Blackberry almond cake is filled with fresh blackberries and finished with crunchy sliced almonds. This easy single-layer cake can be mixed by hand or with an electric mixer and makes a lovely dessert for any occasion.
Sweet white chocolate folded into the batter gives this blackberry almond cake a tender, moist crumb and a delicate sweetness that complements the juicy berries. A scattering of raw sliced almonds on top adds a satisfying crunch and attractive finish.
This almond blackberry cake is ideal for berry season. The components come together quickly, so you can spend less time in the kitchen and more time enjoying spring and summer gatherings.
Why You’ll Love This Recipe
- Simple: A one-layer cake made with common pantry staples for an approachable dessert.
- Flexible mixing: Can be prepared by hand or with an electric mixer.
- Berry-forward: Uses over a cup of fresh blackberries for bright, seasonal flavor.
Ingredients
Notes on key ingredients:
- All-purpose flour: Measure carefully to avoid a dry, dense cake.
- White chocolate: A good-quality white chocolate bar (for example, Lindt or similar) melts smoothly and gives the best flavor; white chocolate chips may be used in a pinch.
- Blackberries: Use fresh, ripe blackberries. If they are large, halve them. You can substitute blueberries or raspberries or use a mix of berries.
- Eggs: Two large eggs at room temperature help the batter emulsify and rise evenly.
- Almonds: Raw sliced almonds added to the top before baking create a crisp, nutty finish.
- Vanilla and almond extract: Vanilla adds sweetness while a small amount of almond extract provides a complementary nutty note; increase almond extract slightly if you prefer a stronger almond flavor.
See the recipe card below for exact measurements.
Substitutions & Variations
- Replace blackberries with blueberries, raspberries, or a mixed-berry combination.
- Use white chocolate chips if you don’t have a chocolate bar, though a quality bar gives richer flavor.
- If you have a nut allergy, omit the almonds— the cake remains delicious without them.
- Skip almond extract if desired or increase to 3/4 teaspoon for a stronger almond flavor.
- Finish with a dusting of powdered sugar or a dollop of whipped cream before serving.
How to Make Blackberry Almond Cake
Quick Video Recap
Instructions
Step 1: Preheat the oven to 350°F. Prepare a 9-inch round cake pan with baking spray, line the bottom with parchment, and lightly spray the parchment.
Step 2: Melt the white chocolate and let it cool slightly.
Step 3: In a medium bowl whisk together the flour, baking powder, and salt.
Step 4: In a large bowl beat the eggs and sugar until light and creamy, about one minute by hand or with a mixer. Stir in the melted white chocolate.
Step 5: Using a spatula, alternately fold the dry ingredients and the milk into the egg mixture until just combined—avoid overmixing. Gently fold in the blackberries.
Step 6: Pour the batter into the prepared pan and sprinkle the sliced almonds evenly on top. Bake at 350°F for 31–35 minutes, until a toothpick inserted in the center comes out mostly clean with a few crumbs. Cool completely in the pan.
To serve: Dust with powdered sugar or top with whipped cream before serving, or enjoy plain.
Recipe FAQs
Yes. A high-quality white chocolate bar provides the best flavor and texture, but white chocolate chips can be substituted if needed.
Store in an airtight container at room temperature for 3–4 days.
Expert Tips
Use room-temperature eggs and milk for a smoother batter and more even bake. Gently fold the dry ingredients into the wet ingredients until just combined—overmixing will make the cake dense. If the top browns too quickly near the end of baking, loosely tent a piece of aluminum foil over the cake.
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If you try this recipe, please leave a star rating and a comment below. Tag @parsleyandicing on social to share your finished cake.
Blackberry Almond Cake
A tender white-chocolate cake studded with fresh blackberries and topped with crunchy sliced almonds.
Equipment
- Mixing bowls
- 1 9-inch round cake pan
Ingredients
- 1 cup (125 g) all-purpose flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 6 ounces (170 g) white chocolate, roughly chopped and melted
- 1/4 cup (59 ml) whole milk, room temperature
- 1 1/4 cup (180 g) blackberries
- 1 1/4 teaspoon vanilla extract
- 1/2 teaspoon almond extract (increase to 3/4 tsp for more flavor)
- 2 tablespoons (20 g) raw sliced almonds, optional
- Powdered sugar for dusting, optional
Directions
- Preheat oven to 350°F. Spray a 9-inch round pan with baking spray, line the bottom with parchment, and spray the parchment.
- Microwave the white chocolate at 50% power in 30-second intervals, stirring between intervals, until melted and smooth. Let cool slightly.
- Whisk together flour, baking powder, and salt in a medium bowl.
- Beat eggs and sugar until light and creamy, about one minute. Stir in the melted white chocolate.
- Using a spatula, alternately fold in the dry ingredients and the milk until just combined. Gently fold in the blackberries.
- Pour batter into the prepared pan and sprinkle sliced almonds on top. Bake 31–35 minutes, until a toothpick in the center comes out mostly clean. Cool completely in the pan.
- Dust with powdered sugar or serve with whipped cream if desired.
Notes
- White chocolate: Use a quality white chocolate bar for best taste; chips work as a substitute.
- Blackberries: Halve large berries. Other berries may be substituted.
- Toppings: Powdered sugar or whipped cream complement this cake nicely.
- Almond extract: Increase to 3/4 teaspoon for a more pronounced almond flavor.
- Storage: Keep in an airtight container at room temperature for 3–4 days.