Blackberry Buttermilk Cake |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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from Martha Stewart Weddings Ingredients:
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) |
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 |
Directions:
1. 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. 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. 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. 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.
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