Blackberry Layer Cake Recipe

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Cozy Blackberry Layer Cake Recipe, Made Simple

There’s something undeniably comforting about a homemade blackberry layer cake—especially one with soft vanilla layers wrapped in luscious blackberry filling. I love how this Blackberry Layer Cake Recipe brings that fresh, slightly tart fruit flavor into a buttery, golden cake that feels like a warm hug on a plate. Whether you’re baking for a special occasion or just because, this recipe invites you to slow down and enjoy every toasty, fragrant bite. You’ll find the process surprisingly approachable too—no fancy ingredients, just good timing and a few helpful tips to get that perfect crumb and frosting swirl. Let’s get you set up to create a cake that’s as joyful to bake as it is to eat.

Ingredient Lowdown

• All-purpose flour: The backbone providing structure; sift well to keep the cake light.
• Baking powder: Gives the cake its lovely lift and golden crumb.
• Unsalted butter & vegetable oil: Butter brings richness; oil keeps the cake moist and tender.
• Granulated sugar: Sweetens and helps caramelize the edges for that toasty note.
• Eggs at room temperature: Essential for emulsifying and creating a stable batter.
• Vanilla extract: Adds warmth and depth to the cake’s aroma.
• Milk: Moistens the dry ingredients and helps achieve a smooth batter.
• Blackberries: Fresh and juicy—choose ripe berries for vibrant filling flavor.
• Lemon juice: Brightens the blackberry filling and balances sweetness.
• Powdered sugar & butter: For the buttercream’s smooth, velvety frosting with a fruity twist.

Set Up for Success

Before diving in, I always recommend gathering everything you’ll need—ingredients measured and ready (mise en place). It really keeps momentum going smoothly. Preheat your oven to 350°F (325°F if convection). Don’t skip prepping your pans with parchment and a light spray so those golden cakes come out cleanly and maintain their crisp edges. This simple setup step makes all the difference.

Step-by-Step: Blackberry Layer Cake Recipe

1. Whisk dry ingredients: In a medium bowl, combine flour, baking powder, and salt. Setting this aside ensures even distribution and a tender crumb.
2. Cream butter, oil & sugar: Using a stand mixer or hand beaters, beat softened butter, vegetable oil, and sugar until smooth and fluffy. This is where that buttery flavor blooms and the batter gains volume.
3. Incorporate eggs one at a time: Add eggs slowly, mixing each until fully combined. This builds structure and a delicate crumb.
4. Add vanilla and alternate dry & wet ingredients: Stir in vanilla, then alternate additions of the dry flour mix and milk—starting and ending with the flour. Mix gently until smooth but don’t overdo it; a velvety batter means tender cake.
5. Divide and bake: Pour batter evenly into four 8-inch pans lined with parchment. Bake 20–25 minutes until toothpick comes out clean and surfaces are springy to the touch. The edges will look lightly golden and slightly crisp.
6. Cool completely: Let cakes rest in pans for 10 minutes before transferring to wire racks to cool fully. Patience here keeps your layers stable and frosting ready to glide on smoothly.

While your cakes cool, it’s the perfect moment to create that vibrant blackberry filling and luscious buttercream frosting. The aroma of simmered berries mingling with fresh lemon juice will fill your kitchen with irresistible fragrance.

7. Prepare the blackberry filling: Gently simmer blackberries with sugar and lemon juice until they break down and thicken slightly, creating a jammy texture with bright, tangy notes.
8. Mix the buttercream: Beat softened butter until creamy, then slowly add powdered sugar. Stir in a couple tablespoons of the warm blackberry filling for a beautifully blended frosting with natural color and tartness.
9. Assemble the cake: On your serving plate, place the first cake layer and spread a thin layer of blackberry filling. Add a generous swirl of blackberry buttercream on top, then repeat layering until all four rounds are stacked.
10. Finish frosting: Smooth the remaining buttercream over the top and sides, using a spatula to create gentle waves or a clean, polished finish—your choice!
11. Chill and serve: Let the assembled cake chill for about an hour to let flavors meld and frosting set. Bring to room temperature before slicing to enjoy that melt-in-your-mouth texture.

Flavor Twists for Blackberry Layer Cake Recipe

• Substitute blackberries with raspberries or blueberries for different berry notes.
• Add a splash of almond extract to vanilla batter for a nutty warmth.
• Incorporate toasted lemon zest into the buttercream to brighten flavors.
• Layer with a thin spread of cream cheese frosting to balance tartness with rich tang.
• Fold chopped toasted pecans into the batter for subtle crunch.
• Drizzle a dollop of blackberry coulis over each slice when serving for extra indulgence.

Storage & Make-Ahead Tips

• Keep refrigerated: Store the assembled cake in an airtight container for up to 3 days to preserve freshness.
• Freeze layers ahead: Wrap cooled cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before assembling.
• Buttercream stores well: Make the frosting up to 2 days ahead and keep chilled in a sealed container.
• Bring to room temperature: For best texture and flavor, take refrigerated cake out 30 minutes before serving.
• Reheat slices gently: Warm individual pieces in a microwave for 10-15 seconds to bring back that soft buttery feel.

Blackberry Layer Cake Recipe FAQs

• Can I use frozen blackberries? Yes, but thaw and drain them well to prevent excess moisture in the filling and frosting.
• What if I don’t have 4 pans? Bake the layers in batches; just cool layers completely before stacking.
• Can I make this gluten-free? Absolutely—substitute all-purpose flour with a gluten-free blend, ensuring it contains xanthan gum for structure.
• How do I keep the cake moist? The combination of butter and oil helps; also, avoid overbaking and consider brushing layers with a simple syrup if desired.
• Can I substitute the blackberry filling? Yes, use other fruit preserves or fresh fruit compotes based on your preference.

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