Purple Berry Cake with Silky Cream Cheese Frosting – Brownie Mischief

Ingredients

• 12 ounces (340g) fresh berries (plus more to garnish cake) (I used blackberries and blueberries)
• 1 1/2 cups (191g) all purpose flour, sifted
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 1/2 cups (300g) sugar, divided
• 1/3 cup (75ml) vegetable oil
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (118ml) buttermilk, room temperature
• 3/4 cup (170g) cream cheese, softened
• 3/4 cup (170g) unsalted butter, softened
• 1/8 teaspoon fine sea salt
• 1 pound (454g) powdered sugar, sifted
• 1 tablespoon heavy cream, room temperature
• Purple gel food color (I used Wilton Violet)
• Fresh berries
• Edible gold luster dust (I used Alan Tetreault Edible Hybrid Luster Dust Soft Gold)
• Edible flowers (I used pesticide free pansies)