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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.

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

  1. 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.
  2. 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.
  3. Mix dry ingredients: In a separate small bowl, whisk together the cake flour, salt, and baking powder thoroughly.
  4. Combine wet ingredients: Measure the milk and add the almond extract, stirring gently to blend.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Prepare frosting: Blend blackberries with lemon juice until smooth and strain if desired. Mix this puree with 2 cups of powdered sugar.
  13. 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.
  14. 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.
  15. Add second cake layer: Place the second cake layer face down on top of the filling, creating a flat top surface for frosting.
  16. 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

Find it online: https://spatulaqueen.com/blackberry-almond-cake-recipe/