Dessertsnatashaskitchen4.8
Blackberry Cake Recipe
This blackberry cake is soft and moist and has a fluffy lemon blackberry buttercream frosting. The lemon juice cuts the sweetness and brightens up the whole cake.
👥 12 Servings⏱️ Prep & Cook: 2h 2m⏳ Prep: 1h 30m🔥 Cook: 32 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●spatula
- ●pan
- ●knife
- ●oven
- ●saucepan
- ●strainer
📝 Preparation Steps
1
How to Make the Cake:
2
In the bowl of an electric stand mixer fitted with whisk attachment, beat 6 large eggs ⏱️ 1 min on high speed. With the mixer on, gradually add 1 cup sugar and continue beating ⏱️ 8-10 min until thick and fluffy.
large eggs (room temperature)6
3
Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
tsp baking powder1/2
4
Divide evenly between prepared cake pans and bake at 350˚F for ⏱️ 23-28 minutes (my oven took ⏱️ 25 min), or until top is golden brown. Remove from pan by sliding a thin spatula around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temp then slice layers equally in half with a serrated knife.
5
How to Make Lemon Blackberry Frosting:
6
Combine 2 Tbsp lemon juice with 1 cup blackberries in small saucepan. Simmer ⏱️ 6-7 minutes or until berries easily mash up with a fork then turn off heat. Strain through a fine mesh strainer, pushing the blackberries through with a spatula until only seeds are left in strainer. Discard seeds and set the puree aside to cool completely to room temp (you should get 5 Tbsp puree).
Lemon Juice (from 1 large lemon)4 Tbspfresh lemon juice from 1 medium lemon2 Tbspblackberries12 oz
7
In the bowl of an electric stand mixer fitted with whisk attachment, cream together 3 sticks butter, 3 cups powdered sugar and 1/2 tsp salt on low speed until combined, scraping as necessary. Increase speed to medium-high and beat until white and fluffy (2 to ⏱️ 3 min).
powdered sugar3 cupstsp salt (I used fine sea salt)1/2
8
Add cream cheese 1-piece at a time and mix until combined then continue to beat ⏱️ 2 min until fluffy, scraping down the bowl as needed. With the mixer on, drizzle in blackberry syrup 1 Tbsp at a time then beat another minute.
Cream cheese (softened at room temperature)8 oz
9
How to Assemble Blackberry Cake:
10
Slice 1 cup blackberries and set aside. Make your lemon syrup by combining 3/4 cup warm water, 1 Tbsp granulated sugar and 4 Tbsp Lemon Juice.
blackberries12 ozcup warm water3/4granulated sugar1 TbspLemon Juice (from 1 large lemon)4 Tbspfresh lemon juice from 1 medium lemon2 Tbsp
11
Place first cake layer on serving platter cut-side up **. Brush with 1/4 of the lemon syrup. Spread frosting over the top and layer with 1/3 sliced berries. Repeat with remaining layers placing the final layer cut-side-down, then frost the top and sides.
12
Pipe remaining frosting onto cake. For the roses, use a closed star Wilton 2D tip. Decorate with remaining blackberries and sprinkle sugar crystals if desired.
blackberries12 oz
Nutrition Facts
calories
334 kcal
fat Content
9 g
serving Size
1 serving
fiber Content
2 g
sugar Content
49 g
sodium Content
191 mg
protein Content
5 g
trans Fat Content
0.01 g
cholesterol Content
101 mg
carbohydrate Content
60 g
saturated Fat Content
5 g
unsaturated Fat Content
4 g
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