Blackberry Cinnamon Cake

Blackberry Cinnamon Cake🍰

🍽️ This blackberry cake is made with fluffy cinnamon cake layers, and its blackberry peach frosting is perfectly balanced with a tart blackberry filling. Perfect for a delightful dessert!

Ingredients:

• For the Cinnamon Cake:

• 1 cup unsalted butter, room temperature 🧈 (226g)
• 2 1/2 cups granulated sugar 🍬 (500g)
• 1 cup egg whites from a carton, room temperature 🥚 (235g)
• 3 cups cake flour 🍰 (360g)
• 2 1/2 tsp baking powder 🧁 (10g)
• 2 tsp ground cinnamon 🌿 (6g)
• 1 tsp fine salt 🧂 (6g)
• 1 1/2 cups full-fat sour cream, room temperature 🍦 (380g)
• 1 tsp vanilla extract 🍦 (4g)
• 1/4 cup vegetable oil 🌿 (56g)

• For the Blackberry Peach Buttercream Frosting:

• 2 1/2 cups unsalted butter, room temperature 🧈 (565g)
• 1 tsp vanilla extract 🍦 (4g)
• 1/2 tsp fine salt 🧂 (3g)
• 8 cups powdered sugar 🍬 (1000g)
• 1/4 cup heavy cream or whipping cream 🥛 (56g)
• 2 Tbsp blackberry jam 🍇 (40g)
• 2 Tbsp peach preserves 🍑 (40g)

• For the Filling and Decorations:

• 6 Tbsp blackberry jam 🍇 (60g)
• 4 Tbsp peach preserves 🍑 (40g)
• 1 1/2 cups fresh blackberries 🍇 (216g)
• 2/3 cup diced peaches 🍑 (120g)
• Purple gel food coloring 🎨

Instructions:

For the Cinnamon Cake Layers:

1️⃣ Preheat the oven to 350°F (175°C). Grease 3, 8-inch cake pans and line them with parchment rounds. 🔥

2️⃣ Add the unsalted butter and granulated sugar into the bowl of a stand mixer. Beat on high speed with a whisk attachment for a few minutes, scraping down the sides of the bowl as needed with a rubber spatula. The mixture will become lighter in color as air is whipped into it. 

3️⃣ Add the egg whites and mix at a medium speed until they're incorporated. 🥚

4️⃣ Sift the dry ingredients (cake flour, baking powder, ground cinnamon, and salt) into a separate bowl. Add half of the dry ingredients into the butter mixture and mix on a low speed until just incorporated. 🍰🌿🧂

5️⃣ Add the sour cream, vanilla extract, and oil, and mix at a low speed until combined, scraping the sides and bottom of the bowl as needed. 🍦🍦🌿

6️⃣ Mix in the remaining dry ingredients on a low speed. 🍰

7️⃣ Pour the batter evenly between the prepared cake pans. Use a digital kitchen scale to weigh the pans to ensure the layers are the same height. 📏

8️⃣ Bake for 31-34 minutes, or until a toothpick comes out with a few moist crumbs. Rotate pans halfway through to help them bake evenly. 🍰

9️⃣ Allow the pans to cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan and flip the layers onto a wire rack to finish cooling. 

🔟 Once the cake layers have fully cooled, use a serrated knife to level the tops. You can choose to cut each cake layer in half horizontally to make six thin cake layers, but this is optional. 

For the Blackberry Peach Buttercream Frosting:

1️⃣ Beat the unsalted butter on a medium speed for 2 minutes until smooth. 🧈

2️⃣ Add the vanilla extract and fine salt, and mix until combined. 🍦🧂

3️⃣ Gradually add the powdered sugar, mixing on low speed. 🍬

4️⃣ Add the heavy cream, blackberry jam, and peach preserves, and mix on medium speed until fully combined and fluffy. 🥛🍇🍑

Assembly:

1️⃣ Place the first cake layer on a greaseproof cake board or cake stand. Spread a thin layer of blackberry jam and peach preserves over the cake layer. 🍰🍇🍑

2️⃣ Add a layer of frosting over the jam/preserves. 🍰

3️⃣ Repeat with the remaining cake layers, alternating between jam/preserves and frosting. 

4️⃣ Once all layers are stacked, frost the outside of the cake with the remaining buttercream. 🎂

5️⃣ Decorate with fresh blackberries, diced peaches, and a drizzle of any remaining jam/preserves. 🍰🍇🍑

6️⃣ Optionally, pipe decorative swirls using a piping bag fitted with your favorite tips, and add a few drops of purple gel food coloring to create a gradient effect. 🎨

7️⃣ Chill the cake for 30 minutes to set the frosting before serving. Enjoy! 🎂