Blackberry Vanilla Cake Recipe

A moist and fluffy blackberry vanilla cake recipe made with fresh berries and a tender vanilla sponge, finished with a simple glaze for the perfect homemade dessert.

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Course: Cake, Dessert

Cuisine: American, Summer Dessert

Prep Time: 15

Cook Time: 40

Cooling Time: 30

Total Time: 1 25

Servings: slices

Calories: 315kcal

Cost: $10

Equipment

1 9x13 inch metal baking pan Even heat distribution for consistent baking
1 Stand mixer or hand mixer For proper creaming of butter and sugar
1 Large mixing bowl Holds all ingredients for mixing
1 Rubber spatula Prevents overmixing when folding in berries
1 Digital kitchen scale Ensures accurate ingredient measurements
1 set Measuring cups and spoons For precise measurement of dry and wet ingredients
1 Instant-read thermometer (optional) Optional, checks internal cake temperature for doneness
1 sheet Parchment paper Lining the pan for easy cake removal

Ingredients

Vanilla Cake Base

2 ½ cups all-purpose flour helps create structure
2 cups granulated sugar provides sweetness and moisture
½ cup unsalted butter, softened adds richness
3 large eggs binding agent for texture
1 cup whole milk creates moisture
2 teaspoon vanilla extract signature flavor
2 teaspoon baking powder for rise and fluffiness
½ teaspoon salt balances sweetness
¼ cup vegetable oil secret for extra moisture

Blackberry Addition

1 ½ cups fresh blackberries frozen works too, don’t thaw
2 tablespoon flour prevents berries from sinking

Simple Vanilla Glaze

1 cup powdered sugar
3 tablespoon milk
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C). Line a 9x13 inch metal baking pan with parchment paper.
In a large mixing bowl, cream butter and sugar until light and fluffy.
Beat in eggs, vanilla extract, and vegetable oil until well combined.
In a separate bowl, whisk together flour, baking powder, and salt. Add dry mixture to wet mixture alternately with milk, beginning and ending with dry.
Toss blackberries with flour, then gently fold them into the batter.
Pour batter into prepared pan. Bake for 40 minutes or until golden and a toothpick comes out clean.
Cool cake in pan for 30 minutes. Whisk together glaze ingredients and drizzle over cooled cake.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition