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Blackberry Layer Cake Recipe

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This Blackberry Layer Cake is a delightful dessert featuring moist vanilla cake layers filled and frosted with fresh blackberry filling and a creamy blackberry buttercream. Layered with juicy blackberries and sweet buttercream, this cake is perfect for celebrations or a special treat.

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

  1. Prepare Cake Pans: Preheat your oven to 350°F (175°C). Line 4 eight-inch round cake pans with parchment paper circles and grease them with cooking spray to ensure easy cake release.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later.
  3. Cream Butter, Oil, and Sugar: In a large mixing bowl, beat the softened butter, vegetable oil, and granulated sugar together until the mixture becomes smooth and fluffy, creating a light texture for the cake.
  4. Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition to fully combine. Stir in the vanilla extract until evenly mixed.
  5. Combine Dry and Wet Ingredients: Slowly add the dry flour mixture to the wet ingredients, alternating with milk. Start and end with the dry ingredients, mixing just until combined for a smooth batter without overmixing.
  6. Bake the Cake: Evenly divide the batter among the prepared cake pans. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted into the center of the cakes comes out clean, indicating doneness.
  7. Cool the Cakes: Remove the pans from the oven and allow the cakes to cool completely on wire racks before proceeding to filling and frosting.
  8. Make Blackberry Filling: In a bowl, combine the blackberries, granulated sugar, and lemon juice. Gently mash or stir to release juices and blend flavors, creating a fresh and vibrant blackberry mixture.
  9. Prepare Blackberry Buttercream: Beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, mixing continuously until smooth. Stir in 2 tablespoons of the prepared blackberry filling to tint the frosting and infuse flavor.
  10. Assemble the Cake: Place one cake layer on your serving plate. Spread a portion of the blackberry filling evenly over the layer, then add a layer of blackberry buttercream. Repeat with the next layers, finishing with a coating of buttercream frosting on the top and sides for a beautifully frosted cake.

Notes

  • Ensure all eggs and dairy ingredients are at room temperature to help the batter mix evenly.
  • Use fresh blackberries for the best flavor; frozen can be used but may result in a wetter filling.
  • If the buttercream frosting is too soft, chill it briefly before frosting the cake to help it set.
  • Store the cake refrigerated due to the fresh fruit filling and buttercream, and allow it to come to room temperature before serving for best texture.
  • For extra stability, you can chill the cake between layers during assembly.

Find it online: https://crispcharm.com/blackberry-layer-cake-recipe/