I am excited to share this recipe for a Blackberry Layer Cake with White Chocolate Frosting. This cake has the perfect amount of sweetness. The fresh berries pair well with the white chocolate frosting. I have also made this recipe with raspberries, which was delicious, so feel free to choose your adventure.
Cake flour is the key to the perfect professional bakery cake texture. If you don’t have cake flour you can sub all-purpose flour. The flavor will be the same but the texture will be the difference between the two. I went with three thin cake layers but you may also use this recipe for two thick layers and adjust your baking time.
Decorating the top is where you can have some fun. Smash your berries, melt your chocolate, and let your inner child take it from there. I used a spoon to splatter both the smashed berries and the melted white chocolate.
Blackberry Layer Cake with White Chocolate Frosting
Equipment
- 1 Mixer (Stand or Handheld)
- Mixing bowl
- Measuring cups and spoons
- 3 8-inch round cake pans
Ingredients
- 1 cup melted coconut oil
- ½ cup sour cream
- 3 large eggs room temperature
- 1 cup granulated sugar
- 1½ cups buttermilk
- 1 tbsp vanilla extract
- 3¾ cups cake flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 3/4 cup blackberry jam
- 1½ cups fresh or frozen blackberries do not thaw if frozen
Frosting
- 3 sticks salted butter room temperature
- 1½ cups powdered sugar
- 8 ounces white chocolate melted and cooled
- 2 tsp vanilla extract
- 3/4 cup blackberry jam
Instructions
- Preheat oven to 350°F
- Grease 3 8-inch round cake pans with butter, line with parchment paper, butter again.
- In a large bowl, beat together the coconut oil, sour cream, eggs, sugar, buttermilk, and vanilla.1 cup melted coconut oil, ½ cup sour cream, 3 large eggs, 1 cup granulated sugar, 1½ cups buttermilk, 1 tbsp vanilla extract
- Add the flour, baking powder, baking soda, and salt. Mix until just combined.3¾ cups cake flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp kosher salt
- Fold in the blackberries and swirl in 3/4 cup blackberry jam, leaving a few streaks of jam throughout the batter, it shouldn't be fully incorporated.1½ cups fresh or frozen blackberries, 3/4 cup blackberry jam
- Divide the batter among the 3 cake pans and bake for 30-35 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool for five minutes. Run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.
Frosting
- In a bowl, beat together the butter and powdered sugar until light and fluffy.3 sticks salted butter, 1½ cups powdered sugar
- Add the melted white chocolate and vanilla and beat until combined.8 ounces white chocolate, 2 tsp vanilla extract
- To assemble, place one cake layer on a serving plate. Spread 1/3 of the frosting over the cake and layer with about 1/4 cup of jam. Repeat with the remaining cake layers. Be careful not to overfill your layers or the cake will be hard to slice. Lightly frost the outside of the cake, then decorate with smashed raspberries. Chill 30 minutes. Serve or store in the fridge for up to 3 days.
