Fresh Blackberry Layer Cake with Cream Cheese Frosting

Transform fresh blackberries into an elegant layer cake that’s perfect for special occasions. This stunning dessert combines moist vanilla-scented cake layers with tangy cream cheese frosting and a homemade blackberry compote.

Prep Time: 1 hour Cook Time: 25 minutes Total Time: 2 hours Servings: 10-12

There’s something magical about the moment fresh blackberries hit peak season. Their deep purple-black hue and sweet-tart flavor inspire countless creations, but none quite as showstopping as this layered beauty. This cake transforms simple ingredients into an elegant dessert that’s perfect for everything from summer gatherings to holiday celebrations.

Ingredients

For the Cake Layers:

• 3 cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons alcohol free vanilla extract
• 1¼ cups whole milk
• Purple food coloring (optional)

For the Blackberry Compote:

• 2 cups fresh blackberries
• ¼ cup granulated sugar
• 1 tablespoon lemon juice
• 2 tablespoons water

For the Cream Cheese Frosting:

• 16 oz cream cheese, softened
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons alcohol free vanilla extract
• ¼ teaspoon salt

For Decoration:

• 1 cup fresh blackberries
• Fresh mint leaves
• Reserved cake crumbs

Instructions

Preparing the Cake Layers:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
2. Whisk together flour, baking powder, and salt in a medium bowl.
3. Cream butter and sugar until light and fluffy, about 5 minutes.
4. Add eggs one at a time, beating well after each addition.
5. Add vanilla extract.
6. Alternate adding dry ingredients and milk, beginning and ending with dry ingredients.
7. If desired, add a few drops of purple food coloring for a subtle berry tint.
8. Divide batter between prepared pans.
9. Bake for 23-25 minutes or until a toothpick comes out clean.

Making the Blackberry Compote:

1. Combine blackberries, sugar, lemon juice, and water in a saucepan.
2. Simmer over medium heat for 10-12 minutes until berries break down.
3. Cool completely before using.

Preparing the Cream Cheese Frosting:

1. Beat cream cheese and butter until smooth and creamy.
2. Gradually add powdered sugar, vanilla, and salt.
3. Beat until light and fluffy, about 5 minutes.

Assembly:

1. Level cake layers if needed, reserving crumbs for decoration.
2. Place first layer on cake stand.
3. Spread with cream cheese frosting.
4. Add a layer of blackberry compote.
5. Repeat with remaining layers.
6. Frost entire cake with remaining cream cheese frosting.
7. Decorate with fresh blackberries, mint leaves, and reserved cake crumbs.

Tips for Success

• Ensure all refrigerated ingredients are at room temperature before starting
• Don’t overmix the batter after adding flour to keep the cake tender
• Chill the cake layers for easier assembly
• If berries are very tart, adjust sugar in compote to taste

Storage

Store cake covered in the refrigerator for up to 4 days. Bring to room temperature for 30 minutes before serving.

Variations

• Substitute raspberries or mixed berries for the blackberries
• Add lemon zest to the cake batter for a citrus twist
• Incorporate ground almonds for extra texture
• Fill layers with fresh berries in addition to compote