Can’t decide between chocolate and vanilla? This marbled butter cake with a soft, tender crumb gives you the best of both worlds! It’s finished with a light, slightly tangy blackberry cream cheese frosting and garnished with fresh mint and juicy berries to make a perfect spring or summertime dessert.
*Alternatively, if you have 3 mini cake pans, you could probably make two mini 3-layer cakes rather than one 4-layer one and skip the cupcakes.
**You can use salted or unsalted butter for the frosting; I’ve done it both ways depending on what I have on hand.
***You could probably use a slightly larger quantity of blackberries to get more of the flavor if desired, but do so carefully since you don’t want the frosting to be runny.
****I alternated the frosting color for each cupcake.