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Home » Cakes

Blackberry Cake

Last updated on December 10, 2021Originally published July 20, 20194 CommentsSabine

Jump to Recipe

This mouthwatering blackberry cake is moist, full of flavor, and easy to make. You only need 12 ingredients, and every single bite is heavenly. This cake is not only delicious but a real showstopper that makes it the perfect birthday or anniversary cake. By the way, have you tried my strawberry cake?

cake that has a slice taken out

Why this recipe works:

  • This layered cake is made with fresh blackberries to give you an explosion of flavor.
  • You only need 12 ingredients.
  • The cream cheese frosting is smooth and rich and a perfect fit for the blackberries.
  • It is a major crowd-pleaser.
  • It's perfect for all occasions, including birthday parties, weddings, and barbecues.

Jump to:
  • Photo instructions
  • Top tips for success
  • Substitutions
  • Make cupcakes instead
  • Storage
  • Freezing
  • More cake recipes to try
  • Recipe

Photo instructions

In a medium bowl, combine the flour, baking powder, and salt and stir to combine. Set aside.

batter for cake

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.

mixing up batter for the cake

Add 1 egg at the time and mix until fully incorporated. 

mixing up batter for the blackberry cake

Alternately add dry ingredients, milk, dry ingredients, blackberry juice, and end with dry ingredients. Stir just until combined. 

adding in flour to blackberry cakefresh blackberry juice in cake batter

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.

pouring batter into cake pan and measuring

After the cakes have cooled, prepare the frosting. In a large mixing bowl, using a handheld or stand mixer fitted with a paddle attachment, whisk butter on medium speed until creamy. 

whipping up frosting for blackberry cake

Add cream cheese and whisk until smooth and combined. 

whipping up frosting for blackberry cake

Sift in powdered sugar and stir until well combined and creamy. 

whipping up frosting for blackberry cake until creamy

Add 1 tablespoon 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. 

adding in blackberry juice to frosting

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 layers.

Place one layer on a cake stand or serving plate. Spread about â…› of the frosting over the cake. Layer with â…“ of the blackberries and spread â…› of the frosting over the blackberries. Repeat two more times.

fresh blackberries on top of cake

frosting over blackberries

Place the last layer on top and lightly frost the outside and the sides 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.

Decorated blackberry cake with flowers on top

Top tips for success

  • Don't overbake the cake or it will become dry.
  • Allow it to cool completely to room temperature before frosting.
  • If the frosting is too soft, add more powdered sugar to thicken it up. Add 1 teaspoon blackberry juice to frosting if it's too firm.
  • After frosting, place in the fridge for 4 hours in an airtight container.

Substitutions

  • Blackberries - You can make this 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 ¼ cup (62.5g) of whichever ingredient you are replacing each egg with. 

Make cupcakes instead

You can turn this recipe into cupcakes. Instead of baking in two round 8 inch pans, you would use muffin tins or ramekins instead. You will need to adjust your baking time to around 15 minutes. Then pipe the frosting on top and bring to birthday parties, weddings, or other events!

slice of cake on fork

Storage

It will last around 3 days, but it needs to be kept in an airtight container. Also, it's essential to store it 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.

Freezing

Wrap the cake in plastic wrap, rather tightly. This acts as double protection from the freezer. Then after you wrapped it, place it in an airtight container. It will freeze well for up to 3 months. Thaw in the fridge overnight.

More cake recipes to try

  • Black Forest Cake
  • Pistachio Cake
  • Raspberry Cake
  • Strawberry Cake
  • Peaches and Cream Cake
  • Lemon Blueberry Cake
  • Chocolate Cake

Recipe

Decorated cake with the start of a cut taken out

Blackberry Cake

5 from 1 vote
Author Sabine Venier
Calories: 636kcal
Servings: 16 servings
Prep 45 minutes
Cook 30 minutes
Chill 4 hours
Total 5 hours 15 minutes
Print Pin Rate
This mouthwatering cake is moist, full of flavor, and easy to make. You only need 12 ingredients, and every single bite is heavenly.

Ingredients
  

Cake

  • 3 cups all-purpose flour, spooned and leveled (360g)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, room temperature (113g)
  • ½ cup canola or mild vegetable oil (120ml)
  • 1 ¾ cups granulated white sugar (350g)
  • 3 large eggs
  • ¾ cup milk (180ml)
  • ¾ cup blackberry juice (180ml)

Frosting and filling

  • 1 ½ cups unsalted butter, room temperature (340g)
  • 1 ½ cups cream cheese, room temperature (340g)
  • 3 cups powdered sugar, sifted (360g)
  • 2-4 tablespoon blackberry juice (30-60ml)
  • 3-4 cups fresh blackberries (450-600g)

Instructions

Cake

  • 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 it will be dry. Let cool to room temperature.

Frosting

  • 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 tablespoon 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.

Assembling

  • 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 layers.
  • Place one layer on a cake stand or serving plate. Spread about â…› of the frosting over the cake. Layer with â…“ of the blackberries and spread â…› 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.

Notes

* If you want to have additional blackberries in the cake layers, then fold in 1 cup blackberries tossed in 2 tablespoon flour, at this point.

Blackberry juice
Use blackberry puree instead of blackberry juice for more intense blackberry flavor.

Different fruit
You can make this 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 ¼ cup (62.5g), of whichever ingredient you are replacing with, for each egg. 

Top tips
  • Don't overbake the cake or it will become dry. 
  • Allow it to cool completely to room temperature before frosting.
  • If the frosting is too soft, add more powdered sugar to thicken it up. Add 1 teaspoon blackberry juice to frosting if it's too firm. 
  • After frosting, place in the fridge for 4 hours in an airtight container. 

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 636kcalCarbohydrates: 68gProtein: 6gFat: 39gSaturated Fat: 20gCholesterol: 125mgSodium: 170mgPotassium: 220mgFiber: 2gSugar: 48gVitamin A: 1130IUVitamin C: 11mgCalcium: 90mgIron: 1.7mg
Course Dessert
Cuisine American
Keyword blackberry cake, blackberry cake recipe
Did you make this recipe?Leave a feedback and rate this recipe!
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About Sabine

I'm a passionate baker, cookbook author, and award-winning food photographer. You find here kitchen-tested quality baking recipes everyone will love.

Reader Interactions

Comments

  1. Andrea

    March 26, 2021 at 12:09 am

    This looks delicious!! Can I make the frosting without the cream cheese? Would I need to substitute the cheese with another ingredient? Thanks!

    Reply
    • Sabine

      April 06, 2021 at 5:37 am

      Yes, you can make buttercream frosting instead. No need to add the cream cheese.

      Reply
  2. Hana

    February 04, 2021 at 10:48 pm

    Do you make the blackberry juice in advance to this recipe or is it something we can buy at the store? Thank you!

    Reply
    • Sabine

      February 05, 2021 at 6:32 am

      Most of the time I use storebought blackberry juice but both work well.

      Reply

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Hi, my name is Sabine Venier! I’m a cookbook author and the food blogger behind Also The Crumbs Please. Here you will find trusted and easy recipes for every occasion. I'm here to teach you how to make delicious food and give you the confidence to bake and cook from scratch.

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