Introduction

This Blackberry Almond Cake is a delightful combination of light, fluffy cake layered with a rich blackberry filling and a creamy almond-infused frosting. Perfect for gatherings or special occasions, it balances fruity brightness with nutty undertones.

Blackberry Almond Cake Recipe - Recipe Image

Ingredients

1 cup salted butter (softened; if using unsalted, add 1/2 teaspoon salt to dry ingredients)
1 1/2 cups sugar
3 cups (345 grams) cake flour (measure carefully)
1/2 teaspoon salt
2 teaspoons baking powder
1 cup 2% milk
1 1/2 teaspoons almond extract
1 cup egg whites (about 7 large eggs)
2 tablespoons cornstarch
3 tablespoons cold water
1 1/2 teaspoons lemon juice
8 ounces blackberries (fresh or frozen)
1/8 cup sugar
1 1/2 cups (8 ounces) fresh blackberries
3 teaspoons lemon juice
1 1/2 cups salted butter (room temperature; if using unsalted, add 1/4 teaspoon salt)
6 cups powdered sugar

Instructions

Step 1: Preheat the oven to 350°F. Grease two 9-inch round cake pans, line them with parchment paper, and grease again.
Step 2: In a large bowl, beat the softened butter and 1 1/2 cups sugar together until fluffy, about 2-3 minutes.
Step 3: In a small bowl, whisk together the cake flour, 1/2 teaspoon salt, and baking powder.
Step 4: Measure the milk, add the almond extract, and stir gently.
Step 5: Gradually mix the dry ingredients and milk mixture into the butter and sugar alternately, blending well after each addition.
Step 6: Using a clean bowl and whisk attachment, beat the egg whites on high speed until stiff peaks form. Ensure no fat contaminates the bowl for best results.
Step 7: Gently fold the egg whites into the batter, being careful not to over-mix to keep the cake light.
Step 8: Divide the batter evenly between the prepared pans. Bake for 24-27 minutes until the cakes are light golden and spring back when gently pressed.
Step 9: Let the cakes cool for 10-15 minutes, then loosen the edges and transfer them to a wire rack to cool completely.
Step 10: For the filling, combine cold water, lemon juice, and cornstarch in a small bowl. In a saucepan, mix 8 ounces blackberries and 1/8 cup sugar. Pour the cornstarch mixture over and heat on medium-low, stirring constantly.
Step 11: Bring to a boil and cook for 2-4 minutes until the sauce thickens and darkens, then remove from heat and let cool. Optional: strain to remove seeds.
Step 12: For the frosting, blend 1 1/2 cups blackberries with 3 teaspoons lemon juice. Strain if desired, then mix with 2 cups powdered sugar.
Step 13: Whip the room temperature butter on high until light and fluffy, about 2-3 minutes. Gradually beat in the remaining powdered sugar, then add the blackberry mixture a third at a time to prevent seizing. Beat until smooth, then chill for 30 minutes.
Step 14: To assemble, place a small dollop of frosting on a cake stand or plate. Set one cake layer on top and spread the blackberry filling evenly over it.
Step 15: Place the second cake layer face down on top of the filling for a flat surface, then frost the entire cake and decorate as desired. Enjoy!

Tips & Variations

Measure cake flour carefully by spooning it into your measuring cup and leveling it off to avoid a dense cake.
Using fresh egg whites at room temperature helps achieve better volume when whipping.
For a seedless filling, strain the blackberry sauce through a fine mesh sieve after cooking.
If fresh blackberries are unavailable, frozen berries work well—thaw and drain excess liquid before using.
You can substitute almond extract with vanilla extract if preferred, but the almond flavor complements the blackberries beautifully.

Storage

Store the cake covered in an airtight container in the refrigerator for up to 3 days. Allow the cake to come to room temperature before serving for the best texture and flavor. Leftover cake can be frozen for up to one month; thaw overnight in the refrigerator and frost as needed before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

This recipe relies on whipped egg whites to create a light and fluffy texture, so using whole eggs will result in a denser cake and a different texture.

Can I make this cake gluten-free?

You can try substituting a gluten-free cake flour blend, but results may vary. Make sure the blend includes xanthan gum for structure, and be mindful that the texture might differ slightly from the original.

Blackberry Almond Cake Recipe

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★★★★★

4.9 from 82 reviews

This Blackberry Almond Cake is a delightful layered cake featuring a tender almond-flavored sponge filled with a luscious blackberry filling and topped with creamy blackberry buttercream frosting. Perfect for special occasions or a luxurious dessert treat, it combines fresh or frozen blackberries with subtle almond extract for a beautifully balanced flavor and moist crumb.

Author: Isabella
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 1 hour 45 minutes
Yield: 16 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake

1 cup salted butter (softened; if using unsalted, add 1/2 teaspoon salt to dry ingredients)
1 1/2 cups sugar
3 cups (345 grams) cake flour (measured carefully)
1/2 teaspoon salt
2 teaspoons baking powder
1 cup 2% milk
1 1/2 teaspoons almond extract
1 cup egg whites (about 7 large eggs)

Filling

8 ounces blackberries (fresh or frozen)
1/8 cup sugar
2 tablespoons cornstarch
3 tablespoons cold water
1 1/2 teaspoons lemon juice

Frosting

1 1/2 cups (8 ounces) fresh blackberries
3 teaspoons lemon juice
1 1/2 cups salted butter (at room temperature; if using unsalted, add 1/4 teaspoon salt)
6 cups powdered sugar

Instructions

Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans, line them with parchment paper, and grease again to ensure easy cake release.
Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until fluffy, about 2 to 3 minutes, creating a light base for the cake.
Mix dry ingredients: In a separate small bowl, whisk together the cake flour, salt, and baking powder thoroughly.
Combine wet ingredients: Measure the milk and add the almond extract, stirring gently to blend.
Create cake batter: Gradually add the dry and wet ingredients alternately to the butter and sugar mixture, mixing carefully after each addition to maintain a smooth batter.
Beat egg whites: In a clean bowl with a whisk attachment or hand mixer, beat the egg whites on high speed until stiff peaks form. Ensure no fat contaminates the bowl to achieve proper volume.
Fold in egg whites: Gently fold the beaten egg whites into the batter with care to avoid over-mixing, which can make the cake dense.
Bake the cakes: Divide the batter evenly between the prepared pans. Bake for 24 to 27 minutes until lightly golden and the cakes spring back when pressed softly.
Cool cakes: Let the cakes cool in their pans for 10 to 15 minutes, then loosen the edges and turn them out onto a cooling rack to cool completely.
Prepare filling mixture: In a small bowl, mix cold water, lemon juice, and cornstarch. Place blackberries and sugar in a saucepan, pour the cornstarch mixture over, and cook over medium-low heat.
Cook the filling: Bring to a boil while stirring constantly. Continue boiling for 2 to 4 minutes until the sauce thickens and becomes clear (white tinge disappears). Remove from heat and let cool. Optionally strain to remove seeds.
Prepare frosting: Blend blackberries with lemon juice until smooth and strain if desired. Mix this puree with 2 cups of powdered sugar.
Whip buttercream: Beat room temperature butter until light and fluffy, about 2 to 3 minutes. Gradually add the remaining powdered sugar and then the blackberry mixture in thirds to prevent seizing. Beat until smooth. Chill for 30 minutes.
Assemble the cake: Place a small dollop of frosting on a cake stand or plate to secure the first cake layer. Spread the cooled blackberry filling evenly over the cake base.
Add second cake layer: Place the second cake layer face down on top of the filling, creating a flat top surface for frosting.
Frost and decorate: Using the prepared blackberry buttercream, frost the top and sides of the cake as desired. Decorate and serve.

Notes

Ensure precise measuring of cake flour to avoid a dense cake.
Use fresh or frozen blackberries interchangeably depending on availability.
Be very gentle folding in egg whites to keep the cake airy.
If you prefer a seedless filling and frosting, strain the blackberry mixtures through a fine mesh sieve.
Room temperature butter is critical for smooth frosting.
The face-down placement of the second cake layer ensures a flat top for easier decorating.

Keywords: blackberry cake, almond cake, layered cake, blackberry filling, buttercream frosting, berry dessert, homemade cake