Step-by-Step Instructions
1. Prepare the Reduction
Place blackberries and lemon juice in a small saucepan over medium heat. Simmer for 10–12 minutes, mashing the berries as they soften. Strain the mixture through a fine-mesh sieve to remove seeds. You need ½ cup of this liquid for the cake. Let it cool completely.
2. Mix the Batter
Preheat your oven to 350°F (175°C). In a large bowl, whisk together the sifted cake flour, sugar, baking soda, and salt. In a separate bowl, whisk together the buttermilk, oil, eggs, vinegar, vanilla, and your cooled blackberry reduction.
3. Combine and Bake
Gradually add the wet ingredients to the dry, mixing until just combined. Divide the batter evenly between two greased and floured 8-inch cake pans. Bake for 30 to 35 minutes. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.
4. Frost and Garnish
Beat the cream cheese and butter until smooth, then add powdered sugar and vanilla until fluffy. Once the cakes are completely cold, frost between the layers and over the top. Garnish with a few fresh blackberries for a professional finish.
