Blackberry Cake Recipe
User Reviews
4.8
Blackberry Cake Recipe
Description
This cake starts with a batter made by whipping eggs and sugar until thick and fluffy, then folding in sifted flour and a touch of baking powder to maintain airiness. The batter is divided into pans and baked until golden and set. Once cooled, the cake layers are sliced horizontally to create more layers.
A warm lemon syrup made with water, sugar, and fresh lemon juice is brushed onto the cake layers to add moisture and a citrus brightness that balances the sweetness of the cake and frosting.
The blackberry frosting is prepared by combining softened cream cheese and butter with powdered sugar, fresh blackberries, lemon juice, and salt to create a smooth, tangy, and fruity frosting. Berries are reserved for frosting, layering, and decoration. The final assembly features multiple layers of cake brushed with lemon syrup, spread with frosting, and garnished with whole blackberries and optional sprinkles.
Dividing the berries between frosting, layers, and decoration allows the fruit flavor to permeate different elements of the cake. For smooth frosting, ensure cream cheese and butter are fully softened and mix thoroughly without overbeating to maintain texture.
Ingredients
Cake Ingredients:
- 6 egg room temperature, large
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 tsp baking powder
Simple Lemon Syrup:
- 3/4 cup water warm
- 1 Tbsp granulated sugar
- 4 Tbsp lemon juice from 1 large lemon
Blackberry Frosting Ingredients:
- 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 I used fine sea salt
- 12 oz blackberry
- 2 Tbsp lemon juice fresh from 1 medium lemon
- crystal sprinkles optional
Instructions
Prep: Preheat Oven to 350˚F. Line bottoms of two 9" cake pans with parchment paper (do not grease the sides).
How to Make the Cake:
- 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.
- 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.
- 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.
How to Make Lemon Blackberry Frosting:
- 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).
- 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).
- 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.
How to Assemble Blackberry Cake:
- 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.
- 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.
- 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.
Notes
- Reserve 1 cup blackberries for frosting, 1 cup sliced for cake layers, and 6 whole berries for decoration.
- Use the flattest cake layer on top for a smooth finish.
- Whip eggs and sugar thoroughly for a light cake crumb, but avoid over-mixing the flour to keep fluffiness.
User Reviews
Overall Rating
4.8
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