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Blackberry Layer Cake with Purple Frosting

Blackberry Layer Cake with Purple Frosting

A stunning and flavorful cake with moist vanilla layers, a fresh blackberry compote filling, and a naturally purple frosting made with blackberry puree. Perfect for birthdays, weddings, and special occasions.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • Ingredients:
  • For the Cake:
  • 3 cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 1 tbsp vanilla extract
  • 1 ½ cups buttermilk
  • For the Blackberry Compote:
  • 2 cups fresh or frozen blackberries
  • ½ cup sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • For the Purple Frosting:
  • 1 ½ cups unsalted butter softened
  • 5 cups powdered sugar
  • ½ cup blackberry puree strained
  • 1 tsp vanilla extract
  • 1 –2 tbsp heavy cream

Method
 

  1. Instructions:
  2. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
  3. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
  5. Alternate adding dry ingredients and buttermilk. Mix gently until combined.
  6. Divide batter into pans and bake for 25–30 minutes. Let cool completely.
  7. Prepare blackberry compote: cook blackberries, sugar, and lemon juice until juicy. Add cornstarch slurry and simmer until thick. Let cool.
  8. For the frosting: beat butter until creamy. Gradually add powdered sugar, then blackberry puree and vanilla. Adjust with cream for texture.
  9. Assemble cake: place one layer on plate, spread frosting and compote, repeat with layers.
  10. Apply crumb coat, chill, then frost completely.
  11. Decorate with fresh blackberries or edible flowers.

Notes

Notes:
Use room temperature ingredients for best results.
Strain blackberry puree to avoid seeds in frosting.
Store cake in fridge for up to 3 days.