Vanilla Bean Cake with Blackberry Buttercream
Ingredients
- 1 cblackberries
- 2 tbspgranulated sugar
- ¾ cgranulated sugar
- 1 largeegg
- 1 cbuttermilk
- ¼ cbutter
- ¼ cneutral flavored oil
sunflower, safflower, grape seed, avocado, canola…
- 2 tspvanilla bean paste
- ½ tspalmond extract
- 1 tspbaking powder
- ½ tspbaking soda
- ½ tspkosher salt
- 1 ¼ call-purpose flour
- 8 tbspvery soft butter
see Café Tips above in the post for softening butter
- 2 ½ cpowdered sugar
maybe a bit more
- 3 tbspblackberry puree
- 3 tbsphalf and half
Directions
For the prep:
- 1
Preheat the oven to 325˚F with a rack in the center of the oven.
- 2
Spray an 8-inch round cake pan (with sides that are at least 2 inches tall) generously with baking spray and rub to coat the inner surface well. Line the bottom of the pan with parchment paper. Set aside. (if your round pam does not have sides that are at least 2 inches tall, use 9-inch pans instead.)
For the blackberry puree:
- 1
Prepare the blackberry puree before starting the cake.
- 2
Combine the blackberries and the sugar in a medium size microwave-safe bowl. Stir to combine.
- 3
Micrwave on high power for 2 minutes and 30 seconds then stir well.
- 4
Microwave for another 2 minutes. Stir. The mixture should be syrupy. If it still looks a little thin, microwave for another 30 seconds.
- 5
Strain the blackberry mixture through a fine-mesh strainer into a small, clean bowl. Push on the berries with a spoon or spatula to crush. Allow the mixture to drain while you prepare the cake.
- 6
When ready to make the icing, discard the berries and use the syrup as directed.
For the cake:
- 1
Place the butter in a small microwave-safe bowl and cook for 1 minute on high power until melted. Set aside.
- 2
In a medium-large bowl, combine the sugar and the egg and whisk for 30-45 seconds until well combined and a little frothy. The yellow color should get a little lighter as you whisk.
- 3
Add the buttermilk, melted butter, oil, vanilla beans (or vanilla) and almond extract. Stir or whisk until combined.
- 4
Add baking powder, baking soda and salt. Whisk again until smooth and lump-free.
- 5
Lastly add the flour and whisk until smooth. The batter will be fairly thin.
- 6
Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with a knife or offset spatula.
- 7
Bake for 40-50 minutes or until golden and a toothpick inserted into the centre comes out clean. The best way to test doneness is with an instant thermometer. The cake is done when the temperature reads 200-210˚F.
- 8
Allow the cake to cool for 10 minutes then turn it out onto a cooling rack and peel off the parchment paper. The bottom of the cake will now become the top. Cool completely before topping with the buttercream.
For the blackberry buttercream:
- 1
Combine the butter, powdered sugar, 3 tablespoons of blackberry purre and the half and half in a medium size bowl. Stir well to combine.
- 2
Continue stirring until you have a creamy-smooth spreadable icing. If it seems too thin, add a bit more powdered sugar and whisk well. If it’s too thick, add more half and half (or milk), just a little splash at a time and whisk until smooth.
- 3
Transfer the icing onto the center of the cake and spread it to the edges and down the sides, swirling it with a knife or the back of a teaspoon for a pretty presentation.
Vanilla Bean Cake with Blackberry Buttercream
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About this Recipe
Indulge in Elegance: Easy Vanilla Bean Cake with Blackberry Buttercream
Prepare to fall in love with this Vanilla Bean Cake with Blackberry Buttercream, an utterly delightful dessert that proves elegance doesn't have to be complicated! If you're searching for an easy dessert recipe that truly impresses, your search ends here. This isn't just any cake; it's a one-bowl, no-mixer marvel, making your baking experience as enjoyable as eating the finished product.
Our Vanilla Bean Cake stands out with its rich, aromatic vanilla bean paste, infusing every bite with a sophisticated warmth that regular vanilla extract simply can't match. It creates a wonderfully moist and tender crumb, providing the perfect canvas for the star of the show: the vibrant Blackberry Buttercream. Made with real blackberry puree, this buttercream is light, fruity, and boasts a beautiful natural hue, offering a delightful tangy counterpoint to the sweet vanilla cake.
This recipe is designed for both seasoned bakers and beginners alike. The one-bowl method minimizes cleanup, allowing you to whip up this show-stopping cake in just about an hour and a half from start to finish. It's perfect for special occasions, casual gatherings, or simply treating yourself to something extraordinary.
Tips & Variations for Your Perfect Cake
- Berry Bliss: While blackberries are divine, feel free to experiment with other berries for your buttercream. Raspberries or strawberries would also create a fantastic fruity frosting.
- Vanilla Intensity: For an even more pronounced vanilla flavor, you can scrape the seeds from an actual vanilla bean and add them to your batter.
- Serving Suggestions: This elegant cake shines on its own, but a dusting of fresh blackberries or a sprig of mint makes for a beautiful presentation. Serve it with a cup of coffee or a glass of sparkling wine for a truly luxurious experience.