Why You’ll Love This Recipe
- Pillow-soft texture: The cake is light, moist, and fluffy with the perfect crumb, thanks to the egg whites and careful mixing.
- Deliciously balanced flavors: The combination of sweet blackberries and almond creates a lovely, subtle contrast that you’ll love.
- Perfect for celebrations: Whether it’s a birthday, a holiday gathering, or just a special treat, this cake is sure to impress.
- Beautiful presentation: With its vibrant blackberry filling and frosting, it’s as much a visual delight as it is a treat for the taste buds.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
- 1 cup salted butter (softened; use unsalted if preferred and add ½ teaspoon salt to the dry ingredients)
- 1 ½ cups sugar
- 3 cups cake flour (about 345 grams; measure carefully to avoid a 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; slightly more or less is fine)
For the filling:
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 1 ½ teaspoons lemon juice
- 8 ounces blackberries (fresh or frozen)
- ⅛ cup sugar
For the frosting:
- 1 ½ cups fresh blackberries
- 3 teaspoons lemon juice
- 1 ½ cups salted butter (room temperature; or unsalted with ¼ teaspoon salt)
- 6 cups powdered sugar
Directions
For the cake:
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper, greasing again on top of the paper.
- Cream the butter and sugar together in a large bowl until fluffy, about 2-3 minutes.
- Whisk the dry ingredients: In a separate small bowl, combine the cake flour, salt, and baking powder.
- Mix wet ingredients: Measure out the milk and add almond extract, stirring gently to combine.
- Combine wet and dry ingredients: Add the dry ingredients and the wet ingredients alternately to the butter-sugar mixture, mixing gently each time.
- Whip the egg whites: In a clean bowl, beat the egg whites on high speed until stiff peaks form (make sure the bowl and whisk are completely free of grease).
- Fold in egg whites: Gently fold the egg whites into the batter until just combined. Avoid over-mixing to keep the batter airy.
- Bake: Divide the batter between the two prepared pans and bake for 24-27 minutes, or until the cakes are lightly golden and spring back when pressed.
- Cool: Allow the cakes to cool in the pans for 10-15 minutes, then transfer them to a cooling rack.
For the filling:
- Make the filling: In a small bowl, combine the cold water, lemon juice, and cornstarch.
- Cook blackberries: In a saucepan, add blackberries and sugar, then pour the cornstarch mixture over them. Cook over medium-low heat, stirring constantly, until the mixture boils and thickens (about 2-4 minutes).
- Cool: Remove from heat and allow to cool while the cakes finish baking. Strain the mixture through a fine mesh sieve to remove the seeds, if desired.
For the frosting:
- Blend blackberries: In a blender or smoothie cup, blend blackberries and lemon juice for 30-60 seconds.
- Strain (optional): If you prefer seedless frosting, run the mixture through a fine mesh sieve.
- Make the frosting: In a large bowl, beat room temperature butter on high until light and fluffy (about 2-3 minutes). Add 2 cups of powdered sugar and beat until combined. Gradually add the blackberry mixture and the remaining powdered sugar, about ⅓ at a time, to prevent the butter from seizing.
- Chill the frosting: Refrigerate for 30 minutes to firm up the frosting.
Assembly:
- Layer the cake: Place a small dollop of frosting on the cake stand. Add the first cake layer, then spread the blackberry filling evenly over the cake.
- Top with second layer: Place the second cake layer face down on top to get a smooth, flat top.
- Frost and decorate: Frost the top and sides of the cake with the blackberry frosting, and garnish with fresh blackberries or other decorations as desired.
Servings and timing
- Serves: 16
- Prep time: 1 hour 15 minutes
- Cook time: 45 minutes
- Chill time for frosting: 30 minutes
- Total time: 1 hour 45 minutes
Variations
- Fruit filling options: Swap blackberries for raspberries or blueberries for a different fruit flavor.
- Vegan version: Use a dairy-free butter, egg replacer, and plant-based milk for a vegan alternative.
- Lemon frosting: Add extra lemon zest or a bit of lemon juice to the frosting for an additional citrusy flavor.
- Nutty twist: Add almond slivers or crushed almonds to the frosting or as a decoration on top for extra texture and flavor.
Storage/reheating
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the cake (before frosting) for up to 1 month. Thaw in the refrigerator for 2 hours before serving.
- Reheating: This cake is best served cold or at room temperature, so there’s no need to reheat.
FAQs
1. Can I use frozen blackberries?
Yes, frozen blackberries work perfectly in both the filling and frosting.
2. Can I use regular flour instead of cake flour?
Cake flour helps achieve the light, tender crumb. If you must use all-purpose flour, be sure to measure it carefully and consider reducing the amount slightly.
3. Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and store the layers at room temperature, then assemble and frost the day you plan to serve it.
4. How do I prevent the cake from being too dense?
Make sure to carefully measure the flour and avoid over-mixing the batter, especially after folding in the egg whites.
5. Can I use a different frosting?
Certainly! Cream cheese frosting or whipped cream frosting would be delicious alternatives.
6. Can I add more almond flavor?
If you love almond flavor, you can increase the almond extract in the cake batter or frosting.
7. Do I need to strain the blackberry filling?
Straining the filling is optional but helps remove seeds for a smoother texture if preferred.
8. Can I make this cake without egg whites?
Egg whites help create a light, fluffy cake. You could try using an egg replacer if needed, though it may affect the texture.
9. How do I know when the cake is done?
The cake should be golden and bounce back when gently pressed. You can also insert a toothpick into the center—if it comes out clean, the cake is ready.
10. How do I get a smooth cake top?
Placing the second cake layer face down will give you a smooth, even surface to work with when frosting.
Conclusion
This Blackberry Almond Cake is a show-stopper, combining the perfect balance of moist, fluffy cake with the tartness of blackberries and the warmth of almond flavor. It’s a must-try dessert for any occasion, offering both a visual and flavor delight. Whether you’re baking for a special event or just because, this cake will surely impress!
Blackberry Almond Cake: A Perfectly Moist and Velvety Delight
- Prep Time: 1 hour 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 45 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blackberry Almond Cake is a soft, moist, and velvety cake with a delightful burst of tangy blackberries and the nutty essence of almond. With a smooth blackberry frosting and a luscious fruit filling, this cake is a real treat for the senses!
Ingredients
1 cup salted butter (softened; use unsalted if preferred and add ½ teaspoon salt to the dry ingredients)
1 ½ cups sugar
3 cups cake flour (about 345 grams)
½ teaspoon salt
2 teaspoons baking powder
1 cup 2% milk
1 ½ teaspoons almond extract
1 cup egg whites (about 7 large eggs)
2 tablespoons cornstarch
3 tablespoons cold water
1 ½ teaspoons lemon juice
8 ounces blackberries (fresh or frozen)
⅛ cup sugar
1 ½ cups fresh blackberries
3 teaspoons lemon juice
1 ½ cups salted butter (room temperature; or unsalted with ¼ teaspoon salt)
6 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper, greasing again on top of the paper.
- Cream the butter and sugar together in a large bowl until fluffy, about 2-3 minutes.
- In a separate small bowl, combine the cake flour, salt, and baking powder.
- Measure out the milk and add almond extract, stirring gently to combine.
- Add the dry ingredients and the wet ingredients alternately to the butter-sugar mixture, mixing gently each time.
- In a clean bowl, beat the egg whites on high speed until stiff peaks form (make sure the bowl and whisk are completely free of grease).
- Gently fold the egg whites into the batter until just combined. Avoid over-mixing to keep the batter airy.
- Divide the batter between the two prepared pans and bake for 24-27 minutes, or until the cakes are lightly golden and spring back when pressed.
- Allow the cakes to cool in the pans for 10-15 minutes, then transfer them to a cooling rack.
- For the filling, in a small bowl, combine the cold water, lemon juice, and cornstarch. In a saucepan, add blackberries and sugar, then pour the cornstarch mixture over them. Cook over medium-low heat, stirring constantly, until the mixture boils and thickens (about 2-4 minutes). Remove from heat and allow to cool while the cakes finish baking. Strain the mixture through a fine mesh sieve to remove the seeds, if desired.
- For the frosting, blend blackberries and lemon juice for 30-60 seconds in a blender. If you prefer seedless frosting, strain the mixture.
- Beat room temperature butter on high until light and fluffy (about 2-3 minutes). Add 2 cups of powdered sugar and beat until combined. Gradually add the blackberry mixture and remaining powdered sugar, about ⅓ at a time, to prevent the butter from seizing. Refrigerate for 30 minutes to firm up the frosting.
- Layer the cake by placing a small dollop of frosting on the cake stand. Add the first cake layer, spread the blackberry filling evenly over the cake, then top with the second cake layer face down.
- Frost the top and sides of the cake with the blackberry frosting, and garnish with fresh blackberries or other decorations as desired.
Notes
Use vegan butter, egg replacer, and plant-based milk for a vegan alternative.
Straining the blackberry filling is optional, but helps remove seeds for a smoother texture.
For extra flavor, add more almond extract or lemon juice to the frosting.
Freeze the cake layers before frosting if making in advance.
Store in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
