Blackberry almond cake is bursting with fresh blackberries and topped wtih crunchy almonds. This easy recipe can be made with or without a mixer and is perfect for any occasion!
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Fresh blackberries combined with sweet white chocolate make this blackberry almond cake an incredibly delicious treat! It’s a tender, flavorful cake topped with crunchy almonds.
Almond blackberry cake is perfect for spring and summer. The cake comes together quickly which means you can spend more time outdoors! Every piece is studded with juicy blackberries!
For more berry recipes, try my mixed berry cake, mixed berry galette and chocolate and raspberry cake!
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Why You’ll Love This Recipe
- You’ll love how simple this single layer almond and blackberry cake is. It’s made with a handful of basic pantry ingredients just like my chocolate blueberry cake!
- The cake can be made with or without an electric mixer!
- It’s packed with over a cup of fresh blackberries. For another yummy blackberry recipe, you’ll love my lemon blackberry cake!
Ingredients
Below are useful notes on some of the ingredients for this blackberry and cake recipe.
- All purpose flour: Measure your flour accurately. Avoid using too much flour.
- White chocolate: I recommend high quality white chocolate like Lindt for the best flavor.
- Blackberries: Blackberries add lots of fresh, juicy flavor to this cake. If your blackberries are very large, I recommend cutting them in half. If you’re lucky to have extra blackberries, try my blackberry cupcakes!
- Eggs: Use 2 large room temperature eggs.
- Almonds: Top the cake with raw sliced almonds before baking. Almonds also make the perfect topping in my ricotta cranberry cake.
- Vanilla extract and almond extract: Vanilla adds a sweet flavor and almond extract adds just the right hint of almond flavor.
Please see recipe card for full list of ingredients and their measurements.
Substitutions & Variations
- Swap in blueberries or raspberries for the blackberries! Or use a mix of your favorite berries. If you have extra berries, try my blueberry lemon cookies and white chocolate strawberry cookies!
- I highly recommend using good quality white chocolate bars, but you can use white chocolate chips as well. White chocolate bars will give the best flavor.
- If you have a nut allergy, you can leave out the almonds. The cake will still be delicious!
- Feel free to leave out the almond extract.
- Top the cake with powdered sugar or whipped cream before serving.
Instructions
Step 1 (Picture 1 above)– Melt or brown the white chocolate. Set aside to cool.
Step 2 (Picture 2 above)– Mix the eggs and sugar with an electric mixer or hand whisk til light and creamy. Mix in the white chocolate til combined.
Step 3 (Picture 3 above)– Stir the dry ingredients and milk in alternatively til just combined. Avoid overmixing.
Step 4 (Picture 4 above)– Fold in the blackberries til just combined.
Step 5 (Picture 5 above)– Pour batter into a 9 inch round pan. Top with almonds. Bake at 350 for 34-38 minutes.
Step 6 (Picture 6 above)– Allow to cool completely. Dust with powdered sugar, whipped cream or enjoy as is!
Recipe FAQs
For best flavor, I highly recommend using a high quality white chocolate bar such as Lindt or Bakers for this cake. That said, you can use white chocolate chips as a substitute.
Store the cake in an airtight container at room temperature for 2-3 days.
Expert Tips
Use room temperature wet ingredients. You’ll have the best textured cake when the eggs and milk are room temperature.
Avoid overmixing. Once you add the flour, stir until there are no more visible streaks. Overmixing can cause the cake to be dense and dry.
If your cake starts to brown a lot towards the end of baking, loosely place a piece of aluminum foil on top.
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Blackberry Almond Cake
Equipment
- 1 9-inch round cake pan
Ingredients
- 1 cup all purpose flour
- ¾ teaspoon baking powder
- ⅛ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 6 ounces white chocolate such as Lindt chocolate, roughly chopped, melted
- ¼ cup whole milk room temperature
- 1 ¼ cup blackberries
- 1¼ teaspoon vanilla extract
- ½ teaspoon almond extract add 3/4 teaspoon almond extract instead of 1/2 teaspoon for more almond flavor
- 2 tablespoons raw sliced almonds optional
- powdered sugar for dusting, optional
Instructions
- Preheat oven to 350 F. Spray a 9 inch round cake pan with baking spray. Line with a round of parchment paper and spray the parchment paper lightly with baking spray.
- Place the white chocolate in a bowl and microwave on 50% power at 30 second intervals. Stir well in between intervals and heat until chocolate is melted and smooth. Set aside to let cool slightly.
- In a medium sized bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large mixing bowl or the bowl of an electric mixer, beat the eggs and sugar with a mixer on medium speed or with a whisk for about 1 minute, until the mixture is creamy. Mix in the melted chocolate.
- Using a spatula, alternatively add the dry ingredients and the milk. Gently stir in the blackberries.
- Pour mixture into prepared pan and bake 35-37 minutes. Bake until a toothpick, when inserted in the center of the cake, comes out dry (a few crumbs are ok). Allow to cool completely in the pan.
- Top cooled cake with powdered sugar or whipped cream right before serving or enjoy as is.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
HH
I have this link saved from a previous recipe I used to refer to often, but it has been a little while since I’ve made the “coffee cake”. I pulled the link from my favorites to find it seems the recipe has been retitled and altered a little. The original in the 8×8 was perfect and I’m apprehensive of what may have changed affecting the outcome, is it essentially the same as before? It reads to be pretty close, but I don’t recall the almond and a couple other things seem different for some reason.
Natalie
Hi! I’m so glad you reached out and happy to know you have this cake saved in your favorites 🙂 You’re right, I did update the post but not to worry it’s essentially the same cake! I updated it to add more tips and update the photos. You can for sure use an 8 by 8 pan if you prefer. I retested the cake using chopped chocolate rather than white chocolate chips, but both work. The almond extract and almonds on top were just added for flavor and extra crunch, but you can definitely leave those out. Please let me know if you have any other questions.
HH
Thank you so much for the feedback!
Betty Yvonne
Delicious recipe! I subbed almond milk rather than dairy just because it’s what I had, and it still came out great!
Natalie
Yay! Thanks so much for making this Betty and for taking the time to comment. Thanks for sharing your recipe notes and I’m thrilled you enjoyed it! Have a fantastic day!
Barbara Briggs Ward
Stunning photos! Scrumptious recipe!
Natalie
Thank you! It’s definitely my favorite new recipe!