Blackberry Almond Cake Recipe

Introduction

This Blackberry Almond Cake is a delightful treat combining light, fluffy cake layers with fresh blackberry filling and a creamy blackberry-infused frosting. It’s perfect for gatherings or any time you want a refreshing fruit dessert with a nutty twist.

Ingredients

• 1 cup salted butter (softened; if using unsalted, add 1/2 teaspoon salt to dry ingredients)
• 1 1/2 cups sugar
• 3 cups (345 grams) cake flour (measure carefully)
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 cup 2% milk
• 1 1/2 teaspoons almond extract
• 1 cup egg whites (about 7 large eggs)
• 2 tablespoons cornstarch
• 3 tablespoons cold water
• 1 1/2 teaspoons lemon juice (for filling)
• 8 ounces blackberries (fresh or frozen, for filling)
• 1/8 cup sugar (for filling)
• 1 1/2 cups fresh blackberries (8 oz, for frosting)
• 3 teaspoons lemon juice (for frosting)
• 1 1/2 cups salted butter (room temperature; if using unsalted, add 1/4 teaspoon salt)
• 6 cups powdered sugar

Instructions

1. Step 1: Preheat the oven to 350°F. Grease two 9-inch round cake pans, line with parchment paper, then grease again.
2. Step 2: In a large bowl, beat the softened butter and sugar together until fluffy, about 2–3 minutes.
3. Step 3: In a separate small bowl, whisk together the cake flour, salt, and baking powder.
4. Step 4: Measure the milk and stir in the almond extract gently.
5. Step 5: Alternately add the dry ingredients and the milk mixture to the butter-sugar mixture, mixing gently after each addition.
6. Step 6: Using a clean bowl and whisk attachment, beat the egg whites on high speed until stiff peaks form.
7. Step 7: Carefully fold the egg whites into the batter. Fold gently to avoid deflating and over-mixing, which makes the cake dense.
8. Step 8: Divide the batter evenly between the two prepared pans and bake for 24–27 minutes. The cake will turn light golden and spring back when gently pressed.
9. Step 9: Cool the cakes in their pans for 10–15 minutes, then loosen the edges and transfer to a wire rack to cool completely.
10. Step 10: For the filling, combine cold water, lemon juice, and cornstarch in a small bowl. In a saucepan, combine blackberries and sugar, then pour the cornstarch mixture over them.
11. Step 11: Cook on medium-low heat, stirring constantly until it boils. Let it boil for 2–4 minutes until the sauce thickens and the white tinge from cornstarch disappears. Remove from heat and cool. Strain if desired to remove seeds.
12. Step 12: For the frosting, blend blackberries with lemon juice for 30–60 seconds. Strain if preferred. Mix this blackberry puree with 2 cups of powdered sugar.
13. Step 13: Beat the room temperature butter on high until light and fluffy (2–3 minutes). Gradually beat in the remaining powdered sugar and then the blackberry mixture in thirds to prevent seizing. Mix well and chill for 30 minutes.
14. Step 14: To assemble, place a small dollop of frosting on your cake stand. Set one cake layer on it, spread the blackberry filling evenly over the top, then carefully place the second cake layer face down for a flat top.
15. Step 15: Frost the entire cake with the blackberry buttercream and decorate as desired. Enjoy your homemade blackberry almond cake!

Tips & Variations

• Measure the cake flour carefully by spooning it into the measuring cup and leveling it off to avoid a dense cake.
• Using room temperature ingredients helps the batter mix evenly for a better texture.
• For a seedless filling and frosting, strain the blackberry mixtures through a fine mesh sieve.
• Swap almond extract for vanilla extract if preferred, though almond adds a lovely complementary flavor.
• To make the cake extra moist, brush the layers lightly with simple syrup before assembling.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the frosting fresh. Bring to room temperature before serving for best flavor. You can also freeze the unfrosted cake layers wrapped tightly in plastic wrap for up to 1 month; thaw in the refrigerator before frosting and assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries for this cake?

Yes, frozen blackberries work well for both the filling and frosting. Just thaw and drain excess liquid before using to avoid making the batter or frosting too runny.

What if I don’t have cake flour?

If you don’t have cake flour, you can make a substitute by removing 2 tablespoons of all-purpose flour per cup and replacing it with 2 tablespoons of cornstarch. Sift together well to lighten the flour.

Blackberry Almond Cake Recipe

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★★★★★

5 from 77 reviews

• Author: Lila
• Total Time: 1 hour 45 minutes
• Yield: 16 servings 1x
• Diet: Vegetarian

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Description

This Blackberry Almond Cake is a lightly flavored, moist cake layered with a fresh blackberry filling and a luscious blackberry-infused buttercream frosting. The cake layers are delicately almond-scented and aerated with whipped egg whites, resulting in a tender crumb. The berry filling is thickened with cornstarch and lemon juice for a tangy brightness that complements the sweet frosting. Perfect for spring or summer celebrations, this elegant dessert serves 16 and combines fresh fruit with almond extract for an irresistible combination.

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Ingredients

Scale 1x2x3x

For the Cake

• 1 cup salted butter, softened (if using unsalted, add 1/2 teaspoon salt to dry ingredients)
• 1 1/2 cups sugar
• 3 cups (345 grams) cake flour (measured carefully)
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 cup 2% milk
• 1 1/2 teaspoons almond extract
• 1 cup egg whites (about 7 large eggs)

For the Blackberry Filling

• 8 ounces blackberries (fresh or frozen)
• 1/8 cup sugar
• 2 tablespoons cold water
• 1 1/2 teaspoons lemon juice
• 2 tablespoons cornstarch

For the Blackberry Buttercream Frosting

• 1 1/2 cups (12 ounces) salted butter, at room temperature (if using unsalted, add 1/4 teaspoon salt)
• 6 cups powdered sugar
• 1 1/2 cups (about 8 ounces) fresh blackberries
• 3 teaspoons lemon juice

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Instructions

1. Preheat and Prepare Pans: Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper, then grease the parchment paper as well to prevent sticking.
2. Make the Cake Batter: In a large bowl, beat the softened butter and sugar together for 2-3 minutes until fluffy and light in color. In a separate bowl, whisk together the cake flour, salt, and baking powder. In another container, stir the almond extract into the milk.
3. Combine Wet and Dry Ingredients: Gradually add the dry ingredients and milk mixture alternately into the butter-sugar blend, mixing gently with a spatula or mixer on low speed. Do not overmix to keep the cake tender.
4. Whip Egg Whites: Using a clean, fat-free bowl and whisk attachment, beat the egg whites on high speed until stiff peaks form. This step is critical for a light cake texture.
5. Fold Egg Whites into Batter: Gently fold the whipped egg whites into the cake batter, taking care not to overmix to maintain aeration.
6. Bake the Cake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 24-27 minutes until the cakes are golden and spring back when lightly pressed. Remove from oven and let cool in pans for 10-15 minutes, then run a knife around edges and transfer cakes to cooling racks.
7. Prepare the Blackberry Filling: In a small bowl, combine cold water, lemon juice, and cornstarch. In a saucepan, combine blackberries and sugar. Pour the cornstarch mixture over the berries and cook over medium-low heat, stirring constantly until it comes to a boil. Let boil for 2-4 minutes until thickened and the sauce darkens and loses the white cornstarch tinge. Remove from heat and let cool, then strain through a fine mesh sieve to remove seeds, if desired.
8. Make the Blackberry Buttercream Frosting: In a blender or smoothie cup, puree the blackberries and lemon juice for 30-60 seconds. Strain if you prefer seed-free frosting. Combine the blackberry puree with 2 cups of powdered sugar. In a large bowl, whip room temperature butter on high until light and fluffy (about 2-3 minutes). Gradually beat in the remaining powdered sugar. Add the blackberry-sugar mixture in thirds, mixing well after each addition to prevent the butter from seizing. Chill the frosting for 30 minutes before using.
9. Assemble the Cake: Place a small dollop of frosting on your cake stand or plate to secure the first cake layer. Place the first cake layer on the base. Spread the blackberry filling evenly over this layer. Place the second cake layer on top, flat side down for a smooth top.
10. Frost and Decorate: Use the blackberry buttercream frosting to cover the entire cake. Decorate as desired with extra blackberries or almond slivers and enjoy your fresh, fruity almond cake!

Notes

• Measure cake flour carefully to avoid a dense cake; spoon and level flour into measuring cups rather than scooping directly.
• Ensure the mixing bowl and whisk are completely clean and fat-free before whipping egg whites to achieve stiff peaks.
• If using unsalted butter, adjustments to salt are specified in the ingredients to balance flavor.
• Straining the blackberry filling and frosting is optional based on preference for berry seeds.
• The cake can be baked a day ahead and kept covered at room temperature for best freshness.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Blackberry Almond Cake, Almond Cake, Blackberry Cake, Buttercream Frosting, Fresh Berry Cake, Dessert, Summer Cake, Layer Cake