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Summer Blackberry & White Chocolate Cake

  • 1 hour Prep
  • 2.5 Cooking
  • Medium Difficulty


Vanilla Butter Cake:

1 ¾ cups all-purpose flour
2 tsp baking powder
135g Lewis Road Creamery Salted Butter, softened
¾ cup granulated sugar
¼ cup light olive oil
2 tsp vanilla extract
3 large eggs, room temperature
¾ cup full-fat milk
1 cup fresh or frozen blackberries

Blackberry Compote:

1 ½ cups fresh or frozen blackberries
¼ cups granulated sugar
2 Tbsp lemon juice

White Chocolate Frosting:

90g Lewis Road Creamery Salted Butter, softened
1 ½ cups confectioners’ sugar
100g white chocolate, melted & cooled
125g cream cheese, chilled


  • 1

    Preheat your oven to 350°F. Grease and line the base and sides of a 20cm cake tins with parchment paper

  • 2

    In a medium bowl, whisk flour, baking powder and ½ tsp salt together. Set aside. Add the softened butter, sugar, oil and vanilla extract to the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 4-5 minutes, until very pale and fluffy. Scrape down the sides of the bowl as needed. Add the eggs one at a time, beating until combined after each addition. Scrape down the sides of the bowl as needed. Add about a third of the dry ingredients and beat briefly on low speed, until almost incorporated. Add half of the milk and beat again on low speed, until just combined. Repeat adding the remaining flour and milk in alternating additions. Fold through blackberries, until evenly distributed

  • 3

    Spoon the batter into the prepared tin and spread into an even layer. Bake for 35-40 minutes, or until golden and risen. A skewer inserted should come out mostly clean with a few moist crumbs. Leave the cake to cool in the tins for 10 minutes, before turning out onto a wire rack to cool completely

  • 4

    Make blackberry compote: Add blackberries, sugar and lemon juice to a small pot. Place the pot on medium-high heat. Cook for about 3 minutes, stirring often, until juices have released, and the mixture starts to bubble. Once simmering, reduce heat to medium and cook for a further 5-6 minutes, until glossy and jammy. Transfer to a bowl, cover with cling-film and place into the fridge to cool

  • 5

    Make frosting: To make the frosting, add butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 2-3 minutes, until pale and creamy. Add confectioners’ sugar and cooled melted white chocolate. Beat on low speed until confectioners’ sugar is incorporated, then increase speed to high and beat for a further 2 minutes, until fluffy and smooth. Add cream cheese and beat on high speed for about 1 minute, until cream cheese is just incorporated. Set aside, covered, until ready to use

  • 6

    Frost cake: To frost the cake, place cake onto a serving plate or cake stand. Spread the frosting over the cake in an even layer. Spoon over the blackberry compote. Garnish with fresh mint leaves, if desired

  • 7

    Serve cake at room temperature

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