Thank you to our friends at Driscoll’s (our favorite berry brand) who sponsored this recipe. This blackberry cake is soft and moist and has a fluffy lemon blackberry buttercream frosting. The lemon juice cuts the sweetness and brightens up the whole cake. You’ll enjoy every bite as it hits your taste buds; sweet, tart and tangy. And of course the fresh Driscoll’s blackberries were plump, juicy and wonderful!
I made this blackberry cake for my niece’s birthday and it was…good and so pretty (with decor inspiration from Allie)! Then I kept working on the cake, adding more lemon and the results were fantastic. Thankfully another niece was having a birthday the following weekend so it became her birthday cake. This was much safer than leaving the cake at home with me, alone – with just the cake and I – and a fork. No one even noticed that I had taken out a slice to photograph it and then carefully replaced it and patched the frosting #smooth. My family was completely smitten with this cake!
- 6 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup all-purpose flour
- ½ tsp baking powder
Simple Lemon Syrup:
- ¾ cup warm water
- 1 Tbsp granulated sugar
- 4 Tbsp Lemon Juice (from 1 large lemon)
Blackberry Frosting Ingredients:
- 3 cups powdered sugar
- 3 sticks (1½ cups) unsalted butter, room temperature
- 8 oz Cream cheese, softened at room temperature
- ½ tsp salt (I used fine sea salt)
- 2 packages (6 ounces each) Driscoll’s blackberries, divided *
- 2 Tbsp fresh lemon juice from 1 medium lemon
- Crystal sprinkles, optional
How to Make the Cake:
- In the bowl of an electric stand mixer fitted with whisk attachment, beat 6 large eggs 1 min on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 min until thick and fluffy.
- Whisk together 1 cup flour and ½ tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
- Divide evenly between prepared cake pans and bake at 350˚F for 23-28 minutes (my oven took 25 min), or until top is golden brown. Remove from pan by sliding a thin spatula around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temp then slice layers equally in half with a serrated knife.
You can find complete recipes of this Blackberry Cake Recipe in natashaskitchen.com