Blackberry and spice makes this cake nice
Cream sugar and butter until fluffy.
Beat eggs and add to creamed mixture, beating well.
Combine flour, spices, baking soda and baking powder; whisk well. Add to creamed mixture alternately with buttermilk, in three additions each, beating until smooth. Fold in berries.
Pour batter into three greased and floured, 8-inch-round layer pans. Bake at 350°F. for 30 minutes, or until the top springs back when gently touched. Remove from pans and cool on wire racks.
Stack layers, filling and frosting with icing.
Icing: Combine ingredients and beat until smooth, adding coffee if necessary to achieve a spreading consistency.
Source:
From the RazzleDazzle Recipes website: find more at www.razzledazzlerecipes.com/berrylane/
Ingredients
Directions
Cream sugar and butter until fluffy.
Beat eggs and add to creamed mixture, beating well.
Combine flour, spices, baking soda and baking powder; whisk well. Add to creamed mixture alternately with buttermilk, in three additions each, beating until smooth. Fold in berries.
Pour batter into three greased and floured, 8-inch-round layer pans. Bake at 350°F. for 30 minutes, or until the top springs back when gently touched. Remove from pans and cool on wire racks.
Stack layers, filling and frosting with icing.
Icing: Combine ingredients and beat until smooth, adding coffee if necessary to achieve a spreading consistency.
