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Blackberry Cake

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5 from 10 reviews

This blackberry cake features layers of blackberry bespeckled vanilla cake, blackberry curd filling and vanilla bean buttercream frosting.

  • Author: Claire Coffey
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 16 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Units Scale

Blackberry cake:

  • 3 large eggs
  • 1 1/3 cup (266g) granulated sugar
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (60g) sour cream
  • 1 tablespoon vanilla extract
  • 1 3/4 cup (210g) all-purpose flour + 1 tablespoon for dusting blackberries
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 6 ounces fresh blackberries

Filling and frosting:

  • 1/2 cup blackberry curd
  • 1 cup (112g) unsalted butter, at room temperature
  • 4 cups (240g) powdered sugar
  • Seeds from 1/2 vanilla bean
  • 2 tablespoons (30ml) milk
  • Optional: 1/4 teaspoon vanilla extract

Instructions

Blackberry cake:

  1. Grease and line the bottom of three 6" round cake pans.
  2. Cream the butter and sugar on medium until light, fluffy, and no longer clinging to the sides of the bowl (about 2-3 minutes).
  3. Reduce mixer to low and beat in the eggs one at a time until just combined.
  4. Stir together the dry ingredients (flour, baking powder, and baking soda) in one bowl and the wet ingredients (milk, sour cream, and vanilla extract) in another.
  5. With the mixer on low, add the dry ingredients in two equal parts, alternating with the wet ingredients in one part. Mix between each new addition until just combined.
  6. Toss the blackberries with a tablespoon of flour to coat. There should be just enough flour to soak up the juices and coat the berries, but not so much that there's extra flour in the bottom of the bowl.
  7. Pour 1/3 of the batter into each of the prepared pans (about 300g each).
  8. Add 1/3 of the flour-dusted blackberries to the top of each pan of batter.
  9. Bake at 350F for 28-33 minutes, or until a toothpick inserted in the center comes out with only cooked crumbs.
  10. When the pans are cool enough to handle, turn the cakes out, wrap them in plastic wrap and refrigerate until ready to use.

Vanilla bean frosting:

  1. In the bowl of a stand mixer, beat the butter and vanilla bean seeds on high until smooth and lightened in color (5-6 minutes).
  2. Scrape down the sides of the bowl and add the powdered sugar. Beat on low until the powdered sugar is incorporated, then increase to medium-high and continue beating until smooth and fluffy (about 2-3 minutes).
  3. If the frosting is thick, add 1-2 tablespoons milk to thin it to a spreadable consistency. Add the vanilla extract (optional) and beat on low for 5-10 minutes to work out the air bubbles.

Assembly:

  1. Level the layers of cake (if necessary). Place the first layer on a flat plate and cover with 1/4" of frosting. 
  2. Use an offset spatula or large spoon to remove a shallow layer of frosting from the center of the cake leaving about 1/2" barrier around the edges (to keep the curd in).
  3. Spoon half of the curd into this area and cover with the next layer of cake. Repeat for the second layer.
  4. Top with the final layer, spread a thin layer of frosting over the entire cake and refrigerate until set (about 15 minutes).
  5. Frost the top and sides of the cake with the remaining frosting and top with fruit and cake-safe flowers.

Notes

  • Even layers: The easiest way to get even cake layers is to weigh your batter. For this recipe, you'll need approximately 300g of batter for each 6" layer.
  • Chill your cake: Cool cake layers are easier to handle and cut/level.
  • Frosting: Want a perfectly smooth frosted cake? Check out my post on how to frost a cake for step-by-step instructions.
  • Storing a cut cake: The easiest way to protect the exposed layers of cake so they don't dry out is to press a piece of plastic wrap against each exposed side.
  • Decorating with flowers: Flowers look lovely on cakes but can pose a food safety risk when done incorrectly. For more information on cake-safe flowers and how to prepare them, check out my post on fresh flower cake decorating.
  • Storage: Store in the fridge. Best when eaten within 2-3 days.

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