Introduction

This Blackberry Almond Cake combines tender almond-flavored layers with a luscious blackberry filling and creamy frosting. Perfect for celebrations or a special treat, it’s a delightful balance of sweet and fruity flavors with a light, fluffy texture.

A slice of two-layer white sponge cake on a white plate, with a dark red berry jam filling between the layers and a smooth, thick pinkish-purple frosting covering the top and sides. The top layer is decorated with three fresh blackberries, and three more blackberries sit on the plate near the slice. In the background, the rest of the cake is visible, covered in the same pinkish-purple frosting and decorated with blackberries, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup salted butter (softened; if using unsalted, add 1/2 teaspoon salt to dry ingredients)
1 1/2 cups sugar
3 cups (345 grams) cake flour (measure carefully)
1/2 teaspoon salt
2 teaspoons baking powder
1 cup 2% milk
1 1/2 teaspoons almond extract
1 cup egg whites (about 7 large eggs)
2 tablespoons cornstarch
3 tablespoons cold water
1 1/2 teaspoons lemon juice
8 ounces blackberries (fresh or frozen)
1/8 cup sugar
3 teaspoons lemon juice
1 1/2 cups (8 oz) salted butter (room temperature; if using unsalted, add 1/4 teaspoon salt)
6 cups powdered sugar

Instructions

Step 1: Preheat the oven to 350°F. Grease two 9-inch round cake pans and line them with parchment paper, then grease the parchment as well.
Step 2: In a large bowl, beat the butter and sugar together until fluffy, about 2-3 minutes.
Step 3: In a small bowl, whisk together cake flour, salt, and baking powder.
Step 4: Measure the milk and stir in the almond extract.
Step 5: Alternately add the dry ingredients and milk mixture into the butter and sugar batter, mixing gently after each addition.
Step 6: In a clean bowl with a clean whisk attachment, beat the egg whites on high until stiff peaks form.
Step 7: Gently fold the egg whites into the batter, careful not to over-mix to keep the cake light.
Step 8: Divide the batter evenly between the prepared pans. Bake for 24-27 minutes until the cakes are lightly golden and spring back when touched.
Step 9: Let the cakes cool 10-15 minutes in the pans, then loosen edges and transfer to a rack to cool completely.
Step 10: For the filling, combine cornstarch, cold water, and lemon juice in a small bowl. Place blackberries and sugar in a saucepan, pour cornstarch mixture over, and heat on medium-low.
Step 11: Bring to a boil, stirring constantly, and cook 2-4 minutes until the mixture thickens and darkens. Remove from heat and cool. Strain to remove seeds if desired.
Step 12: For the frosting, blend blackberries and lemon juice until smooth. Strain if you prefer no seeds, then mix with 2 cups powdered sugar.
Step 13: Beat the room temperature butter on high until light and fluffy, about 2-3 minutes. Gradually beat in remaining powdered sugar and the blackberry mixture in thirds to prevent the butter from seizing. Chill frosting for 30 minutes.
Step 14: To assemble, place a small dollop of frosting on a cake plate and set one cake layer on top. Spread the blackberry filling evenly over this layer.
Step 15: Place the second cake layer face down on the filling for a flat top. Frost the entire cake and decorate as desired. Enjoy!

Tips & Variations

Use cake flour for a lighter texture and measure it carefully to avoid a dense cake.
Be sure egg whites and mixing bowls are completely clean and fat-free to achieve stiff peaks.
Try swapping fresh blackberries for frozen if out of season, just thaw and drain well.
If you prefer a seedless filling and frosting, strain blackberry mixtures through a fine mesh sieve.
Add a splash of vanilla extract to the frosting for extra depth.

Storage

Store leftover cake covered in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for best flavor and texture. The cake can also be frozen tightly wrapped in plastic and foil for up to 2 months; thaw overnight in the refrigerator before frosting and serving.

How to Serve

A slice of two-layer white cake sits on a white plate with a white marbled texture background. The bottom and top cake layers are light and fluffy with a soft texture. Between the layers is a thick dark red berry jam filling. The whole slice is covered with a smooth purple berry frosting on top and sides. Three fresh blackberries are placed on the frosting on top, and a few blackberries rest on the plate around the cake slice. The full cake, also frosted with the same purple berry frosting, is slightly visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries for this cake?

Yes, frozen blackberries work well. Thaw and drain them before making the filling and frosting to prevent excess moisture.

What if I don’t have almond extract?

You can substitute with vanilla extract, although the cake will lose its characteristic almond flavor. Use the same amount for balance.