This 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!
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 the almond. After some experimenting, the blackberry almond cake was born. Honest-to-goodness this is the very best cake I have eaten in my entire life.
How to Make the Almond Cake:
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. Then, measure out the milk and add the almond extract to it and mix gently. Next, mix the dry ingredients and wet ingredients into the butter/sugar mixture a little at a time, alternating between the wet and dry. Next, using a clean whisk attachment on a stand or hand held mixer beat the egg whites 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. Finally, 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 25 minutes. The cakes will be golden and should bounce back when pressed gently.
How to Make the Blackberry Filling:
First, put cold water and lemon juice in a small bowl and mix in cornstarch. Put blackberries and sugar in a small saucepan. Pour cornstarch mixture over it and heat on medium heat for 5-10 minutes. Stir constantly and mash the blackberries as it cooks. As the blackberries come to a boil, the color and texture of the mixture will start to change. It will lose its slightly milky appearance.
How to Make the Blackberry Buttercream:
First, put blackberries and lemon juice in saucepan over medium heat. Cook 5-7 minutes and mash the blackberries while they cook. As the blackberries heat up, they become easier to mash. It's done when all the blackberries are mashed. Strain the mixture through a fine mesh sieve, if desired. Allow blackberry/ lemon juice mixture to cool. Whip butter in a bowl on high until light and fluffy, about 2-3 minutes. Last, add the blackberry mixture and powdered sugar and mix until well combined. Chill for 20 minutes. This buttercream is delicious, but soft.
How to Assemble:
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!