How about a nice spring cake? This is a delicious Blackberry Daiquiri Cake and I’m sharing the recipe!! Soft and moist cake made with citrus flavors, filled with homemade blackberry jam and topped with cream cheese frosting.

whole Blackberry Daiquiri Cake and a slice of cake on plate collage

whole cake on a cake platter with white frosting and blackberries all around the bottom and blackberries all over the top with a orange peel made to look like a flower with a blackberry in the middle

Every year, I make my mom’s birthday cake. Once every 4 years, her birthday falls on Mother’s Day. This year was one of those years. I took my baby sister for the weekend so that we can work on the cake together. She learned a lot and we had a lot of fun.

I found this great recipe for Blackberry Daiquiri cupcakes in my new issue of Cuisine at Home magazine. I thought it would be a great flavor for mom’s cake. I converted the cupcakes into cake and changed the frosting. It turned out so good! I would have to say that it’s one of the best cakes I’ve ever made!

*Since I don’t keep jam at home, mainly because we never eat toast or PB&J, I decided to make my own jam. If you don’t feel like making your own, feel free to get some jam at the store. If you do want to make your own, do it the DAY BEFORE you are planning on making the cake. *

slice of blackberry cake on a plate with blackberries on top

Ingredients:
Blackberry Jam
1 lb frozen blackberries
2 cups of sugar
2 tbs lemon juice

Cake
3 cups all purpose flour
3 tsp baking powder
1/2 tsp salt
1 1/2 cups of sugar
4 eggs
2 cups vegetable oil
1 1/3 whole milk
1 tbs lime zest
1 tbs lemon zest

Frosting
2 8oz packages of cream cheese
1/2 cup butter
3 tbs coconut rum
2 tbs fresh lime juice
3 1/2 cups powder sugar

Directions:

Jam:

1. Drain the juice from the blackberries. (You can save it to make some pancakes the next day)
2. Combine the blackberries, sugar and lemon juice in a medium sauce pot.

blackberries being cooked in a pot with a wooden spoon

3. Bring to boil and lower the temperature to medium low. Cook for 30-35 minutes.
4. Cool down, transfer into a jar and refrigerate.

Cake

1. Preheat the oven to 350. Grease and lightly flour 3, 8-inch round cake pans.
2. Prepare all the ingredients and have them ready before starting the batter.
3. Sift the flour, baking powder and salt together.
4. Beat the sugar and eggs together, on high speed, until light and fluffy, about 5-7 minutes.
5. With mixer running, drizzle in the oil and beat until well combined.

6. Add the zest.
7. Alternating, beat in dry ingredients and milk. Start and end with dry ingredients.

8. Divide the batter between the 3 cake pans. Bake for 18-20 minutes. Do a toothpick test to make sure its done.
9. Cool in the pan for about 10 minutes and transfer onto a wire rack to cool completely.

Frosting:

1. Combine the ingredients for the frosting in a mixer. Beat until very well combines. Refrigerate until ready to use.

Putting The Cake Together:

1. Spread jam between the cake layers. Place the cake with jam in the refrigerator and cool for about 30-45 minutes.

plan cake on a cake platter with blackberry jam in a clear glass bowl

2 layer cake with blackberry jam in the middle and on top on a white cake stand

2. Once the cake is cold, frost it using a rubber spatula. Even out the frosting with the a metal icing spatula. (to get even surface)

whole cake on a cake platter frosted with white frosting

3. Decorate with blackberries.

Blackberry Daiquiri Cake

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Author: Lyuba Brooke

Ingredients

Blackberry Jam
1 lb frozen blackberries
2 cups of sugar
2 tbs lemon juice
Cake
3 cups all purpose flour
3 tsp baking powder
1/2 tsp salt
1 1/2 cups of sugar
4 eggs
2 cups vegetable oil
1 1/3 whole milk
1 tbs lime zest
1 tbs lemon zest
Frosting
2 8 oz packages of cream cheese
1/2 cup butter
3 tbs coconut rum
2 tbs fresh lime juice
3 1/2 cups powder sugar

Instructions

Jam:
Drain the juice from the blackberries. (You can save it to make some pancakes the next day)
Combine the blackberries, sugar and lemon juice in a medium sauce pot.
Bring to boil and lower the temperature to medium low. Cook for 30-35 minutes.
Cool down, transfer into a jar and refrigerate.
Cake
Preheat the oven to 350. Grease and lightly flour 3, 8-inch round cake pans.
Prepare all the ingredients and have them ready before starting the batter.
Sift the flour, baking powder and salt together.
Beat the sugar and eggs together, on high speed, until light and fluffy, about 5-7 minutes.
With mixer running, drizzle in the oil and beat until well combined.
Add the zest.
Alternating, beat in dry ingredients and milk. Start and end with dry ingredients.
Divide the batter between the 3 cake pans. Bake for 18-20 minutes. Do a toothpick test to make sure its done.
Cool in the pan for about 10 minutes and transfer onto a wire rack to cool completely.
Frosting:
Combine the ingredients for the frosting in a mixer. Beat until very well combines. Refrigerate until ready to use.
Putting The Cake Together:
Spread jam between the cake layers. Place the cake with jam in the refrigerator and cool for about 30-45 minutes.
Once the cake is cold, frost it using a rubber spatula. Even out the frosting with the a metal icing spatula. (to get even surface)
Decorate with blackberries.

Notes

Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.

Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Enjoy!!

whole cake on a cake platter with white frosting and blackberries all around the bottom and blackberries all over the top cutting into it with a big knife

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Comments

mary @ athomeonthebay.com says

May 19, 2012 at 1:02 am

That looks incredible! Visiting from Tatertots and Jello.

Mindiehilton says

May 19, 2012 at 1:57 am

Looks beautiful and delish!

Kibbac says

May 19, 2012 at 12:12 pm

This looks so good! I love blackberry pie and cake so I will have to try this recipe.

Diane Balch says

May 19, 2012 at 9:12 pm

Simply incredible, visually and I’m sure taste too. Thanks for sharing this on foodie friday.

Hezzi-D says

May 20, 2012 at 6:11 pm

This is gorgeous and looks delicious!

skittlesrgood219 says

May 20, 2012 at 8:42 pm

Oh my word this looks just so delicious, everything you make does! Thank you so much for sharing this wonderful recipe at Sunday Round Up! Hope you have a great week!
-Kayla 🙂

Ishouldbemoppingthefloor says

May 21, 2012 at 1:22 am

Lyuba…you had me at daiquiri. This looks so goooood!!! I hope you can make it over to the party, girl! Have a great week!

WillCookForSmiles says

May 21, 2012 at 1:48 am

That is so sweet! Thank you!

WillCookForSmiles says

May 21, 2012 at 1:48 am

Oh, thank you!

Dorothy @ Crazy for Crust says

May 21, 2012 at 2:24 am

Oh my this is amazing! Beautiful. My dad would love it.

Angela says

May 21, 2012 at 4:56 am

Wow, this looks amazing! 🙂

Beth says

May 22, 2012 at 3:31 am

Gorgeous cake!

Kim@madeinaday says

May 24, 2012 at 1:03 pm

What a great cake you are awesome! thanks for linkin up at Made in a Day !
Kim@ @madeinaday

willcookforsmiles says

May 29, 2012 at 3:16 pm

My goodness…let me get back to you on that!

WillCookForSmiles says

June 1, 2012 at 6:34 pm

Sorry about it again! Thank you for the catch too 🙂
All fixed! Its 1 1/3 cup 🙂

Kristi says

July 28, 2012 at 12:05 am

how much milk? its not listed in the ingredients.

Carri Wright says

January 27, 2014 at 11:21 pm

This is a gorgeous cake and how I love Blackberries… My birthday is coming up, I am going to have this cake for my birthday too. 😉

Carri