Indulge in this delicious blackberry cake recipe that is both easy to make and perfect for any occasion. Impress your friends and family with this fruity and flavorful dessert.
One of my favorite ways to enjoy berries is baking with them. This blackberry cake is an excellent example of my love for baking with berries. For this cake recipe, you'll find blackberries in the cake batter, a blackberry compote filling, and a blackberry buttercream. And thanks to the stunning and vibrant colors of blackberries the frosting is naturally colored from the berries.
Let's get to the recipe
This post was sponsored by Oregon Berries. All opinions are my own. Thank you for supporting the brands that make Confessions of a Baking Queen possible.
Ingredients Needed
For this layer cake you will need:
- Cake Flour. Cake flour helps create a more delicate cake.
- Baking Powder and Baking Soda. These chemical leavening agents help the cake rise and brown while baking.
- Salt. The salt brings out all the flavor of all the other ingredients.
- Granulated Sugar. The sugar sweetens the cake and helps build the structure of the cake layers.
- Lemon Zest. The lemon pairs beautifully with the blackberries!
- Butter. The butter is used with the dry ingredients to coat the flour to help prevent the gluten from forming. This should be softened to room temperature!
- Neutral Oil. I like to use Avocado Oil or Vegetable Oil.
- Buttermilk. I love adding buttermilk to cakes for a guaranteed moist and tender cake, but this needs to be done at room temperature.
- Sour Cream. This moisture bomb helps ensure you have a moist, tender cake crumb! Make sure it is at room temperature.
- Vanilla Extract. Vanilla gives the cake a little warmth.
- Large Eggs. The eggs need to be at room temperature.
- Frozen Blackberries. Do not thaw the berries or they will bleed and color the cake batter purple! The star of this recipe are these delicious Oregon Blackberries. I love using frozen berries for the blackberry filling and cake then using fresh berries to decorate the cake. Oregon Berries are flash frozen within 24 hours of being picked to lock in taste, and color. Then I like to decorate the cake with fresh blackberries to help tell the story of the cake.
For the blackberry compote filling:
- Lemon. You will use the zest and juice from a small lemon.
- Cornstarch. The cornstarch will be mixed with the lemon juice to create a slurry to thicken the blackberry sauce.
- Frozen Blackberries. I love that Oregon Blackberries are picked at the peak of ripeness for a better tasting berry.
- Granulated Sugar. Depending on how sweet you like your filling you can adjust the sugar if you prefer a sweeter filling.
And for the blackberry buttercream you'll need:
- Salted Butter. The butter needs to be at room temperature so it can whip up into the perfectly smooth buttercream.
- Confectioners Sugar. In order to have a smooth, lump free frosting I highly suggest sifting your powdered sugar through a fine mesh sieve.
- Vanilla Extract. Just a bit for flavor!
- Heavy Whipping Cream. This brings so much creaminess and lightness to the frosting!
- Reserved Blackberry Filling. You'll take 4 tablespoons of the blackberry filling and once it's fully cooled add it to the frosting.
- Fresh Blackberries for decorating the cake.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Step by Step Instructions
Preheat the oven to 350F/180C and heavily grease two 9-inch cake pans, and set them aside. Your oven must be properly preheated for your cake to bake properly.
In a bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with an electric handheld mixer combine the cake flour, baking powder, baking soda, salt, lemon zest, and granulated sugar. Once fully combined for 30-60 seconds add the softened butter in chunks and mix until incorporated and the mixture becomes like wet sand.
In a bowl combine the buttermilk, sour cream, oil, and vanilla extract then add to dry ingredients and mix for 60 seconds, you want to really incorporate everything to make sure the batter builds structure.
Add in the eggs and mix for an additional 45-60 seconds, there should be no trace of egg left. Use a rubber spatula to scrape the bottom of the bowl to make sure everything is evenly combined. In a small bowl combine the blackberries and flour. Gently mix in ¾ of the berries into the cake batter.
Pour cake batter into prepared pans and top with remaining blackberries scattered on top, gently press into cake batter ever so slightly.
Quickly and gently place the pans in the oven and do not open the oven door until at least the 20-minute mark, if you have an oven light use it! Do this very quickly and don't close the door too abruptly. Your cakes should be done baking in 25-30 minutes. If you press a toothpick into the center it should come out with no wet batter, or you can gently press the top center of the cake and it should bounce bake immediately, the sides of the cake will be coming away from the edges of the pan. Set on a wire rack to cool for 30 minutes before inverting onto the wire rack to cool completely before decorating.
While the cake is baking. In a small bowl whisk together the cornstarch and lemon juice to create a slurry.
In a large pot add all ingredients and cook over low-medium heat for 4-5 minutes, stirring frequently. You want to bring the mixture to a slight boil then, reduce the heat and continue to stir. The berries will naturally sort of break down. The longer you cook it the more reduced it will become. Pour into a heat proof container.
Let cool for 30 minutes then store in the fridge to chill.
Once the cakes have cooled and the blackberry filling has chilled. In the bowl of an electric mixer fitted with a paddle attachment, or a large bowl with a handheld mixer beat the butter for 5 full minutes, until light and fluffy.
Sieve the powdered sugar to prevent any lumps and add half to butter. Beat for another 5 minutes then add the remaining powdered sugar and mix for 3 more minutes. Make sure to scrape down the sides of the bowl multiple times to ensure everything is evenly combined.
Add the vanilla extract and heavy cream and beat for another 2 minutes. Mix in the 4 tablespoons of blackberry filling and scrape the bowl to ensure no white spots remain.
Using a serrated knife saw off the dome of the cake to create a flatter, even surface. Place the bottom layer on the serving plate and place a large dollop of frosting on the cake then use a small angled spatula to spread an even layer of frosting onto the first cake layer. Then pipe a border of frosting to create a dam for the filling. Spread the ¾ of the blackberry filling into the cake center and spread into an even layer, making sure not to go over the frosting dam. Make sure to get down and look at the cake at eye level to see if it is level or not, and adjust as necessary.
Place the second cake layer on top, add a thin layer of frosting around the whole cake to create a crumb coat, then place the cake in the fridge for 30 minutes or freezer for 10 minutes to set it. Frost with remaining frosting and add blackberries to the cake.
Store the cake in an air-tight container in the refrigerator for up to 5 days, although best tasting the first two days. For best results, let the cake come to room temperature for 10-15 minutes before enjoying a slice.
There you go, this beautiful blackberry layer cake is perfect for an afternoon tea party, a Sunday night dinner, or birthday celebration!
I hope you love this soft, tender cake as much as we do!
Storage Advice
Store the cake in an airtight container in the refrigerator. If you don't have a large enough container, you can use place some toothpicks on the cake poking up and place plastic wrap all over- the toothpicks will hold the plastic wrap up preventing it from ruining the icing.
Ideally, though, let the cake sit out at room temperature for a bit before serving.
Liz's Tips for Recipe Success
- Use room temperature ingredients.
- Weigh your ingredients, I suggest a digital scale.
- Let the cakes fully cool otherwise you risk the frosting melting off of the cake.
- For the best tasting cake, let a slice sit at room temperature for 15-20 minutes to take the chill off.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Blackberry Cake
Indulge in this delicious blackberry cake recipe that is both easy to make and perfect for any occasion. Impress your friends and family with this fruity and flavorful dessert.
- Total Time: 3 Hours
- Yield: 10-12 Slices 1x
Ingredients
Cake
- 300 grams (2 ½ Cups) Cake Flour
- 2 Teaspoons Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 350 grams (1 ¾ Cups) Granulated Sugar
- 2 Tablespoons Lemon Zest
- 4oz (½ Cup) Butter, softened to room temperature
- 4oz (½ Cup) Neutral Oil, I like Avocado Oil or Vegetable Oil
- 6oz (¾ Cup) Buttermilk, at room temperature
- 4oz (½ Cup) Sour Cream, at room temperature
- 2 Teaspoons Vanilla Extract
- 3 Large Eggs, at room temperature
- 1 ¾ cups Frozen Oregon Blackberries, Do Not Thaw
- 1 Tablespoon Cake Flour
Blackberry Filling
- Zest and Juice from One small Lemon
- 1 Tablespoon Cornstarch
- 1lb Frozen Oregon Blackberries
- 50 grams (¼ Cup) Granulated Sugar
Blackberry Buttercream
- 8oz (1 Cup) Salted Butter, at room temperature
- 438-500 grams (3 ½-4 Cups) Confectioners Sugar, sifted
- 2 Teaspoons Vanilla Extract
- 1oz (2 Tablespoons) Heavy Whipping Cream
- 4 Tablespoons Reserved Blackberry Filling
- Fresh Blackberries for decoration
Instructions
Cake
- Preheat the oven to 350F/180C and heavily grease two 9-inch cake pans, and set them aside. Your oven must be properly preheated for your cake to bake properly.
- In a bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with an electric handheld mixer combine the cake flour, baking powder, baking soda, salt, lemon zest, and granulated sugar. Once fully combined for 30-60 seconds add the softened butter in chunks and mix until incorporated and the mixture becomes like wet sand.
- In a bowl combine the buttermilk, sour cream, oil, and vanilla extract then add to dry ingredients and mix for 60 seconds, you want to really incorporate everything to make sure the batter builds structure. Add in the eggs and mix for an additional 45-60 seconds, there should be no trace of egg left. Use a rubber spatula to scrape the bottom of the bowl to make sure everything is evenly combined. In a small bowl combine the blackberries and flour. Gently mix in ¾ of the berries into the cake batter. Pour cake batter into prepared pans and top with remaining blackberries scattered on top, gently press into cake batter ever so slightly.
- Quickly and gently place the pans in the oven and do not open the oven door until at least the 20-minute mark, if you have an oven light use it! Do this very quickly and don't close the door too abruptly. Your cakes should be done baking in 25-30 minutes. If you press a toothpick into the center it should come out with no wet batter, or you can gently press the top center of the cake and it should bounce back immediately, the sides of the cake will be coming away from the edges of the pan. Set on a wire rack to cool for 30 minutes before inverting onto the wire rack to cool completely before decorating.
Blackbery Filling
- While the cake is baking. In a small bowl whisk together the cornstarch and lemon juice to create a slurry.
- In a large pot add all ingredients and cook over low-medium heat for 4-5 minutes, stirring frequently. You want to bring the mixture to a slight boil then, reduce the heat and continue to stir. The berries will naturally sort of break down. The longer you cook it the more reduced it will become. Pour into a heat proof container.
- Let cool for 30 minutes then store in the fridge to chill.
Frosting
- Once the cakes have cooled and the blackberry filling has chilled. In the bowl of an electric mixer fitted with a paddle attachment, or a large bowl with a handheld mixer beat the butter for 5 full minutes, until light and fluffy.
- Sieve the powdered sugar to prevent any lumps and add half to butter. Beat for another 5 minutes then add the remaining powdered sugar and mix for 3 more minutes. Make sure to scrape down the sides of the bowl multiple times to ensure everything is evenly combined.
- Add the vanilla extract and heavy cream and beat for another 2 minutes. Mix in the 4 tablespoons of blackberry filling and scrape the bowl to ensure no white spots remain.
- Using a serrated knife saw off the dome of the cake to create a flatter, even surface. Place the bottom layer on the serving plate and place a large dollop of frosting on the cake then use a small angled spatula to spread an even layer of frosting onto the first cake layer. Then pipe a border of frosting to create a dam for the filling. Spread the ¾ of the blackberry filling into the cake center and spread into an even layer, making sure not to go over the frosting dam. Make sure to get down and look at the cake at eye level to see if it is level or not, and adjust as necessary. Place the second cake layer on top, add a thin layer of frosting around the whole cake to create a crumb coat, then place the cake in the fridge for 30 minutes or freezer for 10 minutes to set it. Frost with remaining frosting and add blackberries to the cake.
- Store the cake in an air-tight container in the refrigerator for up to 5 days, although best tasting the first two days. For best results, let the cake come to room temperature for 10-15 minutes before enjoying a slice.
- Prep Time: 30 Minutes
- Cool Time: 2 Hours
- Cook Time: 30 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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