Ingredients
For the Vanilla Cake (3 layers, 8-inch pans)
2 ½ cups (315 g) all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup (230 g) unsalted butter, softened
2 cups (400 g) granulated sugar
4 large eggs (room temperature)
1 tbsp vanilla extract
1 cup (240 ml) whole milk (room temperature)
For the Blackberry Filling
1 ½ cups (200 g) blackberries (fresh or frozen)
½ cup (100 g) sugar
1 tbsp lemon juice
1 tbsp cornstarch + 2 tbsp water (slurry)
For the Blackberry Buttercream
1 cup (230 g) unsalted butter, softened
4 cups (480 g) powdered sugar
¼ cup (60 ml) blackberry puree (strained, no seeds)
1–2 tbsp heavy cream or milk (as needed)
1 tsp vanilla extract
Pinch of salt
Garnish
Fresh blackberries
Lime slices
Fresh mint leaves
Optional: toasted coconut flakes
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Instructions
