No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Blackberry Buttermilk Cake

Make this batter recipe once for a 3-tiered cake to serve 70. Bake 2 cakes for each tier; cut each into 2 layers. Batter amounts and cooking times for 3-inch-deep round pans: 6-inch: 2 cups batter with 15 berries per cake (4 cups, 30 berries total), 40 minutes; 8-inch: 3 cups batter with 25 berries per cake (6 cups, 50 berries total), 40 minutes; 10-inch: 4 cups batter with 35 berries per cake (8 cups, 70 berries total), 40 minutes. Filling, frosting, and fondant amounts for each tier: 6-inch: 1/2 cup buttercream per layer, 1 1/2 cups buttercream for exterior (3 cups total), 1 1/2 pounds fondant; 8-inch: 1 cup buttercream per layer, 2 cups buttercream for exterior (5 cups total), 2 pounds fondant; 10-inch: 1 1/2 cup buttercream per layer, 3 cups buttercream for exterior (7 1/2 cups total), 2 1/2 pounds fondant.

  • Yield: Makes about 18 cups batter
Blackberry Buttermilk Cake

Source: Martha Stewart Weddings, Spring

Ingredients

For the Buttermilk Cakes

  • Vegetable-oil cooking spray
  • 8 cups all-purpose flour, plus more for tossing berries
  • 3 tablespoons baking powder
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon baking soda
  • 3 cups (6 sticks) unsalted butter, softened
  • 5 1/4 cups sugar
  • 2 tablespoons pure vanilla extract
  • 12 large eggs
  • 1 1/2 cups buttermilk
  • 150 fresh blackberries (about 6 cups)

For the Assembly

Directions

  1. Preheat oven to 350 degrees. Coat cake pans with cooking spray; cover bottoms with parchment, and coat again; set aside. Sift together flour, baking powder, salt, and baking soda in a large bowl; set aside.

  2. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 12 minutes. Mix in vanilla. Add eggs, 1 at a time, mixing well after each addition. Add flour mixture in 2 batches, alternating with the buttermilk. Divide batter among prepared pans. Gently toss berries in flour to coat completely, and gently press into batter.

  3. Bake until a cake tester inserted in centers comes out clean. (If the cakes become too dark while baking, cover with foil.) Transfer to wire racks; let cool in pans slightly. Invert cakes onto racks. Remove parchment, and reinvert. Cakes can be wrapped in plastic and stored up to 1 day.

  4. To assemble: Review Cake Assembly instructions. Cut each cake in half horizontally, making 4 layers of each size. Spread buttercream on 3 cake layers (see note below for amounts). Stack layers, placing the plain layer on top. Coat tiers with buttercream; chill. Smooth fondant over tiers.