Description
This Vanilla Cake with Bumbleberry Sauce is a delightful dessert featuring a moist and tender vanilla cake paired with a vibrant, tangy sauce made from a mix of blackberries, raspberries, and blueberries. The sauce adds a fresh burst of berry flavor, perfectly complementing the classic vanilla cake, making it ideal for birthdays, celebrations, or any special occasion.
Ingredients
Scale
Vanilla Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup milk (whole milk or buttermilk for added richness)
- 1/2 cup sour cream (optional, for extra moisture)
Bumbleberry Sauce
- 1 cup blackberries
- 1 cup raspberries
- 1 cup blueberries
- 1/2 cup granulated sugar (adjust based on the sweetness of your berries)
- 1 tbsp lemon juice
- 1 tbsp cornstarch (for thickening)
- 1/4 cup water
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure the cakes don’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures an even distribution of leavening agents and salt throughout the batter.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter with the granulated sugar until the mixture is light and fluffy, roughly 3 to 5 minutes. This process incorporates air to give the cake its tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time into the butter-sugar mixture, beating well after each addition for proper emulsification. Stir in the vanilla extract to enhance the flavor.
- Alternate Adding Dry Ingredients and Milk: Gradually incorporate the dry ingredients into the wet ingredients in two batches, alternating with milk. Begin and end with the dry ingredients. Mix just until combined to avoid overworking the batter. If using sour cream, fold it in gently to maintain a smooth, moist batter.
- Bake the Cake: Evenly divide the batter between the two prepared cake pans and smooth the tops with a spatula for an even bake.
- Bake Until Done: Place the pans in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare Bumbleberry Sauce: In a medium saucepan over medium heat, combine blackberries, raspberries, blueberries, granulated sugar, and lemon juice. Bring the mixture to a gentle boil.
- Thicken Sauce: In a small bowl, dissolve the cornstarch into the 1/4 cup water. Slowly stir this slurry into the simmering berry mixture to thicken. Cook for an additional 2 to 3 minutes, stirring occasionally, until the sauce has thickened and berries have softened. Remove from heat and let cool to room temperature before serving.
- Serve: Slice the cooled vanilla cake and generously top each serving with the bumbleberry sauce for a fresh and fruity finish.
Notes
- Use buttermilk instead of regular milk for a richer flavor and a more tender crumb.
- Sour cream is optional but recommended for extra moistness in the cake.
- Adjust the sugar in the bumbleberry sauce according to the sweetness of the berries.
- Ensure not to overmix the batter once the dry ingredients are added to keep the cake light and fluffy.
- You can prepare the bumbleberry sauce ahead of time and refrigerate it; warm slightly before serving.
- Let the cake cool completely before adding the sauce to prevent it from becoming soggy.
