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Blackberry Almond Cake Recipe

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★★★★★

4.8 from 78 reviews

This delightful Blackberry Almond Cake combines a tender almond-infused sponge with a luscious blackberry filling and creamy blackberry buttercream frosting. Perfectly moist and bursting with fresh berry flavor, this cake is a sophisticated yet approachable dessert ideal for any celebration or a special treat.

Ingredients

Scale

Cake

  • 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)

Blackberry Filling

  • 3 tablespoons cold water
  • 1 1/2 teaspoons lemon juice
  • 2 tablespoons cornstarch
  • 8 ounces blackberries (fresh or frozen)
  • 1/8 cup sugar

Blackberry Buttercream Frosting

  • 8 ounces fresh blackberries
  • 3 teaspoons lemon juice
  • 1 1/2 cups (12 ounces) salted butter, room temperature (if using unsalted, add 1/4 teaspoon salt)
  • 6 cups powdered sugar

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper, then grease again to prevent sticking.
  2. Mix Cake Batter: Beat the softened butter and sugar in a large bowl until fluffy, about 2-3 minutes. In a separate bowl, whisk together the cake flour, salt, and baking powder. In another container, stir the almond extract into the milk.
  3. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and the milk mixture to the butter-sugar mixture, mixing gently and gradually until combined.
  4. Whip Egg Whites: In a clean bowl with a whisk attachment, beat the egg whites on high speed until stiff peaks form. Ensure the bowl and whisk are free of fat to achieve maximum volume.
  5. Fold Egg Whites: Gently fold the beaten egg whites into the batter carefully, avoiding overmixing to keep the cake light and airy.
  6. Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 24-27 minutes until light golden and the cakes spring back when lightly pressed.
  7. Cool the Cakes: Allow the cakes to cool in the pans for 10-15 minutes, then loosen the edges and transfer them to a cooling rack to cool completely.
  8. Prepare Blackberry Filling: In a small bowl, mix cold water, lemon juice, and cornstarch. Place the blackberries and sugar in a saucepan, pour the cornstarch mixture over the berries, and heat over medium-low heat.
  9. Cook Filling: Stir continuously until the mixture comes to a boil. Let it boil for 2-4 minutes until it thickens and the white cornstarch tinge disappears. Remove from heat and cool; optionally strain to remove seeds.
  10. Make Blackberry Frosting: Blend the blackberries and lemon juice until smooth. Pass through a fine mesh sieve if desired. Mix this blackberry puree with 2 cups of powdered sugar.
  11. Beat Butter and Sugar: Whip the room temperature butter until light and fluffy, about 2-3 minutes. Slowly beat in the remaining powdered sugar.
  12. Combine Frosting: Add the blackberry mixture to the buttercream gradually (about 1/3 at a time) to prevent seizing. Beat until well combined, then chill for 30 minutes.
  13. Assemble Cake: Place a small dollop of frosting on a cake stand or plate to anchor the bottom layer. Put the first cake layer on top and spread the blackberry filling evenly over it.
  14. Add Top Layer: Place the second cake layer face down on top of the filling to create a flat surface.
  15. Frost and Decorate: Frost the entire cake with the blackberry buttercream as desired and enjoy your beautiful blackberry almond cake!

Notes

  • Ensure the bowl and whisk are completely clean and dry before whipping egg whites to achieve stiff peaks.
  • Measure cake flour accurately to avoid a dense cake; spoon and level or sift before measuring.
  • You may strain the blackberry filling and frosting mixtures to remove seeds if a smoother texture is preferred.
  • If using unsalted butter, remember to add the specified salt amounts to maintain flavor balance.
  • Chilling the frosting helps it firm up, making it easier to frost the cake smoothly.
  • Fresh or frozen blackberries work equally well for the filling and frosting.

Keywords: blackberry cake, almond cake, blackberry almond cake, berry cake, buttercream frosting, homemade cake, berry dessert

Find it online: https://victoriablair.com/blackberry-almond-cake-recipe/