blackberry crumble cake
This Blackberry Crumble Cake is made with layers of soft vanilla almond cake, luscious cream cheese frosting, blackberry jam, fresh blackberries, and a buttery crumble crunch between each layer.
blackberry crumble cake
BlackBerry needs better PR. Every summer, everyone goes crazy about strawberries (duh), raspberries (duh), and blueberries (I get it), but blackberries just sit there, quietly looking delicious. Sweet, tart, incredibly juicy, and honestly one of my favorite fruits to bake with.
A great example is this blackberry crumble cake.
Imagine the fluffiest vanilla almond cake you’ve ever had, layered with silky cream cheese frosting, lots of blackberry jam, a handful of juicy fresh blackberries, and a buttery crumble. It’s like your favorite blackberry crisp and a bakery birthday cake teamed up. power couple.
So…what exactly is blackberry crumble cake?
Think of this as the love child of the classic blackberry crumble and bakery-style layer cake. Instead of warm berries beneath a buttery streusel topping, this fluffy vanilla almond cake is layered with luscious cream cheese frosting, blackberry jam, fresh blackberries, and a buttery crumble for added texture.
There’s something different happening with every bite. Creamy. Crunchy. Fruity. It’s buttery. soft. Basically a masterclass in textures.
And what does it take to make it?
Fresh blackberries: If you want to splurge on the most beautiful berries you can find, this is it. Look for blackberries that are shiny, deep purple, and tender enough to be sweet. Blackberry Jam: The jam gives each bite a concentrated blackberry flavor and helps hold the layers together. (Plus, more blackberries are never a bad thing.) We love Bonne Maman’s blackberry jam. Vanilla Almond Cake: The cake itself is buttery and soft and lightly flavored with almond extract. Blackberry and almond is one of those flavor combinations that makes you wonder why you don’t eat them together more often. Cream Cheese Frosting: Tangy, fluffy, and just the right amount of sweet. The cream cheese frosting doesn’t make the whole cake too rich and pairs beautifully with the berries. Brown Sugar Crumble: Probably the best part. Tiny buttery nuggets of cinnamon-flavored crumble add the perfect crunch and make this cake taste like your favorite blackberry crisp in layer cake form.
Tips for making the best blackberry crumble cake
Use room temperature ingredients: Using room temperature butter, eggs, cream cheese, and milk creates a smoother batter and lighter cake.
Do not overmix the dough. Add the flour and mix until everything is combined. If you overmix, the cake will be thick instead of soft.
Let cake cool completely. Warm cake and cream cheese frosting are not friends. In fact, they are enemies. Allow layers to cool completely before assembling.
Chill before slicing: Chill the assembled cake in the refrigerator for 30 to 60 minutes to allow the frosting to set and produce nice, clean slices.
How to decorate blackberry crumble cake
One of my favorite things about this cake is how effortlessly beautiful it looks.
topping:
Fresh blackberries Extra crumble Swirl in cream cheese frosting Dust with powdered sugar Fresh mint leaves for color (optional)
This is one of those cakes you can eat at a bakery without using tweezers or edible flowers.
Frequently Asked Questions about Blackberry Crumble Cake
yes! If fresh berries are not in season, frozen berries can be used as a filling. Thaw and drain well to remove excess water before use.
absolutely. Blackberry jam gives the strongest blackberry flavor, but raspberry or blueberry jam would both be delicious as a bumbleberry fusion.
of course. This cake is delicious with vanilla alone, but almond and blackberry are one of my favorite flavor combinations.
The components of this cake can be made in advance and assembled up to 24 hours in advance. The cake layers can be baked up to 2 days in advance and stored tightly wrapped at room temperature. Crumbles can also be made up to 7 days in advance and stored in an airtight container.
Whether you’re celebrating a birthday, hosting a brunch, or just enjoying blackberry season, this is one cake that people will remember long after the last slice is gone.
Happy baking!
XXX
for cake
1/2 cup (113g) unsalted butterat room temperature
1/4 cup (52g) vegetable oil
1 2/3 cup (347g) granulated sugar
3 large eggs, room temperature
2 teaspoons vanilla essence
1 teaspoon almond extract
2 1/2 cup (300g) cake flour
2 teaspoons baking powder
1 teaspoon salt
1 1/4 cup Buttermilk (300g)
For brown sugar crumble pieces
6 tablespoons (48g) all-purpose flour
3 tablespoons (39g) packed light brown sugar
2 tablespoons (28g) unsalted butter, melted
1 teaspoon vanilla essence
1/4 teaspoon salt
For blackberry stuffing
1 pint fresh blackberriesrinsed and dried
1/2 cup (160g) blackberry jam
For cream cheese frosting
1 cup (226g) unsalted butterat room temperature
8 ounce (224g) cream cheeseat room temperature
5 cup (600g) powdered sugar
2 teaspoons vanilla essence
1/4 teaspoon salt
Instructions
First, make a cake. Preheat oven to 350°F. Line the bottoms of three 8-inch round cake pans with parchment paper and coat the sides with cooking spray. Let’s set it aside. Add the butter and oil to a stand mixer fitted with the whisk attachment and mix on low speed to avoid splattering the oil. Add the granulated sugar, gradually increase the speed to medium, and beat until light and fluffy, about 2 minutes. Use a silicone spatula to scrape down the sides and bottom of the bowl and add the eggs, vanilla, and almond extract. Beat on medium-high speed until mixture is pale and creamy, about 2 minutes. In a separate mixing bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, add half of the dry ingredients, then all of the buttermilk, then the other half of the dry ingredients. It’s okay if there are some lumps left in the dough. Do not over mix. Divide the batter evenly between the prepared pans and bake for 20 to 25 minutes, until the cake is risen, the top springs back to the touch, and a butter knife inserted into the center of the cake comes out with slightly moist crumbs attached. You can leave the oven on! Use it to make crumble pieces. While the cake is cooling, crumble the brown sugar. Place parchment paper on a baking sheet. In a medium bowl, add flour, granulated sugar, brown sugar, melted butter, vanilla, and salt. Using a silicone spatula, mix until combined. Squeeze the mixture into your palms and divide into large and small chunks on the prepared baking sheet. Bake in the preheated 350°F oven until crumble pieces are golden brown, about 15 minutes. Stir halfway through using a silicone spatula. Place the pan on a cooling rack to cool completely. Next, make the blackberry filling. In a medium bowl, combine most of the blackberries (save some to decorate the top of the cake later) and blackberry jam. Mix together using a spoon. Once everything is completely cool, make the frosting. Add the butter and cream cheese to a stand mixer fitted with the paddle attachment and mix on medium speed until combined, about 30 seconds. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the powdered sugar, vanilla, and salt and beat on medium-high speed until light and fluffy, about 1 minute. Assemble the cake. Place the first cake layer on a cake stand or serving plate. Place about 1/4 of the frosting on top and use an offset spatula to spread it evenly to the edges, creating a well that slopes toward the center so that the edges are slightly higher than the center (this prevents the filling from spilling out). Top with about 1/2 of the blackberry filling and sprinkle with 1/2 of the crumble pieces. Repeat with the second layer of cake, topping with frosting, blackberry filling, and crumble peas. Top with the third layer of cake, use the remaining frosting to frost the top and sides of the cake, sprinkle the top with the remaining crumble pieces, and garnish with blackberries or a little jam. Cake is best served at room temperature. If not serving within 2-3 hours, refrigerate until ready to serve.
