If you’re craving a dessert that bursts with fresh, tangy sweetness and melts in your mouth, this Blackberry Cake Recipe is exactly what you need. The luscious blackberries fold into a tender, buttery cake with a hint of lemon brightness, crowned by a creamy cream cheese frosting that perfectly balances the berry’s natural tartness. Each slice offers an irresistible combination of juicy fruit and moist crumb that feels like a warm hug for your taste buds. Whether you’re baking for a special occasion or simply want to bring a little fruity magic to your day, this Blackberry Cake Recipe promises to delight every single bite.
Ingredients You’ll Need
These ingredients are refreshingly simple but play crucial roles in building the cake’s flavor, texture, and delightful color. From eggs that give structure and richness to the buttery cream cheese frosting that adds decadence, every component contributes to the greatness of this dessert.
- 6 large eggs (room temperature): Eggs provide stability and moisture, helping the cake achieve a tender yet sturdy crumb.
- 1 cup granulated sugar: Adds sweetness and helps create a moist texture.
- 1 cup all-purpose flour: The base of the cake, balancing structure and softness.
- 1/2 tsp baking powder: This subtle leavening agent ensures your cake rises just enough for a light texture.
- 3/4 cup warm water: Warmer water helps dissolve sugar for an even crumb and keeps the cake tender.
- 1 Tbsp granulated sugar: Extra sugar paired with lemon juice in the frosting adds the perfect touch of sweetness.
- 4 Tbsp Lemon Juice (from 1 large lemon): Brightens the cake batter with fresh acidity that complements the blackberries.
- 3 cups powdered sugar: Key for a smooth, sweetened frosting that’s both fluffy and flavorful.
- 3 sticks (1 1/2 cups) unsalted butter, room temperature: Butter adds richness to the frosting and keeps it silky smooth.
- 8 oz Cream cheese (softened): Cream cheese gives the frosting a tangy depth that harmonizes beautifully with the fruit.
- 1/2 tsp salt (fine sea salt): Enhances all the flavors and balances the sweetness.
- 12 oz blackberries: The star ingredient – juicy, fresh blackberries infuse the cake with natural sweetness and gorgeous color.
- 2 Tbsp fresh lemon juice (from 1 medium lemon): Used to macerate the blackberries, this lemon juice intensifies their flavor.
- Crystal sprinkles (optional): Add a festive sparkle to your finished cake for a touch of whimsy.
How to Make Blackberry Cake Recipe
Step 1: Prepare the Blackberries
Start by gently tossing your blackberries in 2 tablespoons of fresh lemon juice. Letting them sit will macerate the berries, softening them slightly and drawing out their natural juices for maximum flavor and moistness in the cake. This step ensures every bite is bursting with juicy berry goodness.
Step 2: Make the Cake Batter
In a large mixing bowl, whisk together the 6 large eggs and 1 cup of granulated sugar until the mixture becomes pale and nicely fluffy. This aeration is key, giving your cake a lift and light crumb. Sift in the flour and baking powder, then gradually add the warm water and lemon juice, folding gently to maintain that airy texture. This tender batter forms the perfect canvas for the juicy blackberries.
Step 3: Fold in the Blackberries and Bake
Carefully fold the macerated blackberries into the batter, trying to keep them intact to prevent excess coloring of the batter while dispersing flavor evenly. Pour the mixture into a greased baking pan and pop it into the oven preheated to 350°F (175°C) for about 32 minutes, or until a skewer inserted in the center comes out clean. The cake will come out with a beautiful golden top and irresistible aroma.
Step 4: Prepare the Cream Cheese Frosting
While the cake cools, whip together the softened butter and cream cheese with powdered sugar, 1 tablespoon of sugar, salt, and 4 tablespoons of lemon juice. Beat until it’s thick, creamy, and perfectly spreadable. This frosting adds the perfect sweet-tart contrast to the fruity cake and makes each slice feel like a little celebration.
Step 5: Assemble and Decorate
Once the cake is completely cooled, carefully spread the cream cheese frosting evenly across the top. If you like, sprinkle crystal sprinkles on top to add a fun sparkle or additional blackberries for a fresh finish that’s both gorgeous and inviting.
How to Serve Blackberry Cake Recipe
Garnishes
Fresh blackberries, a light dusting of powdered sugar, or some mint leaves make lovely finishing touches that highlight the cake’s flavors and brighten its appearance. A drizzle of lemon glaze is also a delightful addition for extra zing.
Side Dishes
This blackberry cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to cool the tangy notes. For a sophisticated touch, serve it alongside a cup of herbal tea or a glass of chilled Moscato, which complements the fruit’s natural sweetness.
Creative Ways to Present
Try presenting the cake as mini layers for individual servings or create a trifle bowl with layers of blackberry cake, cream cheese frosting, and extra berries. These fun presentations turn your Blackberry Cake Recipe into an eye-catching centerpiece perfect for brunches or celebrations.
Make Ahead and Storage
Storing Leftovers
Store any leftover blackberry cake covered tightly with plastic wrap or in an airtight container in the refrigerator to keep the cream cheese frosting fresh. Properly stored, it will stay delicious for 3 to 4 days.
Freezing
You can freeze the cake by wrapping it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. For best results, freeze the cake before frosting, then add the fresh cream cheese frosting after thawing.
Reheating
If you like your cake slightly warm, bring it to room temperature first, then gently warm individual slices in the microwave for 10 to 15 seconds. Avoid reheating the whole cake to preserve the frosting’s texture and flavor.
FAQs
Can I use frozen blackberries instead of fresh?
Yes, frozen blackberries work well. Just thaw and drain any excess juice before folding them into the batter to prevent it from becoming too wet.
Is this Blackberry Cake Recipe gluten-free?
This recipe uses all-purpose flour, so it is not gluten-free. However, you can experiment with a gluten-free flour blend, though texture may slightly vary.
Can I make the frosting ahead of time?
Absolutely! Make the cream cheese frosting a day ahead, store it chilled in an airtight container, then bring it to room temperature and rewhip slightly before spreading on the cake.
What’s the best way to get the cake layers even?
Use a serrated knife to carefully slice the cooled cake horizontally. You can also use cake levelers for an even, professional look.
How can I prevent the blackberries from sinking to the bottom?
Coat the blackberries lightly with flour before folding them into the batter. This helps suspend them evenly throughout the cake.
Final Thoughts
This Blackberry Cake Recipe is a celebration of fresh flavors and nostalgic comfort all in one incredible dessert. Its wonderful texture, the harmony between tart blackberries, and smooth cream cheese frosting make it an absolute showstopper. I truly hope you give it a whirl – sharing a slice with friends or family will bring a smile to everyone’s face. Happy baking!
Print
Blackberry Cake Recipe
- Prep Time: 90 minutes
- Cook Time: 32 minutes
- Total Time: 122 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Blackberry Cake recipe features a light and moist cake layered with a tangy lemon cream cheese frosting and fresh blackberries. Perfect for summer gatherings, this cake balances sweetness with the tartness of lemon and berries for a refreshing dessert.
Ingredients
Cake
- 6 large eggs (room temperature)
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 3/4 cup warm water
Lemon Syrup
- 1 Tbsp granulated sugar
- 4 Tbsp Lemon Juice (from 1 large lemon)
Frosting
- 3 cups powdered sugar
- 3 sticks (1 1/2 cups) unsalted butter, room temperature
- 8 oz Cream cheese (softened at room temperature)
- 1/2 tsp salt (fine sea salt recommended)
- 2 Tbsp fresh lemon juice from 1 medium lemon
Topping
- 12 oz blackberries
- Crystal sprinkles (optional)
Instructions
- Prepare the Cake Batter: Separate the egg yolks and whites. In a large bowl, beat the egg yolks with 1 cup granulated sugar until pale and fluffy. Gradually add the warm water and sifted flour mixed with baking powder. Gently fold to combine the batter.
- Beat Egg Whites and Combine: In another clean bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the batter to maintain airiness, resulting in a light and fluffy texture.
- Bake the Cake: Preheat the oven to 350°F (175°C). Pour the batter into a greased or lined cake pan. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool completely.
- Make Lemon Syrup: In a small saucepan, combine 1 tablespoon granulated sugar and 4 tablespoons lemon juice. Warm gently just until the sugar dissolves. Brush this syrup evenly over the cooled cake layers to add moisture and lemon flavor.
- Prepare the Frosting: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add powdered sugar, salt, and 2 tablespoons fresh lemon juice. Beat until the frosting is light and fluffy.
- Assemble the Cake: Slice the cake horizontally to create layers if desired. Spread lemon cream cheese frosting between layers and over the top and sides of the cake.
- Add Blackberries and Decorations: Gently press fresh blackberries on top of the frosted cake. Optionally, sprinkle crystal sprinkles over the cake for a sparkling finish.
- Chill and Serve: Refrigerate the assembled cake for at least 1 hour before serving to allow the frosting to set and flavors to meld. Slice into 12 pieces and enjoy your delightful blackberry lemon cake!
Notes
- Use room temperature eggs and butter for better mixing and texture.
- Ensure the cream cheese is softened to avoid lumps in the frosting.
- You can substitute blackberries with fresh blueberries or raspberries if preferred.
- Store the cake refrigerated and consume within 3 days for optimal freshness.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
