Blackberry Cake Cream Cheese Frosting

There is nothing like the vibrant burst of blackberries in this tender cake balanced with a tangy cream cheese frosting. Each bite is moist and full of fruity flavor with beautiful flecks of purple from the berries, making it perfect for summer gatherings or any time you want to impress.

The first time I baked this cake my kitchen smelled like a summer garden and everyone came running in for second slices. It quickly became our family’s special occasion favorite.

Ingredients

• All-purpose flour: Adds structure to the cake For best results use fresh flour and sift it for a delicate crumb
• Baking powder and baking soda: Ensures the cake rises and turns out light and fluffy Choose fresh leavening for the best lift
• Salt: Balances sweetness and brings out the berry flavors Use fine sea salt for even distribution
• Unsalted butter: Provides flavor and moisture Always start with room temperature butter for smooth mixing
• Granulated sugar: Sweetens the cake Use pure cane sugar for the best dissolve
• Eggs: Binds the batter and adds richness Opt for large eggs at room temperature
• Vanilla extract: Enhances all the berry notes Pure vanilla creates a more fragrant cake
• Buttermilk: Tenderizes the cake and adds tanginess Buy full-fat buttermilk or make your own with milk and lemon juice
• Fresh blackberries: The star of the show Look for plump berries that are deep purple and not mushy
• Cream cheese: Adds tang and creaminess to the frosting Choose full-fat bricks for the smoothest texture
• Powdered sugar: Sweetens and thickens the frosting Sift well to avoid lumps
• Fresh blackberries for garnish: Adds visual appeal and extra tartness Select glossy berries for a pretty presentation

Step-by-Step Instructions

Preparation:

Bring butter eggs and buttermilk to room temperature for easy blending Preheat your oven to 350°F or 175°C Grease and flour your bundt or cake pan so the cake releases easily Wash and pat dry blackberries set aside

Mix Dry Ingredients:

In a large bowl whisk flour baking powder baking soda and salt until no streaks remain Sifting helps create a light crumb

Cream Butter and Sugar:

Using an electric mixer cream butter and granulated sugar on medium speed until pale and fluffy about four to five minutes This step creates air for a tender cake

Add Eggs and Vanilla:

Beat in eggs one at a time ensuring each egg fully combines before adding the next Pour in vanilla extract and mix until just blended

Combine Wet and Dry Ingredients:

Alternately add the flour mixture and buttermilk to the butter mixture in several additions Begin and end with flour Mix on low speed to prevent overmixing which makes a tough cake

Fold in Blackberries:

Gently fold in fresh blackberries using a spatula Spreading them evenly prevents one side from getting soggy

Bake:

Pour batter into your prepared pan and smooth the top Place in center oven rack and bake for fifty to fifty five minutes Check with a toothpick inserted in the center if it comes out clean the cake is done Let it cool in the pan for fifteen minutes then invert onto a wire rack to cool fully

Make the Frosting:

Beat cream cheese and butter together until smooth and creamy Gradually add powdered sugar mixing on low to start Add vanilla extract and a small pinch of salt then whip until fluffy and light

Finish the Cake:

Once the cake is completely cool frost generously over the top and sides Decorate with extra blackberries Press berries gently into the icing so they stay Put the finished cake in the fridge for about thirty minutes before slicing for clean pieces

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My favorite part is biting into a warm berry hidden in a fluffy crumb often making me think of foraging berries as a child. Every time I bake this cake my kids sneak a few berries off the top before I even finish the photos.

Storage Tips

Store leftover cake in an airtight container in the fridge The cream cheese frosting means it cannot be kept at room temperature more than a few hours To keep the cake extra moist wrap it in plastic before refrigerating and it will stay soft for up to four days

Ingredient Substitutions

If fresh blackberries are out of season substitute with frozen ones Do not thaw them before folding into the batter to prevent a gray streak throughout Greek yogurt with a splash of lemon juice can replace buttermilk in a pinch If you like a different berry try raspberries for a twist

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Serving Suggestions

This cake is lovely served slightly chilled with extra fresh berries Scatter some lemon zest on top for brightness or a few mint leaves for color For gatherings present the cake on a simple white plate to let the purple berries pop

A Bit of Blackberry Cake History

Blackberry cake recipes have deep Southern roots often made on family farms when berries are in season The natural juiciness and color meant that home bakers did not need fancy ingredients to create a showstopping dessert For my family blackberry picking was always a sign spring was turning into summer

Recipe FAQs

→ How do you keep the cake moist?

Using buttermilk and room-temperature ingredients helps maintain a tender, moist crumb. Avoid overbaking and always test for doneness with a toothpick.

→ Can frozen blackberries be used instead of fresh?

Yes, you can use frozen blackberries. Toss them in flour before adding to the batter to prevent excess moisture and bleeding.

→ What’s the best way to prevent berries from sinking?

Lightly coat blackberries in flour to help suspend them evenly throughout the batter during baking.

→ Is it necessary to chill the cake before serving?

Chilling the frosted cake allows the flavors to develop and the frosting to set, which helps with slicing and presentation.

→ Can the cake be made ahead of time?

Yes, bake the cake a day in advance. Store unfrosted or frosted (covered) in the refrigerator until ready to serve.

→ What substitutions work for buttermilk?

If you don’t have buttermilk, mix milk with a bit of lemon juice or vinegar. Let it sit for 5 minutes before using.