Packed with one of the classic flavors of summer, a slice of this Fresh Blackberry Cake is the perfect treat for the end of a hot day!
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It’s been a long, long time since I’ve been able to pick blackberries like that. I keep hoping that I’ll stumble across a wild blackberry patch somewhere near our house…but it hasn’t happened yet. So I did the next best thing. I decided to make my own blackberry patch. Several years ago, I planted a couple of bushes in the back corner of our yard, and they’ve been growing steadily. In my head, I’ll eventually have a huge blackberry patch like the one in my grandparent’s yard. My kids and then my grandkids (if we live up here that long) can come and pick blackberries to their heart’s content!
So what will I do with all of those blackberries? Well, the first thing is to make a blackberry cobbler like grandma used to make. We make cobblers quite often in the summer, and they hold a special memory for me. But next on the list will be this Blackberry Cake. This is a classic white cake frosted with a blackberry whipped cream frosting, and it couldn’t be more delicious!
Fresh Blackberry Cake
Last summer, I made the Fresh Strawberry Cake above, and it quickly became one of most popular recipes here on Spiced. That cake was inspired by a cake from a local bakery in Baton Rouge, LA, and I absolutely love it. In fact, I’ve seen that recipe pop up on a number of other food blogs (even some really big food blogs). They say that imitation is the sincerest form of flattery, right?
I’ve been wanting to do some baking with blackberries lately, so I took that tasty Fresh Strawberry Cake and tweaked the recipe slightly based on readers’ comments. The result was this Blackberry Cake, and I’m very pleased with how it turned out! My grandmother passed away several years ago, but I know she would be proud of this one!
I’ve included the photo from the Fresh Strawberry Cake that has been wildly popular on Pinterest here. Note the slice coming out of the cake. That photo was made possible thanks to my wife. She walked in from work one night, and I called her over to be my photo assistant. I think her first comment was, “But I haven’t done my nails!” Just kidding…she isn’t really like that at all!
It just so happens that the day I made this Blackberry Cake, my wife had to work late. I wanted to replicate that particular photo from the strawberry version, so I set up the camera to take it myself. I channeled my inner Gumby and reached over to pull out a slice while remotely clicking shots. I took all of one single photo before that slice of cake fell off the knife and splatted onto the table. (Don’t worry, I still scraped up that slice and ate it for dessert that night.) So lessons learned: (1) This Blackberry Cake is a new summer favorite and (2) Don’t try to take fancy cake pictures by yourself.
Did you make this Fresh Blackberry Cake at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog)! Happy baking!
Looking for more tasty cake recipes? Check out these other posts, too:
For the Cake
For the Blackberry Frosting
For the garnish
- 1 cup fresh blackberries
For the Cake
- Grease and flour 3 9” round cake pans; set aside. Preheat oven to 325°F.
- In a medium bowl, sift together the cake flour, baking powder and salt; set aside.
- In a separate bowl, whisk together the milk, sour cream and vanilla extract; set aside.
- Using a countertop mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy (~3-4 minutes on medium-high speed).
- Add about half of the flour mixture to the bowl; mix on low speed until well combined.
- Add the milk mixture to the bowl. Mix on low until well combined.
- Add the remaining flour mixture; mix on low until well combined. (Tip: Don’t forget to scrape down the sides of the bowl to ensure all ingredients are fully mixed.)
- In a separate bowl, beat egg whites on medium speed until stiff peaks form. Carefully fold the egg whites into the cake batter until fully mixed.
- Divide the batter evenly between the 3 cake pans. Bake at 325°F for 34-36 minutes, or until a toothpick inserted into the center of the cake comes out clean.
For the Blackberry Frosting
- Wash berries and place in a medium saucepot over low heat. Once the berries are warm, muddle them in the saucepot until no large pieces remain.
- Cook blackberry puree for 3-4 minutes over low heat (or until ~1 cup remains), stirring often to prevent burning. Remove puree from heat and let cool completely.
- Optional: Use a food mill to deseed the mixture.
- Meanwhile, in the bowl of a countertop mixer fitted with the paddle attachment, beat the softened cream cheese, powdered sugar, vanilla extract and almond extract on high speed until smooth.
- With the mixer running, slowly pour in the heavy cream. Stop and scrape the sides of the bowl once or twice during this step. Continue beating until frosting has thickened to a spreadable consistency and will hold medium peaks (~4-5 minutes on medium-high speed).
- Add the cooled blackberry puree and mix on low speed until well combined.
To Assemble the Cake
- Place one layer of cake on a large plate. Frost the top of the layer with Blackberry Frosting. Repeat with the remaining layers of cake.
- Using an offset spatula, frost the sides of the cake. (Note: It is helpful to refrigerate the frosting for about 20-30 minutes before frosting the sides of the cake.)
- Garnish the top of the cake with fresh blackberries before serving.