Blackberry Cake Recipe

I’ve always had a soft spot for blackberries. Growing up, summer meant picking them straight from the bushes in my grandma’s backyard, my fingers stained purple and my mouth full of their sweet-tart goodness. So, when I stumbled upon a blackberry cake recipe years ago, it felt like fate. I tweaked it over time, and now it’s my go-to dessert for family gatherings or just a cozy night in. This cake is moist, bursting with fresh blackberry flavor, and topped with a creamy frosting that ties it all together.

Baking this cake feels like a little celebration of summer, no matter the season. It’s simple enough for beginners but impressive enough to wow your guests. Whether you’re a blackberry lover like me or just craving something new, this recipe will hit all the right spots. Let’s dive into how to make this delicious blackberry cake from scratch, with tips and tricks to make it your own!

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened
• 1 cup fresh blackberries (or frozen, thawed)
• ¾ cup buttermilk
• 2 large eggs
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp vanilla extract
• Zest of 1 lemon (optional, for extra zing)

For the Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• ½ cup fresh blackberries (for puree)
• 1 tsp vanilla extract

For Garnish (Optional):

• Fresh blackberries
• Lemon zest or mint leaves

Step-by-Step Instructions

1. Preheat and Prep
   Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. This makes popping the cakes out a breeze.
2. Mix Dry Ingredients
   In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set this aside for now.
3. Cream Butter and Sugar
   In a large bowl, beat the softened butter and granulated sugar with a mixer until light and fluffy, about 2-3 minutes. It should look creamy and pale.
4. Add Eggs and Vanilla
   Beat in the eggs one at a time, then add the vanilla extract and lemon zest (if using). Mix until everything’s combined.
5. Combine Wet and Dry
   Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry. Mix just until combined—don’t overdo it, or the cake might get dense.
6. Fold in Blackberries
   Gently fold in the blackberries with a spatula. If they break a bit, that’s okay; it adds to the cake’s pretty purple swirls.
7. Bake
   Divide the batter evenly between the pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. Make the Frosting
   Puree the blackberries in a blender, then strain to remove seeds. Beat the cream cheese and butter until smooth. Gradually add powdered sugar, then mix in the blackberry puree and vanilla. Adjust with more sugar if it’s too thin.
9. Assemble the Cake
   Place one cake layer on a plate, spread a layer of frosting, then add the second layer. Frost the top and sides. Decorate with fresh blackberries or garnishes if you’re feeling fancy.
10. Chill and Serve
    Pop the cake in the fridge for 30 minutes to set the frosting. Slice and enjoy!

Pro Cooking Tips

• Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese are at room temp for a smoother batter and frosting.
• Don’t Overmix: Overmixing the batter can make the cake tough. Stir just until everything’s combined.
• Fresh vs. Frozen Berries: Fresh blackberries are ideal, but frozen work too. Just thaw and pat them dry to avoid extra moisture.
• Test for Doneness: Ovens vary, so check the cake a few minutes early. A clean toothpick is your best friend.
• Frosting Consistency: If the frosting is too runny, add more powdered sugar, a tablespoon at a time.

Variations

• Blackberry Lemon Cake: Add 2 tbsp lemon juice to the batter and frosting for a citrusy kick.
• Chocolate Blackberry Cake: Swap ¼ cup flour for cocoa powder and add chocolate chips for a decadent twist.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
• Cupcakes: Pour batter into a muffin tin and bake for 18-22 minutes for cute blackberry cupcakes.

Storage Suggestions

• Room Temperature: Store the frosted cake in an airtight container at room temp for up to 1 day.
• Fridge: Keep it in the fridge for up to 5 days. Let it sit out for 20 minutes before serving to soften.
• Freezer: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before frosting.

How to Serve

Serve this blackberry cake at room temperature for the best flavor and texture. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. It’s perfect for birthdays, brunches, or summer picnics. For a fancy touch, garnish with fresh blackberries and a sprig of mint. A hot cup of coffee or iced tea complements the sweet-tart flavors beautifully.

Nutrition Facts (Per Slice, Approx. 12 Slices)

• Calories: 420 kcal
• Fat: 20g (12g saturated)
• Carbohydrates: 56g (42g sugars)
• Protein: 5g
• Sodium: 220mg
• Fiber: 2g

Note: Nutrition varies based on ingredients and portion size.

FAQs

Can I use other berries?
Absolutely! Raspberries or blueberries work great, though the flavor will differ slightly.

How do I keep the cake moist?
Don’t overbake, and store it properly in an airtight container. Adding a bit of extra buttermilk can help too.

Can I make this cake ahead?
Yes! Bake the layers a day ahead and frost on the day of serving. Store unfrosted layers in the fridge.

What if I don’t have buttermilk?
Mix ¾ cup milk with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes. It works like a charm.

Is this cake kid-friendly?
Totally! It’s sweet, colorful, and a hit with kids. Just watch out for blackberry seeds if they’re picky eaters.

Conclusion

This blackberry cake is a love letter to summer, with its juicy berries and creamy frosting stealing the show. It’s easy to whip up, endlessly customizable, and guaranteed to impress. Whether you’re baking for a special occasion or just because, this cake brings a little joy to every bite. So grab some blackberries, roll up your sleeves, and let’s make something delicious. Happy baking!