Blackberry Layer Cake

Hi friends!

You are in for a lovely spring treat!

Blackberry Layer Cake

This blackberry layer cake is sure to impress. It has layers of moist, buttery cake with a blackberry jam layer and is covered in a fluffy blackberry buttercream frosting. 

Let’s talk about the main star of this cake; blackberries! This cake combines the tartness of blackberries with four layers of moist cake. The jam between the layers is a simple homemade recipe that uses fresh blackberries, sugar, and lemon juice to bring out the flavor of the berries.

There is a generous helping of juicy blackberries in every bite of this blackberry vanilla cake.

Plus, the simple buttercream frosting perfectly combines blackberries’ sweet yet tart flavor. 

It can be intimidating to make layered cakes, but this cake is easy to make, and it will impress everyone. It’s the perfect cake for birthdays, baby, wedding, and mother’s day! I hope you enjoy it as much as I did.

Blackberry Layer Cake Ingredients

• all-purpose flour
• baking powder
• salt
• unsalted butter
• vegetable oil
• granulated sugar
• a few large eggs
• vanilla extract
• milk
• blackberries
• lemon juice
• powdered sugar

How to Make Blackberry Layer Cake

Begin by making the cake. Prepare four 8-inch round cake pans with parchment paper circles and cooking spray.

Combine the flour, baking powder, and salt in a medium mixing bowl with a whisk. Set aside.

In a separate large mixing bowl, beat the butter, oil, and sugar until smooth and fluffy.

Add the eggs, one at a time, mixing each until combined. Then add in the vanilla extract, and mix until combined.

Add the dry mixture, alternating with the milk, until just combined and the batter is smooth.

Divide the batter evenly into the 4 cake pans.

Bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool completely while making the filling and buttercream.

Make the filling by combining the berries, sugar, and lemon juice in a blender or food processor, and blend until pureed.

Transfer to a saucepan over medium heat. Allow the mixture to simmer for about 10 minutes or until it thickens.

Transfer to a small bowl and chill until ready to use.

To make the buttercream, in a large mixing bowl, beat the room-temperature butter until smooth and creamy.

Gradually add the powdered sugar until completely combined.

Add the blackberry filling 1 tablespoon at a time until the desired color and flavor are reached.

To assemble, level the cakes and stack them with a small layer of buttercream and blackberry filling in between each cake layer.

Frost the entire blackberry cake with the remaining buttercream. Slice, and enjoy!

How to Store Blackberry Layer Cake

Store the blackberry cake in the refrigerator in an airtight container for up to 5 days. This cake can also be frozen for up to 3 months. Unthaw at room temperature.

Can I use frozen blackberries?

Yes, you can use frozen blackberries to make the blackberry filling for the blackberry vanilla cake but fresh is better.

More Layered Cake Recipes

I love making layered cakes and below are a few of my favorites. Go here to find all of my cake recipes.

• Tropical Coconut Layer Cake
• Vanilla Layer Cake
• Sweet Potato Layer Cake
• Coconut Blueberry Layer Cake
• Pink Ombre Cake

What do you think of this beautiful blackberry layer cake recipe? What would you serve with a slice of this cake? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Blackberry Layer Cake Recipe

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Yield: serves 12

Blackberry Layer Cake

This blackberry layer cake is sure to impress. It has layers of moist, buttery cake with a blackberry jam layer, and is covered in a blackberry buttercream frosting. 

Prep Time 40 minutes

Cook Time 25 minutes

Total Time 1 hour 5 minutes

Ingredients

For the vanilla cake

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter (softened)
• ½ cup vegetable oil
• 1 ½ cups granulated sugar
• 4 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 1 ¼ cups milk

For the blackberry filling

• 2 ½ cups blackberries
• 3 tablespoons granulated sugar
• 2 tablespoons lemon juice

For the blackberry buttercream

• 2 cups unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons blackberry filling

Instructions

For the cake

1. Preheat the oven to 350° F. Prepare 4 8-inch round cake pans with parchment paper circles and cooking spray.
2. In a medium mixing bowl with a whisk, combine the flour, baking powder, and salt. Set aside.
3. In a separate large mixing bowl, beat the butter, oil, and sugar until smooth and fluffy.
4. Add the eggs, one at a time, mixing each until combined. Then add in the vanilla extract, and mix until combined.
5. Add the dry mixture, alternating with the milk, until just combined and the batter is smooth.
6. Divide the batter evenly into the 4 cake pans. Bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool completely while making the filling and buttercream.

For the filling

1. Combine the berries, sugar, and lemon juice in a blender or food processor, and blend until pureed.
2. Transfer to a saucepan over medium heat. Allow the mixture to simmer for about 10 minutes or until it thickens.
3. Transfer to a small bowl and chill until ready to use.

For the buttercream

1. In a large mixing bowl, beat the room-temperature butter until smooth and creamy.
2. Gradually add the powdered sugar until completely combined.
3. Add the blackberry filling 1 tablespoon at a time until the desired color and flavor are reached.

To assemble

1. Level the cakes and stack them with a small layer of buttercream and blackberry filling in between each cake layer.
2. Frost the entire cake with the remaining buttercream. Slice, and enjoy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenAid Artisan Tilt-Head Stand Mixer
• 
  Offset Angled Cake Icing Spatula
• 
  Wilton 2105-6789 Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup, Standard, Silver

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 839Total Fat: 50gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 166mgSodium: 254mgCarbohydrates: 94gFiber: 3gSugar: 67gProtein: 7g

Making this Recipe?

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