Berry Buttermilk Cake
 
Makes 1 (6-inch) cake
Ingredients
  • ¾ cup (170 grams) unsalted butter, softened
  • ½ cup (100 grams) granulated sugar
  • 2 large eggs (100 grams)
  • 2 cups (250 grams) all-purpose flour
  • 1 tablespoon (15 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • 1 cup (240 grams) whole buttermilk
  • ⅓ cup (57 grams) sliced blackberries
  • ⅓ cup (57 grams) chopped strawberries
  • ⅓ cup (57 grams) whole blueberries
  • ½ teaspoon (2 grams) vanilla extract
  • Mascarpone Crème Fraîche Frosting (recipe follows)
  • Garnish: Sugared Flowers and Berries (recipe follows)
Instructions
  1. Preheat oven to 350°F (180°C). Spray (6-inch) round tall-sided cake pans with baking spray with flour. Line bottom of pans with parchment paper. (Batter is too heavy and dense to bake in two 6-inch pans, so be sure to use four pans.)
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Fold in berries and vanilla. Divide batter among prepared pans, smoothing tops with a spatula.
  4. Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool in pans for 10 minutes. Invert onto wire racks, and let cool completely.
  5. Spread Mascarpone Crème Fraîche Frosting between layers and on top of cake. Garnish with Sugared Flowers and Berries, if desired. Store cake, covered, in refrigerator.
Recipe by Bake from Scratch at https://bakefromscratch.com/berry-buttermilk-cake-mascarpone-creme-fraiche/