Looking for a standout dessert to impress your guests? Check out this Blackberry Crisp Cake Recipe! It’s a creative twist on classic blackberry desserts, with layers of fluffy vanilla cake swirled with blackberry puree, topped with fresh blackberry buttercream, and baked crisp topping throughout.
The result is a beautiful and delicious cake that is sure to impress. Whether you’re hosting a summer gathering or just looking for a special treat, this blackberry crisp cake is the perfect choice.
Key Blackberry Crisp Cake Ingredients & Why
These vibrant gems infuse the blackberry crisp cake with a sweet-tart burst of color and flavor, often swirled in a pureed and reduced form.
A crucial player in both the crisp topping and cake batter, butter brings richness and a crispy texture to the cake.
Sweetness is bestowed by sugar in both the cake batter and crisp topping, with brown sugar adding a delightful caramel-like twist to the latter.
Offering structure and texture, all-purpose flour stars in the topping, while cake flour lends a tender crumb to the cake batter.
A dash of cinnamon in the crisp topping introduces warmth and extra flavor.
Balancing sweetness and elevating the taste, salt complements the cake batter.
In select recipes, eggs step in to provide structure and moisture to the cake batter.
Some variations feature cream cheese to create a layer in the cake, adding richness and tanginess to the overall flavor.
Certain recipes incorporate lemon to brighten the blackberry flavor and enhance the cake’s overall taste.
For a nutty twist, almond extract is used in some recipes to elevate the cake’s flavor profile.
How Do You Make The Best Blackberry Crisp Cake?
- Preheat your oven to 350°F and grease a 9-inch cake pan.
- Mix milk and vinegar, and let it sour for 5 minutes.
- Using an electric mixer, cream together 3/4 cup butter and white sugar. Incorporate eggs, soured milk, baking soda, cardamom, cloves, nutmeg, and flour gradually. Finally, fold in 1 cup of blackberries and transfer the batter into the pan.
- Bake until a toothpick comes out clean, usually 25-35 minutes, then let the cake cool.
- Combine 1/2 cup of butter and confectioners’ sugar until smooth. Add 1/2 cup of blackberries and milk for the right frosting consistency. Apply to the cooled cake and finish with coconut and pecans.
Pro Tips For Making Blackberry Crisp Cake Recipe
- Create the best blackberry crisp cake with fresh, plump, sweet blackberries. Remember to wash and dry them before use.
- Elevate the cake’s flavor by crafting blackberry purée: reduce blackberries with lemon, brown sugar, and cinnamon. Swirl a portion of the purée into the cake batter for a delightful blackberry marbling effect.
- Bake crumble topping for layering and cake decoration. Fresh blackberries can also be used for adornment.
- After applying the blackberry buttercream crumb coat, refrigerate the cake for a minimum of 30 minutes to firm up the buttercream.
- Dust blackberries with sugar and gently mix. Let them sit in the sugar while you prepare your ingredients and topping.
- Follow the recipe instructions meticulously for a flawless cake outcome.
How to Store Blackberry Crisp Cake
- Keep the cake fresh in the fridge in an airtight container for up to three days.
- Extend storage by freezing the cake in an airtight, freezer-safe container for three months. Remember to thaw it in the fridge overnight before serving.
- Maintain freshness by tightly covering the cake with foil or wrap before refrigerating.
Can You Freeze Blackberry Crisp Cake?
Freeze blackberry crisp cake for easy preservation. Store the baked crisp topping in an airtight container in the freezer for two months. For blackberry crumble cake, wrap it in baking paper or cling film and freeze it for three months.
When you’re ready to enjoy, defrost at room temperature. Cutting it into individual pieces before freezing is a convenient option. Fruit crisps can also be frozen for up to three months after baking.
Frequently Asked Questions About Blackberry Crisp Cake
Should blackberry crisp be refrigerated?
For ideal storage, keep your blackberry crisp in the fridge, though room temperature is also acceptable.
How long does blackberry filling last in the fridge?
You can keep your blackberry filling fresh for up to two days at room temperature, or refrigerate it for 4-5 days. For longer storage, freeze it for over a month.
How do you use blackberry filling?
Elevate your cakes with blackberry filling. Start by baking your preferred cake, cooling it, and then expertly leveling it. Next, gently brush the cake with a simple syrup using a pastry brush. Create a buttercream frosting dam around the cake’s edge, generously fill the center with the luscious fruit filling, and crown it with another cake layer.
Blackberry Crisp Cake Recipe
- 3 tablespoons milk
- 1 teaspoon vinegar
- 1 cup white sugar
- ¾ cup butter, softened
- 1 teaspoon baking soda
- 1 teaspoon ground cardamom
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 ½ cups all-purpose flour
- 1 cup mashed blackberries
- 1 (16 ounce) package confectioners' sugar
- ½ cup butter, softened
- ½ cup mashed blackberries
- 2 tablespoons milk
- ½ cup shredded coconut
- ½ cup chopped pecans
- Begin by preheating your oven to 350°F and then grease a 9-inch cake pan.
- Begin by combining milk and vinegar in a small bowl, then allow it to sour for 5 minutes.
- Start by beating 3/4 cup of butter with white sugar until creamy. Then, blend in eggs, soured milk, baking soda, cardamom, cloves, nutmeg, and flour. Gently fold in 1 cup of blackberries before pouring the batter into the prepared pan.
- Place the cake in the preheated oven and bake for 25-35 minutes or until a toothpick inserted in the center comes out clean. Afterward, allow the cake to cool.
- Using an electric mixer, blend 1/2 cup of butter with confectioners' sugar until the mixture is smooth and creamy. Then, incorporate 1/2 cup of blackberries and milk until you achieve your desired frosting consistency. Finally, generously apply this frosting to your cooled cake and garnish it with coconut and pecans.