The warm flavor of vanilla combined with the bright summer flavors of blackberries burst forth from this easy skillet Buttermilk Cake with Blackberry Glaze.
Easy to whip together, with a glaze that’s a cinch to make and looks beautiful all on its own with the help of a few fresh blackberries, this delicious vanilla buttermilk cake has a soft moist crumb. I love it served warm, but it’s equally delicious served completely cooled.
Paired with this cold Lavender Iced Tea on a hot summer’s day, or as a family dessert, it will become your go-to for that summer sweet tooth.
To get started, preheat the oven to 350°. Prepping your skillet is made easy with a baking spray or use a little shortening or oil rubbed on the bottom and sides so the cake comes out easily.
In a large mixing bowl, you’ll begin mixing the wet ingredients (butter, sugar, eggs, vanilla).
You can make this cake with a mixer or a bowl and whisk.
Whip the butter and sugar until light and fluffy, adding your eggs one at a time, being sure each one gets incorporated.
Mix in vanilla.
Next, I recommend mixing the flour with baking soda, making sure the baking soda is evenly distributed. Then add half the flour mixture to your wet ingredients.
Now, add your buttermilk, and finally the remaining flour mixture and continue mixing to combine.
Your batter is done, pour it into a 10″ skillet, and bake at 350° for 30 minutes or until a toothpick comes out clean.
While your cake is cooling, make the icing. It’s super simple, yet decadently delicious.
First, you need to soften the blackberries. You do this by adding them to a microwave-safe bowl and heat on high for 20 seconds, just enough to get them hot and soft and easy to press.
Next, you’ll press the berries through a fine-mesh strainer using the back of a spoon. This helps remove the seeds.
In a bowl with a spatula, mix the powdered sugar, buttermilk, lemon juice, and blackberry juice until smooth. If you prefer a thicker icing, you can add more powdered sugar, alternately you can thin the icing with more liquid.
Can I replace the buttermilk with whole milk?
Buttermilk brings a tang to baked goods while adding little fat. And the acidic ingredient also helps tenderize gluten, which gives baked goods a softer texture and more body. So this is just about THE best cake to make if you have buttermilk. However, in a pinch, you can replace it with 1 cup of milk with 1 Tablespoon lemon juice or vinegar. Once the acid hits the milk it will curdle – don’t fret! This is what you want.
I don’t have a cast-iron skillet; Can I use a cake pan?
I used a 10″ skillet, you can use a cake pan of the same or a similar size. A smaller diameter will yield a thicker cake take note that depending on the size of the pan you use, it may be necessary to adjust the baking time. If needed, adjust the baking time in small increments, keeping a close eye, until it’s done, there is nothing worse than a dry, overbaked cake. This can be made in 2-6″ round cake pans, an 8×8″ square pan will work as well.
What other fruit can I use for the icing?
Yes, raspberries, blueberries, cherries, or strawberries could add a nice flavor! For other ideas for icing and sweet treats, click Here.
To serve your cake warm, allow it to cool at least 15 minutes. If you add the glaze to the cake while warm, it will have a nice thin sheen to it – and look absolutely gorgeous.
To ice, carefully pour or spoon your icing onto your cake starting from the center and gently spread out with a spatula. Now, grab some of that iced tea or a cup of coffee and indulge.
- 1/2 cup butter, at room temperature
- 1-1/4 cups granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 -1/2 cups all-purpose flour
- 1/8 teaspoon baking soda
- 1/2 cup buttermilk (reduced-fat buttermilk)
- 6 -8 fresh blackberries
- 1 cup powdered sugar
- 1 tablespoon buttermilk
- 1 teaspoon fresh lemon juice
- Preheat oven to 350°
- In a 10" cast iron skillet, spray with a baking spray or use a little shortening or oil rubbed on bottom and sites so the cake comes out easily.
- In a larger bowl (with a mixer or whisk) beat the butter and sugar until fluffy.
- Add in eggs one at a time mixing each well.
- Mix in vanilla.
- Mix the flour with baking soda, then add half the flour mixture.
- Add in the buttermilk and mix well.
- Then add in the remaining flour mixture and continue mixing until the batter is creamy and well blended.
- Pour the batter into a 10" skillet and bake at 350° for 30 minutes or until a toothpick comes out clean.
- Allow cake to cool at least 15 minutes, if you want to serve it warm or cool completely.
- If you put the icing on a warm cake it will be thin, but taste amazing.
- Place the blackberries in a microwave-safe bowl and heat for 20 seconds on high.
- Press the berries through a fine strainer.
- In a bowl with a spatula mix the powdered sugar with buttermilk, lemon juice, and blackberries juice until smooth. You can adjust hte glaze thinner with more liquid or thicker with a little more powdered sugar if necessary.