You can adjust the amounts of these liquid ingredients to get the color, flavor, and texture you want in your frosting. Hi, can you please confirm my translation of cup weights into weight? vegetable. Love this! Strain through a fine mesh strainer, pushing the berries down to extract as much juice/puree as possible. Thanks so much. I like to mix my batter a little bit by hand at the end, to make sure everything from the sides and the bottom of the bowl is fully incorporated. Love the idea of blackberry buttercream, does the flavour come thru’ quite well? I bake quite a bit but I’ve not made a layer cake in a long while. It turned out and it was delicious! To get you fired up about good food! I think it might become your favorite all around yellow cake recipe, and you can change up the extract for different flavors. To substitute buttermilk in these types of recipes, baking soda needs to replace part of the baking powder. This celebratory Almond Layer Cake with Blackberry Buttercream is an elegant combination of the perfect yellow cake with an unusual tangy berry frosting…don’t be surprised if this easy layer cake becomes your most requested dessert. And I adore buttermilk, I always have a quart in the fridge! This celebratory Almond Layer Cake with Blackberry Buttercream is an elegant combination of the perfect yellow cake with an unusual tangy berry frosting...don't be surprised if this easy layer cake … I think 1 1/2 times the recipe should work for the 3 9″ pans. If your blackberries are very sweet, you can also add a little lemon juice in place of some of the milk to make the frosting a bit more tart. Blackberry Buttercream Frosting. Turn the mixer down to the lowest setting and slowly incorporate the … My recipes are never fussy and always exciting ~ there are 1600 and counting on the blog. Instructions Place your butter and shortening together in the bowl of your mixer. If you are using this frosting to frost a cake, this frosting recipe will make enough frosting to frost an 8 inch or a 9 inch round cake. I love trying out new ingredients and techniques, reinventing the classics, and hunting down the next great flavor. © Copyright 2020 Meredith Corporation. Sooo.. my daughter is getting married next summer and I really think I’ll be pitching this recipe as the wedding cake! Add the eggs, one a time, letting each one get fully incorporated before adding the next. Do you know the formula for this? Add the powdered sugar, a couple of cups at a time, and mix until smooth. Butter three 8-inch cake pans, and line the bottoms with a circle of parchment paper. Be sure to dry thoroughly before storing. Thanks for all the great recipes on your site! Needed that info. It brought happiness to my kitchen today. Turn the speed to low and blend in the flour mixture. Ingredients 6 large eggs, separated 1 1/2 cups sugar 2 cups whole milk 1 teaspoon pure vanilla extract 6 cups (12 sticks) unsalted butter, softened 1/2 cup (about 3 cups whole berries) blackberry … Hi! Disappointing. I’ve made this cake twice now and had the same problem both times. For one cup of buttermilk (instead of milk or half’nhalf), one would decrease 1 tsp baking powder in the recipe and add 1/2 tsp. . Hopefully, he will love it as much as my son and I did. *Pan care: hand wash and don’t use any harsh abrasives for longest life. Thanks Beverly, I love the idea of using some almond flour here, I bet the texture would be nice. In an electric mixer with a paddle attachment, beat the butter until very smooth. Some of my favorite cakes feature berries: I love these Chicago Metallic non stick cake pans, the 8-inch makes the perfect tall layer cake, whether you’re doing 2 layers, or going for 3. Ingredients were room temp, I beat the butter and sugar for the requisite time, i didn’t over eat the rest.I weighed the ingredients. 1 cup butter = 250 g. 1 cup milk = 250 mls Also am using sour cream as have used before and like end result. To make blackberry puree, cook about 2 cups of blackberries in a small saucepan until they release their juices and thicken slightly (this should take just a few minutes). It’s SUCH a beautiful cake, Sue ! FOR THE FILLING AND FROSTING: 1 recipe Italian Meringue Buttercream 1 tbsp pure vanilla extract 10 oz good quality seedless blackberry jam 30 oz lemon curd 1 – 3 tsp lemon extract … Any advice on where I went wrong? It’s just my opinion, of course, but I think this frosting recipe has way too much butter. More blackberry puree will produce a darker color and a more tart frosting. To make the candied almonds, add the sliced almonds and sugar to a saucepan, and heat until the sugar melts and starts to caramelize. For me, this resulted in about 1/3 cup puree, which I used just about all of in the frosting. Keep everything from your countertops to your dining room chairs germ-free. Your milage may vary depending on the size and juiciness of your blackberries. The kitchen is my happy place where I play with fabulous ingredients that nourish the body and soul. I’m here if you have any other questions. The View from Great Island is a participant in the Amazon Services LLC Associates Program. Illusion or purposeful? I added an additional cup of confectioners sugar but it never recovered. Amazon Associates is designed to provide a means for sites to earn advertising fees by advertising and linking to Sue, this cake has me ready to turn the oven on and bake away! Home » Dessert » Almond Layer Cake with Blackberry Buttercream. Sue, I made this cake today for my Dad’s birthday. 1 cup sugar = 200g. I would be really grateful if you could get back to me ASAP please as will be baking next Wed. 8th. I made a butter cream Maraschino Cherry Frosting as I didn’t have the blackberries for the buttercream. Hope this helps and good luck! I am making a birthday cake for my sister and thinking of 3 layers in 9″ tins. I’m giving it 5 stars because your recipes have not disappointed. Then try our go-to menu. In one of the photos, the blackberry buttercream that is between layers looks much darker than that which is used for the sides and top of cake. Was great consistency up until I added the purée and vanilla. It would be great if you see this message early today as I said am baking later. Stir a few times to coat the almonds in the sugar. Coarsely chop or break up the candied almonds into smaller pieces, and arrange them around the top of the cake along with the fresh blackberries. Love your site. Thank you so much, looking forward to making this stunning cake! I’m not sure about the eggs since I haven’t tried this, but again, it sounds ok to me. 18 Fall Centerpieces That Will Elevate Your Table, The Perfect Thanksgiving Dinner Menu for Your Smaller Celebration, Quick, Easy, and Delicious Pasta Recipes Ideal for Weeknight Dinners, 16 of Our Best Fall Harvest Decorating Ideas for Your Home, The Best Front Porch Decorating Ideas for Every Month of the Year, How to Disinfect Your Kitchen and Your Food During the Coronavirus Outbreak, According to Experts, Your Guide to the Most Popular Fall Perennials, How to Wash Your Hands Properly, According to a Doctor, How to Plan a Beautiful, Meaningful Micro Wedding So That You Can Celebrate Your Postponed Nuptials Right Now, Six Ways to Take Care of Your Mental Health While You Work from Home. Would you think this would be fine and to use 1 1/2 times as much? Still taste great! While vanilla and chocolate are still the favorites for layer cakes, I love to feature fruit in my desserts. Almond Layer Cake with Blackberry Buttercream, sticks, or 1 cup unsalted butter, room temperature, half-and-half (or whole milk, or buttermilk), sticks, or 1-1/2 cups unsalted butter, room temperature. For the cake 1 cup unsalted butter 2 cups granulated sugar 3 eggs large 2 1/2 cups all purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp kosher salt 1 cup yogurt whole milk 1/4 cup orange juice 6 ounces blackberries … I love that you included the info about not having a third pan. I am baking today and as mentioned am using 2 x 9″ pans, each layer will be about 2 and half ” deep so am planning to use 6 eggs and all other ingredients by half again. 8 inch pans create a cake that looks a little more professional, or.