Blackberry Cake by Mary-Grace Hamilton - Musely
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Blackberry Cake

posted in Food & Drink > Recipes
05/18/2016
  • Ingredients:

    Cake: 

    - 6 large eggs, room temperature


    - 1 cup granulated sugar


    - 1 cup all-purpose flour


    - 1/2 tsp baking powder
    \n

  • Simple Lemon Syrup:

    - 3/4 cup warm water


    - 1 Tbsp granulated sugar


    - 4 Tbsp Lemon Juice (from 1 large lemon)

  • Blackberry Frosting Ingredients:

    - 3 cups powdered sugar


    - 3 sticks (1 1/2 cups) unsalted butter, room temperature


    - 8 oz Cream cheese, softened at room temperature


    - 1/2 tsp salt

    - 2 packages (6 ounces each) blackberries, divided (1 cup for frosting, 1 cup sliced for layers, 6 berries for decor)


    - 2 Tbsp fresh lemon juice from 1 medium lemon


    - Crystal sprinkles, optional

  • Directions: 

    - Preheat Oven to 350˚F

    - Line bottoms of two 9″ cake pans with parchment paper (do not grease the sides)

    - In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy

  • - Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. 

    - Fold with a spatula with each addition just until incorporated. 

    - Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter

    - Divide evenly between prepared cake pans 

    - Bake at 350˚F for 23-28 minutes (my oven took 25 min), or until top is golden brown

  • - Remove from pan by sliding a thin spatula around the edges then transfer to a wire rack and remove parchment backing

    - Cool cakes to room temperature then slice layers equally in half with a serrated knife

  • Lemon Blackberry Frosting:

    - Combine 2 Tbsp lemon juice with 1 cup blackberries in small saucepan

    - Simmer 6-7 minutes or until berries easily mash up with a fork then turn off heat. Strain through a fine mesh strainer pushing the blackberries through with a spatula until only seeds are left in strainer

    - Discard seeds and set the puree aside to cool completely to room temp (you should get 5 Tbsp puree)

  • - In the bowl of an electric stand mixer fitted with whisk attachment, cream together 3 sticks butter, 3 cups powdered sugar and 1/2 tsp salt on low speed until combined, scraping as necessary

    - Increase speed to medium-high and beat until white and fluffy (2 to 3 min)

    - Add cream cheese 1-piece at a time and mix until combined then continue to beat 2 min until fluffy, scraping down the bowl as needed. With the mixer on, drizzle in blackberry syrup 1 Tbsp at a time then beat another minute

  • How to Assemble Blackberry Cake:

    - Slice 1 cup blackberries and set aside. Make your lemon syrup by combining 3/4 cup warm water, 1 Tbsp granulated sugar and 4 Tbsp Lemon Juice

    - Place first cake layer on serving platter cut-side up. 

    - Brush with 1/4 of the lemon syrup

    - Spread frosting over the top and layer with 1/3 sliced berries

    - Repeat with remaining layers placing the final layer cut-side-down, then frost the top and sides. 

    - Pipe remaining frosting onto cake

  • Enjoy! 
    Enjoy! 

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