Blackberry Layer Cake Recipe is one of those delightful desserts that instantly brings a burst of summer to your table. Imagine tender, fluffy vanilla cake layers infused with the juicy sweetness of fresh blackberries nestled between rich, creamy buttercream tinted with a hint of tart berry flavor. It’s perfect for celebrations or anytime you want to treat yourself and loved ones to something special. Whether you’re a berry fan, a cake lover, or just looking to impress with homemade charm, this recipe will quickly become a favorite in your collection.
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What Makes This So Good
This Blackberry Layer Cake Recipe combines classic vanilla cake with a fresh blackberry filling that pops with just the right amount of sweetness and tang. The blackberry buttercream frosting ties it all together, lending a luscious, velvety finish you won’t forget.
- Big Flavor, Minimal Fuss: It’s all about layering simple, familiar ingredients to create a cake that tastes like a bakery masterpiece without the hassle.
- Family-Friendly: Kids and adults alike love the juicy berry layers and creamy frosting – it’s a crowd-pleaser.
- Simple Ingredients: You likely have most of these staples on hand, plus fresh blackberries to elevate the flavor.
- Works Any Night: Whether for a special occasion or a cozy weekend treat, this cake fits the bill perfectly.
Ingredient Guide
Choosing fresh, quality ingredients is the first step to success with this Blackberry Layer Cake Recipe. Here's what to look for and how to prep your ingredients so the cake bakes up beautifully.
- All-Purpose Flour: Opt for a good-quality, fresh bag—this is your cake’s structure, so don’t skip sifting if you can for a lighter crumb.
- Unsalted Butter & Vegetable Oil: Butter provides flavor; oil keeps the cake moist. Make sure your butter is softened but not melted for the best texture.
- Granulated & Powdered Sugar: Use pure white sugar for even sweetness; powdered sugar in the buttercream keeps it silky smooth.
- Fresh Blackberries: Use ripe, plump blackberries for the best burst of flavor. If unavailable, frozen (thawed) works too but might add a bit more moisture.
- Large Eggs at Room Temperature: Room temperature eggs blend more easily into the batter for a consistent cake texture.
- Milk: Whole milk is ideal for richness, but any milk substitute works if needed.
- Lemon Juice: Adds a bright zing to the berry filling—fresh is best!
- Vanilla Extract: A tablespoon of pure vanilla adds warmth and depth to your cake layers.
Quick Reminder: Full measurements and step-by-step instructions are in the recipe card below to make your Blackberry Layer Cake Recipe perfectly every time.
How to Make Blackberry Layer Cake Recipe
Step 1 — Prep & Ready
Start by preheating your oven to 350°F (175°C). I like to line each 8-inch round cake pan with parchment paper circles—this prevents sticking and makes for clean, easy layers. Give your butter some time to soften to room temperature before you begin mixing. Before you jump in, whisk together your dry ingredients—the flour, baking powder, and salt—in a separate bowl to ensure even distribution. It helps your cake rise beautifully and bake evenly.
Step 2 — Cook with Confidence
Once your butter, oil, and sugar are beat until fluffy and light—think creamy texture—add your eggs one at a time. This way, your batter won’t curdle, and each egg gets fully incorporated. When adding the dry ingredients, alternate with milk to keep the batter smooth and not overworked. Pour evenly into the four pans and pop them in the oven for about 20-25 minutes. You'll notice a warm, inviting aroma as the cake bakes, and a toothpick inserted in the center should come out clean when done. Let those layers cool completely; this is key to prevent melting your frosting later.
Step 3 — Finish & Serve
While your cakes cool, whip up the blackberry filling by gently heating fresh blackberries with sugar and lemon juice until thick and luscious. It’s perfectly tart and sweet. For the buttercream, beat softened butter until fluffy, then gradually add powdered sugar and a few tablespoons of the blackberry filling—this adds a gorgeous color and flavor twist. When your cakes are completely cool, layer them with generous dollops of blackberry filling and finish by frosting the cake with your flavorful buttercream. The combination of velvety frosting and juicy filling gives you a perfect balance of moist, creamy, and fruity in every bite.
Extra Helpful Tips
I’ve learned a few things over the many times I’ve baked this Blackberry Layer Cake Recipe, and these tips will help yours come out flawless, even if you’re baking it for the first time.
- Watch for This Sign: When beating your butter and sugar, look for a light, fluffy texture—the batter should almost look pale and doubled in size.
- Temperature Trick: Make sure all your ingredients are at room temperature; cold eggs or milk can cause your batter to seize or not mix properly.
- Prep-Ahead Option: You can bake your cake layers a day in advance and wrap them tightly; just be sure they’re completely cooled before storing.
- Avoid This Common Mistake: Don’t overmix once you add the dry ingredients—stir just until combined to keep your cake tender, not tough.
Serve & Enjoy
Easy Enhancements
Try adding a sprinkle of finely chopped toasted almonds on top for a delightful crunch, or a few fresh blackberries and mint leaves as a simple, elegant garnish. A dash of cinnamon or a splash of almond extract in the cake batter can add a cozy warmth if you want to experiment.
Tasty Pairings
This Blackberry Layer Cake Recipe pairs wonderfully with a cup of fragrant Earl Grey tea or a chilled glass of sparkling rosé. If you’re serving after dinner, a side of lightly whipped cream or vanilla bean ice cream rounds out the experience beautifully.
Quick Plating Tips
For a polished look, dust the top of the cake lightly with powdered sugar or edible glitter. Place on a simple white cake stand to let the layers and vibrant berry color shine. Slice with a hot, clean knife for crisp edges every time.
Store, Freeze & Reheat
Fridge Storage
Store your blackberry cake in an airtight container or loosely covered with plastic wrap in the fridge for up to 3 days. You might notice the cake firming up slightly and the frosting setting more—but the flavors remain fresh and delicious.
Freezer Friendly?
This cake freezes well if you wrap individual layers tightly before assembly. To freeze the fully assembled cake, wrap it securely with plastic wrap and foil to prevent freezer burn. Thaw overnight in the fridge to avoid sogginess or melting the frosting.
Reheat Like New
Since it’s a cake with frosting and filling, reheating isn’t typically necessary. But if you want a warm slice, microwave it for about 10-15 seconds for a cozy, soft bite, or enjoy it chilled for the full flavor impact.
Blackberry Layer Cake Recipe FAQs
Absolutely! If fresh blackberries aren’t available, frozen ones work well. Just thaw and drain them a bit before cooking down with sugar and lemon juice to avoid extra moisture in the filling.
Using four pans makes this easier, but if you have fewer, bake in batches. You can also level the tops of your cakes with a serrated knife or cake leveler once cooled for neat stacking.
Yes! Swap the butter for dairy-free margarine or coconut oil, and use a non-dairy milk like almond or oat milk. The cake texture will remain tender and the flavor still fantastic.
Due to the fresh blackberry filling and buttercream, it’s best to keep the cake refrigerated. At room temperature, the cake can last a few hours but will stay fresh and safe longer when chilled.
Final Flavor Thoughts
I love how this Blackberry Layer Cake Recipe feels special enough for big occasions yet straightforward enough for an indulgent weeknight treat. If you try it, I’d be thrilled if you came back to leave a star rating or share your twist — maybe adding a splash of lavender to the frosting? Happy baking, friend, and enjoy every luscious, berry-filled bite!
Print📖 Recipe
Blackberry Layer Cake Recipe
A delicious and visually stunning Blackberry Layer Cake featuring moist vanilla cake layers, fresh blackberry filling, and a silky blackberry-flavored buttercream frosting. Perfect for celebrations or any special occasion, this cake combines fruity freshness with classic vanilla sweetness for a delightful dessert experience.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Vanilla Cake
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 1 ½ cups granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 ¼ cups milk
For the Blackberry Filling
- 2 ½ cups blackberries
- 3 tablespoons granulated sugar
- 2 tablespoons lemon juice
For the Blackberry Buttercream
- 2 cups unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons blackberry filling
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350° F. Prepare four 8-inch round cake pans by lining the bottoms with parchment paper circles and spraying the sides with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this mixture aside for later use.
- Cream Butter, Oil, and Sugar: In a large mixing bowl, beat the softened unsalted butter, vegetable oil, and granulated sugar together until the mixture becomes smooth, creamy, and fluffy, indicating good aeration of the batter.
- Add Eggs and Vanilla: Add eggs one at a time to the butter mixture, beating well after each addition to incorporate fully. Then, add the vanilla extract and mix until combined.
- Combine Wet and Dry Mixtures: Alternately add the dry flour mixture and milk to the wet ingredients, starting and ending with the dry mixture. Mix gently until just combined and the batter is smooth; avoid overmixing to maintain cake tenderness.
- Divide Batter and Bake: Evenly divide the cake batter into the prepared cake pans. Place them in the oven and bake for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Cool Cakes: Remove the cakes from the oven and allow them to cool completely in the pans for about 10 minutes before transferring them to a wire rack. Let them cool fully before assembling.
- Make Blackberry Filling: In a medium bowl, combine the fresh blackberries, granulated sugar, and lemon juice. Gently mash the blackberries to release juices but keep some whole pieces. Set aside to let the flavors meld.
- Prepare Blackberry Buttercream: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating until the frosting is smooth and fluffy. Mix in two tablespoons of the prepared blackberry filling to incorporate the fruit flavor and a slight purple tint.
- Assemble the Cake: Place one cake layer on a serving plate and spread a layer of blackberry filling evenly over it. Add a generous layer of blackberry buttercream on top. Repeat layering with remaining cakes, blackberry filling, and buttercream. Finish by covering the entire cake with the remaining buttercream and smooth the sides and top as desired.
- Chill and Serve: For best results, chill the assembled cake for at least one hour to allow the flavors to meld and the frosting to set before slicing and serving.
Notes
- Ensure all ingredients, especially eggs and butter, are at room temperature for better mixing and texture.
- Blackberry filling can be adjusted in sweetness or consistency by adding more or less sugar or lemon juice to taste.
- The cake layers can be baked a day in advance and stored wrapped tightly to maintain freshness.
- For a smoother buttercream, sift the powdered sugar before beating.
- If fresh blackberries are not available, frozen blackberries can be used but should be thawed and drained well.
- To enhance the blackberry flavor, consider folding in a small amount of fresh blackberry puree into the buttercream.
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