A sophisticated and vibrant cake featuring a moist sponge, tart blackberry filling, and a crunchy pistachio finish.
Ingredients
- For the Cake:
- 2 \frac{1}{2} cups all-purpose flour
- 2 \frac{1}{2} tsp baking powder
- 1 \frac{1}{2} cups granulated sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 cup whole milk
- 1 tsp vanilla extract
- For the Filling & Frosting:
- 1 cup blackberry jam (or fresh blackberry reduction)
- 2 cups buttercream frosting (tinted with a drop of purple or blackberry juice)
- For Garnish:
- 1 cup finely chopped pistachios
- Fresh blackberries and edible flowers
Instructions
- Preparation: Preheat your oven to 175°C (350°F). Grease and flour two or three 8-inch round cake pans.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour and baking powder.
- Cream Butter & Sugar: In a large bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla.
- Combine: Gradually add the dry ingredients and milk to the butter mixture, alternating between them. Stir until just combined.
- Bake: Divide the batter evenly between pans. Bake for 25-30 minutes or until a toothpick comes out clean. Let the cakes cool completely.
- Assembly: * Place the first layer on a plate. Spread a thin ring of frosting around the edge, then fill the center with blackberry jam.
- Repeat for the next layer.
- Cover the entire cake with a smooth layer of purple-tinted buttercream.
- Decorate: Press the chopped pistachios onto the bottom half of the cake. Top with fresh blackberries and a light dusting of powdered sugar.
