This mouthwatering cake is moist, full of flavor, and easy to make. You only need 12 ingredients, and every single bite is heavenly.
Servings: 16 servings
- 3 cups all-purpose flour, spooned and leveled (360g)
- 1 tbsp baking powder
- ½ tsp 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 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 it 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 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.
* 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.
Use blackberry puree instead of blackberry juice for more intense blackberry flavor.
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.
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.
- 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 tsp blackberry juice to frosting if it's too firm.
- After frosting, place in the fridge for 4 hours in an airtight container.
Calories: 636kcal | Carbohydrates: 68g | Protein: 6g | Fat: 39g | Saturated Fat: 20g | Cholesterol: 125mg | Sodium: 170mg | Potassium: 220mg | Fiber: 2g | Sugar: 48g | Vitamin A: 1130IU | Vitamin C: 11mg | Calcium: 90mg | Iron: 1.7mg