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This Blackberry cake is soft and moist and has a fluffy lemon blackberry buttercream frosting. The lemon juice cuts the sweetness and brightens up the whole cake. You’ll enjoy every bite as it hits your taste buds; sweet, tart and tangy. And of course the fresh blackberries were plump, juicy and wonderful!
I made this blackberry cake for my niece’s birthday and it was…good and so pretty (with decor inspiration from Allie)! Then I kept working on the cake, adding more lemon and the results were fantastic. Thankfully another niece was having a birthday the following weekend so it became her birthday cake.
This was much safer than leaving the cake at home with me, alone – with just the cake and I – and a fork. No one even noticed that I had taken out a slice to photograph it and then carefully replaced it and patched the frosting #smooth. My family was completely smitten with this cake!
Blackberry Cake Ingredients:
6 large eggs, room temperature
1 cup granulated sugar
1 cup all-purpose flour *measured correctly
1/2 tsp baking powder
Simple Lemon Syrup:
3/4 cup warm water
1 Tbsp granulated sugar
4 Tbsp Lemon Juice (from 1 large lemon)
Blackberry Frosting Ingredients:
3 cups powdered sugar
3 sticks (1 1/2 cups) unsalted butter, room temperature
8 oz Cream cheese, softened at room temperature
1/2 tsp salt (I used fine sea salt)
2 packages (6 ounces each) blackberries, divided (1 cup for frosting, 1 cup sliced for layers, 6 berries for decor).
2 Tbsp fresh lemon juice from 1 medium lemon
Crystal sprinkles, optional
How to Make the Blackberry Cake:
Watch the video before you get started:
Preheat Oven to 350˚F. Line bottoms of two 9″ cake pans with parchment paper (do not grease the sides).
1. In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy.
2. Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
3. Divide evenly between prepared cake pans (it helps if you have a kitchen scale to weight the pans). Bake at 350˚F for 23-28 minutes (my oven took 25 min), or until top is golden brown. Remove from pan by sliding a thin spatula (here’s the one I love for cakes) around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temperature then slice layers equally in half with a serrated knife.
How to Make Lemon Blackberry Frosting:
1. Combine 2 Tbsp lemon juice with 1 cup blackberries in small saucepan. Simmer 6-7 minutes or until berries easily mash up with a fork then turn off heat. Strain through a fine mesh Strainer, pushing the blackberries through with a spatula until only seeds are left in strainer. Discard seeds and set the puree aside to cool completely to room temp (you should get 5 Tbsp puree).
2. In the bowl of an electric stand mixer fitted with whisk attachment, cream together 3 sticks butter, 3 cups powdered sugar and 1/2 tsp salt on low speed until combined, scraping as necessary. Increase speed to medium-high and beat until white and fluffy (2 to 3 min).
3. Add cream cheese 1-piece at a time and mix until combined then continue to beat 2 min until fluffy, scraping down the bowl as needed. With the mixer on, drizzle in blackberry syrup 1 Tbsp at a time then beat another minute.
How to Assemble Blackberry Cake:
1. Slice 1 cup blackberries and set aside. Make your lemon syrup by combining 3/4 cup warm water, 1 Tbsp granulated sugar and 4 Tbsp Lemon Juice.
2. Place first cake layer on serving platter cut-side up. Brush with 1/4 of the lemon syrup. Spread frosting over the top and layer with 1/3 sliced berries. Repeat with remaining layers placing the final layer cut-side-down, then frost the top and sides. (Tip: For the smoothest results, reserve flattest cake-layer for the top)
3. Pipe remaining frosting onto cake. For the roses, I used a closed star Wilton 2D tip (here’s a tutorial I created awhile back for how to pipe frosting roses). Decorate with remaining blackberries. I sprinkled with sugar crystals since it was my niece’s princess party birthday cake :).
Blackberry Cake Recipe
Ingredients
Cake Ingredients:
- 6 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 tsp baking powder
Simple Lemon Syrup:
- 3/4 cup warm water
- 1 Tbsp granulated sugar
- 4 Tbsp Lemon Juice, from 1 large lemon
Blackberry Frosting Ingredients:
- 3 cups powdered sugar
- 3 sticks, 1 1/2 cups unsalted butter, room temperature
- 8 oz Cream cheese, softened at room temperature
- 1/2 tsp salt, I used fine sea salt
- 12 oz blackberries
- 2 Tbsp fresh lemon juice from 1 medium lemon
- Crystal sprinkles, optional
Instructions
Prep: Preheat Oven to 350˚F. Line bottoms of two 9" cake pans with parchment paper (do not grease the sides).
How to Make the Cake:
- In the bowl of an electric stand mixer fitted with whisk attachment, beat 6 large eggs 1 min on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 min until thick and fluffy.
- Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
- Divide evenly between prepared cake pans and bake at 350˚F for 23-28 minutes (my oven took 25 min), or until top is golden brown. Remove from pan by sliding a thin spatula around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temp then slice layers equally in half with a serrated knife.
How to Make Lemon Blackberry Frosting:
- Combine 2 Tbsp lemon juice with 1 cup blackberries in small saucepan. Simmer 6-7 minutes or until berries easily mash up with a fork then turn off heat. Strain through a fine mesh strainer, pushing the blackberries through with a spatula until only seeds are left in strainer. Discard seeds and set the puree aside to cool completely to room temp (you should get 5 Tbsp puree).
- In the bowl of an electric stand mixer fitted with whisk attachment, cream together 3 sticks butter, 3 cups powdered sugar and 1/2 tsp salt on low speed until combined, scraping as necessary. Increase speed to medium-high and beat until white and fluffy (2 to 3 min).
- Add cream cheese 1-piece at a time and mix until combined then continue to beat 2 min until fluffy, scraping down the bowl as needed. With the mixer on, drizzle in blackberry syrup 1 Tbsp at a time then beat another minute.
How to Assemble Blackberry Cake:
- Slice 1 cup blackberries and set aside. Make your lemon syrup by combining 3/4 cup warm water, 1 Tbsp granulated sugar and 4 Tbsp Lemon Juice.
- Place first cake layer on serving platter cut-side up **. Brush with 1/4 of the lemon syrup. Spread frosting over the top and layer with 1/3 sliced berries. Repeat with remaining layers placing the final layer cut-side-down, then frost the top and sides.
- Pipe remaining frosting onto cake. For the roses, use a closed star Wilton 2D tip. Decorate with remaining blackberries and sprinkle sugar crystals if desired.
Notes
**Tip: For the smoothest results, reserve flattest cake-layer for the top)
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Hi, Natasha! If I make the base several days ahead do I need to keep it in fridge or room temperature. I am planning to bake base on Thursday and serve cake on Sunday
Hi Angelina! The cake sponge once baked and cooled can be stored at room temperature for 1-2days but you should refrigerate it or freeze it for longer storage and to keep it fresh. Be sure to store it in an airtight container.
Shouldn’t the recipe ingredients for the frosting state 3 sticks of butter instead of 2?
Hi Diane, it does say 3 sticks. See the recipe card under the Frosting section “3 sticks, 1 1/2 cups unsalted butter, room temperature”. I hope that helps.
Question: I’m making this cake for Easter/birthday. Will the cake keep well in the fridge if I fully assemble it a day in advance? I’m trying to pace myself for the weekend but don’t want to compromise on the quality of this masterpiece.
Hi Susan! Yes, that would be fine. Just keep it covered or in an airtight container for freshness.
Hi how much vanilla extract do you add to the vanilla sponge cake mix,
Hi Irene. I don’t add vanilla extract, but you can add it to taste. Maybe start with 2tsp and increase from there.
Hi, this looks amazing. what purpose serves the lemon syrup? Thanks
Hi Gabriela! This is a sponge cake so it helps moisten the sponges and adds lemon flavor.
The first try was a total bust. Had problem with stand mixer so finished mixing using electric handheld mixer. Did not rise at all. Started over and came out much better but still very thin layers so I didn’t cut them in half It was delicious and I would like to try again but I’d like to figure out what I am doing wrong. Any ideas?
The frosting is wonderful.
Hi Joanne! You can see in the images above that the cake layers are not very thick. Beating the eggs with the sugar until they are thick and fluffy is important because this is where the cake gets its volume from. Be sure to use room-temperature eggs and when the dry ingredients are added, do not over mix or you will deflate the batter, you’ll want to fold them in. I hope that helps.
I made this yesterday! The cake recipe is flawless and if the recipe is followed makes a gorgeous sponge cake (we won’t get into my mistakes getting to my flawless cake but I got there)
The frosting I will make again to perfect. I am sure I messed up somewhere with the cream cheese but my family loved it none the less. It’s a keeper.
I’m glad this recipe was enjoyed. Thank you for sharing, Aricka! 🙂
Great looking recipe. Do you have a suggestion of how I could replace the cream cheese in the frosting? Could I adapt the buttercream frosting recipe and add the puree to that or do you think it would be too sweet?
Hi Claire, I haven’t tried any substitutions but I saw someone else commented and shared this ” I used mascarpone instead if cream cheese and skipped the butter… Oh my! It was so good! Attached is the pic of my cake, it doesn’t look fancy but is so yummy , thanks a lot!” I hope that helps.
I want to make this cake for my moms birthday. Was wondering if the frosting or cake could be made a day or 2 in advance before building?? I work and have a toddler so being able to spread it out over a couple of days works best for me when making cakes. Excited for this one, looks delicious!!
Hi Whitney, you can make the base several days ahead. I hope you love this recipe!
Made cake with my gluten free flour and used dairy free butter, so tasted nice but didn’t rise as big and icing was too runny!
Hi Amanda, Substitutions may hinder the recipe outcome. I always suggest making a recipe as written the first time around.
This is an excellent recipe – thank you, Natasha. Can I use the same recipe to make a fruit flan? The baking tin is quite shallow with an indent for where the fruit is placed. Would I grease the whole pan?
Hi Liz. I’m happy you enjoy this recipe!
I have not made a fruit flan to advise what the process would be. If you experiment, please let us know how it turns out.
Can I bake the sponge cake in a 10″ springform pan instead of two 9″ pans?
Hi Marian, I have not tested this in a 10” but it may be too much batter for just one 10” pan.
Thank you so much for this receipt! It was my first time making a cake, and it turns out amazing! The biscuit was just perfect and cream is so yammy! I used frozen blackberries for the sirup and decorated the top with fresh fruits! Thank you again for such a detailed guidance! My daughters first birthday was amazing!
Glad to hear that the recipe was a success! Thank you so much for sharing that with us.
Is it possible to make and ice this cake and store in the freezer a couple weeks? I would add the blackberries on top at serving time. Love your recipes.
Hi Barb, I haven’t tried freezing the entire cake, you can freeze the sponge cake though. I would freeze it without the syrup and add that after it is defrosted. I hope that helps.