Blackberry Pound Cake

Hello friends! This post is sponsored by Oster! And I am so excited to partner with them to bring you this beautiful Mother’s Day Cake: Blackberry Pound Cake! Filled with blackberry cream cheese, topped with chocolate cream cheese frosting, because moms like chocolate!

I got this beautiful Oster Hand Mixer with HEATSOFT technology on the mail 4 days ago and I’ve already used it a bunch of times. Granted I have a baking food blog, so I probably bake more than the average person.

I am totally in love with my new hand mixer, guys!

The most awesome feature of this mixer is called HEATSOFT technology, and it softens butter 12 times faster (than leaving butter out on the counter for 30 minutes), by using gentle warm air to bring the cold butter to room temperature quickly while mixing, which contributes to fluffier results.

So this is basically a button you press in the mixer when you are going to cream cold butter, or cream cheese. This way, you don’t have to leave the butter on the counter before creaming it.

Which comes totally in handy when making this delicious Blackberry Pound Cake!

When you make pound cake, you don’t want your butter to be completely at room temperature. You want the chilled butter to sit out on the counter for 30 minutes, if you are using a conventional electric mixer.

However, if you use Oster Hand Mixer with HEATSOFT technology, you can skip that step of letting the butter come to room temperature before using it in a recipe.

That has happened to me way too many times, when I’ve forgotten to take butter out of the fridge to make a cake, or a frosting, and when the time came to make the recipe, my butter was super cold and hard. But now, with my new mixer, I don’t even have to worry about it anymore, which is quite awesome!

This Blackberry Pound Cake is dedicated to Mother’s Day, and it could be a super easy Mother’s Day dessert if you bought the pound cake at the store. Just make the cream cheese frostings, and you’re good to go.

But I am telling you, you won’t regret making this pound cake! It was the best pound cake I have ever made. Best texture, best everything!

To assemble this Blackberry Pound Cake, here’s what you do.

Cut the cake in half.

Seriously, now, check out the texture of the cake!

The most perfect crumb! And I really believe this amazing Oster mixer played a huge part here, guys! My butter was creamier than ever!

Anyway, now you want to make your blackberry cream cheese frosting.

First, make a simple cream cheese frosting (recipe below for the best cream cheese frosting of your life).

Then, simply puree a handful of blackberries, and strain them, to remove the seeds. And mix some of the juice obtained with the cream cheese frosting.

And you will have something like this.

Just spread that creamy blackberry cream cheese frosting in the middle of your cake.

Then frost your cake with the Chocolate Cream Cheese Frosting.

This is a seriously delicious Pound Cake, with a great twist.

I love blackberries, and this cake is exactly what I would like to give my mom for Mother’s Day if she wasn’t so far away. And it’s exactly what I would like to get for Mother’s Day, which I did, cause I made it, and ate it!

So this post is filled with pictures, because both the cake and the mixer were so pretty I just wanted to keep photographing them!

It made for a great day of baking, photographing, and eating cake. What do you do on a super fun day? This is exactly what I do (add a yoga class in the mix, and call that my most perfect day ever).

If you are looking for a great Mother’s Day cake, or dessert to make for Mother’s Day, this Blackberry Pound cake is perfect for you.

I never thought of making a filled pound cake, but this just seemed right! And blackberry is one of my favorite berries, if not my number one favorite (ok, it’s obviously raspberries, which is why I have thousands of raspberry recipes) but anyway… blackberries are awesome too. I just loved the color of the blackberry cream cheese filling so much!

When I made this Blackberry Pound Cake I didn’t have to worry once about waiting for my ingredients to come to room temperature, and I didn’t have to remember to take them out of the fridge in advance, because of my Oster Hand mixer. And I am telling you, this HEATSOFT technology it’s legit, my baker friends!

This Oster hand mixer would be a great gift for bakers! It’s elegant, super pretty, and has a technology that will make your baking life easier.

If you are looking for more Mother’s Day inspiration, here is a list of more desserts you could make for Mother’s Day (ps. you can benefit from the HEATSOFT technology in all of these suggestions):

• Mocha Cupcakes
• Chocolate Pecan Roll Cake
• Almond Cupcakes
• Peanut Butter and Jelly Cake
• Cinnamon Roll Cupcakes (with Cinnamon Cream Cheese Frosting)
• Chocolate Strawberry Cake
• Pecan Fig Cake
• Grape Cupcakes

I hope you enjoyed today’s recipe for my special Blackberry Pound Cake, and I also hope you enjoyed my recommendation of this amazing Oster Hand Mixer with the HEATSOFT technology. You know if I am recommending a product is because I really believe in it! Check it out for yourself!

Have a lovely day! Thanks for reading my blog, your support means the world to me!

Blackberry Pound Cake

This is a buttery, delicious pound cake, filled with Blackberry Cream Cheese Frosting, and topped with Chocolate Cream Cheese Frosting.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 18 servings

Calories 320 kcal

Ingredients

  

Buttery Pound Cake

• 1 cup unsalted butter 8 oz, 226 grams
• 1 1/2 cups white sugar 10.58 oz, 300 grams
• 3 large eggs
• 1 tablespoon vanilla paste or vanilla extract
• 1 1/2 cups all-purpose flour 6.75 oz, 191 grams
• 1/2 teaspoon fine sea salt

Blackberry Cream Cheese Frosting

• 4 tablespoons cream cheese 2 oz, 56 grams
• 2 tablespoons unsalted butter 1 oz, 28 grams
• 2 – 2 1/2 cups powdered sugar 11.25 oz, 318 grams
• 3 teaspoons blackberry puree 2 oz of blackberries, pureed and drained

Chocolate Cream Cheese Frosting

• 4 tablespoons cream cheese 2 oz, 56 grams
• 2 tablespoons unsalted butter 1 oz, 28 grams
• 2 cups powdered sugar 9 oz, 255 grams
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon vanilla paste or vanilla extract

Instructions

 

Buttery Pound Cake

• Butter and flour a 9×5” loaf pan.
• Pre-heat oven to 325F.
• Cut the butter into cubes and remove from the fridge 30 minutes before making the recipe. You don’t want the butter to be too soft, you want it to be chilled, on its way to room temperature.
• If you have a Oster Hand Mixer with HEATSOFT technology, you don’t need to remove the butter from the fridge 30 minutes prior.
• Start creaming butter with the mixer, on medium speed, and start raising the speed slowly while creaming the butter.
• Cream the butter until very fluffy, for about 2 minutes.
• Slowly add the sugar in. To do this, add about 1 tablespoon of sugar at a time, and wait for the sugar to be incorporated before adding more sugar in. Scrape the bowl if necessary.
• Cream sugar and butter for about 5-6 more minutes on medium-high speed. You want the mixture to be creamy and fluffy.
• Add eggs to the mixture one at a time, waiting for the egg to be incorporated before adding the next one.
• Cream mixture on medium-high speed for about 3 minutes, scraping in between.
• Add vanilla and mix to combine.
• Sift flour and salt together.
• Add half of the sifted flour mixture to the batter. Fold slowly with a spatula.
• Add the other half, and fold to combine.
• Don’t overmix the batter.
• Pour batter onto prepared pan.
• I added some blackberries to my batter, but I will leave this up to you. If you add blackberries to your cake batter, first pour 1/3 of the cake on the bottom of the pan, place a few blackberries over the top. Top with another 1/3 of cake and place a few more blackberries on top. Then top with the rest of the batter. Don’t use too many blackberries, though, I just added about 8.
• Use a spatula to smooth the top.
• Bake on the middle rack in the oven for about 1 hour. Rotate the cake midway. You might also need to cover your cake with aluminum foil if it’s browning too fast, but not baking on the inside.
• Use a toothpick to confirm the cake is baked, if it comes out clean, your cake is done. Or simply touch the top of the cake very gently with your finger. If cake springs back, it’s because it’s done baking.
• Remove from the oven. Let it cool for 15 minutes.
• Flip onto a cooling rack. Let it cool down completely.
• You can simply serve the cake like this at this point, or make the Blackberry Cream Cheese Frosting for the filling, and the Chocolate Cream Cheese Frosting for the top.

Blackberry Cream Cheese Frosting

• To make the blackberry puree you want to puree a handful of blackberries, about 2 ounces, in a blender cup. Drain the blackberry puree to remove seeds. Set aside.
• If using the Oster Hand Mixer with HEATSOFT technology, you don’t have to let your butter and cream cheese come to room temperature before making this.
• Otherwise, make sure your cream cheese and butter are at room temperature.
• Start creaming the cream cheese and butter for a few minutes at medium high speed for 3 minutes, until fluffy and creamy.
• Sift powdered sugar.
• Add sifted powdered sugar to the cream cheese and butter, mix on low until combined.
• Raise speed and cream until fluffy, another minute.
• Add blackberry puree.
• Mix on low until combined.
• If mixture seems too runny, add some more sifted powdered sugar until you achieve the desired consistency.

Chocolate Cream Cheese Frosting

• If using the Oster Hand Mixer with HEATSOFT technology, you don’t have to let your butter and cream cheese come to room temperature before making this.
• Otherwise, make sure your cream cheese and butter are at room temperature.
• Start creaming the cream cheese and butter for a few minutes at medium high speed for 3 minutes, until fluffy and creamy.
• Sift powdered sugar, and cocoa powder together.
• Add sifted powdered sugar and cocoa powder to the cream cheese and butter, mix on low until combined.
• Raise speed and cream until fluffy, another minute.
• Add vanilla and mix to combine.

To assemble

• Cut cooled cake in half horizontally.
• Spread some of the blackberry cream cheese filling.
• Top with the other cake.
• Top with the chocolate frosting.
• Let cake chill for 30 minutes or so before serving, so the frosting has a chance to set.
• Served with more berries on top.

Storage

• Cake will keep in the fridge for up to 4 days.
• Unfrosted pound cake can be kept on top of the counter, in an air tight contained for up to 3 days.

Keyword cake