Description
This Vanilla Cake with Bumbleberry Sauce is a comforting dessert that pairs a soft, fluffy vanilla cake with a luscious berry sauce made from a combination of blackberries, raspberries, and blueberries. The balance of sweetness and tartness from the berries is the perfect topping for the light and airy cake!
Ingredients
Scale
For the 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)
For the 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
-
For the Vanilla Cake:
- 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.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 3-5 minutes).
- Add Eggs and Vanilla:
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternate Adding Dry Ingredients and Milk:
- Gradually add the dry ingredients to the wet ingredients in two batches, alternating with the milk. Start and finish with the dry ingredients. Mix until just combined. If using sour cream, fold it in gently to ensure smooth batter.
- Bake the Cake:
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then remove from the pans and cool completely on a wire rack.
For the Bumbleberry Sauce:
- Make the Sauce:
- In a medium saucepan, combine the blackberries, raspberries, blueberries, sugar, and lemon juice. Heat over medium heat, stirring occasionally, until the berries start to release their juices (about 5 minutes).
- Thicken the Sauce:
- In a small bowl, mix the cornstarch with 1/4 cup of water to form a slurry. Add the slurry to the berry mixture and continue to cook for another 2-3 minutes, or until the sauce thickens to a syrupy consistency.
- Cool the Sauce:
- Remove the sauce from the heat and let it cool slightly. The sauce will continue to thicken as it cools.
Assemble the Cake:
- Serve the Cake:
- Once the cake is cooled, place one cake layer on a serving platter. Spoon a generous amount of Bumbleberry Sauce over the top.
- Place the second cake layer on top, and spoon more berry sauce over the top of the cake. If desired, you can drizzle the sauce down the sides of the cake for extra visual appeal.
- Garnish (Optional):
- For an extra touch, garnish the cake with fresh berries, whipped cream, or a dusting of powdered sugar.
- Serve and Enjoy:
- Slice and serve the Vanilla Cake with Bumbleberry Sauce. Enjoy the sweet, fruity, and rich combination!
- Preheat the Oven:
Notes
- Bumbleberry Sauce Variations: If you don’t have all three types of berries, feel free to use just one or two. The sauce will still taste delicious.
- Cake Variations: If you want a more indulgent cake, you can add a layer of whipped cream or custard between the cake layers.
- You can store leftover sauce in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice of cake with sauce
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 55mg