This blackberry cake recipe from scratch is one of my favorite cakes to make when blackberries are in season. It has soft, fluffy layers, a creamy blackberry frosting, and plenty of fresh berries tucked between each layer.
If you enjoyed my strawberry vanilla cake with fresh strawberries, you’ll love this one too. The blackberry flavor gives it a slightly deeper, richer taste that’s perfect as a birthday cake or anniversary cake.
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Try This Fresh Blackberry Cake
I love making this cake when I have a special occasion, such as birthdays, a Summer party. or even anniversaries, to look forward to.
The blackberry juice adds a slight berry flavor to both the cake and frosting, and the fresh blackberries in between the layers make the whole cake even better.
Why You Will Love This Blackberry Cake Recipe
- Cake Showstopper. This cake is elegant and beautiful. It's perfect for any spring or summer special occasion. It's also a great holiday cake for Mother's Day, Easter, or Valentine's Day.
- Infused with Blackberries. Blackberry juice adds a hint of blackberry flavor to the cake and frosting while fresh blackberries are nestled into the layers.
- Easy to Make. Simple ingredients and minimal effort are needed to make this stunning cake.
- Fresh berry flavor: I love that the blackberry flavor comes from real juice and fresh berries, and has nothing to do with artificial flavoring.
- Perfect Texture: The cake layers are soft and moist, and the frosting is creamy and has a slight tang to it.
- Beautiful presentation: This is one of those cakes that can get so many compliments when I have decorated it nicely, and the taste is off the charts.
- Worth the effort: It looks like a cake bought directly from the bakery, but the steps are actually very manageable if you take your time.
Ingredients
- All-purpose flour: This makes up the base of the cake. I always spoon and level the cake flour so the layers stay light and fluffy.
- Butter and oil: This combination is what makes this cake great, with the flavor from the butter and moisture from the oil.
- Blackberry juice: Adds a slight berry flavor and a lovely color to both the cake and frosting.
- Cream cheese and butter: Together they create a frosting that’s rich, creamy, and not too sweet.
- Fresh blackberries: These are layered throughout the cake, and they make every bite simply irresistible!
How to Make Blackberry Cake Recipe From Scratch
Making the Cake Batter
Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.
1. In a medium bowl, combine the flour, baking powder, and salt and stir to combine. Set aside. In the large mixing bowl of a stand mixer or handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar on medium speed until creamy for about 2 minutes.
2. Add 1 egg at a time to the flour mixture and mix until fully incorporated before adding the next one.
3. Alternately add dry ingredients, milk, dry ingredients, blackberry juice, and end with dry ingredients.
4. Stir just until combined.
Making the Blackberry Frosting
5. 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.
6. In a large bowl, using a handheld electric mixer or a stand mixer fitted with a paddle attachment, whisk butter on medium speed until creamy.
7. Add cream cheese and whisk until smooth and combined.
8. Sift in powdered sugar and stir well until combined and creamy.
9. Add 1 tablespoon blackberry juice at a 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 Your Cake
10. 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.
11. Place one layer of cake on a cake stand, baking sheet, or serving plate. Spread about ⅛ of the frosting over the cake using a spreading knife or the back of a spoon. Layer with ⅓ of the plump blackberries.
12. Spread ⅛ of the frosting over the blackberries. Repeat the same process two more times, starting with a new cake layer.
13. Place the last 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.
Recipe Tips
- You can easily adjust the frosting to get it just right. If the frosting is too soft, add more powdered sugar to thicken it up. If it's too firm, add one teaspoon of blackberry juice to the frosting at a time to thin it out.
- Allow the cake layers to cool completely before frosting. Otherwise, the cake will become unstable while frosting.
- Place the cake in the fridge for at least 4 hours after frosting it to allow it to set and chill properly. Always remember to cover with plastic wrap before freezing.
- The blackberry juice lightly tints the frosting, making it a light pink color. If you prefer a more intense pink, you can add a few drops of food coloring.
- If you want to have additional blackberries in the cake layers, then fold in 1 cup of blackberries tossed in 2 tablespoons of flour at the end of mixing the batter.
What Can You Serve With This?
- Coffee
- Tea
- Vanilla ice cream
- Fresh berries
- A dollop of whipped cream
FAQs
It all starts with making sure you evenly add batter to the cake pans. You can eyeball it, but the most accurate way is to use a scale to weigh the pans to make sure they each have the same amount.
If blackberries aren't in season, your best bet for making this cake is to add a thick blackberry puree or blackberry jam in place of the fresh blackberries to each layer. Garnish the top of the cake with fresh flowers or with some rosettes of frosting instead.
Yes, but I prefer fresh blackberries when possible. Frozen berries work well for the juice, but fresh ones give the best texture between the layers.
This usually happens if the butter or cream cheese is too warm. I just add a bit more powdered sugar and chill it briefly.
More Cake Recipes to Try
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Recipe
Blackberry Cake Recipe From Scratch
Ingredients
Cake
- 3 cups all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- ½ cup canola or mild vegetable oil
- 1 ¾ cups granulated white sugar
- 3 large eggs
- ¾ cup milk
- ¾ cup blackberry juice
Frosting and filling
- 1 ½ cups unsalted butter, room temperature
- 1 ½ cups cream cheese, room temperature
- 3 cups powdered sugar, sifted
- 2-4 tablespoon blackberry juice
- 3-4 cups fresh blackberries
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 ⅛ of the frosting over the cake. Layer with ⅓ of the blackberries and spread ⅛ 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
Cooking Time and Temperature
Bake at 350°F for 28-32 minutes until a toothpick inserted in the center comes out clean.Taste & Texture
Soft, moist cake layers with creamy frosting and bursts of juicy blackberries in every bite.Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze well wrapped for up to 3 months.
- Best Served: Chilled or slightly softened before serving.
Serving Recommendations
I love serving this chilled with extra fresh blackberries on top. It’s one of those cakes that feels perfect for birthdays, summer parties, or any time you want something a little special.Recipe Variations and Substitutions
- Use raspberries instead of blackberries.
- Add a little lemon zest to brighten the flavor.
- Fold extra berries into the batter.
Proper Storage Tips
- Keep refrigerated at all times.
- Storing: Blackberry cake will last around 3 days, but it needs to be kept in an airtight container stored in the refrigerator. Don't store on the counter as 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 the in the fridge overnight.
Pro Tips
- I always let the cake layers cool completely before frosting. If they’re even slightly warm, the frosting will slide around.
- If your frosting feels too soft, add a little more powdered sugar. If it feels too thick, add another teaspoon of blackberry juice.
- Chilling the cake for a few hours makes a huge difference—it slices much more cleanly and tastes even better.
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Anoymus
No hate to this recipe or its creator! I’m sure I did something wrong with the blackberries (I straight up food processed them) when I made the blackberry “juice.” Right after I tasted the batter I realized something was up because the bitterness of the blackberry overwhelmed and made everyhing taste like what I can best describe to be: old ice/freezer burn and zuccini. No idea why. Im only writing this to advise others to not straight up puree the berries. I’m sure it would have tasted much better otherwise.
Andrea
This looks delicious!! Can I make the frosting without the cream cheese? Would I need to substitute the cheese with another ingredient? Thanks!
Sabine
Yes, you can make buttercream frosting instead. No need to add the cream cheese.
Hana
Do you make the blackberry juice in advance to this recipe or is it something we can buy at the store? Thank you!
Sabine
Most of the time I use storebought blackberry juice but both work well.