Blackberry Cake Recipe

This homemade blackberry cake features tender, fluffy layers soaked with lemon syrup and topped with a rich cream cheese and fresh blackberry frosting. Perfect for birthdays, holidays, or summer gatherings, this easy-to-make dessert combines fresh berries, citrus flavors, and smooth frosting for a crowd-pleasing treat. Ideal for berry lovers looking for a classic yet fresh cake recipe.

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Ingredients

Cake:

• 6 large eggs, room temperature
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder

Simple Lemon Syrup:

• 3/4 cup warm water
• 1 tablespoon granulated sugar
• 4 tablespoons lemon juice (from 1 large lemon)

Blackberry Frosting:

• 3 cups powdered sugar
• 3 sticks (1 1/2 cups) unsalted butter, room temperature
• 8 oz cream cheese, softened
• 1/2 teaspoon fine sea salt
• 12 oz blackberries
• 2 tablespoons fresh lemon juice (from 1 medium lemon)
• Crystal sprinkles (optional)

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Instructions

Prepare:
Preheat oven to 350°F. Line the bottoms of two 9-inch cake pans with parchment paper. Do not grease the sides.

Make the Cake:

1. In a stand mixer fitted with the whisk attachment, beat the eggs on high speed for 1 minute. Gradually add sugar while mixing and continue beating for 8-10 minutes until the mixture is thick and fluffy.
2. Whisk together flour and baking powder, then sift into the egg mixture in three parts. Gently fold in each addition with a spatula until just combined—avoid overmixing to keep the batter light.
3. Divide batter evenly between pans. Bake for 23-28 minutes or until the top is golden and a toothpick comes out clean.
4. Remove cakes from pans by sliding a thin spatula around edges, then transfer to a wire rack. Peel off parchment and cool completely. Slice each cake layer in half horizontally with a serrated knife.

Make the Lemon Blackberry Frosting:

1. Combine lemon juice and 1 cup blackberries in a small saucepan. Simmer for 6-7 minutes until berries soften. Remove from heat and strain through a fine mesh sieve, pressing to extract juice while leaving seeds behind. Let the blackberry puree cool completely.
2. In a stand mixer bowl with whisk attachment, beat butter, powdered sugar, and salt on low until combined. Increase speed to medium-high and beat 2-3 minutes until fluffy.
3. Add cream cheese in pieces, mixing well after each addition. Beat 2 more minutes until light and fluffy.
4. With the mixer running, drizzle in blackberry puree 1 tablespoon at a time, then beat an additional minute.

Assemble the Cake:

1. Slice remaining blackberries and set aside. Prepare lemon syrup by mixing warm water, sugar, and lemon juice.
2. Place one cake layer cut-side up on a serving plate. Brush with 1/4 of the lemon syrup. Spread frosting on top, then add 1/3 of sliced blackberries.
3. Repeat with remaining layers, placing the last layer cut-side down. Frost the top and sides of the cake.
4. Pipe remaining frosting using a Wilton 2D closed star tip to create decorative roses. Garnish with remaining blackberries and sprinkle with crystal sugar if desired.

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Why You’ll Love This Recipe

This blackberry cake balances light, fluffy layers with creamy, tangy frosting bursting with fresh blackberry and lemon flavors. It’s perfect for celebrations, seasonal gatherings, or a special dessert that feels homemade but elegant.

Tips

• Use room temperature ingredients for smoother mixing.
• Avoid overmixing the batter to keep it airy and tender.
• Strain blackberry puree carefully to remove seeds and achieve a smooth frosting.
• Chill the cake before slicing for clean layers.

Variations and Substitutions

• Substitute blackberries with blueberries or raspberries for a different berry twist.
• Use lemon zest in the frosting for extra citrus brightness.
• Swap cream cheese for mascarpone for a richer frosting texture.

FAQs

Can I make this cake ahead of time?
Yes, the cake layers and frosting can be prepared a day ahead. Store separately and assemble just before serving for the freshest taste.

How should I store leftover cake?
Keep the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving.

Can I freeze this cake?
Freeze assembled cake in an airtight container for up to 1 month. Thaw overnight in the fridge before serving.

Serving

Serve chilled or at room temperature. This cake pairs wonderfully with fresh berries or a light fruit salad for a refreshing dessert course.

Suggestions

Consider adding a splash of lemon liqueur to the syrup for an adult twist. For celebrations, decorate with edible flowers or extra berries to make the presentation stand out.