White Chocolate Blackberry Cake

This delicious White Chocolate Blackberry Cake recipe is made with a moist and fluffy white chocolate cake and bursting with juicy blackberries and topped with an easy white chocolate glaze to serve for an event or just because!

Bundt cake has to be so incredibly underrated because of it's size, it's a great baked good that doesn't dry out and a cake goes a really long way, making it easy to serve up to a bunch of people. Do you like white chocolate in your cakes? Let me know your thoughts in the comments below!

Why you'll love this

Rich and indulgent

My White Chocolate Blackberry Cake recipe features creamy white chocolate and sweet blackberries, creating a rich and indulgent cake that is perfect for special occasions. With its fluffy cake and delicious frosting, this is sure to satisfy your sweet tooth.

Easy to decorate

My recipe includes instructions for decorating the cake with an easy white chocolate glaze, creating a beautiful and impressive presentation that is perfect for any celebration. Plus, with detailed instructions and helpful tips, you'll be able to create a stunning cake that looks as good as it tastes.

Versatile

While my White Chocolate Blackberry Cake is perfect for special occasions, it's also a great option for everyday desserts. The white chocolate and blackberry flavors are a delicious pairing that can be enjoyed any time of year, and the cake can be sliced and frozen for later use. Whether you're celebrating a birthday, holiday, or just want a sweet treat, this cake is sure to impress.

How to prepare White Chocolate Blackberry Cake

• Whip it: Whip the butter and sugar until light and fluffy.
• Eggs: Add the eggs and extract and whip until smooth and combined.
• Creamy: Add in the sour cream and beat until just combined and then add into the batter.
• Melty: Melt the chocolate with the ground nutmeg until smooth and allow to cool before combining with the cake batter.
• Sift: Sift in the dry ingredients and combine until the dry ingredients are just incorporated.
• Berry goood: Roughly mash the blackberries and add them into the batter, folding through.
• Batter up: Spoon the cake batter into your prepared tin and press down to remove any air bubbles.
• Bake: Bake until golden and a skewer comes out clean.
• Cool it: Invert onto a cooling tray and allow to cool.
• Glaze: Mix up the glaze and stir until smooth.
• Pour and set: Pour the glaze evenly over the cake and allow to set.
• Serve it up: Slice, serve and enjoy!

Tips for the best White Chocolate Blackberry Cake

Don't overmix: As is always recommended with any cake batter, the less you mix once the flour has been added the lighter your cake crumb so really fold in the berries slowly and methodically without beating the batter.

More berry recipes you'll enjoy

Blackberry and Rhubarb Cobbler

Raspberry Clafoutis

Strawberry and Rhubarb Pie

How to make White Chocolate Blackberry Cake:

Preheat the oven to 180°C/350F and grease a bundt tin. Set aside.

Place the softened butter, sugar and extract in a bowl and beat until light and fluffy, approximately 2 minutes with a hand beater.

Add in both eggs and beat until well combined and smooth, a further 2 minutes with a hand beater.

Add in the the sour cream and beat until just combined and the mixture looks lightly curdled.

Meanwhile, place the white chocolate and nutmeg in a double boiler and melt on medium, stirring often to ensure even melting.

Remove from the heat and allow to cool for 5 minutes, then add into the cake batter and combine well.

Sift the flour, baking powder and soda into the mixture and fold through until no dry patches remain and your batter is smooth.

In a separate bowl, mash the blackberries roughly and fold through until the mixture looks slightly marbled.

Once well combined, pour into the prepared bundt tin and bake for 50 minutes or until a skewer comes out clean and it is lightly browned on top.

Remove from the oven and leave to cool for approximately 15 minutes, to the point where it has come loose from the edges of the tin.

Invert onto a cooling rack and allow to cool fully.

For the glaze, place the chocolate and butter into a double boiler, stirring until melted and smooth.

Sift in two thirds of the confectioner’s sugar and milk and combine until smooth.

Carefully and slowly pour the icing over the cake, ensuring even coverage over the entire top of the cake.

Allow to set before slicing and serving alongside your favorite hot drink.

Dig in!

White Chocolate Blackberry Cake

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• Author: Sylvie Taylor
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Yield: Serves 10
• Category: Cakes

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Description

Indulge in a slice of heaven with our delicious White Chocolate Blackberry Cake recipe that's perfect for any celebration.

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Ingredients

Cake
150 grams / 5.3 ounces butter, softened
150 grams / ¾ cup caster/superfine sugar
1 teaspoon vanilla extract
135 grams / 3 medium eggs, room temperature
115 grams / ½ cup sour cream
100 grams / 3.5 ounces white chocolate
½ teaspoon freshly ground nutmeg
400 grams / 2 ½ cups plain flour
5 grams / 1 teaspoon baking soda
8 grams / 2 teaspoons baking powder
150 grams / ½ pound blackberries
Icing
70 grams / 2.5 ounces white chocolate
30 grams / 2 tablespoons butter
170 grams / 1 ½ cups confectioner’s/icing sugar
43 grams / 2 tablespoons milk

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Instructions

Cake

1. Preheat the oven to 180°C/350F and grease a bundt tin. Set aside.
2. Place the softened butter, sugar and extract in a bowl and beat until light and fluffy, approximately 3 minutes with a hand beater.
3. Add in the eggs and beat until well combined and smooth, a further 2 minutes with a hand beater.
4. Add in the the sour cream and beat until just combined and the mixture looks lightly curdled.
5. Meanwhile, place the white chocolate and nutmeg in a double boiler and melt on medium, stirring often to ensure even melting.
6. Remove from the heat and allow to cool for 5 minutes, then add into the cake batter and combine well.
7. Sift the flour, baking powder and soda into the mixture and fold through until no dry patches remain and your batter is smooth.
8. In a separate bowl, mash the blackberries roughly and fold through until the mixture looks slightly marbled.
9. Once well combined, pour into the prepared bundt tin and bake for 50 minutes or until a skewer comes out clean and it is lightly browned on top.
10. Remove from the oven and leave to cool for approximately 15 minutes, to the point where it has come loose from the edges of the tin.
11. Invert onto a cooling rack and allow to cool fully.

Glaze

1. For the glaze, place the chocolate and butter into a double boiler, stirring until melted and smooth.
2. Sift in two thirds of the confectioner’s sugar and milk and combine until smooth.
3. Carefully and slowly pour the icing over the cake, ensuring even coverage over the entire top of the cake.
4. Allow to set before slicing and serving alongside your favorite hot drink.
5. Dig in!

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Notes

Recipe by Roamingtaste

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Nutrition

• Calories: 528 calories per serve

Keywords: berry cake, white chocolate cake, summer cake

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