Ingredients
Scale
- 2 cups all-purpose flour (or 1:1 gluten-free flour)
- 1 cup sugar
- 1/2 cup unsalted butter (or vegan butter)
- 3 large eggs (or flax eggs)
- 1 cup buttermilk (homemade with milk and lemon juice)
- 2 cups fresh blackberries (or frozen, drained)
- 8 oz cream cheese (or dairy-free cream cheese)
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and prepare two greased 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until fluffy. Add eggs, buttermilk, and vanilla; mix well.
- Combine wet ingredients with dry ingredients until just mixed. Fold in blackberries and blackberry puree gently.
- Divide batter between pans and bake for about 32 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes before transferring to wire racks.
- Beat cream cheese and powdered sugar until smooth for frosting.
- Layer the cooled cakes with frosting in between and cover the sides.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg