Blackberry Almond Cake

This blackberry white 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!

Prep Time 1 15

Cook Time 45

Total Time 1 45

Servings servings

Calories/serving 505 kcal

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:

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

Store in the refrigerator in an airtight container before and after serving! Keeps in the refrigerator up to 5 days. Can be frozen then thawed in the refrigerator for 2 hours before serving. Stores in freezer up to 1 month.

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Ingredients 1x2x3x

For the cake:

For the filling:

For the frosting:

Instructions

For the cake:

For the filling:

For the frosting:

Assembly:

Notes

Nutrition

Ingredients