Description
This irresistibly moist blackberry cake recipe is packed with fresh berries and layered with creamy, tangy frosting. Perfect for celebrations or cozy weekends, it’s a berry lover’s dream!
Ingredients
For the Cake:
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2 ½ cups all-purpose flour
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1 tbsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 cup unsalted butter (softened)
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1 ¾ cups granulated sugar
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4 large eggs
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1 tbsp vanilla extract
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½ cup sour cream (or Greek yogurt)
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¾ cup whole milk
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1 ½ cups fresh blackberries (lightly floured)
For the Frosting:
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8 oz cream cheese (softened)
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½ cup unsalted butter
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3 ½ cups powdered sugar
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1 tsp vanilla extract
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2 tbsp heavy cream
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Fresh blackberries and mint leaves (for garnish)
Instructions
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Preheat & Prepare Pans: Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
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Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
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Cream Butter & Sugar: Beat softened butter and sugar until light and fluffy.
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Add Eggs & Vanilla: Incorporate eggs one at a time, then stir in vanilla.
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Combine Wet & Dry: Alternate adding dry mix with sour cream and milk. Mix just until combined.
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Fold in Berries: Gently fold in floured blackberries.
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Bake: Divide batter into pans and bake 30–35 minutes. Let cool 10 minutes before removing.
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Make Frosting: Beat cream cheese and butter, add sugar, vanilla, and cream. Beat until fluffy.
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Assemble: Frost cooled layers and garnish with berries and mint.
Notes
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Tossing blackberries in flour helps prevent sinking.
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For extra flavor, add lemon zest to the frosting.
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Chill cake 20 minutes before slicing for clean cuts.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430 kcal
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 95 mg
Keywords: blackberry cake, blackberry cake recipe, moist berry cake, creamy frosting, summer dessert