Blackberry Crisp Cake Recipe
Looking for a standout dessert to impress your guests? Check out this Blackberry Crisp Cake Recipe! It's a creative twist on classic blackberry desserts, with layers of fluffy vanilla cake swirled with blackberry puree, topped with fresh blackberry buttercream, and baked crisp topping throughout.
Ingredients
Cake
- 3 tablespoons milk
- 1 teaspoon vinegar
- 1 cup white sugar
- ¾ cup butter, softened
- 1 teaspoon baking soda
- 1 teaspoon ground cardamom
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 ½ cups all-purpose flour
- 1 cup mashed blackberries
Icing
- 1 (16 ounce) package confectioners' sugar
- ½ cup butter, softened
- ½ cup mashed blackberries
- 2 tablespoons milk
- ½ cup shredded coconut
- ½ cup chopped pecans
Instructions
- Begin by preheating your oven to 350°F and then grease a 9-inch cake pan.
- Begin by combining milk and vinegar in a small bowl, then allow it to sour for 5 minutes.
- Start by beating 3/4 cup of butter with white sugar until creamy. Then, blend in eggs, soured milk, baking soda, cardamom, cloves, nutmeg, and flour. Gently fold in 1 cup of blackberries before pouring the batter into the prepared pan.
- Place the cake in the preheated oven and bake for 25-35 minutes or until a toothpick inserted in the center comes out clean. Afterward, allow the cake to cool.
- Using an electric mixer, blend 1/2 cup of butter with confectioners' sugar until the mixture is smooth and creamy. Then, incorporate 1/2 cup of blackberries and milk until you achieve your desired frosting consistency. Finally, generously apply this frosting to your cooled cake and garnish it with coconut and pecans.
