Best Ever Blackberry Vanilla Bean Bundt Cake
Do you ever have an idea so HUGE that you actually shock yourself with your genius? That was me with this cake. I surprised myself with this magical, moist vanilla bean-y creation. As Sheldon Cooper would say, “prepare to be humbled and weep at the glory of my genius.”
Am I laying it on a little thick? Well, duh. But let’s get serious for a second. This cake is magical. This is the bundt to put all other bundts to shame. It’s a moist vanilla bean cake with fresh blackberries dotted in perfect harmony through each slice of this cake.
Did I mention it’s an easy cake recipe to throw together, too? It just requires a little advanced planning (or not, see my tips below). So, if I’ve convinced you this is the MOST delicious vanilla bean bundt cake you’ll ever eat (with blackberries!) and you’re ready to show off your mad baking skillz to your friends and fam, keep reading.
I’ve got a few tips to make this bundt cake recipe come out moist, delicious, and super gorgeous. This was legit the first bundt cake I’d ever made before and it came out perfect the very first time. Like, how does that even happen?! That’s how easy it is.
Alrighty, so here are a few tips:
If you’re not like me and are good at planning ahead, stick your eggs and butter on the counter a few hours before you start this recipe to get everything to a nice soft (and warm) room temperature so your batter will be less lumpy.
If you ARE like me and are terrible at planning ahead, pop the eggs in a bowl of warm water for like 10 minutes to bring ‘em to room temperature. Microwave the butter until soft (not melted).
Let’s talk bundt cake pans for a sec. They come in all different sizes. This recipe can make one 10-15 cup cake, but I made mine in my 5 cup mini-ish pans and this recipe made 4 cakes. Just be sure you know the size of your pan before you go filling it.
Fill your bundt cake pan close to the top but leave about 1/2” to 1” of space between the batter and the top of the pan.
Spray nonstick spray ALLLLLLL over every crevice of your pan. Do NOT miss a spot. Also, don’t sub butter for nonstick spray. You won’t like the result because your moist cake will become a pile of moist cake crumbles and chunks. Trust me on this.
Spray your nonstick spray RIGHT before you pour in the batter, not at the beginning of the recipe.
Coat your pan with granulated sugar instead of flour. Flour just makes a gloopy mess. Sugar coat the nonstick spray and your cake should pop right out.
Okay, so there ya have my tips for baking the best bundt cake around and making sure it stays intact through the stressful and ominous removal-from-the-pan stage. Now, it’s time to make your blackberry vanilla bean bundt cake.
I mean, just LOOK:
Blackberry Vanilla Bean Bundt Cake
An easy bundt cake recipe, this moist vanilla bean cake is filled with fresh blackberries to create a sweet fall treat your whole family will love.
Makes: One 10-15 c bundt cake, four 2.5 c bundt cakes
- 1/2 c unsalted butter, softened
- 1 c granulated sugar
- 1 c brown sugar
- 5 large eggs
- 3 c AP flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 c whole milk
- 1 tbsp vanilla extract
- 1 vanilla bean, seeded
- 12 oz fresh or frozen blackberries (two of the 6 oz packages)
- If you're making the 10-15 cup size bundt cake, preheat the oven to 325 F. If you're making the smaller cake sizes, preheat the oven to 350 F.
- Cream together butter and two sugars.
- Add eggs one at a time, alternating eggs with flour (Example: Add one egg, add 1/2 c flour, etc.) until all eggs are incorporated. Add any remaining flour.
- Mix in baking powder, salt, milk, and vanilla.
- Fold in vanilla bean seeds.
- Toss your fresh or frozen blackberries in flour just before adding them to your vanilla cake mixture to keep them from sinking to the bottom of your cake. Fold blackberries into cake mix.
- Prepare bundt cake pan(s) as per tips above. (Spray with nonstick spray and then coat with granulated sugar). Fill pans immediately with vanilla blackberry cake mixture.
- Bake 10-15 cup bundt cake for 1 hour at 325 or until skewer inserted in cake comes out clean, or until set. Bake 2.5 cup size bundt cakes at 350 for 35 minutes.
- Cool cake(s) in their pans for 5 minutes, then flip so widest part of the cake is touching the rack. Let sit 5 minutes to cool in this position. If cake hasn't already come loose from the pan, try rocking the pan back and forth and the cake should loosen and come out.
- Sprinkle with optional powdered sugar and serve.