blackberries cake

Extended Imagine - Sweet Cakes

It was a beautiful spring day - everywhere you looked, flowers were blooming, birds were chirping, and the sun was shining. Standing outside, you could feel the gentle warmth from the rays on your skin. There wasn’t a single cloud in the sky, and you couldn’t think of a single way this day could get any better.

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Perfect Yellow Cake with Blackberries & Cream

This cake, you guys. This cake.

If you like cake, especially moist cakes, or if you like fresh blackberries, or if you like deliciousness, perfect combinations, and want to eat the best thing in your life - THIS CAKE.

If you hate everything beautiful in the world, carry on. This is not the cake for you.

It may seem like a lot of work, but if you enjoy creating or cooking, you will find every step satisfying. Even the batter for this cake is silky, smooth, and smells divine. 

I see this cake being enjoyed on birthdays in the Shire. My sympathy goes out to all the other races which cannot enjoy this perfection. 

Perfect Yellow Cake with Blackberries & Cream (printable)
serves 12-18


For the cake:
1 cup (240 g) butter, softened to room temperature
1 ¾ cups (350 g) granulated sugar
2 teaspoons vanilla
3 large eggs, room temperature
2 large egg yolks, room temperature
2 ¼ cups (270 g) cake flour, lightly measured 
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup milk (120 mL), room temperature
½ cup sour cream (light or regular), room temperature
1 pint (350 g) blackberries, for garnish

For the whipped cream: 
2 cups (475 mL) heavy whipping cream
2 teaspoons vanilla
¼ cup (25 g) powdered sugar

For the blackberry syrup:
1 pint (350 g) blackberries
3 tablespoons white sugar
1 tablespoon water


To prep, whisk together the milk and sour cream together in a liquid measure and let come to room temperature.

Preheat the oven to 350 degrees F and make sure an oven rack is placed in the middle of the oven.

In a large bowl of an electric stand mixer or with a handheld electric mixer, whip the butter on medium speed for 1-2 minutes. Add the granulated sugar and beat for 4-5 minutes on medium speed. Mix in the vanilla.

One at a time, add the eggs and egg yolks, mixing just until combined in between additions. Scrape down the sides of the bowl as needed.
Combine the cake flour, baking powder, baking soda and salt. Sift them together through a fine mesh strainer.

Add 1/3 of the dry ingredients to the batter and mix just until combined, scraping down the sides of the bowl as needed. Add ½ of the milk/sour cream mixture and mix. Add another 1/3 of the dry ingredients, mixing just until combined. Add the last ½ of the milk/sour cream mixture and beat until just combined. Add the final 1/3 of the dry ingredients and mix just until combined, scraping down the sides of the bowl if necessary. Give the batter one good, final stir with the rubber spatula.

Grease the cake pans and line the bottoms with a parchment round. Grease the parchment and sides of the pan again very well. I use regular cooking spray but you can also use butter or cooking spray with flour. If your cake pans tend to cause sticking, consider also flouring the pans.

Divide the batter evenly between the two pans. Drop each pan from about 3-inches onto the counter to minimize air bubbles while baking.

Bake for 25-28 minutes, until lightly golden around the edges and a toothpick inserted in the center comes out with moist crumbs. Resist the urge to open and close the oven to check on the cake - this can cause the center of the cake to fall and never recover. And as with all cakes, don’t overbake or the cake will be dry.

Let the cakes rest in the pans for 5-10 minutes before gently turning them onto a cooling rack to cool completely.

To make whipped cream, beat whipping cream, vanilla, and powdered sugar together until soft peaks form. Keep chilled until ready to use.

To make blackberry syrup, place blackberries, sugar, and water in a small saucepan and simmer until thick and syrupy, mashing the berries to release their juice. You may strain your syrup if the seeds bother you.

When ready to assemble, place the first layer of cake on your serving platter. Dollop half your whipped cream on top, and then dollop in half your syrup and swirl in with a toothpick. Repeat with the second layer, and decorate with whole blackberries.

Keep chilled! 

Recipe adapted from Mel’s Kitchen Cafe

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I know it’s late, but I just got home, and week summary must be done. :)

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Oh and yes, hit a milestone!

I’ve always wondered what it would be like to have a slice of something, with FRESH berries on them and not frozen ones. Oh the life in the tropics limit us so..


Which Slice would you pick?😌🎂🍰💘 Chocolate, Vegan Cookies, Coconut flakes, Frozen Blueberries, Blackberries or Raspberries?💙💙 All of them were so tasty!✌🏽
Vanilla Cake:
2 ½ cups all purpose flour
1 ½ tsp baking powder
½ tsp salt
1 ½ cup almond milk
¾ cup coconut sugar
¾ cup coconut or almond yogurt (I used both)
1 tsp vanilla extract
Preheat oven at 350F(180c). Whisk the dry ingredients until well combined. In a different bowl whisk all of the wet ingredients and stir into the dry. Mix to make a smooth batter and transfer to greased or lined cake pan. Bake for 30 to 40 minutes or until toothpick from the center comes out clean.
Toped with: Melted Chocolate: combine 2 tbsp cacao powder, 2 tbsp melted coconut oil and 2 tbsp agave nectar.⭐️