Description
This delightful Vanilla Cake with Bumbleberry Sauce combines a soft, moist vanilla-flavored cake with a vibrant, homemade berry sauce made from a blend of blackberries, raspberries, and blueberries. The rich cake paired with the tangy and sweet sauce creates a perfectly balanced dessert that’s both visually stunning and delicious.
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 prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to ensure they are evenly distributed and set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3 to 5 minutes. This incorporates air into the batter for a tender texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate. Stir in the vanilla extract for flavor.
- Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredients to the wet mixture in two parts, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined to avoid overworking the batter. If using sour cream, gently fold it in at this stage to add extra moisture and richness.
- Bake the Cake: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes before removing them to a wire rack to cool completely. This helps the cakes set and prevents them from breaking.
- Make the Bumbleberry Sauce: In a medium saucepan, combine the blackberries, raspberries, blueberries, sugar, and lemon juice. Heat over medium heat, stirring occasionally until the berries release their juices, about 5 minutes.
- Thicken the Sauce: In a small bowl, mix the cornstarch with 1/4 cup of water to create a slurry. Add this slurry to the berry mixture and continue cooking for 2 to 3 minutes until the sauce thickens to a syrupy consistency.
- Cool the Sauce: Remove the saucepan from heat and allow the sauce to cool slightly — it will thicken further as it cools.
- Assemble the Cake: Place one cooled cake layer on a serving platter. Spoon a generous amount of bumbleberry sauce over the top, spreading it evenly.
- Add Second Layer and Sauce: Place the second cake layer on top and spoon more berry sauce over it, letting some drizzle down the sides for a decorative touch.
- Garnish (Optional): For an extra special presentation, garnish with fresh berries, a dollop of whipped cream, or a dusting of powdered sugar.
- Serve and Enjoy: Slice the cake and serve with the remaining sauce. Enjoy the luscious combination of moist vanilla cake and vibrant berry sauce!
Notes
- For extra moisture and richness, sour cream can be added to the cake batter but it is optional.
- Adjust the sugar in the bumbleberry sauce to taste, depending on the natural sweetness of your berries.
- Make sure not to overmix the batter once the flour is added to keep the cake tender.
- The sauce will thicken more as it cools, so avoid over-thickening while cooking.
- This cake is best served the same day but can be stored covered in the refrigerator for up to 3 days.
