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Crisp Evenings Blackberry Cake

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Allison S.F.

This yummy blackberry cake is yummy year-round. I especially love it served warm for dessert in the winter, because the spices warm me up!

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 52.5g
  • 17%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 199 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
  2. Stir milk and vinegar together in a small bowl; set aside to sour for 5 minutes.
  3. Beat white sugar and 3/4 cup butter together in a bowl using an electric mixer until creamy and smooth; beat in eggs, soured milk, baking soda, cardamom, cloves, and nutmeg. Gradually stir in flour until just incorporated. Fold in 1 cup blackberries. Pour batter into the prepared pan.
  4. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 35 minutes. Allow cake to cool.
  5. Beat confectioners' sugar and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy; mix in 1/2 cup blackberries and milk until frosting is desired thickness. Spread icing on the cooled cake; sprinkle with coconut and pecans.
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