Oh yum! This is the most fabulous cake. I made several cakes and finally came up with a version that I LOVE enough to share. Enjoy!!
Ingredients
- 2 1/2 cups fresh blackberries
- 1 pinch of cinnamon
- 2 1/4 cups sugar (split)
- 1 cup softened butter
- 1 teaspoon vanilla
- 4 eggs at room temperature
- 3 cups self-rising flour
- 1/2 teaspoon salt
- 2 teaspoons lemon instant pudding mix
- 1 cup of milk
Directions
1. Preheat oven to 350°. Grease and lightly flour three round 8-inch cake pans and set aside. (I use baking spray with flour.)
2. Mix 1/4 of sugar, a pinch of cinnamon and blackberries in a bowl and set aside.
3. Combine flour, pudding mix and salt in a small mixing bowl.
4. Beat butter or margarine with a mixer at medium speed until it’s whipped and fluffy.
5. Add the remaining sugar (2 cups) and vanilla, beat well.
6. Add eggs, one at a time, beating well after each addition.
7. Add dry flour mixture and milk alternately, beating on low speed after each addition.
8. Place berries in cake pan.
9. Pour batter over the berries and lighting swirl with a spoon.
10. Lightly tap the cake pan on the counter until the batter has spread in the entire pan.
11. Bake 25 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
12. Cool for 10 minutes before removing cake from pans.
When cake is completely cool, stack layers and ice the cake with butter cream icing.
Print the recipe and save in a 3 ring binder:
Laura Staley says
I substitute cake flour + 4 tsp baking powder for the self-rising flour and 1 tsp lemon juice + 2 tsp vanilla pudding mix for the lemon pudding mix – make a lighter cake. I also line bottom of pans with parchment paper so it's easier to remove from pan with the berries. Very good cake! Thanks for sharing this recipe.
Betty McGinn says
sounds extremly good, my husband dearly loves blackberry…..
Cynthia Andersen says
I just went shopping yesterday and got blueberries. I am sure it would still work!
Cynthia Andersen says
I just went shopping yesterday and got blueberries. I am sure it would still work!
Carrie says
Thanks for this recipe. It looks great! Just had a question re: the lemon pudding mix. I wonder if you have tried lemon zest instead and, if so, how much would you recommend using? The pudding mix is for flavoring purposes only, right?
Amy says
@Vicki Madden,
I use this recipe:
http://www.wilton.com/recipe/Buttercream-Icing
Sometimes I just buy the Pillsury Whipped Icing when I’m lazy. I think I used it for the cake pictured above and it was great:-)
Vicki Madden says
I’m going to make this cake today as soon as I pick up some blackberrys, but I always like it when cooks post the exact icing they use also…..keeps me from having to look one up. I know I have several buttercream recipes, but I would like to have yours. Your cake looks delicious. Thank you!!
Biryani Recipes says
Simply best recipe. This looks amazing. I am really enjoy reading your post.
FireMom says
Do you think the cinnamon is a necessity? I’m allergic. Would it be okay to omit? Or substitute with nutmeg? Because this looks fabulous and I have to make it this summer!
Frances says
Welp, I’m happy to say I’ve found my daughter’s first birthday cake recipe, finally! Thank you!!
Jessica Fanguy says
Do you have a recommendation for the butter cream icing? I don’t see a link to it and would like to make this cake for my daughter’s birthday party this weekend!
Heathers Cakes says
The looks so fluffy and “break apart in your mouth”y, I love berries and frosting, I see you have a nice thick layer on that to!
Pat says
Okay so far I’ve got your BBQ mini’s and now this cake to try!!! I love how you just swirl the berries into the batter, makes it seem like less hassle! Brilliant!
rperry10 says
This cake is wonderful! I used pistachio pudding because I had it on hand and the hint of flavor it imparts was good, too. I like the idea of lemon and next time I’ll use that.
jeanne j says
hey what does it mean by sugar (split)?
Meredith says
thanks for the recipe. i made this into cupcakes, and it was so yummy! you can see it here, on my blog:
http://andcookiesforall.blogspot.com/2009/07/blackberry-bottom-cupcakes.html
Tidymom says
ooooh, this sounds SO yummy Amy!! I LOVE blackberries!! I’m bookmarking this to try soon!
Thanks!
~TidyMom
Tidymom’s last blog post..Greek Chicken Pasta Salad (Guest Poster)
lookiloos says
wan to try this from @locurto http://bit.ly/12ZhJL
Sue from Oregon says
oh goodness gracious…
Sue from Oregon’s last blog post..3 Clover’s Thursday Challenge #20-Red, White and Blue
the monkey's mama says
DELICIOUS! i love the looks of it, too! definitely bookmarking this in my “fave recipes” section
the monkey’s mama’s last blog post..Thankful Thursday: week 10!
Angie says
RT: @livinglocurto @screweduptexan RT: Fresh Blackberry Cake: http://tinyurl.com/nhxyra (One of my favs – YUM!)
screweduptexan says
Fresh Blackberry Cake: http://tinyurl.com/nhxyra @livinglocurto
Amy says
Yes, it could be made without the mix. That was to add a little lemon flavor, but it will taste very good without:-)
Angie from theArthurClan says
OMG – you are so tempting me lady! Blackberries are my favorite fruit in the whole entire world. I’m drooling…
Angie from theArthurClan’s last blog post..Uber-Coolness Galore.
CJ says
That looks delicious! I wonder if that could be made without the pudding mix? I don’t buy mixes around here. 🙂
Tracey Bowman says
RT @livinglocurto: Fresh Blackberry Cake! I finally got my recipe online… YUM! http://tinyurl.com/nhxyra
melissa @ the inspired room says
oh.my.blackberries. that looks fabulous!!!
I’m saving this recipe! YUM!
Happy summer!
melissa @ the inspired room’s last blog post..Dreamy Escape in Nova Scotia
Rona says
This cake would be a a great summer dessert. Thank you for listing the recipe.
Deanne says
oooh this looks delicious and perfect considering I’ve just picked a ton of blackberries and raspberries from my allotment 🙂 x TFS x
SnowWhite says
yummy! lemon and berry = delicious.
Sonya says
This looks delicious!! I can’t wait to try this recipe out. Thanks for sharing.