Ingredients
16
16 servings
- •3 tablespoons milk
- •1 teaspoon vinegar
- •1 cup white sugar
- •0.75 cup butter, softened
- •2 eggs
- •1 teaspoon baking soda
- •1 teaspoon ground cardamom
- •1 teaspoon ground cloves
- •1 teaspoon ground nutmeg
- •1.5 cups all-purpose flour
- •1 cup mashed blackberries
- •1 (16 ounce) package confectioners' sugar
- •0.5 cup butter, softened
- •0.5 cup mashed blackberries
- •2 tablespoons milk
- •0.5 cup shredded coconut
- •0.5 cup chopped pecans
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
- Stir milk and vinegar together in a small bowl; set aside to sour for 5 minutes.
- Beat white sugar and 3/4 cup butter together in a bowl using an electric mixer until creamy and smooth; beat in eggs, soured milk, baking soda, cardamom, cloves, and nutmeg. Gradually stir in flour until just incorporated. Fold in 1 cup blackberries. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 35 minutes. Allow cake to cool.
- Beat confectioners' sugar and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy; mix in 1/2 cup blackberries and milk until frosting is desired thickness. Spread icing on the cooled cake; sprinkle with coconut and pecans.
Nutritional Facts
Per 16 servings
- Calories: 375
- Carbohydrate: 53g
- Fat: 18g
- Fiber: 2g
- Protein: 3g
- Sugar: 42g
Related Recipes
Easy Blackberry Crumble Cake
Blackberry Pudding Cake
Blackberry Crisp
Blackberry Cake Filling
Blackberry Muffins
Blackberry Dump Cake
The Best Blackberry Crisp
Blackberry Upside-Down Cake
Blackberry Wine Cake
Blackberry Jam Cake III
Key Lime Cake with Blackberry Frosting
