Blackberry Almond Cake is pillow soft, velvety and moist. The tangy sweet blackberries join the nutty yet fruity flavor of almond to create a delicious burst of goodness in your mouth!
This cake is so tasty!! I love the flavors, and the blackberry filling is divine!!
-Katie
Why this Recipe is the Best
The base of this cake has been altered from this recipe. While the recipe isn't lacking (actually, it's fabulous), I wanted something different. I wanted something tangy and berry-y to go with yet contrast and compliment the almond. After some experimenting, the blackberry almond cake was born. It's so soft, velvety and fluffy and has the best tangy blackberry filling and frosting. Honest-to-goodness this is the very best cake I have eaten in my entire life.
Try our other tasty blackberry recipes blackberry pie and blackberry tart.
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How to make Blackberry Almond Cake
We love making tasty recipes as simple as possible. This cake is no exception! Follow the photos below to help make the batter of the cake.
- Beat the butter and sugar together in a large bowl until fluffy. About 2-3 minutes.
- Mix the dry ingredients and wet ingredients into the butter/sugar mixture a little at a time, alternating between the wet and dry.
- Using a clean bowl and whisk attachment on a stand mixer beat the egg whites on high until stiff peaks form.
- Fold the egg whites into the batter. Fold them in very gently and be careful not to over-mix. Over-mixing will cause a dense cake!
- Make the filling by mixing cold water, lemon juice and corn starch together in a small bowl. Put blackberries and sugar in a sauce pan. Pour cornstarch mixture over the top and turn on to medium low heat. Let cool before assembling the cake.
Hint: Make sure to clean the bowl and whisk before whisking the eggs. The fat from the other ingredients will prevent stiff peaks from forming.
This cake is perfect for all occasions. It makes a decadent cake for a bridal shower, or it makes a delicious summer birthday delight. You'll love how soft and moist the cake is with a smooth and tangy frosty and center.
How to Make the Blackberry Buttercream:
Place blackberries and lemon juice in a blender. I like to use the smoothie cup attachment. Blend about 30-60 seconds. Combine blackberry mixture in a bowl with 2 cups of the powdered sugar until well mixed. Whip butter in a bowl on high until light and fluffy, about 2-3 minutes.
Beat the remaining powdered sugar into the butter. Add the blackberry mixture to the butter mixture, ⅓ at a time, mixing well after each addition. Chill for 30 minutes to help it set up. This buttercream is delicious, but soft.
How to assemble Blackberry Almond Cake
Place a small dollop of frosting on the bottom of a cake stand or cake plate. Put base layer of cake on top. Spread the blackberry filling over the cake and place the next cake face down on top. Placing it face down gives you a nice flat cake top to work with. Frost the cake as desired, and enjoy!
Looking for another delicious cake recipe? White Chocolate Cranberry Pound Cake is a delicious and flavorful recipe!
How to store Almond Cake
Store in the refrigerator in an airtight container before and after serving! Keeps in the refrigerator up to 5 days.
This cake recipe can be frozen and then thawed in the refrigerator for 2 hours before serving. This cake stores in the freezer for up to 1 month.
Recipe
Blackberry Almond Cake
Ingredients
For the cake:
- 1 cup salted butter softened (if using unsalted, add ½ teaspoon salt to dry ingredients)
- 1 ½ cups sugar
- 3 cups/ 345 grams cake flour measure very carefully, too much flour= dense cake
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 cup 2% milk
- 1 ½ teaspoons almond extract
- 1 cup egg whites about 7 large eggs. It's okay if you're slightly under or over
For the filling:
- 2 Tablespoons cornstarch
- 3 Tablespoons cold water
- 1 ½ teaspoons lemon juice
- 8 ounce blackberries fresh or frozen
- ⅛ cup sugar
For the frosting:
- 1 ½ cups 8 oz fresh blackberries
- 3 teaspoons lemon juice
- 1 ½ cups salted butter at room temperature (if using unsalted, add ¼ teaspoon salt)
- 6 cups powdered sugar
Instructions
For the cake:
- Preheat oven to 350*F
- Grease 2- 9" round cake pans and line with parchment paper, then grease again.
- Beat the butter and sugar together in a large bowl until fluffy. About 2-3 minutes.
- In a small bowl, whisk together the dry ingredients.
- Measure out the milk and add the almond extract to it and stir gently.
- Mix the dry ingredients and wet ingredients into the butter/sugar mixture a little at a time, alternating between the wet and dry.
- Using a clean bowl and whisk attachment on a stand or hand held mixer beat the egg whites on high until stiff peaks form. It is very important to use a clean bowl and whisk, as any fat could prevent them from forming stiff peaks as well.
- Fold the egg whites into the batter. Fold them in very gently and be careful not to over-mix. Over-mixing will cause a dense cake!
- Pour equal amounts into 2 greased, parchment paper lined cake pans and bake for 24-27 minutes. The cakes will be a light golden color and should bounce back when pressed gently.
- Allow the cakes to cool for 10-15 minutes then loosen the edges and transfer to a cooling rack.
For the filling:
- Mix cold water, lemon juice and corn starch together in a small bowl. Put blackberries and sugar in a sauce pan. Pour cornstarch mixture over the top and turn on to medium low heat
- Bring to a boil, stirring constantly. Allow to boil 2-4 minutes. The sauce will change color as it boils. It will darken and the white tinge from the cornstarch will go away. When the white tinge is gone and the sauce has thickened a bit:
- Remove from unit and allow to cool while the cakes finish baking. Strain through a fine mesh sieve to get rid of seeds, if desired.
For the frosting:
- Put blackberries and lemon juice in a blender (I like to use my smoothie cup) and blend about 30-60 seconds. Run through a fine mesh sieve, if desired (I don't mind the seeds, so I don't). Mix blackberry mixture with 2 cups of the powdered sugar.
- Whip room temperature butter in a bowl on high until light and fluffy, about 2-3 minutes. Beat the remaining powdered sugar into the butter. Add the blackberry mixture, about ⅓ at a time. This will help prevent the butter from seizing. Beat until well combined, then chill 30 minutes.
Assembly:
- Place a small dollop of frosting on the bottom of a cake stand or cake plate.
- Put base layer of cake on top. Spread the blackberry filling over the cake. Place the next cake face down on top. Placing it face down gives you a nice flat cake top to work with.
- Frost and decorate the cake as desired, and enjoy!
Notes
Nutrition
Check out our Blackberry Lemonade!
Heather Perine says
The blackberry and almond flavor together were heavenly! Perfectly fluffy cake too!
Gina says
The almond flavor is so delicious paired with the blackberry - love this cake!
Katie says
This cake is so tasty!! I love the flavors, and the blackberry filling is divine!!