Blackberry Almond Cake is pillow-soft, velvety and moist. Tangy-sweet blackberries combine with the nutty, fruity notes of almond to create a delicious, balanced cake that melts in your mouth.
This cake is so tasty!! I love the flavors, and the blackberry filling is divine!!
-Katie
Why this Recipe is the Best
This cake is an adaptation of an excellent almond cream cake. I wanted a version with bright, fruity contrast, so I added a tangy blackberry filling and a blackberry buttercream. The result is a soft, airy cake with a light almond background and a vibrant blackberry center and frosting. It’s one of those cakes that’s elegant enough for a shower and cheerful for a summer birthday.
Try other blackberry favorites like a blackberry pie or a simple blackberry tart.
How to make Blackberry Almond Cake
This cake is straightforward to make. Follow the steps below to prepare the batter, filling and frosting. Clean equipment and gentle folding are important for a light crumb.
- Beat the butter and sugar together in a large bowl until light and fluffy, about 2–3 minutes.
- Alternate adding the dry ingredients and the milk mixture to the creamed butter a little at a time until combined.
- Whip the egg whites in a clean bowl with the whisk attachment until stiff peaks form.
- Gently fold the egg whites into the batter in two or three additions. Fold slowly to preserve air and avoid overmixing.
- Prepare the filling by whisking cornstarch, cold water and lemon juice. Cook with blackberries and sugar over medium-low heat until the sauce thickens. Cool before assembling; strain if you prefer a seedless filling.
Hint: Use a clean bowl and whisk when whipping egg whites—any fat residue prevents stiff peaks.
This cake suits many occasions. It’s elegant and moist with a smooth, tangy filling and a soft blackberry buttercream.
How to Make the Blackberry Buttercream:
Blend blackberries with lemon juice until smooth, about 30–60 seconds. Combine the puree with 2 cups of powdered sugar. Whip room-temperature butter on high until light and fluffy, 2–3 minutes, then beat in the remaining powdered sugar. Add the blackberry mixture to the butter 1/3 at a time to prevent seizing. Chill for 30 minutes to help the frosting set; it will be soft but spreadable.
How to assemble Blackberry Almond Cake
Place a small dollop of frosting on the cake stand to secure the bottom layer. Spread the cooled blackberry filling over the first layer, then place the second layer on top with its cut side down for a flat surface. Frost and decorate as desired.
How to store Almond Cake
Store the cake in an airtight container in the refrigerator for up to five days. For longer storage, freeze the cake and thaw in the refrigerator for about two hours before serving; it keeps up to one month in the freezer.
Tip: If you prefer a seedless filling or frosting, press the cooked or blended blackberries through a fine mesh sieve.
Recipe
Blackberry Almond Cake
Nicole
Ingredients
For the cake:
- 1 cup salted butter, softened (if using unsalted, add ½ teaspoon salt to dry ingredients)
- 1 ½ cups sugar
- 3 cups (345 g) cake flour — measure carefully
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 cup 2% milk
- 1 ½ teaspoons almond extract
- 1 cup egg whites (about 7 large eggs)
For the filling:
- 2 Tablespoons cornstarch
- 3 Tablespoons cold water
- 1 ½ teaspoons lemon juice
- 8 ounces blackberries (fresh or frozen)
- 1/8 cup sugar
For the frosting:
- 1 ½ cups (about 8 oz) fresh blackberries
- 3 teaspoons lemon juice
- 1 ½ cups salted butter at room temperature (if using unsalted, add ¼ teaspoon salt)
- 6 cups powdered sugar
Instructions
For the cake:
- Preheat oven to 350°F. Grease two 9″ round cake pans, line with parchment and grease again.
- Beat butter and sugar until fluffy, 2–3 minutes.
- Whisk dry ingredients together in a small bowl.
- Measure the milk and stir in the almond extract.
- Alternate adding dry ingredients and the milk mixture to the creamed butter until combined.
- Beat egg whites in a clean bowl until stiff peaks form, then gently fold into the batter.
- Divide batter between pans and bake 24–27 minutes, until lightly golden and springy to the touch. Cool in pans 10–15 minutes, loosen edges and transfer to a rack.
For the filling:
- Whisk cornstarch, cold water and lemon juice. Combine blackberries and sugar in a saucepan, add the cornstarch mixture and cook over medium-low, stirring, until it boils and thickens (2–4 minutes). Remove from heat and cool. Strain if desired.
For the frosting:
- Blend blackberries and lemon juice until smooth. If desired, strain. Mix the puree with 2 cups of powdered sugar.
- Whip room-temperature butter until light and fluffy, then beat in the remaining powdered sugar. Add the blackberry mixture in thirds, mixing after each addition. Chill 30 minutes to set.
Assembly:
- Place a small dollop of frosting on a cake plate and set the bottom layer on top.
- Spread the blackberry filling over the first layer, then place the second layer cut-side down for a flat top.
- Frost and decorate the cake as desired.
Notes
Nutrition
Check out a refreshing blackberry lemonade recipe for a great pairing with this cake.