Blackberry Layer Cake Recipe

Prepare

Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment; lightly flour or dust with cocoa if desired. Bring eggs and milk to near room temperature if refrigerated.

In a medium bowl whisk together flour, baking powder and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle (or using a large bowl and hand mixer), beat the room-temperature butter and granulated sugar on medium-high speed for 3–4 minutes until light and fluffy. Add oil and mix until combined.

Add eggs one at a time, mixing well after each addition. Scrape down the bowl as needed. Mix in vanilla and the finely chopped thyme leaves.

With the mixer on low, add about one-third of the dry ingredients, then half the milk, another third of dry, the remaining milk, and finish with the remaining dry ingredients. Mix each addition until just combined; do not overmix.

Gently fold in the 1 cup blackberries by hand with a rubber spatula—break apart any very large berries but try to avoid turning mixture purple.

Divide batter evenly between prepared pans, smoothing tops. Bake 25–30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Rotate pans halfway through baking for evenness.

Allow cakes to cool in pans on a wire rack for 10 minutes, then run a knife around edges, invert onto racks, remove parchment, and cool completely right side up.

Place the chopped white chocolate in a heatproof bowl.

In a small saucepan, combine heavy cream and the thyme sprig. Bring just to a simmer over medium heat, then remove from heat. Cover and steep for 8–10 minutes to infuse thyme flavor.

Remove and discard the thyme sprig. Rewarm the cream if it has cooled, then strain it over the chopped white chocolate. Let sit 1–2 minutes to melt, then gently whisk until smooth and glossy. Whisk in the optional 1 tablespoon butter for extra shine and silky texture. Allow ganache to cool until thickened but spreadable (about 20–30 minutes at room temperature or faster in fridge, stirring occasionally).

In a small saucepan combine the blackberries, sugar, lemon juice, and water. Cook over medium heat, stirring occasionally, until berries break down and mixture starts to thicken, about 8–10 minutes.

If you want a thicker compote, mix the cornstarch with 1 teaspoon cold water to make a slurry, then stir into the simmering berries and cook another 1–2 minutes until thickened. Taste and adjust sweetness or lemon as needed. Remove from heat and cool to room temperature before assembly.

Chill a mixing bowl and beaters in the freezer for 10 minutes to encourage stable whipping.

Pour the very cold heavy cream into the chilled bowl. Add powdered sugar and vanilla. Whip on medium-high speed until soft peaks form.

Fold in the finely grated white chocolate gently by hand to avoid deflating. Continue whipping briefly to reach stable but still spreadable peaks. Keep chilled until ready to assemble; if it becomes too loose, chill 10–15 minutes and rewhip briefly.

If cake layers have domed, level them with a serrated knife or cake leveler so they stack evenly.

Place one cake layer on your cake plate or turntable. Spread a thin layer (about 1/3 cup) of the white chocolate thyme ganache as a base layer to seal crumbs.

Spoon 1/3–1/2 cup of the cooled blackberry compote over the ganache and spread in an even layer, leaving about 1/2 inch from the edge. Top with about 1 cup of the Chantilly cream, spreading gently to the edge.

Place the second cake layer on top and press lightly to bed. Apply a thin crumb coat of the remaining white chocolate ganache over the top and sides to trap crumbs. Chill the cake 20–30 minutes to set the crumb coat.

After chilling, finish frosting the cake with the Chantilly cream, using a spatula to create a smooth or lightly textured finish. Reserve some Chantilly in a piping bag if you want piped decorations.

Spoon a few small dollops of blackberry compote on top or create a ring near the edge. Arrange fresh blackberries decoratively and tuck small thyme sprigs among them for aroma and visual contrast. Dust very lightly with confectioners' sugar if desired.

Refrigerate the cake at least 30 minutes before serving to let components set. Bring to cool room temperature for 20 minutes before slicing for best texture. Store refrigerated up to 3 days; bring to room temperature before serving.