Blackberry Cake Recipe

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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 :).

Print

Blackberry Cake Recipe

4.8 from 89 votes

Prep Time: 1 hour 30 minutes

Cook Time: 32 minutes

Total Time: 2 hours 2 minutes

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.

Author: Natasha Kravchuk

Course: Dessert

Cuisine: Russian

Keyword: blackberry cake

Skill Level: Medium

Cost to Make: $10-$14

Servings: 12 slices

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:

1. 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.
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 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:

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.
3. 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.

Recipe Notes

*Divide berries as follows: 1 cup for frosting, 1 cup sliced for layers, 6 berries for decor
**Tip: For the smoothest results, reserve flattest cake-layer for the top)

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