastel sprinkles and serve.

BLACKBERRY PUDDING CAKE

Steps:

• Preheat oven to 375 degrees F.
• Mix flour, 1/2 cup sugar, baking powder and salt in medium bowl.
• Stir in milk, vanilla and melted butter.
• Spread batter in greased 9 inch deep dish glass pie plate (or 10 x 6 baking dish).
• Scatter blackberries over the batter and sprinkle with remaining 1/2 cup sugar.
• Pour boiling water over berries, place dish in oven and bake for 25-30 minutes until top is golden brown.
• Serve with ice cream or whipped cream, if desired.
• I have also substituted Italian prune plums, peaches and raspberries for the blackberries- all are good!

RASPBERRY-LACED VANILLA CAKE

Steps:

• Heat oven to 350°F. Grease bottoms and sides of 3 (9-inch) round cake pans with shortening; lightly flour. In small bowl, mix flour, baking powder, salt and baking soda; set aside.
• In large bowl, beat 1 1/2 cups butter and the granulated sugar with electric mixer on high speed, scraping bowl occasionally, until fluffy. On medium speed, beat in flour mixture, milk, 1 1/2 teaspoons vanilla and the eggs until blended. Beat 2 minutes longer. Pour evenly into pans.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• In medium bowl, beat 1 cup butter and the powdered sugar on medium speed until smooth. Gradually beat in liqueur and 1/2 teaspoon vanilla until smooth and spreadable.
• Cut each cake horizontally to make 2 layers. (Mark side of cake with toothpicks and cut with long, thin serrated knife.) Place 1 layer, cut side up, on serving plate; spread with 1/3 cup raspberry jam to within 1/4 inch of edge. Top with another layer, cut side down; spread with 1/3 cup frosting. Repeat with remaining layers.
• Frost side and top of cake with remaining frosting. Pipe frosting on top of cake if desired. Garnish with chocolate leaves. Store loosely covered.