White Chocolate Blackberry Cake

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

Ingredients and substitutions for White Chocolate Blackberry Cake

• Butter: Butter must be room temperature here to create the nice and fluffy base of the cake which allows more air to be whipped up and help the sugar begin dissolving. Unsalted was used here as this is fresher than salted, however, you could absolutely substitute salted butter here.
• Sugar: Superfine or caster sugar gives our cake it’s sweetness without overly flavoring the cake allowing the vanilla to shine and the strawberries in between. You could substitute with raw sugar or half and half with brown sugar, though your cake would have a slightly more caramel flavor.
• Plain flour: Plain or all purpose works best here for a nice texture to the cake. You could replace with cake flour for an even more tender crumb, if you prefer.
• Eggs: The eggs need to be room temperature here to bind with the butter and sugar as room temperature eggs allow more air into them giving our cake that nice texture.
• Chocolate: 27% cocoa white chocolate block was used here because it is a higher quality than baking chocolate and controls the level of sweetness in the cookies better. The higher the cocoa content the creamier our white chocolate which results in a smooth profile once baked versus a floury end texture.
• Blackberries: Fresh are easiest to use here as frozen will hold more water. You could alternatively, defrost frozen berries and sit in a strainer to drip out excess moisture once you’ve lightly crushed.

See recipe card for quantities.

How to make White Chocolate Blackberry Cake:

Step 1: Whip it: Whip the butter and sugar until light and fluffy.

Step 2: Eggs: Add the eggs and extract and whip until smooth before adding in the sour cream and whipping until combined.

Step 3: Melty: Melt the chocolate with the ground nutmeg until smooth. Allow to cool before adding and whipping into the cake batter.

Step 4: Sift: In the dry ingredients and whip until just combined.

Step 5: Berry goood: Roughly mash the blackberries and add them into the batter, folding through before spooning into your bindt tin.

Step 6: Bake: Until golden and a skewer comes out clean before inverting onto a cooling tray.

Step 7: Glaze: Mix up the glaze and stir until smooth.

Step 8: Pour and set: Pour the glaze evenly over the cake and allow to set.

Step 9: Serve it up: Slice, serve and dig in!

More berry recipes you'll enjoy

Blackberry and Rhubarb Cobbler

Blueberry Sheet Cake

Strawberry and Rhubarb Pie

White Chocolate Blackberry Cake

Sylvie Taylor

This white chocolate blackberry bundt cake is full on flavor with a light texture thanks to rough pieces of berries strewn throughout. Finished with an easy white chocolate glaze, this cake is ideal to serve at special occasions or simply an ideal way to serve up blackberries.

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert

Servings 10

Calories 528 kcal

Ingredients

  

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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 nutmeg freshly ground
• 400 grams / 2 ½ cups plain flour
• 5 grams / 1 teaspoon baking soda
• 8 grams / 2 teaspoons baking powder
• 150 grams / ⅓ pound blackberries

Glaze

• 70 grams / 2.5 ounces white chocolate
• 30 grams / 2 tablespoons butter
• 170 grams / 1 ½ cups confectioner’s/icing sugar sifted
• 40 grams / 2 tablespoons milk

Instructions

 

Cake

• Preheat the oven to 180°C/350F. Butter a bundt tin and sprinkle over a light layer of flour, tap to remove excess. Place the butter, sugar and vanilla extract in a bowl and whip until light and fluffy, approximately 3 minutes.
• Add the eggs and whip until well combined and smooth, approximately 2 minutes.
• Spoon in the the sour cream and whip until just combined and the mixture looks lightly curdled.
• Meanwhile, place the white chocolate and nutmeg in a double boiler or microwave, 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 until smooth and no dry patches remain.
• In a separate bowl, roughly mash the blackberries roughly and fold into your cake batter.
• 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.

Glaze

• Place the chocolate and butter into a double boiler or microwave, stirring until melted and smooth.
• Add the confectioner’s sugar and milk and stir until smooth.
• Slowly pour over the cake evenly until your the top portions of cake are fully coated.
• Allow to set before slicing and serving alongside your favorite hot drink.
• Dig in!

Notes

• Chocolate: 27% cocoa white chocolate block was used here because it is a higher quality than baking chocolate and controls the level of sweetness in the cookies better. The higher the cocoa content the creamier our white chocolate which results in a smooth profile once baked versus a floury end texture.
• Blackberries: Fresh are easiest to use here as frozen will hold more water. You could alternatively, defrost frozen berries and sit in a strainer to drip out excess moisture once you’ve lightly crushed.
• 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.

Recipe by Roamingtaste

Nutrition

Calories: 528kcal

Keyword berry baking, cake, chocolate

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