Decorated cake with the start of a cut taken out
Blackberry Cake
Prep Time
45 mins
Cook Time
30 mins
Chill Time
4 hrs
Total Time
5 hrs 15 mins
 

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. 

Course: Dessert
Cuisine: American
Keyword: blackberry cake, blackberry cake recipe, how to make blackberry cake
Servings: 16 servings
Calories: 636 kcal
Author: Sabine Venier
Ingredients
Cake
  • 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)
Frosting and filling
  • 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)
Instructions
cake
  1. Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.

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

  3. 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.

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

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

  6. 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.

frosting
  1. In a large mixing bowl, using a handheld or stand mixer fitted with a paddle attachment, whisk butter on medium speed until creamy.

  2. Add cream cheese and whisk until smooth and combined.

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

  4. 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.

assembling
  1. 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.

  2. 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.

  3. 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.

  4. Before serving, decorate with fresh berries to your preference. Store in an airtight container in the fridge for up to 3 days.

Recipe Video

Notes

* 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

Nutrition Facts
Blackberry Cake
Amount Per Serving
Calories 636 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 20g100%
Cholesterol 125mg42%
Sodium 170mg7%
Potassium 220mg6%
Carbohydrates 68g23%
Fiber 2g8%
Sugar 48g53%
Protein 6g12%
Vitamin A 1130IU23%
Vitamin C 11mg13%
Calcium 90mg9%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.