elite vanilla cake with blackberry buttercream

ELITE VANILLA CAKE

Combine all using either a stand mixer or electric beater

2 1/2 cups all purpose flour (2 ½ cups gluten-free all-purpose flour with xanthan gum* for GF)

1 tbsp baking powder

½ tsp baking soda

½ tsp salt

1 cup (2 sticks) unsalted butter, softened

1 ¾ cups granulated sugar

4 large eggs, room temperature

1 tbsp pure vanilla extract

1 cup whole milk (or buttermilk or dairy-free milk + 1 tbsp vinegar)

½ cup sour cream (or dairy-free yogurt)

Pour into either parchment lined or buttered and floured 9x13. Bake at 350 for 35-40 minutes (35 if GF)

BLACKBERRY BUTTERCREAM

1 cup (2 sticks) salted butter, softened

3 ½ to 4 cups powdered sugar, sifted

½ cup *blackberry puree (see notes below)

1 tsp vanilla extract

*Add 2 heaping cups of fresh or frozen blackberries to a small saucepan. Cook over med heat for 5-7 minutes, then press through a mesh sieve. Let cool and use the juice in your buttercream.