Blackberry Mountain Anniversary Cake

Whether you are celebrating an anniversary, birthday or simply looking for a delicious recipe, Pastry Chef April Franqueza has you covered with this fun, festive cake. "What I love about this cake is that it is an easy recipe that people of any skill level can bake!"

Blackberry Mountain Anniversary Cake

Yield: Three 8” cake layers

1 cup butter
½ cup coconut oil
2 cups granulated sugar
2½ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
egg whites, 5 each
2 Tablespoons vanilla paste
2 cups cake flour
2 cups buttermilk
1 cup rainbow sprinkles

Preheat your oven to 325 degrees Fahrenheit.

In your mixing bowl, combine your first six ingredients – butter, coconut oil, granulated sugar, baking powder, baking soda and salt. Mix on low until combined, then scrape down the sides. Turn the mixer up to medium high, and let the mixture whip for about 6-7 minutes, until light and fluffy. Turn the mixer back to low speed, and slowly add in the egg whites and vanilla paste. Once all the ingredients in the mixing bowl are combined, stop the mixer, and scrape the sides again. Slowly add the cake flour and buttermilk in half cup additions, alternating between the two. Once all of the flour and buttermilk have been added, stop the mixer, scrape the bowl one more time, and mix the batter for a minute longer. Take the bowl off of the mixer, and fold in the cup of sprinkles by hand using the large spatula.

Butter your cake pans and dust them with flour. Evenly divide the batter amongst the three pans, smoothing the tops. Place pans in the oven, and set a timer for 25 minutes. When your timer goes off, use a cake tester or toothpick to check the cake. Insert it in the center of the cake, and when it comes out clean, the cake is finished. Allow cakes to cool in the pan for half an hour, then remove from pans and place on a wire rack.

American Buttercream Icing

Yields enough for one 8” cake

1 pound butter
1 teaspoon salt
¼ teaspoon vanilla paste
1-1½ pounds confectioners’ sugar
Milk as needed

Beat the butter, salt and vanilla paste until smooth. Slowly add the confectioners’ sugar until combined, and beat on medium until very smooth. If it feels too thick, add a splash of milk until it’s the desired consistency to ice. Enjoy!