Blackberry Bundt Cake Recipe
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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.
Blackberries are among my favorite, so I was thrilled to see Canada Dry® Blackberry Ginger Ale at my local Giant Food!
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 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
Tools for making Blackberry Bundt Cake Recipe:
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!
- 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
- 2 cups powdered sugar
- 2-3 tablespoons Canada Dry® Blackberry Ginger Ale
- 1 cup blackberries fresh or frozen (thawed), divided
- 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!
If you can't find Blackberry Ginger Ale, you can use regular Ginger Ale.