Cherry-Blackberry Symphony

Directions
1. Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, ensuring they are well-prepared to prevent sticking.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside for later use.
2. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This will take about 3-4 minutes of beating. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and almond extract until fully incorporated. These extracts add a rich, aromatic depth to the cake.
3. Alternate Adding Dry and Wet Ingredients:
Next, begin alternating between adding the dry ingredients and buttermilk to the butter mixture. Start with a third of the dry ingredients, followed by half of the buttermilk, then another third of the dry ingredients, the remaining buttermilk, and finally the last of the dry ingredients. Mix until smooth, making sure not to overmix.
Gently fold in the cherry puree until combined. The cherry puree will infuse the cake with a delicious fruity flavor, giving it a lovely hint of tartness.
4. Bake the Cake Layers:
Divide the batter evenly among the three prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean. Once done, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
5. Prepare the Blackberry Filling:
While the cake layers are cooling, prepare the blackberry filling. In a saucepan, combine the fresh blackberries, sugar, and lemon juice. Cook over medium heat until the blackberries begin to break down and release their juices. Stir in the cornstarch slurry (cornstarch mixed with water) and continue cooking until the mixture thickens, about 2-3 minutes. Remove from heat and let the filling cool completely.
6. Make the Frosting:
For the frosting, beat the softened butter in a large mixing bowl until creamy. Gradually add the powdered sugar, alternating with the cherry puree, until the frosting is smooth and fluffy. Stir in the vanilla extract and a pinch of salt to balance out the sweetness.
7. Assemble the Cake:
Now, it’s time to assemble your Cherry-Blackberry Symphony! Start by placing one cake layer on a serving plate. Spread a generous amount of blackberry filling over the top, making sure to cover the surface evenly. Place the second cake layer on top and repeat with another layer of blackberry filling. Finally, top with the third cake layer.
Frost the top and sides of the cake with the creamy cherry frosting, smoothing the surface as you go. This beautiful frosting will envelop the cake in a luscious, vibrant pink hue.
8. Garnish and Serve:
For a stunning presentation, garnish the top of the cake with fresh cherries (pitted and halved) and fresh blackberries. These fresh fruits not only add to the cake’s visual appeal but also enhance the flavor with their juicy sweetness.
Refrigerate the cake for about 30 minutes before serving to help it set, then slice and enjoy this delightful creation!