Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup buttermilk
1/2 cup cherry puree
For the Blackberry Filling:
2 cups fresh blackberries
1/4 cup granulated sugar
2 tablespoons lemon juice
2 tablespoons cornstarch mixed with 2 tablespoons water
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/3 cup cherry puree
1 teaspoon vanilla extract
Pinch of salt
For Garnish:
1/2 cup fresh cherries, pitted and halved
1/2 cup fresh blackberries
Directions:
1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
4. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry mixture. Fold in the cherry puree until combined.
5. Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
6. To make the blackberry filling, combine blackberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the blackberries break down, then stir in the cornstarch slurry. Cook until thickened, about 2-3 minutes. Cool completely.
7. For the frosting, beat the butter until creamy. Gradually add powdered sugar, alternating with cherry puree, until smooth. Stir in vanilla extract and salt.
8. Assemble the cake by layering the cake rounds with blackberry filling in between. Frost the top and sides of the cake, smoothing the surface.
9. Garnish with fresh cherries and blackberries for a stunning presentation.
Prep Time: 30 minutes | Baking Time: 30 minutes | Total Time: 1 hour, 30 minutes
Kcal: 430 kcal | Servings: 12 slices