This tender and rich Spiced Blackberry Bundt Cake features warm flavors of cinnamon, cloves, and nutmeg with juicy blackberries and creamy vanilla icing.
There is just something so delicious about bundt cakes! Like my Chocolate Zucchini Bundt Cake, this blackberry spice bundt cake has great texture and flavor in that classic bundt shape. Alongside coffee cakes, such as my Raspberry Lemon Coffee Cake or Banana Chocolate Chip Coffee Cake, bundts are probably some of my favorite kinds of cakes.
This recipe can be made with fresh blackberries if they are in season or you could use frozen blackberries if it's not blackberry season or you don't have blackberries where you live!
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⭐️ Why You Need to Make This Recipe
- Texture - This bundt cake has an extremely tender, moist, and dense texture from lots of butter and sour cream in the batter.
- Flavor - Juicy blackberries and warm spices are delicious together in this rich and buttery cake.
- Serving - This recipe makes a larger cake which is great for serving at events with lots of people!
🧈 Ingredients
Here are the ingredients needed to make this spiced blackberry bundt cake.
Ingredient Notes
- Salted Butter - Using butter in the batter makes for a very moist and flavorful cake. If using unsalted butter, add an additional ¼ teaspoon of salt to the recipe for proper flavor development.
- Blackberries - You can use fresh or frozen blackberries for this recipe.
- Spices - A flavorful combination of cinnamon, nutmeg, and cloves accompany the fruity blackberries well!
- Sour Cream - This cake is made extremely tender and moist from the sour cream. You could substitute with plain unsweetened yogurt.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Cream together the softened butter and sugar until combined. Add the eggs, vanilla, and sour cream and continue mixing until fluffy.
Step 2: Whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Add to the combined wet ingredients and mix on low speed just until incorporated. Do not overmix!
Step 3: Toss the blackberries with 1 tablespoon of flour to coat.
Step 4: Add the flour-coated blackberries to the cake batter and fold in just until incorporated.
Step 5: Transfer the batter to a well-greased bundt pan and spread out the top. (See tip below for making a cake-release to grease the pan)
Step 6: Bake the cake in a 400℉ preheated oven for 8 minutes before reducing the temperature to 350℉ and baking for an additional 50-60 minutes or until a tester inserted into the center comes out clean. Let the cake cool down in the pan for at least 20 minutes before inverting onto a large plate to finish cooling before topping with the icing.
Step 7: Whisk together the powdered sugar, vanilla, and enough heavy cream until the consistency is reached that can be drizzled or piped onto the fully cooled cake.
💡 Top Tip
Make a homemade cake release to ensure the bundt cake will come out of the pan cleanly. Simply mix together 1 tablespoon of flour with 2 tablespoons of oil, use a pastry brush to coat the pan completely, fill with the batter and bake!
❓ Recipe FAQs
The name bundt cake comes from the German word bundkuchen which means "cake for gatherings" which is appropriate since bundt cakes are typically large enough to serve many.
A bundt pan has a special shape that makes a hole in the middle to help ensure the dense batter bakes through completely.
Yes! You can use either fresh or frozen blackberries, whatever you have on hand.
Store leftover cake covered at room temperature for up to 4 days.
Yes! You could bake this cake in a regular 9X13-inch cake pan instead of a bundt pan. Reduce the baking time to 30-40 minutes.
🍓 More Berry Recipes
Looking for other recipes featuring juicy berries? Try these:
If you tried this Blackberry Spice Bundt Cake or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Spiced Blackberry Bundt Cake
Equipment
- 10-cup bundt pan *
- mixing bowls
- measuring cups & spoons
- electric handheld mixer
- silicone spatula
Ingredients
For the Batter:
- ¾ cup salted butter softened
- 1 ½ cups granulated white sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream *
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
- 1 ½ cups blackberries (fresh or frozen)
- 2 tablespoons all-purpose flour (to toss with the blackberries)
For the Icing:
- 1 cup powdered sugar (confectioners sugar)
- ¼ teaspoon vanilla extract
- 3-4 tablespoons heavy cream
Instructions
- Preheat the oven to 400°F. Combine 2 tablespoons of oil and 1 tablespoon of flour and brush into a 10-cup bundt pan with a pastry brush to grease.
- In a large bowl using a handheld mixer, cream butter and sugar on high until light in color. Add the eggs, vanilla, and sour cream and cream on high smooth.
- In a medium bowl, whisk together 2 ½ cups of flour, baking powder, baking soda, cinnamon, cloves, and nutmeg.
- Add the combined dry ingredients to the combined wet ingredients and mix on low speed just until incorporated. Toss the blackberries with 2 tablespoons of flour before adding to the batter and folding in just until incorporated. Transfer to the prepared bundt pan and smooth out evenly.
- Bake in 400°F oven for 8 minutes. Reduce the temperature to 350°F and continue baking for another 45-55 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let cool for 20 minutes before inverting onto a large serving plate and let cool fully.
- Mix together the powdered sugar, vanilla, and enough whipping cream to make an icing thin enough to drizzle. Drizzle or pipe from a Ziplock bag on top of the fully cooled cake.
- Serve with ice cream, whipped cream, or it is delicious on its own. Enjoy!
Notes
- You could bake this cake in a regular 9X13-inch cake pan instead of a bundt pan. Reduce the baking time to 30-40 minutes
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