Imperial Sugar
Dixie Crystals

Blackberry Orange Cake

Blackberry Orange Cake Dixie


White Cake

  • 2 cups + 2 tablespoons all-purpose flour*
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup any type of vegetable oil, including non-virgin olive oil or avocado oil
  • 2 large eggs
  • 2 cups Dixie Crystals Extra Fine Granulated Sugar
  • 1 cup buttermilk
  • 1 tablespoon vanilla extract
  • 1/2 cup hot water
  • 2 teaspoon white distilled vinegar

Easy Butter Cream

Extra Smooth & Creamy Butter Cream

  • 1 1/2 cups (3 sticks) super soft butter
  • 1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
  • Pinch salt
  • 1 cup + 2 tablespoons evaporated milk
  • 2 teaspoons vanilla extract  
  • Zest of 3 oranges, no white bitter pith


  • 1 pint fresh blackberries


  • 1-2 mandarin oranges
  • 1 pint blackberries
  • Zest of 1 orange

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 325°F. Butter and flour 3, 8 or 9-inch cake pans and fit a round sheet of parchment on bottom to make removal from pans flawless.
  2. Sift together flour, baking powder, baking soda, and salt. Set aside.
  3. Using a stand or handheld mixer or a sturdy hand whisk, mix oil and eggs until well blended. Add sugar and whisk until completely smooth.
  4. Add buttermilk and vanilla.  
  5. Add sifted ingredients in one step and mix until batter is smooth. Do not mix more than necessary.
  6. Add hot water and vinegar and mix until combined.
  7. Divide batter evenly into pans and place in oven. Bake until center of cakes bounces back when lightly pressed with a finger and until you see cake retracting from sides in a few areas -about 30 minutes.
  8. Allow to cool for about 5-10 minutes before turning upside down onto plastic food film, a kitchen towel or parchment paper. Leave parchment paper on cakes until indicated below. 
  9. Prepare easy buttercream frosting by creaming butter until light and fluffy. Add 1 cup of powdered sugar and mix until light and creamy.
  10. Gradually add remaining powdered sugar alternating with cream or milk. Scrape bowl well. Whip until very light and fluffy. Add vanilla and salt. Combine well.
  11. Or, prepare slightly more advanced buttercream (option 2) by whipping soft butter until fluffy. Add sugar and salt and mix until well combined.
  12. Add evaporated milk 2 tablespoons at a time waiting for previously added amount to be fully incorporated before adding next. Do not rush this process. Add vanilla. If cream is no longer light and creamy or looks slightly curdled, heat outside of the bowl with a hairdryer while beating. Heavy or curdled looking cream is a result of cold ingredients and is easily remedied by using heat.
  13. Place one cake layer on a serving platter and remove parchment paper.
  14. Add orange zest to buttercream. Spread cake layer with 1/4 of buttercream. Cut half of blackberries in half and scatter onto buttercream. Gently press berries evenly into cream.
  15. Cover with another cake layer, remove parchment and spread similarly with buttercream followed by remaining blackberries.
  16. Cover with remaining cake layer and remove parchment.
  17. Spread a thin layer of frosting on sides and surface to trap cake crumbs. Place in fridge or freezer until layer of frosting has hardened, about 15 minutes.
  18. Coat with a second layer of frosting. Using a piping bag fitted with a medium plain tip, pipe a circle of cream on surface of cake. Pipe a string of buttercream on bottom edge of cake.
  19. Fill with blackberries and mandarin oranges. Sprinkle cake with additional orange zest.