This mouthwatering blackberry cake is moist, full of flavor, and easy to make. You only need 12 ingredients, and every single bite is heavenly. Plump, fresh blackberries steal the show with this homemade blackberry cake recipe.
I am so excited to share with you my directions on how to make this fresh blackberry cake recipe with my step-by-step instructions. I will provide you will several photos to help you along the way too.
If you are still craving blackberries after eating this yummy blackberry layer cake, check out my blackberry pie recipe from scratch.
Why This Homemade Blackberry Cake Works:
- This layered cake is made with fresh blackberries to give you an explosion of flavor.
- You only need 12 ingredients for this blackberry layer cake.
- The cream cheese frosting is smooth and rich and a perfect addition to the homemade blackberry cake.
- This fresh, blackberry cake recipe is a major crowd-pleaser.
- It’s perfect for all occasions, including birthday parties, weddings, and barbecues.
- How To Make Blackberry Cake
- Steps for Cake
- Steps For Frosting
- Steps For Assembling
- Baker’s Tips
- Substitutions
- Can I Make This Blackberry Cake Recipe With Different Fruit?
- Can I Use Something In Place Of Eggs When Making Blackberry Layer Cake?
- Frequently Asked Questions And Answers
- Why Do My Cakes Get Hard After Baking?
- Can I Make This Blackberry Cake Recipe Into Cupcakes?
- How Long Does Homemade Blackberry Cake Last And How To Store It?
- Can Blackberry Layer Cake Be Frozen?
- Recipe Video
How To Make Blackberry Cake
Steps for Cake
FIRST STEP: Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8″ (20cm) baking pans with parchment paper. Set aside.
SECOND STEP: In a medium bowl, combine the flour, baking powder, and salt and stir to combine. Set aside.
THIRD STEP: In a large mixing bowl with a stand or a handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar on medium speed until creamy for about 2 minutes.
FOURTH STEP: Add 1 egg at the time and mix until fully incorporated.
FIFTH STEP: Alternately add dry ingredients, milk, dry ingredients, blackberry juice, and end with dry ingredients. Stir just until combined.
SIXTH STEP: Divide batter into the two prepared baking pans equally. Bake for 28-32 minutes or until a toothpick in the center comes out clean.
NOTE: Don’t overbake or the cake will be dry. Let cool to room temperature.
Steps For Frosting
SEVENTH STEP: In a large mixing bowl, using a handheld or stand mixer fitted with a paddle attachment, whisk butter on medium speed until creamy.
EIGHTH STEP: Add cream cheese and whisk until smooth and combined.
NINTH STEP: Sift in powdered sugar and stir until well combined and creamy.
TENTH STEP: Add 1 tbsp blackberry juice at the time and stir until smooth and creamy. The frosting should be creamy but firm enough to frost the cake with an offset spatula.
TIP: If the frosting is too soft, add more powdered sugar. If the frosting is too firm, add more blackberry juice.
Steps For Assembling
ELEVENTH STEP: Cut a thin layer off the tops of your cakes to create a flat surface if needed. Then cut each cake layer in half horizontally. You will have 4 cake layers.
TWELFTH STEP: Place one cake layer on a cake stand or serving plate. Spread about 1/8 of the frosting over the cake. Layer with 1/3 of the blackberries and spread 1/8 of the frosting over the blackberries. Repeat two more times.
THIRTEENTH STEP: Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Chill in an airtight container in the refrigerator for at least 4 hours.
FOURTEENTH STEP: Before serving, decorate with fresh berries to your preference.
Baker’s Tips
- Don’t overbake the cake or it will become dry.
- Allow the cake to cool completely to room temperature before frosting.
- After frosting, the layered cake, place in the fridge for 4 hours in an airtight container.
- If the frosting is too soft, add more powdered sugar to thicken it up.
- Add 1 tsp blackberry juice to frosting if it’s too firm.
Substitutions
Can I Make This Blackberry Cake Recipe With Different Fruit?
Yes, you can make this fresh blackberry cake recipe with different fruit. Strawberries, raspberries, and blueberries would all work perfectly. Follow the same directions and simply substitute the blackberries for the fruit you prefer.
Can I Use Something In Place Of Eggs When Making Blackberry Layer Cake?
Yes, you can easily substitute applesauce, mashed banana, or yogurt in place of the eggs. You should use 1/4 cup (62.5g) of whichever ingredient you are replacing with.
Frequently Asked Questions And Answers
Why Do My Cakes Get Hard After Baking?
If you run into the homemade blackberry cake becoming hard, it could be due to a couple of reasons. The first reason could simply be that your oven is not heating to the correct temperature.
It may be extra hot, which causes the layered cake to become hard and dry. Use a thermometer for the oven and test it to see if it’s accurate. If it isn’t then making adjustments, so the blackberry layer cake is baked at 350 degrees F.
The next reason why your homemade blackberry cake is hard could be because you overmixed the ingredients. Many people do this because you want to make sure the ingredients are well mixed; however, this can cause a dense cake.
Whenever baking any cake, you should only mix until the ingredients are just combined.
Can I Make This Blackberry Cake Recipe Into Cupcakes?
Yes, absolutely you can make this blackberry cake recipe into cupcakes. Instead of baking in two round 8 inch pans, you would use muffin tins or ramekins instead.
For the frosting, you could either just place the frosting on top of the cupcakes, or you could cut the cupcakes in half horizontally and add it to the center and then the top.
Do whichever method is easier for you. You will need to adjust your baking time to around 15 minutes instead of 30. This is ideal for birthday parties, weddings, or other events!
How Long Does Homemade Blackberry Cake Last And How To Store It?
Blackberry cake will last around 3 days, but it needs to be kept in an airtight container. Also, it’s essential to store this fresh blackberry cake recipe in the refrigerator instead of on the counter. Otherwise, it will go bad due to the cream cheese icing. Plus, it just tastes better when it’s cold.
Can Blackberry Layer Cake Be Frozen?
Yes, you can freeze this easy blackberry cake. Wrap the cake in plastic wrap, rather tightly. This acts as double protection from the freezer. Then after you wrap the layered cake, place it in an airtight container.
The cake will last around 4-6 months in the freezer. Check for freezer burn or deterioration before serving. Thaw the blackberry cake in the fridge overnight, and it’s ready to serve.
If you make this Blackberry Cake recipe leave a comment, rate it, and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
On The Hunt For More Cake Recipes?
This mouthwatering blackberry cake is moist, full of flavor, and easy to make. You only need 12 ingredients, and every single bite is heavenly. Plump, fresh blackberries steal the show with this blackberry cake recipe.
- 3 cups all-purpose flour, spooned and leveled (360g)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature (113g)
- 1/2 cup canola or mild vegetable oil (120ml)
- 1 3/4 cups granulated white sugar (350g)
- 3 large eggs
- 3/4 cup milk (180ml)
- 3/4 cup blackberry juice (180ml)
- 1 1/2 cups unsalted butter, room temperature (340g)
- 1 1/2 cups cream cheese, room temperature (340g)
- 3 cups powdered sugar, sifted (360g)
- 2-4 tbsp blackberry juice (30-60ml)
- 3-4 cups fresh blackberries (450-600g)
Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.
In a medium bowl combine the flour, baking powder, and salt and stir to combine. Set aside.
In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar on medium speed until creamy for about 2 minutes.
Add 1 egg at the time and mix until fully incorporated.
Alternately add dry ingredients, milk, dry ingredients, blackberry juice, and end with dry ingredients. Stir just until combined. *
Divide batter into the two prepared baking pans equally. Bake for 28-32 minutes or until a toothpick in the center comes out clean. Don't overbake or the cake will be dry. Let cool to room temperature.
In a large mixing bowl, using a handheld or stand mixer fitted with a paddle attachment, whisk butter on medium speed until creamy.
Add cream cheese and whisk until smooth and combined.
Sift in powdered sugar and stir until well combined and creamy.
Add 1 tbsp blackberry juice at the time and stir until smooth and creamy. The frosting should be creamy but firm enough to frost the cake with an offset spatula. If the frosting is too soft, add more powdered sugar. If the frosting is too firm, add more blackberry juice.
Cut a thin layer off the tops of your cakes to create a flat surface if needed. Then cut each cake layer in half horizontally. You will have 4 cake layers.
Place one cake layer on a cake stand or serving plate. Spread about 1/8 of the frosting over the cake. Layer with 1/3 of the blackberries and spread 1/8 of the frosting over the blackberries. Repeat two more times.
Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Chill in an airtight container in the refrigerator for at least 4 hours.
Before serving, decorate with fresh berries to your preference. Store in an airtight container in the fridge for up to 3 days.
Recipe Video
* If you want to have additional blackberries in the cake layers, then fold in 1 cup blackberries tossed in 2 tbsp flour, at this point.
SUBSTITUTIONS
Use blackberry puree instead of blackberry juice for more intense blackberry flavored cake layers.
Different Fruit
You can make this fresh blackberry cake recipe with different fruit. Strawberries, raspberries, and blueberries would all work perfectly. Follow the same directions and simply substitute the blackberries for the fruit you prefer.
Eggs
You can easily substitute applesauce, mashed banana, or yogurt in place of the eggs. You should use 1/4 cup (62.5g) of whichever ingredient you are replacing with.
Recommendations
- Don't overbake the cake or it will become dry.
- Allow the cake to cool completely to room temperature before frosting.
- After frosting, the layered cake, place in the fridge for 4 hours in an airtight container.
- If the frosting is too soft, add more powdered sugar to thicken it up.
- Add 1 tsp blackberry juice to frosting if it's too firm.
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