Blackberry Cake Recipe (2024)

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This Blackberry cake is soft and moist and hasa fluffy lemon blackberry buttercream frosting. The lemon juicecuts the sweetness and brightens up the whole cake.You’ll enjoyevery bite as it hits your taste buds; sweet, tart and tangy. And of course the fresh blackberries were plump, juicy and wonderful!

I made this blackberry cake for my niece’s birthdayand it was…good and so pretty (with decor inspiration from Allie)! Then I kept working on the cake, adding more lemon and the results were fantastic. Thankfully another niece was having a birthday the following weekend so it became her birthday cake.

This wasmuch safer than leaving the cake at home with me, alone – with just the cake and I – and a fork.No one even noticed that I had taken out a slice to photograph it and then carefully replaced it and patched the frosting #smooth.My family was completely smitten withthis cake!

Blackberry Cake Ingredients:

6 large eggs, room temperature
1cup granulated sugar
1cup all-purpose flour *measured correctly
1/2 tsp baking powder

Simple Lemon Syrup:

3/4cup warm water
1Tbsp granulated sugar
4Tbsp Lemon Juice (from 1 large lemon)

Blackberry Frosting Ingredients:

3cups powdered sugar
3 sticks (1 1/2 cups) unsalted butter, room temperature
8 oz Cream cheese, softened at room temperature
1/2 tsp salt (I used fine sea salt)
2 packages (6 ounces each) blackberries, divided (1 cup for frosting, 1 cup sliced forlayers, 6 berriesfor decor).
2 Tbsp fresh lemon juice from 1 medium lemon
Crystal sprinkles, optional

How to Make the Blackberry Cake:

Watch the video before you get started:

Preheat Oven to 350˚F. Line bottoms of two 9″ cake pans with parchment paper(do not grease the sides).
1. In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1cup sugar and continue beating 8-10minutes untilthick and fluffy.

2. Whisktogether 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.

3. Divide evenly between prepared cake pans(it helps if you have a kitchen scale to weight the pans).Bake at 350˚F for 23-28 minutes (my oven took 25 min), or until top is golden brown. Remove from pan by sliding a thin spatula (here’s the one I love for cakes)around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temperature then slicelayers equally in half witha serrated knife.

How to Make Lemon Blackberry Frosting:

1. Combine 2Tbsp lemon juice with 1 cup blackberries in small saucepan. Simmer 6-7 minutes or untilberries easily mashup with a fork then turn off heat. Strain through a fine mesh Strainer, pushing the blackberriesthrough with a spatula until only seeds are left in strainer. Discard seeds and set the puree aside to cool completely to room temp (you should get 5 Tbsp puree).

2. In the bowl of an electric stand mixer fitted with whisk attachment, cream together3sticks butter, 3cups powdered sugar and 1/2 tsp salt on low speed until combined, scraping as necessary.Increase speed to medium-high and beat until white and fluffy (2 to 3 min).

3. Add cream cheese 1-piece at a time and mix until combined then continue to beat 2 min until fluffy, scraping down the bowl as needed. With the mixer on, drizzle in blackberry syrup 1 Tbsp at a time then beat another minute.

How to Assemble Blackberry Cake:

1. Slice 1 cup blackberries and set aside. Make your lemonsyrup by combining3/4cup warm water,1Tbsp granulated sugar and4Tbsp Lemon Juice.

2. Place first cake layer on servingplatter cut-side up. Brush with 1/4 of the lemon syrup. Spread frosting over the top and layer with 1/3 sliced berries. Repeat with remaining layers placing the final layer cut-side-down, then frost the top and sides. (Tip: For the smoothest results, reserve flattest cake-layer for the top)

3. Pipe remaining frosting onto cake. For the roses, I used a closed starWilton 2D tip (here’s a tutorial I created awhile back for how to pipe frosting roses). Decorate with remaining blackberries. I sprinkled with sugar crystals since it was my niece’s princess party birthday cake :).