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Almond Blackberry Cake
Fresh or frozen blackberries and almonds come together in this recipe to make what my coworker called 'your best cake ever!'
Servings: 16 servings
Calories: 747kcal
Equipment
- Squeeze bottle (or small piping bag; to add cake drip)
- textured cake comb (optional; I used a comb from the linked set by Wilton)
Ingredients
Almond Blackberry Cake Layers
- 3 ¼ cup all-purpose flour
- 3 cup granulated sugar
- 2 ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter (2 sticks, room temperature)
- 5 eggs
- 1 ½ cups buttermilk (room temperature)
- 2 teaspoons almond extract
- 2 Tablespoons vegetable oil
- 1 cup chopped blackberries (fresh or frozen; I used frozen)
- ¾ cup sliced almonds
Blackberry reduction
- 3 ½ cups blackberries (fresh or frozen; I used frozen)
- ½ cup brown sugar
Blackberry Frosting
- 8 ounces cream cheese (one package; softened)
- 1 cup unsalted butter (two sticks, softened)
- 6 cups powdered sugar
- 1 cup blackberry reduction (from recipe above)
- 1-2 teaspoons milk (if needed)
- 1 teaspoon almond extract
- ¼ teaspoon salt
Filling, Drip, & Decorations
- Remaining blackberry reduction (from recipe above; for filling)
- Additional ¾ cup sliced almonds (for filling & decorating)
- 4 ounces white candy melts I use the Wilton brand Bright White
- 2 Tablespoons heavy whipping cream (the brand I usually use is incredibly thick; you may need a bit less depending on the thickness of your heavy cream!)
- ½ teaspoon almond extract (for cake drip)
Instructions
Almond Blackberry Cake Layers
- Preheat oven to 350°F. Prepare three 8-inch round pans with baker's floured spray (or grease and line with parchment rounds).
- Mix together all dry ingredients (flour, sugar, baking powder, and salt) in a stand mixer with a paddle (or mixing bowl with a hand mixer or whisk) until fully combined.
- Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
- Pour in eggs and mix on low until just incorporated. Mix in the buttermilk on low speed. Add in almond extract and oil, and mix until fully combined. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds. Fold in blackberries and sliced almonds.
- Divide batter evenly between the prepared cake pans (I find a kitchen scale helpful for this part). This guarantees your layers will bake to be the same height.
- Bake for 35-37 minutes (or until a toothpick comes out clean). Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans. Cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired. (This is a great time to start your blackberry reduction and frosting!)
- Once the layers have fully cooled, they can be leveled and any caramelized bits can be trimmed from the sides / top of the cake using a serrated knife if desired. Be sure the layers are completely cooled or chilled before trimming. If you try to trim the layers while they’re still warm, they will crumble apart.
Blackberry reduction
- Place berries and sugar in a medium saucepan over low heat. Stir for 2-3 minutes, pressing berries with the back of your spoon until they begin to soften and break down into a sauce.
- Continue to cook uncovered over low heat, stirring occasionally, for 50-60 minutes until reduction appears darker and thicker. Cool to room temperature before using. (Note: you can strain this reduction to remove the blackberry seeds. I find the process painful and time-consuming, and I don’t mind the texture of seeds in the filling or frosting. Up to you!)
Blackberry Frosting
- Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with blackberry reduction and milk if needed until frosting reaches a spreadable consistency. Add extract and salt and beat until well combined.
Assembly
- Place a smear of frosting on your cake circle (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle. Spread the layer with frosting, and spread a layer of blackberry reduction over the frosting. Add a sprinkle of almonds if desired, and add the next layer on top.
- Repeat the process with your remaining cake layers.
- Now you're ready to crumb-coat . If you're unfamiliar with crumb-coating, it's just what it sounds like – spreading a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer. I usually do this with my large offset spatula.
- Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to start with an offset spatula and bench scraper for this part, and I textured the cake with this Wilton cake comb. Once your cake is covered, place it into the fridge or freezer to set the frosting.
Cake drip
- Place heavy cream and candy melts in a microwave-safe bowl, and microwave on 50% power in 30-second intervals until smooth, stirring in between. Add flavoring and stir until smooth.
- When your candy melt mix has cooled to a moderate temperature – it should feel slightly warm and still be fairly liquid – transfer it to a squeeze bottle or piping bag. A spoon will work; you'll just have a little less control over the drips.
- Slowly drizzle ganache around the upper edge of your cake, pausing every inch or so to let more fall in a drip down the side of the cake. Cover the cake top with the remaining drip mix and smooth. Return cake to the fridge or freezer to set the drips.
- Transfer remaining frosting to a piping bag fitted with the tip of your choice, and add swirls of frosting around the upper edge of the cake. Sprinkle with a few more sliced almonds – and you’re done! Snap a picture, and serve and enjoy!
Video
Nutrition
Serving: 1serving | Calories: 747kcal | Carbohydrates: 99g | Protein: 9g | Fat: 39g
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