Try this deliciously flavorful Avocado Oil & Blackberry Layer Cake – just in time for Labor Day weekend!
I have been on a sugar binge lately, craving anything sweet I come across. It doesn’t help at work, when I’m around food all day, cookies, cakes, you name it, it’s always at my disposal, staring me in the face. Anyone else encounter that at their job? I’m also the type of person with little self-control when it comes to snacking… needless to say, I’m in trouble. This avocado oil layer cake is only feeding my problem.
This avocado oil layer cake makes for one very, sweet, moist and dense cake that will satisfy anyone’s sweet tooth. It’s taken up a notch with the whipped cream cheese frosting and fresh blackberries.
With Labor Day just around the corner, grills will be fired up and sides dishes and desserts will be made for family gatherings and picnics. Growing up, my family and I would go on picnics over Labor Day weekend, enjoying delicious grilled brats and potato salad, and for dessert some type of cake or pie. I wanted to carry on that tradition creating a delicious dessert for my family to celebrate the holiday weekend.
The blackberries in this cake add some great flavor and texture to the finished product with bursts of juicy flavor in each and every bite.
Layer cakes have always been intimidating to me, they seem so incredibly difficult to make; however, this cake is very forgiving. It is a little bit time consuming but totally worth it!
This recipe is adapted from The Little Epicurean Lemon and Olive Oil Cake recipe.
- 1 3/4 cup all – purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup salted butter, softened
- 3/4 cup avocado oil
- 1/4 buttermilk
- 4 large eggs
- 1 cup granulated sugar
- 1 pint blackberries
Whipped Cream Cheese Frosting
- 2 cups cream
- 1 cup powdered sugar
- 8 oz cream cheese
Preheat oven to 350
Grease 2 – 9 inch cake pans (8 inch cake pans can alternatively be used)
In a bowl whisk together flour, baking powder and salt, set aside.
In a stand mixer, cream together eggs and sugar for 1-2 minutes until fully mixed. Add softened butter, avocado oil, and milk, mix until incorporated.
Add flour, baking powder and salt, mix on medium-low speed until combined.
Pour batter evenly into 2 – 9 inch greased cakes pans.
Cook avocado oil cakes for 35-40 minutes until a toothpick comes out clean through the center.
Let cakes cool in their pans for 10-15 minutes before transferring to a wire rack to cool completely.
While cake is cooling, make frosting by mixing together cream cheese and sugar in a cleaned stand mixer over high speed until creamy. With mixer running, add cream. Mix for 2-3 minutes until peaks have formed and frosting is fluffy.
Spoon half the frosting onto first layer of cake and spread with an offset spatula. Top with second layer and add remaining frosting. Top with fresh blackberries.