Ingredients
Scale
- 2 cups fresh blackberries
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- For Frosting: 1 cup heavy cream, 1/2 cup powdered sugar, 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, combine flour, baking powder, and salt.
- In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
- Gradually add dry ingredients alternately with milk, mixing well after each addition.
- Fold in half of the blackberries gently into the batter.
- Divide batter evenly between pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool cakes completely on wire racks. Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Assemble the cake by layering with frosting and blackberries, then decorate the top with remaining berries and mint leaves.
Notes
- You can substitute fresh blackberries with frozen ones, thawed and drained.
- For a vegan version, replace eggs with flaxseed meal and heavy cream with coconut whipped cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Baking, Layering, Frosting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal Kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 70 mg