The Most Delicious Cornbread Cake Recipe

I’ve had a cornbread cake on my mind for a while now, but we can thank my friends Rena and Gary for pushing this one to the top of my to-do list. On a recent trip to New York, my friends dined at one of my favorite restaurants – ABC Kitchen. During their meal, I received a text with a picture of their dessert. It was a small round blackberry cornbread cake with homemade vanilla ice cream. It looked divine! Along with the picture, they said, “You have to make a cake like this!”

Having been to ABC Kitchen a few years ago, I knew they weren’t exaggerating when they said it was one of the best desserts they’ve ever had. In fact, my Olive Oil Ricotta Cake was inspired by one of their appetizers! And to this day, that cake is one of my absolute favorites!

Their description of the cornbread cake sounded amazing. I couldn’t help but get started on my own version right away!

Cornbread Cake Recipe

The cornbread cake layers took me a few tries to get right, but it was worth every failed attempt. These cake layers are incredible. They’re moist and tender, but also slightly dense and decadent. I know you’ll love them!

IMPORTANT: this recipe calls for corn meal. Make sure you use corn meal and a NOT cornbread mix.

You’ll also be using:

• Two 8-inch round cake pans
• Turbinado sugar (coarse sugar)
• All-purpose flour
• Baking powder
• Salt
• Sugar
• Butter
• Eggs
• Vanilla
• Buttermilk

The turbinado sugar is optional, but I HIGHLY recommend adding it to the sides of your pans. You are going to love the crunchy texture that crystalized sugar adds to this cake.

Blackberry Compote

The blackberry compote is incredibly easy to make. Feel free to make it with fresh or frozen blackberries. You can also sub the blackberries for any other berry you prefer. Just make sure to have some cornstarch on hand to help thicken the compote.

TIP: the blackberry compote is a great element to make ahead of time. It can be stored in the fridge in an airtight container.

Mascarpone Whipped Cream

With the tangy, creamy, light flavors and textures of the mascarpone whipped cream, we’re adding great balance to the denser cornbread cake and tart blackberry compote.

To make the mascarpone whipped cream, you’ll beat the whipped cream, powdered sugar and E-Z Gel to semi-stiff peaks. You’ll then fold in the mascarpone cheese and you’re done! Don’t you love how easy that is!

I am so excited for you to dig into this cake! Let me know what you think!

How to Assemble the Cornbread Cake

One of the many things to love about this cake is how simple and quick it is to assemble. No decorate, just layer and serve.

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Cornbread Cake

Cornbread cake layers with blackberry compote and mascarpone whipped cream.

Course Dessert

Cuisine Cake

Keyword blackberry, Cornbread, Cornbread Cake, Mascarpone, Whipped Cream

Ingredients

For the Cake

• 2 cups (240 g) all-purpose flour
• 1 cup (150 g) corn meal
• 2 teaspoons (8 g) baking powder
• 1 teaspoon (6 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 1 3/4 cup (350 g) granulated sugar
• 3 eggs, at room temperature
• 1 teaspoon (4.2 g) vanilla extract
• 1 cup (225 g) buttermilk, at room temperature

FOR THE COMPOTE

• 6 ounces (170 g) blackberries
• 1/3 cup (75 g) granulated sugar
• 1/2 tablespoon (4 g) cornstarch, sifted

For the Mascarpone Whipped Cream

• 2 cups (460 g) heavy whipping cream
• 1 cup (125 g) powdered sugar
• 2 teaspoons (10 g) vanilla bean paste
• 8 ounces mascarpone
• 1 tablespoon EZ gel

Garnish

• Fresh blackberries
• Turbinado sugar

Instructions

Instructions

• Preheat your oven to 325 degrees F. Spray two 8-inch cake pans with nonstick spray, line the bottom with parchment paper and spray again. Sprinkle turbinado sugar around the sides of the cake pan. Set aside.
• In a medium sized mixing bowl, combine the flour, corn meal, baking powder, and salt. Whisk to combine and then set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and the sugar. Mix on medium-high speed for about 3 to 5 minutes, until the mixture is light and fluffy.
• Add the eggs, one at a time, scraping down the sides and bottom of the bowl to make sure all of the butter and sugar are mixed well with the eggs. Add the vanilla.
• With the mixer on low speed, alternately add the dry ingredients and the buttermilk, starting and ending with the dry mixture. Mix until just combined.
• Pour the batter into your two 8-inch pans (about 22 ounces in each) and bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it, about 30 to 35 minutes.
• Allow the cakes to cool in the pan on wire racks for about 10 to 15 minutes and then invert onto wire racks (TIP: spray the racks with non stick spray) and allow to cool completely.
• Cakes can be made ahead of time and wrapped in plastic wrap and frozen until ready to use. Be sure to give the cakes about 30 to 60 minutes at room temperature before stacking and decorating.

FOR THE COMPOTE

• Combine the blackberries and sugar in a medium saucepan over medium heat. Using a potato masher, mash some of the blackberries to break them up and release the juices.
• Stir in the cornstarch.
• Let simmer for about 10 minutes until the mixture is reduced by half. (We’re trying to reduce the amount of water and thicken the mixture.)
• Cool completely before using.

For the Mascarpone Whipped Cream

• In the bowl of an electric mixer, beat heavy whipping cream, powdered sugar, vanilla, and E-Z Gel, until stiff peaks form. Transfer to another bowl and set aside.
• Fold in the mascarpone.

Assembly

• Place the first cake layer, top side up, on a cake stand. Spread half of the mascarpone filling on top of the cake. Top with half of the compote and some fresh blackberries, if desired. Repeat these steps for the second layer.
• This cake can be made ahead of time. Be sure to cover it well. Store in the refrigerator, if storing only one day/night, otherwise, store in the freezer.

The post Cornbread Cake with Blackberry Compote and Mascarpone Whipped Cream first appeared on Cake by Courtney.

Blackberry Lime Italian Soda Cake

This isn’t just any ol’ blackberry and lime cake! This Blackberry Lime Italian Soda Cake is something real special thanks to the blackberry lime compote and whipped cream filling. When you take your first bite, I know you’ll agree that adding a couple extra elements like these to the cake definitely give it that Italian soda vibe and take this cake to the next level!

We have my friend Abi Ayres to thank for the idea. A few weeks ago she posted a recipe for a blackberry lime Italian soda that made my mouth water! The flavors sounded amazing and you know I loved the idea of turning this springtime drink into a cake!

Blackberry Lime Cake

I love how light and fluffy these cake layers are. You’ll get a hint of lime from the lime zest, but it’s the texture I know you’ll love. It’s a tender and delicate crumb, that creates the perfect base for the more powerful blackberry lime compote and buttercream.

For the cake layers, you’ll want to have the following ingredients on-hand:

• Cake flour
• Baking powder
• Salt
• Limes
• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• Buttermilk

How to Make a Moist Cake from Scratch

Don’t forget to follow my go-to tips for getting moist cakes that rise well:

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans like Fat Daddio.
• Spray your pans with nonstick spray and line with parchment paper. 
• Make sure to beat the butter, sugar, oil and eggs really well. The mixture should be smooth in texture and nearly doubled in volume when you’re done mixing. THIS ONE IS IMPORTANT!
• Don’t overmix your cake batter once you add the dry ingredients.
• Use room temperature wet ingredients. Not cold at all.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it. REMEMBER: the cake continues to bake for a few minutes while it cools in the pan.

How to Make Blackberry Lime Compote

The blackberry lime compote is super simple. You’ll be using fresh or frozen blackberries, granulated sugar, cornstarch, and lime zest. The goal is to simmer the mixture long enough that it thickens. You’ll know you’re at a good spot when the mixture coats a spoon well.

Can I make this ahead of time?

For sure! I actually prefer to make this ahead of time so the compote can cool and thicken a tad more.

How to Make the Best Buttercream Frosting

To get a light and fluffy homemade buttercream frosting, make sure you follow my tips over at: HOW TO MAKE THE BEST BUTTERCREAM

These steps are written up for my vanilla buttercream, but are supposed to be applied to any of my buttercream recipes.

• Sift your powdered sugar
• Use slightly cold butter – to soften the butter, turn your mixer to medium-high and beat the butter on it’s own for a few minutes
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

You’ll want to check out the post linked above for more details on each step.

How to Stabilize Whipped Cream to Fill a Cake

My favorite way to stabilize whipped cream is to add a tablespoon of E-Z Gel to the cream, powdered sugar, and vanilla as I start beating the mixture. It is SO easy!

You can also use gelatin, but just know it’s a little trickier to master. Liz Marek from Sugar Geek Show has a great video tutorial if you want to go this route.

Is this whipped cream stable enough to hold cake layers?

Yes, this buttercream is stable enough to use between cake layers. I still pipe a rim of buttercream around the edge of the cake to ensure stability.

Can I decorate the cake with whipped cream?

I wouldn’t recommend it. It definitely won’t be as smooth and easy to work with as buttercream.

Other Fruit-Filled Cakes You’ll Love

• Peach Crisp Cake
• Lemon Pistachio Cake
• Strawberry Lemonade Cake
• Lemon Bar Cake
• Blueberry Delight Cake
• Lemon Poppy Seed Cake

More Lime-Inspired Cakes to Try

• Moist and Delicious Mojito Cake
• 3 Delicious Ways to Use Lime Curd
• Top 3 Cakes Using Lime Curd
• The Perfect Coconut Key Lime Pie Cake
• How to Make an Easy Fruit Compote

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Blackberry Lime Italian Soda Cake

Light and fluffy lime cake layers with whipped cream filling, blackberry lime compote and blackberry lime buttercream.

Course Dessert

Cuisine Cake

Keyword blackberry, blackberry buttercream, lime, vanilla, Vanilla CAke

Prep Time 1 hour hour

Cook Time 18 minutes minutes

Total Time 1 hour hour 48 minutes minutes

Author Courtney Rich

Ingredients

FOR THE CAKE

• 3 cups (345 g) cake flour
• 1 tablespoon (14 g) baking powder
• 1 tablespoon lime zest
• 3/4 teaspoon (4 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 1 3/4 cups (350 g) granulated sugar
• 6 egg whites, at room temperature
• 1 1/4 cup (240 g) buttermilk, at room temperature
• 1/4 cup fresh lime juice

FOR THE COMPOTE

• 3 cups (360 g) blackberries
• 1/2 cup (100 g) granulated sugar
• 1 tablespoon (8.12 g) cornstarch sifted
• zest of one lime

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly chilled
• 6 cups (750 g) powdered sugar, measured and then sifted
• 1/2 cup (115 g) strained blackberry compote, to remove any seeds
• 3 tablespoons (43.3 g) heavy whipping cream
• 1 teaspoon (4.2 g) vanilla extract
• pinch of salt
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

For the Whipped Cream

• 1 cup (240 g) heavy whipping cream, cold
• 1/2 cup (62.5 g) powdered sugar, sifted
• 1/2 teaspoon (2.1 g) vanilla extract
• 1 tablespoon E-Z Gel

US Customary – Metric

Instructions

FOR THE CAKE

• Preheat the oven to 325 degrees F. Spray three 8-inch round cake pans with nonstick spray. Line the bottom of each pan with parchment paper, then spray the pans again.
• Combine the flour, baking powder, lime zest, and salt into a medium mixing bowl and whisk to combine. Set aside.
• In the bowl of an electric mixer, combine the butter and the sugar. Beat until light and fluffy, about 3 to 5 minutes.
• Gradually add the egg whites, making sure to mix well between each addition, being sure to scrape down the sides and bottom of the bowl as you go along. Once all of the egg whites are added, mix for an additional 3 minutes, until the mixture is lighter in color and smooth in texture. You'll also notice the volume increases.
• While the butter, sugar, and eggs mix, stir together the buttermilk and lime juice.
• Turn the mixer to low speed. Alternately add the flour mixture and the buttermilk mixture, starting and ending with the flour mixture. Stir just until combined.
• Divide the pans evenly between the three cake pans, about 16 ounces in each pan. Bake the layers for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Allow layers to cool in the pans for about 15 minutes before inverting them onto cooling racks to cool completely.

  Wrap in plastic wrap and chill until ready to use. If you need to level the cake layers, be sure to do that BEFORE you freeze them.

FOR THE COMPOTE

• Combine the blackberries, lime zest, and sugar in a medium saucepan over medium heat. Stir the mixture while bringing it to a boil and occasionally breaking up the berries to release their juices.
• Add the cornstarch.
• Let simmer for about 10 minutes until the mixture is reduced by half. (We're trying to reduce the amount of water and thicken the mixture.)
• If needed, to remove any larger pieces of blackberries, you can puree the compote in a food processor or blender. Just be sure to let it cool a bit before you do.
• Strain 1/2 cup of the mixture and reserve for frosting. Refrigerate the strained blackberry mixture and the remaining compote for at least 4 hours before using. 

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment cream the butter on medium speed for about 3 minutes, until the mixture is light and fluffy.
• With the mixer on low speed, slowly add the powdered sugar, followed by the strained blackberry compote, heavy cream, vanilla extract, and pinch of salt.
• Continue to beat the frosting on medium-high speed for an additional 5 minutes.    
• Before frosting your cake, mix the frosting by hand with a wooden spoon to push out the air pockets. This will also help the frosting pull back together if it looks separated from adding the blackberry juices.

For the Whipped Cream

• Combine the heavy whipping cream, E-Z Gel, powdered sugar, and vanilla in a chilled stainless steel bowl. Beat the mixture with the whisk attachment until stiff peaks are formed. Refrigerate until ready to use.

ASSEMBLY

• Spread a dollop of frosting on a cake board or cake plate to hold the first cake layer in place.
• Place the first cake layer, top side up, on the cake board and pipe a rim of blackberry frosting around the edges to act as a barrier to the compote. Spread half of the whipped cream over the cake layer, followed by about 1/3 cup of the blackberry compote.
• Top with the next cake layer and repeat step 2.
• Place the final cake layer top side down. Apply a thin layer of buttercream around the entire cake to lock in the crumbs. Freeze the cake for about 10 to 15 minutes to set the crumb coat.
• Continue frosting your cake, making sure to stir the buttercream with a wooden spoon to push out any air pockets.

The post Light and Fluffy Blackberry Lime Italian Soda Cake first appeared on Cake by Courtney.

Jelly Donut Bundt Cake

Friends, you are going to love how easy and how delicious this Jelly Donut Bundt Cake is to make! We’re taking my classic vanilla cake, adding a fruit swirl, a fruit sugar coating, and baking it in a bundt pan. I love this vanilla cake so much. It’s light and fluffy, moist, and full of flavor.

How to Bake Moist Cakes From Scratch

It’s probably one of the most frequently asked questions in baking. How do I bake moist cakes from scratch?

It seems like it would be simple, right? Follow a recipe and get a moist cake. Unfortunately, it’s not always that easy. Sometimes, we are unaware of how certain substitutions, incorrect measuring, mixing speeds, etc, can affect our cakes.

So let’s review what helps create moist cakes.

How to Bake Moist Cakes From Scratch

Ingredients

• Use real butter: I’m usually not very picky about what brand of butter you use in a cake. But, using butter, not margarine is hugely important and impactful on the texture of your cake. Did you know margarine has more water content than butter. It’s also made from plant oils, whereas, butter is made from dairy and rich in saturated fats. That fat helps create moisture in our cakes. So when you’re at the store, make sure you reach for butter (I always use unsalted), not margarine.
• Measure dry ingredients correctly: The most accurate way to measure dry ingredients is with a scale. However, if you don’t have a scale, the next most accurate way to measure flour is as follows: fluff the flour with a spoon, lightly spoon the flour into your measuring cup, and carefully level it off with a knife. If you measure incorrectly, you’ll end up with too much flour, which can cause your cake to taste dry and dense.
• Add fat: make sure you’re adding some kind of fat to your cake batter. Fat creates and retains moisture in our cake layers. If I’m using all egg whites in a cake recipe, like this one, I make sure to add sour cream for fat. This helps to create a moist crumb.

Tools and Baking

• Bake at 325 degrees F and keep an eye on the cake: I know this may sound obvious to some, but it’s worth going over because it’s an easy fix. If your cakes are coming out dry, it could be that you’re over baking them. Remember, when you insert a toothpick into the center of your cake to check “doneness,” you want the toothpick to come out with a few moist crumbs on it. Your cake layers continue to bake for a few minutes as they cool in the cake pans. Another alternative to making sure you bake moist cakes from scratch is turning down your oven temperature. I now bake all my cakes at 325 degrees F.
• Use good quality cake pans that are light metal: using good quality cake pans can enhance how your cakes bake – both in height and texture. If you’re using dark colored pans, you’re likely going to get dark, dry edges because a dark pan heats up quicker as your cake is baking. I always suggest using Fat Daddio pans. This brand specializes in making light colored pans that distribute heat evenly.
• Mix on low speed: Did you know that over-mixing your cake batter can create a dry, dense cake that doesn’t rise? Sure does! When you add your dry ingredients to your wet ingredients, mix on low just until the dry ingredients are incorporated. Stop the mixer and scrape down the sides and bottom of your bowl. Then mix again for another 20 to 30 seconds.
• Serve your cake at room temperature: Yes, I said it. And I know it’s controversial. I know many of you like cold cake, and if you do, then keep eating cold cake and enjoy! However, if you’re serving your cake cold, just remember that the texture of the cake layers and buttercream will be different than when you serve cake at room temperature. I think sometimes we associate cold cake with dry cake, when in fact, the cake isn’t actually dry and just needs to be left at room temperature for a little longer.
• Store cake in the freezer not the fridge: One of the reasons your cake may end up dry is due to how you store the cake if you’re not serving it right away. Storing your cake in the fridge for a night is definitely ok. Just make sure it’s covered really well (i.e. in a cake carrier or box), so that the air doesn’t dry it out. If you need to store your cake for longer than a night, the freezer is a better option. You can head HERE to read my blog post about freezing, thawing and transporting your cakes.

Can I use a different fruit flavor?

Absolutely! I used my favorite raspberry preserves to to fill this cake. However, you can use any fruit jam/preserves of your liking. You can even mixing up the fruit and sugar coating. I did raspberry jam and freeze dried raspberries, but feel free to mix it up.

Pro Tips for Mixing Cake Batter

When you’re making the cake batter, don’t forget these important tips to ensure your texture is light and fluffy and the cake rises well:

• Use room temperature ingredients – room temperature ingredients will mix better together and are better absorbed by the dry ingredients, which helps your cake to rise better.
• Beat the butter and sugar together for a few minutes – we want the texture to become light and fluffy. And then, when you add the eggs, add them one at a time, making sure to mix well between each addition.
• Mix on low speed once you add the dry ingredients – as mentioned above, this ensures you don’t overbeat the batter, which can cause it to not rise and taste dry.

More Bundt Cakes to Love

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Jelly Donut Bundt Cake

Tender and flavorful vanilla bundt cake with raspberry swirl and a freeze dried raspberry and sugar coating.

Course Dessert

Cuisine Cake

Keyword Cake recipe, Jelly Donut Bundt Cake, raspberry, Vanilla Bundt Cake, Vanilla CAke

Servings 20 people

Ingredients

FOR THE CAKE

• 1 cup (226 g) unsalted butter, room temperature
• 1 3/4 cups (350 g) granulated sugar
• 6 large egg whites, room temperature
• 1 tbsp. (13 g) vanilla bean paste or pure vanilla extract
• 3 cups (345 g) cake flour
• 1 tbsp. (10 g) baking powder
• 1 tsp. (5 g) salt
• 1 cup (240 g) buttermilk, room temperature
• 1/2 cup (120 g) sour cream, room temperature

FOR THE SUGAR COATING

• 2 ounces (57 g) freeze dried raspberries
• 1/2 cup (50 g) granulated sugar
• 4 tablespoons (56.5 g) unsalted butter, melted

For the Filling

• 1/2 cup (144 g) raspberry jam

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray a 10-cup or larger bundt pan with nonstick spray and dust with sugar to cover the pan. Set aside.
• In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and the sugar for 3 to 5 minutes on medium-high speed. The mixture should be light and fluffy in texture.
• Scrape down the sides of the bowl and begin to add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition, continue beating on medium-high speed until the texture is smooth and the volume is nearly doubled, about 3 to 5 minutes.
• Add the vanilla and mix until incorporated.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 cup of the buttermilk. Repeat the additions, 1/3 flour mixture, 1/2 cup buttermilk and the final 1/3 flour mixture. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low. Fold in the sour cream.
• Pour half of the batter in the bundt pan. Carefully dollop the raspberry jam on the batter. Pour the remaining batter on top of the jam. Bake the cake for 50 to 60 minutes. (Mine took 55 minutes).
• Remove from oven and let cool completely in the bundt pan before removing.

FOR THE Sugar coating

• Using a food processor of blender, pulse the freeze dried raspberries to a powder.
• In a small mixing bowl, stir together the sugar and the raspberry powder.
• Using a pastry brush, coat the cake with butter and then cover with the sugar mixture.

The post The Most Delicious Jelly Donut Bundt Cake first appeared on Cake by Courtney.

Where Did This Cake Idea Come From?

I know what you’re thinking: where did this cake idea come from?! Like many of my cakes, it came from an unlikely place – an appetizer! A few weeks ago we were with some friends at HSL in Salt Lake, one of our favorite restaurants. Instead of ordering individual meals, we ordered several appetizers and desserts. One of the appetizers was sourdough toast with mixed berry ricotta, mixed berry compote and candied hazelnuts. I about died over the mixed berry compote! That on top of sourdough toast with the hazelnuts was just next level. We all loved it so much, we ordered a second!

After a single bite, I was already figuring out how to put these flavors into a cake.

Berry Good Hazelnut Ricotta Cake

• Ricotta cake layers – the cake layers are based off my Olive Oil Ricotta Cake, which is a tender and incredibly moist cake. You’ll notice, it’s a heavier cake than a light and fluffy vanilla cake, and that’s thanks to the two cups of ricotta. No worries, though, it’s not dense and doesn’t have a tight crumb at all. Certainly not like a pound cake, just more of a heavier cake than others you may be used to.
• Ricotta filling – for the ricotta filling, I made homemade ricotta (super easy) and added some of the mixed berry compote. You’ll find the same ricotta recipe in my Ricotta Beet Cake and my Blueberry Delight Cake. I love how the tangy cheese flavor pairs with the other flavors in this cake.

• Mixed berry compote – the mixed berry compote is easy to make and so yummy. You can use fresh or frozen berries. Note: if you use frozen berries, you will use half the amount of water called for.
• Toasted candied hazelnuts – you know how I love a crunch in my cake! These toasted candied hazelnuts are the perfect addition to the creamy textures of the filling and buttercream.
• Hazelnut buttercream – for the buttercream, we’re adding a hazelnut paste for a beautiful, smooth flavor and texture. Be sure to read below about substitutes.

Hazelnut Buttercream

For the hazelnut buttercream, I’m adding a store-bought hazelnut paste. Hazelnut paste is very much a nut butter made of hazelnuts. If you can’t find hazelnut paste or don’t want to buy it, let’s talk about some alternatives.

What can I use in place of hazelnut paste?

HOMEMADE HAZELNUT BUTTER: In place of store-bought hazelnut paste, you can make your own hazelnut butter. To do this, you’ll start with about 2 cups of skinned hazelnuts. Using a food processor, blend the nuts until a paste forms. You may need to add a teaspoon or two of olive oil to help the process along.

Note: using a homemade hazelnut butter will result in a slightly more textured buttercream. It won’t look as smooth as mine, but will taste amazing.

HAZELNUT EXTRACT: If the nut butter and paste aren’t an option for you, another alternative is hazelnut extract or emulsion. I love the Lorann Oils Emulsions. Add one teaspoon of the extract or emulsion to your buttercream, give it a taste and add one or two more teaspoons depending on how strong you want the flavor to be.

In my opinion, the hazelnut paste is the ideal option, but if you have to make a sub, you’ll be a-okay!

Helpful Baking Tips:

• Preheat oven 30 minutes before baking.
• Use room temperature ingredients.
• Spray your pan. Line with parchment paper.
• In the cake batter recipe, beat the oil, sugar, and eggs on high for a few minutes to get a smooth texture.
• Turn mixer to LOW once you add dry ingredients.
• Don’t over bake your cake layer. When you insert a toothpick in the center of the cake it should come out with a few moist crumbs on it.

How to Assembly This Cake

For a quick look at how to assemble this cake, check out my REEL.

For details about piping, check out this REEL.

More Berry Filled Cakes You’ll Love

• Blueberry Delight Cake
• Blueberry Cobbler Cake
• Blackberry Lime Italian Soda Cake
• Chocolate Blackberry Cake
• Raspberry Pretzel Cake

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Berry Good Hazelnut Ricotta Cake

Ricotta cake layers with berry ricotta filling, mixed berry compote, toasted hazelnuts and hazelnut buttercream.

Course Dessert

Cuisine Cake

Keyword Berry Good Hazelnut Ricotta Cake, Hazelnut, Hazelnut Buttercream, Mixed Berry Compote, Ricotta, Ricotta Cake

Ingredients

FOR THE CAKE

• 3 cups (360 g) all-purpose flour
• 3 tsp (12 g) baking powder
• 1 tsp (6 g) salt
• 1 cup (218 g) olive oil, can also use vegetable oil
• 1 3/4 cups (350 g) granulated sugar
• 3 eggs, room temperature
• 1 tbsp lemon zest, from one large lemon
• 2 cups (480 g) ricotta cheese, homemade or store bought – at room temperature

FOR THE RICOTTA/FILLING

• 2 cups (480 g )whole milk
• 3/4 cup (173 g) heavy cream
• 1/2 tsp (3 g) salt
• 1/2 tbsp (21.5 g) white vinegar
• *this makes enough for the filling if you also want homemade ricotta in the cake layers, double this recipe.

FOR THE COMPOTE

• 2 cups (260 g) fresh or frozen mixed berries
• 1 cup (200 g) granulated sugar
• 1 tbsp lemon juice
• 1/2 cup (118 g) water, half this amount if using frozen berries
• 2 tbsp (18 g) corn starch, sifted

FOR THE TOASTED Hazelnuts

• 2 cups (260 g) chopped hazelnuts
• 1/2 cup (100 g) granulated sugar

FOR THE HAZELNUT BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured then sifted
• 1/2 cup hazelnut paste, I use this PASTE or you can 1-2 teaspoons hazelnut extract, depending on how strong you want the flavor to be.
• 3 tbsp. (43.3 g) heavy whipping cream
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/4 – 1/2 batch.

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees.
• In a medium sized mixing bowl, whisk together the flour, baking powder and salt. Set aside.
• Cream the olive oil and the sugar on medium speed in a stand mixer fitted with the paddle attachment for one minute. Stir in the lemon zest.
• Add the eggs, one at a time, until incorporated. Scrape down the sides of the bowl. Mix for an additional 2-3 minutes on medium-high speed.
• With the mixer on low, alternately add the flour mixture and the ricotta, starting and finishing with the flour. Combine until incorporated.
• Evenly distribute the batter among the three cake pans (about 16 ounces of batter in each pan) and bake for 20 to 25 minutes or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.
• Let cool in pans 5-10 minutes before inverting onto a wire rack to cool completely. Once cooled, you can cover with plastic wrap and store in your refrigerator overnight or freezer for longer.

FOR THE RICOTTA/FILLING

• FOR THE RICOTTA (best to make ahead of time): Combine the whole milk, cream and salt in a large pot over medium heat. Bring the mixture to a boil and let boil, while stirring occasionally, for about 5 minutes.
• Once the mixture has boiled for a few minutes, turn the heat off and add the vinegar. Give the mixture a stir and then let it sit for about 5 minutes. You’ll see the mixture start to separate into thick parts and thin parts.
• Place a mesh strainer over a large bowl and then place a damp cheese cloth over the mesh strainer. Pour the milk mixture over the cheese cloth. Let the mixture strain for about an hour. Discard the liquid in the bowl and pour the ricotta in a bowl to chill until ready to use. Can be made ahead of time and store in the fridge for about 3 to 5 days.
• FOR THE FILLING: Combine the chilled ricotta with about 1/2 cup of the berry compote. You can use more, if desired.

FOR THE COMPOTE

• Combine all of the ingredients in a medium saucepan. Heat to a boil. Boil for 5 minutes, stirring occasionally. You want the berries to burst and the liquid to thicken. It should coat your spoon well. Turn heat off and all to cool slightly. Puree in blender or food processor. Strain out the seeds.
• This is best made ahead of time and can be stored in an airtight container in the refrigerator for a couple weeks.

FOR THE CANDIED HAZELNUTS

• Add the sugar to the chopped hazelnuts in a medium saucepan over medium heat. Stir until the sugar is dissolved and is coating the hazelnuts. Pour the sugared hazelnuts over parchment paper to cool and use for the filling.

FOR THE HAZELNUT BUTTERCREAM

• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter for about 2 minutes on medium-high speed. This helps to soften the butter without the butter getting too warm by sitting on the counter half the day.
• Add the hazelnut paste. Mix on medium-high speed until well blended, making sure to scrape down the sides and bottom of your bowl.
• With the mixer on low speed, gradually add the powdered sugar, followed by the cream. Turn the mixer to medium-high and beat the buttercream for about 3 to 5 minutes.
• Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.

ASSEMBLY

• Place the first cake layer, top side up, on a cake board or cake plate. Using a piping bag, pipe a rim of buttercream around the edge of the cake.
• Fill the cake with 1/2 to 3/4 cup berry ricotta filling, followed by 1/3 cup berry compote. Sprinkle on a handful of the hazelnuts.
• Place the second cake layer on top and repeat step two.
• Place the final cake layer on top and apply a thin layer of buttercream around the entire. Freeze the cake for about 10 minutes to set crumb coat.
• Finish frosting the cake with the remaining buttercream.

The post Berry Good Hazelnut Ricotta Cake first appeared on Cake by Courtney.

Rich and Decadent Chocolate Blackberry Cake

I’ve been wanting to make a blackberry buttercream for the longest time! My Gluten Free Cake with Mixed Berry Compote and Buttercream is one of my all-time favorite cakes. I knew the format for the compote and frosting would work great with blackberries but I thought the cakes would be too similar if I did a vanilla cake with the blackberry buttercream, so I made my moist chocolate cake. It’s my go-to, absolute favorite chocolate cake recipe. You’ll see it all over the blog because I love it so much.

The pairing of the sweet blackberry buttercream with the bittersweet chocolate cake layers is so decadent!

Chocolate Cake Layer with Bake Even Strips

You’ll see below that these chocolate cake layers turned out extra fudgy. I think this happened because I used new bake even strips. They did help my cakes to bake a little more flat, but it took an extra 10 minutes to bake and they turned out more brownie-like. Not sure I’ll sue them again on this particular chocolate cake recipe.

HOW TO MAKE BUTTERCREAM FROSTING

To get a light and fluffy homemade buttercream frosting, make sure you follow my tips over at: HOW TO MAKE THE BEST BUTTERCREAM

These steps are written up for my vanilla buttercream, but are supposed to be applied to any of my buttercream recipes.

• Sift your powdered sugar
• Use slightly cold butter
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

You’ll want to check out the post linked above for more details on each step.

How to Cake It

Other Cakes You’ll Love

• Raspberry Chocolate Truffle Cake
• Strawberry Dark Chocolate Truffle Cake
• Chocolate Strawberry Swiss Roll

Print

Chocolate Blackberry Cake

Dark chocolate cake layers with blackberry compote and blackberry buttercream.

Course Dessert

Cuisine Cake

Keyword blackberry buttercream, Chocolate Blackberry Cake, Chocolate Cake

Prep Time 1 hour hour

Cook Time 18 minutes minutes

Total Time 1 hour hour 48 minutes minutes

Author Courtney Rich

Ingredients

FOR THE CAKE

• 2 cups (240 g) all-purpose flour
• 1 3/4 cups (350 g) granulated sugar
• 3/4 cups (88.5 g) dark cocoa powder
• 2 teaspoons (8 g) baking soda
• 1 teaspoon (6 g) salt
• 3/4 teaspoon (3 g) baking powder
• 1 cup (240 g) buttermilk at room temperature
• 1/2 cup (110 g) vegetable oil
• 3 large eggs at room temperature
• 1 teaspoon (4.2 g) pure vanilla extract
• 1 cup (236.6 g) hot water

FOR THE COMPOTE

• 3 cups (360 g) blackberries
• 1/2 cup (100 g) granulated sugar
• 1 tablespoon (8.12 g) cornstarch sifted

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter slightly chilled
• 6 cups (750 g) powdered sugar measured and then sifted
• 1/3 cup (77 g) strained blackberry juice from compote above
• 3 tablespoons (43.3 g) heavy whipping cream
• 1 teaspoon (4.2 g) vanilla extract
• Pinch of salt
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

US Customary – Metric

Instructions

FOR THE CAKE

• Preheat the oven to 325 degrees F. Spray four 6-inch pans or three 8-inch round cake pans with nonstick spray. Line the bottom of each pan with parchment paper, then spray the pans again.
• Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
• In another bowl, combine the buttermilk, oil, eggs, water and vanilla.
• With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula.
• Pour the batter into the prepared pans and bake for 25 to 30 minutes.  
• Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely.
• Wrap in plastic wrap and chill until ready to use. You’re still going to want to level your cake layers to ensure a completely even surface for frosting and stacking.

FOR THE COMPOTE

• Combine the blackberries and sugar in a medium saucepan over medium heat. Stir the mixture while bringing it to a boil and occasionally breaking up the berries to release their juices.
• Add the cornstarch.
• Let simmer for about 10 minutes until the mixture is reduced by half. (We’re trying to reduce the amount of water and thicken the mixture.)
• Strain 1/2 cup of the mixture and reserve for frosting. Refrigerate the strained blackberry mixture and the remaining compote for at least 4 hours before using. 

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment cream the butter on medium speed for about 3 minutes, until the mixture is light and fluffy.
• With the mixer on low speed, slowly add the powdered sugar, followed by the blackberry juice, heavy cream, vanilla extract and dash of salt.
• Continue to beat the frosting on medium-high speed for an additional 5 minutes.    
• Before frosting your cake, mix the frosting by hand with a wooden spoon to push out the air pockets. This will also help the frosting pull back together if it looks separated from adding the blackberry juices.

ASSEMBLY

• Spread a dollop of frosting on a cake board or cake plate to hold the first cake layer in place.
• Place the first cake layer, top side up, on the cake board and pipe a rim of blackberry frosting around the edges to act as a barrier to the compote. For the 6-inch round cake, spread about 1/4 cup blackberry compote on the cake layer. For an 8-inch cake, spread 1/2 cup blackberry compote on the cake layer.
• Top with the next cake layer and repeat step 2.
• Place the final cake layer top side down. Apply a thin layer of frosting around the entire cake to lock in the crumbs. Freeze the cake for about 10 to 15 minutes to set the crumb coat.
• If your frosting feels soft at this point, refrigerate it while the crumb coat sets.
• Continue frosting your cake, making sure to stir the frosting with a wooden spoon to push out any air pockets.
• If you’re not serving within the day, you can freeze the cake in a cake box or container for up to a week – just make sure to remove the cake from the freezer about 6 hours before you plan to serve it.  

The post Rich and Decadent Chocolate Blackberry Cake first appeared on Cake by Courtney.