Blackberries are one of my favorite fruits all year long, but in the height of summer when they are the ripest I can’t seem to stop eating them. Besides just eating them on their own, I love baking with blackberries for a natural sweetness. A blackberry naked cake with blackberry buttercream frosting is a perfect light summer dessert. I layer the cake batter with olive oil, fresh blackberries and a few dashes of cardamom to give it a sweet and subtle spice taste.
Blackberry Naked Cake
- 1/2 cup of butter (melted)
- 3 eggs
- 1 cup coconut sugar
- 2 cups cake flour
- 1 1/2 tsp baking powder
- 1 cup milk
- 2 tsp. vanilla extract
- 1 tbsp. olive oil
- 1 tbsp. ground cardamom
- 3 tbsp. fresh blackberries (I squeeze them right into the batter to release the juice)
- 1 tsp. organic blackberry extract
Blackberry Buttercream Frosting
- 3 cups powdered sugar
- 1/3 cup softened butter
- 1 1/2 tsp. vanilla
- 2 tablespoons of milk
- 1 tbsp. fresh blackberries (squeezed until they are broken up)
Preheat oven to 350 degrees.
Line two 8″ round cake pans with parchment paper and spray each one lightly with coconut oil cooking spray, set aside. In the bowl of an electronic mixer, combine sugar and butter until combined, beat in eggs one at a time then add vanilla, stir in flour and baking powder. Add milk, olive oil and cardamom until cake mix is nice and smooth, then add blackberries by squeezing each one into the batter so they are in small pieces, add blackberry extract. Mix well. Pour batter into prepared pans and smooth out with a rubber spatula. Bake for 25-30 mins or until toothpick comes out clean. My oven gets really hot, so baking time may have to be adjusted.
While cakes are cooking you can prepare the buttercream frosting by combining all ingredients in an electronic mixer. I also add a very small dash of red food coloring and blue food coloring to give it subtle purple color. I like to really whip the frosting to make it super light and fluffy. Once the cakes are cooled, remove from pans and peel off the parchment paper from each one. Place one layer on a cake stand and carefully slice off the rounded part of the cake top to make it level. Repeat the same step with the second layer. Add a generous layer of frosting to the top of one cake and smooth out to the edges, keep adding more until the entire layer is covered. Flip the second layer over (so the flat side is on top) and place on top of the frosted layer. Repeat the same steps and work frosting around the edges until the cake is covered. Since it is a naked cake, the frosting doesn’t have to cover the edges completely.
Top take cake with a giant scoop of fresh blackberries and/or a flower.