Soft and moist blackberry cake with fluffy blackberry lemon buttercream frosting. This blackberry lemon cake is sweet and tart with plenty of juicy berries!

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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!

Soft and moist blackberry cake with fluffy blackberry lemon buttercream frosting. This blackberry lemon cake is sweet and tart with plenty of juicy berries!

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

Soft and moist blackberry cake with fluffy blackberry lemon buttercream frosting. This blackberry lemon cake is sweet and tart with plenty of juicy berries!

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.

Blackberry Cake Recipe-8

Blackberry Cake Recipe-2

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.

Blackberry Cake Recipe-9

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.

Soft and moist blackberry cake with fluffy blackberry lemon buttercream frosting. This blackberry lemon cake is sweet and tart with plenty of juicy berries!

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).

Blackberry Cake Recipe-15

Blackberry Cake Recipe-3

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.

Soft and moist blackberry cake with fluffy blackberry lemon buttercream frosting. This blackberry lemon cake is sweet and tart with plenty of juicy berries!

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.

Blackberry Cake Recipe-14

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)

Soft and moist blackberry cake with fluffy blackberry lemon buttercream frosting. This blackberry lemon cake is sweet and tart with plenty of juicy berries!

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 :).

Soft and moist blackberry cake with fluffy blackberry lemon buttercream frosting. This blackberry lemon cake is sweet and tart with plenty of juicy berries!

Natasha's Kitchen Cookbook

Blackberry Cake Recipe

4.81 from 92 votes
Author: Natasha Kravchuk
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.
Prep Time: 1 hour 30 minutes
Cook Time: 32 minutes
Total Time: 2 hours 2 minutes

Ingredients 

Servings: 12 slices

Cake Ingredients:

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

    *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)
    Course: Dessert
    Cuisine: Russian
    Keyword: blackberry cake
    Skill Level: Medium
    Cost to Make: $$

    If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

    Soft and moist blackberry cake with fluffy blackberry lemon buttercream frosting. This blackberry lemon cake is sweet and tart with plenty of juicy berries!

    Soft and moist blackberry cake with fluffy blackberry lemon buttercream frosting. This blackberry lemon cake is sweet and tart with plenty of juicy berries!

    Natasha Kravchuk

    Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

    Read more posts by Natasha

    Leave a Comment

    Recipe Rating




    Comments

    • Eva
      December 17, 2021

      Made this cake for my daughters 3 year birthday, since she wanted a cake with blackberries.
      This recipe is just wonderful! And the blackberries give the frosting both a fantastic taste and color. Easy to succeed making a beautiful and very tasty cake. Thank you very much!

      Reply

      • Natashas Kitchen
        December 17, 2021

        You’re welcome! I’m so happy you enjoyed it, Eva! Thank you for your great feedback!

        Reply

    • Meg
      July 28, 2021

      Dear Natasha,

      Thank you so much for this wonderful recipe. This was a hit and everyone loved it 😊

      I wanted to know if I can substitute the blackberry to blueberry or raspberry in the frosting? Will that work? My son loves blueberries & raspberries and so wanted to have a lovely berry frosting for his birthday. Please suggest..

      Many thanks
      Meg

      Reply

      • Natasha's Kitchen
        July 28, 2021

        Hi Meg, it’s my pleasure! I haven’t tried that yet to advise but I imagine that will work but you might have to do an experiment, so probably practice first before his birthday?

        Reply

    • Jillian
      June 19, 2021

      I made this for my daughter’s 8th birthday tea party. It was fantastic! We have some food sensitivities (gluten & cane sugar) so I made it with Einkorn flour and maple sugar. Turned out amazing, fluffy and light! One of our guests was dairy free, so I made a different frosting but still used the blackberry/lemon purée to tint it. I also used homemade seedless blackberry jam with lemon juice added, instead of the lemon syrup and blackberries because when I made a small test cake my daughter didn’t like the blackberry seeds from the whole blackberries 🙃. Guests all loved it!

      Reply

      • Natashas Kitchen
        June 19, 2021

        Aww, that’s the best! Thank you so much for sharing that with me, Jillian! Happy Birthday to your daughter!

        Reply

    • Ronit Naudin
      June 12, 2021

      Hi Natasha, I would be making a wedding cake and be using your sponge cake recipe, can you put the syrup on after baking and then freeze the cake (without frosting)?? Thank you.

      Reply

      • Natashas Kitchen
        June 12, 2021

        Hi Ronit, yes, you can freeze the sponge cake. I would freeze it without the syrup and add that after it is defrosted. I hope that helps.

        Reply

    • Olena
      March 17, 2021

      Unfortunately my cake did not rise:( But the buttercream turned out fine so may be I use it for cupcakes.

      Reply

      • Natasha's Kitchen
        March 18, 2021

        I’m more than happy to troubleshoot, did you have a chance to watch the video for making the cake layers? I think it would really help. Since this cake relies on the volume of eggs to rise, it is crucial not to use a whisk to fold in the flour or you will deflate the batter. Please let me know if you still have questions after watching this video (also embedded in the recipe above).

        Reply

    • San
      February 27, 2021

      Hi Natasha,
      I made this cake today and turned out so wonderful! I do have a question about the lemon syrup. Do I have to boil the ingredients together? I didn’t use all the 3/4th cup syrup from the recipe. Thanks

      Reply

      • Natashas Kitchen
        March 1, 2021

        Hi San, we do not boil it. We combine it all in a cup. See steps under the title: “How to Assemble Blackberry Cake: Make your lemon syrup by combining 3/4 cup warm water, 1 Tbsp granulated sugar, and 4 Tbsp Lemon Juice.” Since the water you’re using is warm, it helps the sugar dissolve.

        Reply

    • Rachel
      February 25, 2021

      Natasha – I don’t usually leave reviews, but this cake was so fun, I had to come back and thank you! My daughter picked this out for her birthday cake and I’m so glad she did. The sponge cake video was super helpful and the instruction was very clear. I’m not an experienced baker, but I followed the recipe exactly and this cake turned out perfectly! I’m usually not a big fan of frosting, but the lemon juice really cut down the sweetness on this one and we loved it. Looking forward to checking out some of your other recipes! Thank you!!

      Reply

      • Natashas Kitchen
        February 25, 2021

        Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles

        Reply

    • Yen Thieu
      January 18, 2021

      I can’t wait to try making this cake! I want to make into a layer cake consisted of 2 six inch and 2 eight inch cake. Could you help me adjust to the right amount? I’d be much appreciative!!! Thanks Natasha!

      Reply

      • Natasha
        January 18, 2021

        Hi, I haven’t tested those sizes so you would have to experiment.

        Reply

    • Luda
      September 26, 2020

      Hi Natasha, trying out this recipe today. Is it served right out of fridge, or does it have to sit at room temp for some time? I hope it turns out yummy, can’t wait to try it tomorrow! Thank you for this beauty!

      Reply

      • Natasha
        September 26, 2020

        Hi Luda, this one serves well right out of the refrigerator and there is no need to bring it to room temperature.

        Reply

        • Luda
          September 26, 2020

          Natasha, cake turned out beautiful, can’t wait to try it out tomorrow! I have one more question, when I was ready to make decorative flowers, the cream was a bit on a runny side. I had to reso cake flowers at least 4 times. Would you recommend placing cream in pastry bad in fridge or am i doing something wrong and my cream was runny. I was following recipe exactly. Thank you again. Will definitely come back to comment after taste test!

          Reply

          • Natasha
            September 28, 2020

            Hi Luda, If the cream cheese and butter are softened for too long, that can happen – also adding too much syrup can thin the frosting. I would suggest refrigerating for a bit before piping.

            Reply

        • Luda
          September 27, 2020

          Natasha, this cake is money! Everyone loved, and complemented on it! It’s sooooooo good! What is your tip on pumping the flowers if the cream a bit on softer side? I ended up putting it in fridge, but it was still not easy. Thank you!

          Reply

          • Natashas Kitchen
            September 28, 2020

            I’m so happy you enjoyed that Luda! Make sure you are using a high-powered mixer (electric mixer). It sounds like with the frosting – maybe your cream cheese was over-softened. That would explain the consistency you are describing.

            Reply

            • Luda
              September 28, 2020

              Natasha, I use kitchen aid mixer for all the cakes, and beat it per instructions. Yes, both butter and cream cheese were sitting on countertop for at least 4 hrs. How would I know when cream is soft enough to combine with room temp butter in order to get a thicker consistency? I also cooked blackberries in exactly weighed and measured proportions, and had an outcome of 5 tbsp of puree
              Well, despite all, this cake is worth licking the plate! Will definitely make this again soon!!! You and your lovely blog are my lifesaver, as you might’ve figure out by my multiple comments last few days! Thank you

    • Desiree Hajek
      August 28, 2020

      I made this cake for my father in law for his 73rd birthday and it was a hit! We picked fresh berries and had fresh eggs from our chickens. I hadn’t tried making a sponge cake before but I followed the instructions and consistency was perfect. I only had 2 cups of powdered sugar so I cut out a stick of butter and used 2/3 of the cream cheese and thankfully had enough frosting for all the layers and the top. I feel like I had a hard time brushing on the lemon syrup. I still had a lot of unused syrup left over and I think next time I’ll make sure to use it all because I think it would’ve added a yummy flavor and texture to the sponge cake. The beeries on top also bled juice onto the frosting a bit making it look a bit less pretty . Any suggestions to prevent that? Thanks for the recipe Natasha!

      Reply

    • Nat
      July 30, 2020

      Hi Natasha
      My cake tastes a bit eggie

      Reply

      • Natasha
        July 30, 2020

        Hi Nat, I suggesting reading through the troubleshooting on making this classic sponge cake. Also, avoid outdoor draft with any egg-based cake or frosting.

        Reply

    • Carol Bilodeau
      July 12, 2020

      The recipe looks wonderful
      As soon as my cakes were in the oven they sank within the first 10 minutes to a half and thick in the middle
      What did I do wrong?
      Please help

      Thank you

      Reply

      • Natasha's Kitchen
        July 12, 2020

        Sorry to hear that, Carol. Curious, was there anything that was substituted in the ingredients or recipe?

        Reply

    • Carolyn G
      July 6, 2020

      I followed the cake exactly, which turned out perfect (23-24 mins in my oven).

      I lightened up the frosting (1 cup powered sugar, 1 brick of light cream cheese, 1 tsp vanilla and 1 tbsp of blackberry puree). For me, it was perfect! Very light and just sweet enough with some tartness.

      Reply

      • Natasha's Kitchen
        July 7, 2020

        Hello Carolyn, so lovely to read your comments and good feedback. Thank you so much!

        Reply

    • lili
      July 5, 2020

      This is the best summer cake! Blackberry fans in my fam loved it. I used my own cake recipe fearing too many eggs, but next time I make it I will try your cake recipe- I am certain will be fantastic, too. I wonder if I could substitute blackberries for lemons? Never enough lemon for us, but would it separate or curdle with cream cheese?

      Reply

      • Natasha's Kitchen
        July 5, 2020

        That is awesome, I am so glad your family loved it! I have not tired substitute lemons for blackberries, if you do an experiment please share with us how it goes.

        Reply

    • Dawn French
      June 29, 2020

      Lovely light sponge, nice and not too sweet icing – So fresh for the summer.
      I’m not sure if I got the lemon syrup wrong but I mixed ingredients 6ogether and 8t was lemon water. When I started to put layers together and brush on the lemon syrup, I could see that there was a possibility that the lemon syrup (water) would make the layers soggy so I left lemon water step out. On evaluation, I really don’t think that the syrup would have added much to the enjoyment of the cake.

      Reply

      • Natashas Kitchen
        June 29, 2020

        Thank you for sharing that with us Dawn!

        Reply

    • Steve
      May 30, 2020

      I’m recently retired and have never really gotten into baking, let alone a from scratch cake. But seeing that I now have more time on my hands, and grow my own Olliberries, (almost like Blackberries) I found this recipe and thought I would try it. Your directions are clear and concise and it turned out perfectly. (My frosting skills leave a bit to be desired so it was a bit messy looking compared to yours!) I was most nervous about cutting the cakes in half. My wife suggested that I use dental floss! It did the job perfectly!

      Reply

      • Natashas Kitchen
        May 30, 2020

        I’m so happy you enjoyed that. Thank you for sharing that with us!

        Reply

    • Annalisa
      April 23, 2020

      Oh my goodness, this looks perfect and delicious! I absolutely love the idea of lemon in here with the berries and creamy frosting. My almost 7 year old is requesting blackberry cake and I am so excited to have found this recipe! He is going to love it! Thank you!

      Reply

      • Natashas Kitchen
        April 23, 2020

        Awww that’s the best! Thank you so much for sharing that with me! I hope you enjoy this recipe!

        Reply

    • Darly
      March 21, 2020

      The spongecake turned out fine, but it was pretty thin despite being beaten to a pancake-like batter (I was mixing the eggs and sugar for over 30 minutes to get that consistency!). I was most disappointed by the icing because no matter how much I mixed it, it became a liquidy goop that smelled too strongly of cream cheese. It was also way too sweet and thick. If anything, I would probably use a different icing recipe altogether as the flavor was just a super sweet cream cheese mixture.

      Reply

      • Natasha
        March 21, 2020

        Hi Darly, make sure you are using a high powered mixer (electric mixer). A hand-held whisk won’t beat sufficiently. It sounds like with the frosting – maybe your cream cheese was over-softened. That would explain the consistency you are describing.

        Reply

    • Tara
      March 7, 2020

      Hi,
      I got all the ingredients only to discover we ran out of all purpose four which is crazy because WE ALWAYS HAVE IT, haha. I maybe could manage half a cup.

      I have whole wheat flour, coconut flour, almond flour, tapioca starch and xanthum gum. Could I potentially mix and match? Don’t want to mess up the integrity of the cake. I can always run out and get some AP flour but just wanted to check if you tried with any of the above before?

      Also, while I have powdered sugar ; could you advise how much monkfruit sweetener could be used instead in the frosting? Would like to know for the future for a keto friendly version.

      Reply

      • Natasha
        March 9, 2020

        Hi Tara, since baking is so much of a science and any change can affect the outcome, I honestly can’t make those recommendations without testing them through. Also, I don’t have any experience with monk fruit sweetener yet. If you test that out, please let me know how it goes.

        Reply

    • Stefany
      February 1, 2020

      Hi Natasha. I would like to try this cake but Can I freeze just with the filling? And finish on the day we eat it?thanks a lot!

      Reply

      • Natashas Kitchen
        February 1, 2020

        Hi Stefany, we prefer it fresh, but without experimenting I’m unable to advise. If you experiment, please let me know how you like this recipe.

        Reply

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