Name: Blackberry Cake with Vanilla Bean Frosting and Blackberry Curd Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 large eggs; 1 1/3 cup (266g) granulated sugar; 1/2 cup (113g) unsalted butter, at room temperature; 1/2 cup (120ml) whole milk; 1/4 cup (60g) sour cream; 1 tablespoon vanilla extract; 1 3/4 cup (210g) all-purpose flour + 1 tablespoon for dusting blackberries; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 6 ounces fresh blackberries; 1/2 cup blackberry curd; 1 cup (112g) unsalted butter, at room temperature; 4 cups (240g) powdered sugar; Seeds from 1/2 vanilla bean; 2 tablespoons (30ml) milk; Optional: 1/4 teaspoon vanilla extract

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If you are craving a show-stopping treat that balances lush fruit flavors with creamy sweetness, then this Blackberry Cake with Vanilla Bean Frosting and Blackberry Curd Recipe is exactly what you need. Bursting with fresh blackberries nestled within tender, moist cake layers, paired with velvety vanilla bean frosting and a tart-sweet blackberry curd center, this cake delivers layers of flavor and texture that will wow any crowd. Whether for a special occasion or a weekend indulgence, this cake feels like a heartfelt hug wrapped in berry bliss.

Ingredients You’ll Need

A woman's hand is seen dropping several blackberries covered in powdered sugar into a round baking pan filled with light beige batter. The batter forms the base layer inside the pan, which has a silver metal color. The blackberries are located above and starting to sink slightly into the batter, showing their dark purple and textured surface dusted with white powdered sugar. The scene is set on a white marbled surface with a plain white wall background. photo taken with an iphone --ar 4:5 --v 7

It’s amazing how just a handful of simple ingredients can come together to create something so stunning. Each item brings its own contribution: eggs and butter give structure and richness, sour cream adds tenderness, blackberries burst with natural juiciness, and vanilla bean seeds elevate the flavor to pure magic.

3 large eggs: Provide structure and help the cake rise perfectly.
1 1/3 cup (266g) granulated sugar: Sweetens the cake while promoting a tender crumb.
1/2 cup unsalted butter, room temperature: Adds creaminess and depth of flavor.
1/2 cup (120ml) whole milk: Keeps the batter moist and smooth.
1/4 cup (60g) sour cream: Enhances the moistness and adds slight tang.
1 tablespoon vanilla extract: Gives a warm, aromatic note throughout the batter.
1 3/4 cup (210g) all-purpose flour + 1 tbsp for dusting blackberries: The foundation that holds everything together.
1 1/2 teaspoon baking powder: Helps the cake rise with an airy texture.
1/2 teaspoon baking soda: Works with acidity to give lift and lightness.
6 ounces fresh blackberries: The star of the show, bursting with vibrant, juicy fruitiness.
1/2 cup blackberry curd: Adds a luscious, tart filling that complements the berries in the cake.
1 cup (112g) unsalted butter, room temperature: For creating the rich and dreamy vanilla bean frosting.
4 cups (240g) powdered sugar: Sweetens and thickens the frosting to a silky spread.
Seeds from 1/2 vanilla bean: Infuses the frosting with pure vanilla goodness.
2 tablespoons (30ml) milk: Adjusts consistency for the perfect frosting spread.
Optional: 1/4 teaspoon vanilla extract: Intensifies vanilla flavor in the frosting.

How to Make Blackberry Cake with Vanilla Bean Frosting and Blackberry Curd Recipe

Step 1: Prepare Your Cake Pans

Begin by greasing and lining the bottoms of three 6-inch round cake pans. This simple prep step ensures your cakes come out cleanly and beautifully, ready for assembly.

Step 2: Cream Butter and Sugar

Using a mixer at medium speed, beat the butter and granulated sugar together until the mixture is light, fluffy, and doesn’t cling to the bowl sides—about 2 to 3 minutes. This step is crucial for creating that tender crumb everyone loves.

Step 3: Add Eggs

Lower the mixer speed and add eggs one by one, mixing just until combined after each addition. This helps maintain an airy batter that will rise nicely in the oven.

Step 4: Mix Dry and Wet Ingredients Separately

In one bowl, whisk together the flour, baking powder, and baking soda. In a separate bowl, combine the milk, sour cream, and vanilla extract. Keeping them separate ensures a smooth batter when combined.

Step 5: Combine Everything

On low mixer speed, alternately add dry ingredients in two parts and the wet ingredients in one part to the batter, mixing gently until just combined after each addition. Overmixing can lead to a dense cake, so handle this step with care.

Step 6: Prepare the Blackberries

Toss the fresh blackberries with a tablespoon of flour. This little trick helps absorb excess juice while preventing the berries from sinking to the bottom of the cake—perfectly distributed fruit means every bite bursts with flavor.

Step 7: Fill the Pans and Add Blackberries

Divide the batter evenly into the three prepared pans, about 300 grams each. Sprinkle the flour-coated blackberries on top of each batter layer. This ensures the juicy berries bake into the top, creating a lovely contrast.

Step 8: Bake the Cake Layers

Bake at 350°F for 28 to 33 minutes until a toothpick inserted in the center comes out with just a few cooked crumbs. The cake should spring back lightly when touched.

Step 9: Cool and Refrigerate

Once cool enough to handle, turn the cakes out of their pans, wrap tightly in plastic wrap, and refrigerate until ready to assemble. Chilling makes the layers easier to stack and frost.

Step 10: Make the Vanilla Bean Frosting

Beat the room temperature butter and vanilla bean seeds on high speed until the mixture is light and smooth, about 5 to 6 minutes. Add powdered sugar slowly on low speed to avoid a sugar cloud, then beat on medium-high until fluffy. Thin the frosting with milk to your desired spreadability and optionally add vanilla extract for extra depth. Beat on low for 5 to 10 minutes to smooth out any air bubbles.

Step 11: Assemble Your Blackberry Cake with Vanilla Bean Frosting and Blackberry Curd Recipe

Level cake layers if needed for an even stack. Place the first layer on your serving plate, spread a 1/4-inch thick layer of frosting, then remove a shallow circle from the center leaving a 1/2-inch border—that’s your pocket for the blackberry curd. Spoon half the curd into the space, then top with the second cake layer and repeat the curd filling. Add the last cake layer, cover it with a thin crumb coat of frosting, and chill for 15 minutes.

Step 12: Final Frosting and Decoration

Finish frosting the sides and top with the remaining vanilla bean frosting. Decorate with fresh blackberries and cake-safe flowers to make your cake picture-perfect and irresistibly festive.

How to Serve Blackberry Cake with Vanilla Bean Frosting and Blackberry Curd Recipe

A tall cake with three layers of light yellow sponge, each separated by a thin layer of dark purple berry jam. The outside is covered smoothly in white frosting. There are blackberries and small white flowers on top of the cake as decoration. A slice of cake with the same layers is on a white plate in front of the whole cake. A woman's hand is lifting another slice with a cake server. The cake stand and all plates are white, sitting on a white marbled surface. Nearby are a jar with dark purple jam and a white bowl filled with blackberries. A small knife with a wooden handle is on the surface near the plates. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your beautiful cake with extra fresh blackberries for a juicy burst and sprinkle a few edible flowers or fresh mint leaves for a pop of color and freshness. A light dusting of powdered sugar over the berries just before serving adds a touch of whimsy and elegance.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. A crisp, refreshing salad of mixed greens with citrus vinaigrette can also balance the richness and add a bright contrast to your dessert spread.

Creative Ways to Present

For special occasions, slice the cake into petite, elegant servings on vintage dessert plates and serve with a drizzle of extra blackberry curd on the side. Alternatively, turn your layered cake into mini individual trifles by layering crumbled cake, frosting, curd, and fresh berries in pretty glasses—for a charming twist suitable for parties.

Make Ahead and Storage

Storing Leftovers

Leftover cake loves being wrapped tightly in plastic wrap and stored in the refrigerator for up to 4 days. Keep it chilled to maintain the frosting’s texture and the freshness of the berries.

Freezing

This cake freezes beautifully. Wrap individual cake layers separately in plastic wrap and foil, then freeze for up to 3 months. Thaw layers overnight in the refrigerator before frosting and assembling, ensuring your dessert stays just as delightful.

Reheating

Since this cake is best served chilled, avoid microwaving. Instead, let slices come to room temperature for about 30 minutes before serving to enhance the flavor and soften the crumb just right.

FAQs

Can I use frozen blackberries instead of fresh?

While fresh blackberries yield the best texture and flavor, you can substitute frozen berries if fresh aren’t available. Be sure to thaw and drain them well, then toss with flour to reduce excess moisture before adding to the batter.

Is there an alternative to vanilla bean for the frosting?

If you don’t have a vanilla bean, you can use 1 to 2 teaspoons of high-quality vanilla extract. The flavor won’t be exactly the same, but it will still be delicious and aromatic.

How long does the assembled cake last?

Once assembled and frosted, your blackberry cake keeps well refrigerated for up to 3 days. For peak freshness, consume within this timeframe, as the blackberries and curd can cause the cake to become moist over time.

Can I make this recipe gluten-free?

You can try substituting the all-purpose flour with a gluten-free baking blend, but be aware that texture may vary slightly. Choose a blend that includes xanthan gum for best results, and monitor baking time closely.

What’s the best way to level cake layers?

The easiest method is to use a serrated knife to trim off the domed tops after cooling, creating flat, even layers for stacking. A cake leveler tool also works wonders if you want uniform thickness with minimal effort.

Final Thoughts

This Blackberry Cake with Vanilla Bean Frosting and Blackberry Curd Recipe is a celebration of fresh fruit, decadent frosting, and lovingly layered textures that feels truly special every time you enjoy it. Whether you’re serving it at a gathering or treating yourself, this cake invites you to savor the magic of homemade baking. I can’t wait for you to try it and make it a treasured favorite in your kitchen!