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Categories:
buttermilk cake vegetable oil cooking spray flour baking powder salt baking soda unsalted butter sugar vanilla eggs buttermilk blackberries Frosting eggs sugar milk vanilla unsalted butter blackberry puree rolled fondant
Viewed: 36 - Published at: 5 years agoIngredients
- for the buttermilk cake
- vegetable oil cooking spray
- 8 cups all-purpose flour, plus more for tossing berries
- 3 tablespoons baking powder
- 1 1/2 teaspoons salt
- 3/4 teaspoon baking soda
- 3 cups unsalted butter, softened
- 5 1/4 cups sugar
- 2 tablespoons pure vanilla extract
- 12 large eggs
- 1 1/2 cups buttermilk
- 150 fresh blackberries (about 6 cups)
- for the frosting
- 6 large eggs, separated
- 1 1/2 cups sugar
- 2 cups whole milk
- 1 teaspoon pure vanilla extract
- 6 cups unsalted butter, softened
- 1/2 cup blackberry puree (about 3 cups whole berries)
- 7 lbs rolled fondant
Method
- 1. Preheat oven to 350 degrees. Coat cake pans with cooking spray; cover bottoms with parchment, and coat again; set aside. Sift together flour, baking powder, salt, and baking soda in a large bowl; set aside.
- 2. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 12 minutes. Mix in vanilla. Add eggs, 1 at a time, mixing well after each addition. Add flour mixture in 2 batches, alternating with the buttermilk. Divide batter among prepared pans. Gently toss berries in flour to coat completely, and gently press into batter.
- 3. Bake until a cake tester inserted in centers comes out clean. (If the cakes become too dark while baking, cover with foil.) Transfer to wire racks; let cool in pans slightly. Invert cakes onto racks. Remove parchment, and reinvert. Cakes can be wrapped in plastic and stored up to 1 day.
- 4. To assemble: Review Cake Assembly instructions. Cut each cake in half horizontally, making 4 layers of each size. Spread buttercream on 3 cake layers (see note below for amounts). Stack layers, placing the plain layer on top. Coat tiers with buttercream; chill. Smooth fondant over tiers.
