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

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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