Do you love baking bundt cakes? I sure do, so check out my newest creation: Blackberry Bundt Cake. YUMMY!
Blackberry Bundt Cake is a pound cake base using ginger ale and fresh blackberries for color, flavor and fluffiness. Top with a powdered sugar blackberry glaze for this heavenly dessert recipe.
Oh foodie friends, it is finally SPRING!!!! I love the weather, sunshine, flowers, flip-flops and the arrival of fresh spring fruits, especially berries. This time of year I swap out the Pistachio Bundt Cake for fresh berries.
I might be obsessed, I have been drinking it all week, using it for ice cream floats and even using it for a party punch while we had guests this weekend. Then I realized that I could also BAKE with it.
*Mind blown*. We knew exactly what our Sunday dinner dessert would be!
I’ve made cakes with other carbonated drinks before, but for my Blackberry Bundt Cake, I also added fresh blueberries. Although you could easily use frozen if fresh aren’t available near you.
This light and fruity cake gets its subtle blackberry infusion from Canada Dry® Blackberry Ginger Ale which is made with real ginger.
The particular Bundt pan I used had a lot of nooks and crannies, which can create a clumpy baking spray + flour mix, so I opt to melt butter directly in the pan and then spread out using a pastry or basting brush.
I also put the blackberries right on top (well bottom depending on how you look at it) so they slowly sink to the bottom (err, top) during baking and distribute with an ombre effect.
Fresh blackberries, Canada Dry® Blackberry Ginger Ale and powdered sugar finish off my Blackberry Bundt Cake.
Tips for making a moist cake:
ONE. Do not overmix the batter. The most commonly made mistake in making a cake is overworking the batter.
This is actually made easier when you are using a stand mixer because we overestimate how long the batter has been beaten. Pay attention!
TWO. Eggs. Eggs make a cake moist and yolks make them even more moist. Try adding one or two extra yolks to your favorite cake recipe and watch the crumb get even crumblier. Yes, I made that word up!
THREE. Don’t over bake your cake! This might seem like it is super apparent, but many folks wait too long before taking the cake out of the oven and presto, dry cake. Whomp, whomp.
FOUR. Measure your flour. You might think you measure your flour, but are you doing it correct? Scoop flour into the measuring cup and level it off with a flat spatula or butter knife.
Don’t pack it down, just let is sit how it did when you scooped it. Additional flour makes cake dry and even have a slight heap on your measuring cup could be the culprit.
Perfect as a coffee cake during breakfast, brunch, afternoon tea or an after dinner dessert, you are going to love this divinely delicious cake.
Canada Dry® Blackberry Ginger Ale is only available from March to May, so hurry on in to get your hands on some! If you can’t find it, substitute any fruit or berry flavored bubbly water or seltzer.
If you like homemade cake recipes, check these out:
- Almond Pound Cake
- Blueberry Cream Cheese Coffee Cake
- Chocolate Cake with Raspberry Buttercream
- Chocolate Cheesecake Stuffed Bundt Cake
- Lemon Pudding Bundt Cake
- Chocolate Bundt Cake
Lemon Poke Cake
Maple Coffee Cake
Berry Buttermilk Pound Cake Recipe
Berry Ricotta Cheesecake Recipe
Tools for making cakes:
Stand Mixer– I lived for a long time without one. My life was changed when I finally bit the bullet and bought one. Just do it and thank yourself later.
Bundt Pan– Any shape will do since the biscuit pieces won’t really take on the shape anyhow. The traditional is great but the swirl is also a lot of fun and can be made into fun colored cakes as well.
Spatulas– we all need a variety of spatulas from hard to soft and small to large!
Blackberry Bundt Cake
Ingredients
Cake:
- 1 1/2 cups unsalted butter room temperature, plus 2 tablespoons for buttering the pan
- 3 cups sugar
- 4 large eggs
- 1 cup Canada Dry® Blackberry Ginger Ale
- 3 cups flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups blackberries fresh or frozen
Frosting:
- 2 cups powdered sugar
- 2-3 tablespoons Canada Dry® Blackberry Ginger Ale
- 1 cup blackberries fresh or frozen (thawed), divided
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat 1 1/2 cups unsalted butter until light and fluffy. Cream with sugar until well blended. Add each egg, one at a time, until blended.
- Add Canada Dry® Blackberry Ginger Ale, mixing slowly until combined.
- In a separate bowl, sift together flour, baking powder and salt.
- Add flour mixture 1 cup at a time, mixing well between each addition, scraping down the sides as needed.
- Place the last two tablespoons of unsalted butter into your bundt pan and place in the oven to melt. Remove and using a pastry or basting brush, cover the interior of your pan, then add blackberry cake batter. Sprinkle 2 cups blackberries on the top, pressing the berries lightly into the cake batter. Tap several times on the countertop to ensure all the nooks and crannies are filled.
- Place cake in oven, reducing temperature to 325. Bake for 1 hour 20 minutes, or until it passes the toothpick test.
- Allow to cool for 5-10 minutes before inverting onto a cooling rack to complete cooling.
- When you are ready to serve, mash 8-10 blackberries in a small bowl, add Canada Dry® Blackberry Ginger Ale and powdered sugar, stirring until it is a thick, put pourable consistency.
- Drizzle over cake, placing the remaining blackberries in the center of the cake so when you slice in, they come tumbling out.
- If you’ve tried this recipe, come back and let us know how it was!
This was really amazing! I offered to make a ‘breakfast’ dish for the newcomers at my church this Sunday. My rule is, anything with fruit can be categorized as a breakfast dish. So, I made this, and there weren’t even any crumbs left! This was knocked out of the park, as they say!! Thank you so much!!! Amazing!!!!!
The taste of the cake is outstanding, the color of the glaze looks a bit like melted candle wax. I’d definitely make the cake again, just with a plain white glaze.
Hi! Yea,the berries certainly give it a little of an odd hue. Any glaze will work, as will just a dusting of powdered sugar. Thanks for coming back to let us know!
i have looked for the canada dry blackberry gingerale and can find none. can I use regular gingerale and add some blackberry juice to it? If so – how much?
Sure can! I’d use about 3/4 cup ginger ale and 1/4 cup blackberry juice. You can also use all ginger ale and just let the fresh blackberries do their work. Just an FYI- if you do use juice, the cake will be a blueish color instead of yellow. Still good, just not like the pictures.
This is an amazing cake! Tender, moist with a yummy crust on the outside. I think blackberry ginger ale will be hard to find in the future. I was only able to find one in a really large Safeway in a big city.
My husband suggested I stock up on it if I ever see it again.
I will be making this again with or without blackberries.
I’m glad you loved it! You can certainly use other types of carbonated beverages. Maybe try regular ginger ale, lemon-lime, raspberry flavored, the possibilities are endless! You can even just use soda water and then add whatever type of fruit you like, even frozen.
You forgot about the eggs. When do you add those? Blackberry bundt cake looks delicious. I have going try it today.
Hi Ladi! Thanks for noticing that- just added it in 🙂
This looks so ridiculously divine that I am going to leave now and come to your house to eat it. Make sure you have one ready for me! Such great ingredients, and the presentation is flawless! (client)
I absolutely need to make this asap!! Its gorgeous!
What a lovely cake! I love your pan, and that glaze you used.
Ummmm…..when do you add the eggs?
Step #3, one at a time.
Ok…awesome use of Blackberry Ginger Ale!! I love this idea! And yes, bring it on SPRING! 🙂
This is gorgeous! I can’t get enough of blackberries lately!
This is such a beautiful cake. I just love the blackberries!