There’s something truly magical about a homemade blackberry cake—it’s like capturing the essence of summer in every single bite. This delightfully moist and flavorful cake combines the fresh, juicy sweetness of blackberries with a tender, buttery crumb that melts in your mouth. It’s the kind of dessert that’ll quickly become your new favorite!
Whether you’re whipping up something impressive for a special occasion or just looking for a delicious way to use those fresh-picked blackberries, this recipe guarantees incredible results every time. Get ready to wow your taste buds!
Why You'll Love This Blackberry Cake
This Blackberry Cake is the ultimate balance of rustic simplicity and refined elegance, making it a showstopper for any occasion. With naturally sweet-tart blackberries swirled into the batter, every slice bursts with juicy flavor and stunning purple ribbons. The tender, moist crumb—achieved through our special mixing technique—ensures that this cake is as light and fluffy as it is rich and satisfying.
What makes this cake truly special is its effortless versatility. It’s easier to make than a traditional layer cake, yet impressive enough for a celebration-worthy dessert. Whether you enjoy it as a decadent breakfast treat with a cup of coffee or serve it after dinner with a dusting of powdered sugar, this Blackberry Cake is bound to become a new favorite. One bite, and you’ll see—simple ingredients can create something truly extraordinary.
Jump to:
Ingredients
The Cake:
- All-purpose flour - provides the perfect structure for a tender crumb
- Baking powder - ensures a proper rise
- Baking soda - creates extra lightness
- Salt - enhances all the flavors
- Unsalted butter, softened - gives richness and moisture
- Granulated sugar - sweetens and helps create a tender texture
- Large eggs, room temperature - binds ingredients and adds structure
- Vanilla extract - deepens the flavor profile
- Buttermilk, room temperature - makes the cake extra moist
- Fresh blackberries - the star of our show
- Extra butter and flour for pan preparation
The Glaze:
- Powdered sugar
- Blackberry puree (from about ½ cup fresh blackberries)
- Heavy cream, as needed
See recipe card for quantities.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Thoroughly grease a 10-inch bundt pan with butter and dust with flour, tapping out excess.
- Wash the blackberries and gently pat them dry. Set aside 2 cups for the cake and reserve the remaining berries for the glaze and garnish.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Making the Batter
- In a large mixing bowl or stand mixer, cream the softened butter and sugar together until light and fluffy, about 4-5 minutes. Don't skip this step – it's crucial for a tender cake!
- Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Mix in the vanilla extract until well combined.
- Gradually add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined – avoid overmixing.
Adding the Blackberries
- Gently fold 2 cups of fresh blackberries into the batter, being careful not to crush them.
- Pour the batter into the prepared bundt pan, spreading it evenly.
Baking
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean with just a few moist crumbs.
- Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Making the Glaze
- While the cake cools, puree ½ cup of blackberries and strain to remove seeds.
- Mix ¼ cup of the strained puree with powdered sugar, adding heavy cream as needed to achieve desired consistency.
- Once the cake is completely cool, drizzle with the blackberry glaze.
Step 1 : Preparation
Grease an aluminum tube pan, dust with flour, and prep blackberries and dry ingredients.
- Step 2 : Making the Batter
Cream butter and sugar, add eggs, and alternate dry ingredients with buttermilk to create a smooth batter.
- Step 3 : Adding the Blackberries
Fold fresh blackberries gently into the batter, being careful not to crush them.
- Step 4 :Baking
Pour the batter into the prepared pan and bake until a toothpick comes out clean.
- Step 5 : Making the Glaze
Whisk blackberry puree with powdered sugar to create a smooth glaze, then drizzle over the cooled cake.
Hints and Tips
- Room temperature ingredients are crucial for a perfectly mixed batter. Set out your eggs, butter, and buttermilk at least an hour before baking.
- Don't have buttermilk? Make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of whole milk and letting it sit for 5 minutes.
- Coating the blackberries in a little flour before adding them to the batter can help prevent them from sinking to the bottom of the cake.
Dietary Benefits & Serving Suggestions
This blackberry cake is packed with antioxidants from the fresh berries, making it a more nutritious choice than many other desserts. For a complete dessert experience, serve with:
- A scoop of vanilla ice cream
- Fresh whipped cream
- Additional fresh blackberries
- A sprinkle of powdered sugar
Recipe Variations & Substitutions
- Make it gluten-free by using a 1:1 gluten-free flour blend
- Transform it into a blackberry dump cake by using cake mix as the base
- Create a blackberry cobbler variation by adding a streusel topping
- Swap fresh blackberries for frozen (don't thaw first)
- Add lemon zest for a citrusy twist
Equipment
- 10-inch bundt pan
- Stand mixer or hand mixer
- Medium and large mixing bowls
- Measuring cups and spoons
- Wire cooling rack
- Fine-mesh strainer (for the glaze)
Storage Instructions
- Room Temperature: Store in an airtight container for up to 2 days
- Refrigerator: Keep fresh for up to 5 days
- Freezer: Wrap unglazed cake well and freeze for up to 3 months
- Allow frozen cake to thaw overnight in the refrigerator before serving
A Slice of Summer: The Magic of Blackberry Cake
Growing up, summers were marked by stained fingertips and the sweet-tart burst of fresh blackberries picked straight from the bramble. My grandmother would send us outside with little baskets, telling us to bring back enough for her famous Blackberry Cake—though somehow, we always returned with fewer berries than we started with.
Back in the kitchen, she’d gently fold the deep purple berries into the batter, creating swirls of color and flavor that made each slice a work of art. The aroma of vanilla and ripe blackberries would fill the house as the cake baked, drawing us in with its warm, inviting scent. By the time it cooled, we’d already be sneaking forkfuls, the cake’s tender crumb melting in our mouths.
Now, every time I bake this Blackberry Cake, I’m transported back to those carefree days of summer—when dessert wasn’t just about indulgence, but about moments shared, hands sticky with berry juice, and the simple joy of homemade sweetness.
FAQ
Does blackberry cake need to be refrigerated?
Yes, blackberry cake should be refrigerated due to its fresh fruit content and any dairy-based frosting. Store it in an airtight container in the refrigerator for up to 5 days. Let it sit at room temperature for 30 minutes before serving for the best taste and texture.
What is the biggest mistake to avoid when making a dump cake?
One of the most common mistakes when making Blackberry Cake dump cake is not evenly distributing the dry cake mix over the fruit. If the cake mix layer is spread unevenly, some areas will stay dry and powdery after baking, resulting in an inconsistent texture. To avoid this, always spread the cake mix uniformly across the top and drizzle melted butter evenly over the entire surface. This ensures that every part of the cake is properly moistened, creating a perfectly soft and flavorful Blackberry Cake with a delicious golden crust.
What cake is made of chocolate sponge flavored with kirschwasser layered with cherries and whipped cream?
Black Forest Cake (Schwarzwälder Kirschtorte) is a classic German dessert made with layers of chocolate sponge cake soaked in kirschwasser cherry liqueur, filled with whipped cream and cherries, and topped with chocolate shavings and maraschino cherries. In contrast, Blackberry Cake highlights the naturally sweet-tart flavor of blackberries, often baked directly into the batter or used as a vibrant glaze or filling. While Black Forest Cake is known for its rich, boozy chocolate layers, Blackberry Cake offers a lighter, fruit-forward dessert that celebrates the fresh, juicy flavor of blackberries in every bite.
Blackberry Cake: Effortless Elegance in Every Bite
This Blackberry Cake is the best of both worlds—a stunning, bakery-worthy dessert that’s so easy, you can make it in the comfort of your own kitchen. 🍰✨ Each bite bursts with the fresh, fruity flavor of juicy blackberries, perfectly nestled in a soft, moist, and tender cake. And just when you think it couldn’t get any better, the luscious blackberry glaze adds an irresistible touch of sweetness and vibrant color, elevating this cake to pure perfection.
Tried this recipe and fell in love? Keep the dessert magic going with our rich and moist Chocolate Pound Cake Recipe, a true chocolate lover’s dream. 🍫💕 Or, if you’re craving more berry goodness, don’t miss our Best Strawberry Cake with Cream Cheese Frosting—a delightful blend of fresh strawberries and creamy, tangy frosting!
👉 Check out our Chocolate Pound Cake Recipe!
👉 Try our Best Strawberry Cake with Cream Cheese Frosting!
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Pairing
These are my favorite dishes to serve with this Blackberry Cake Recipe :
Blackberry Cake Recipe
Equipment
- 1 10-inch bundt pan or 9-inch cake pan
- 1 Electric mixer (stand or hand)
- Mixing bowls
- 1 Wire cooling rack
- 1 Spatula
- 1 Sifter
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 cup buttermilk room temperature
- 2½ cups fresh blackberries
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Fresh blackberries for garnish
Instructions
Preparation:
- Preheat oven to 350°F (175°C)
- Grease and flour your cake pan
- Bring eggs, butter, and buttermilk to room temperature
- Wash and dry blackberries
Make the Cake Batter:
- Whisk together flour, baking powder, baking soda, and salt
- Cream butter and sugar until light and fluffy (4-5 minutes)
- Add eggs one at a time, beating well after each
- Mix in vanilla extract
- Alternate adding dry ingredients and buttermilk to butter mixture
- Gently fold in blackberries
Bake:
- Pour batter into prepared pan
- Bake for 50-55 minutes or until toothpick comes out clean
- Cool in pan for 15 minutes
- Remove from pan and cool completely on wire rack
Make the Frosting:
- Beat cream cheese and butter until smooth
- Gradually add powdered sugar
- Mix in vanilla and salt
- Beat until fluffy
Finish:
- Frost cooled cake
- Garnish with fresh blackberries
- Chill for 30 minutes before serving
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