Big Mac Sloppy Joes: An Easy Family-Favorite

My Good Friend Ella Did This One: Your Honest Opinion, Please!

You know those moments when a friend texts you a picture of a cake so stunning you have to put your phone down and take a deep breath? That was me last week. My good friend Ella, who is the queen of “casually” whipping up masterpieces, sent me a photo of this incredible cherry and blackberry layer cake. She called it a test run and asked for my “brutally honest” opinion. My only critique? That she didn’t bring it over immediately! I begged for the recipe, made it myself, and now I’m sharing this showstopper with you. Trust me, this isn’t just a cake; it’s a love letter to summer fruit.

A Cake Born from Friendship and Fresh Fruit

Ella told me she dreamed this cake up after a trip to the farmers’ market. She saw piles of dark, juicy cherries and baskets of plump blackberries and just couldn’t choose. So she didn’t! This cake is a modern take on classic American fruit layer cakes. It combines the tangy punch of buttermilk cake, the sweet-tart pop of a fresh blackberry compote, and the most luxurious cherry buttercream you’ll ever taste. It’s traditional in its structure but absolutely dazzling in its flavor combination. Think of it as the best pie you ever had, but dressed up in its fanciest cake clothes.

Why You’ll Adore This Cherry Blackberry Cake

Beyond being utterly gorgeous, this recipe is a joy to make. The cake layers are incredibly moist and tender, thanks to the buttermilk and fruit puree. The blackberry filling is simple but adds a beautiful burst of flavor and color. And that frosting? It’s silky, vibrantly pink from real cherries, and not too sweet. It balances everything perfectly. You’ll love it because it feels fancy but the steps are straightforward. It’s the perfect project for a baker who wants to impress.

When to Serve This Stunning Creation

This cake is made for celebration. It’s ideal for a summer birthday, a fancy anniversary dinner at home, a bridal shower, or even a festive Sunday family gathering. It also makes a wonderful “welcome to the neighborhood” gift or a centerpiece for a holiday table. Anywhere you want to bring a touch of elegance and a whole lot of deliciousness, this is your cake.

What You’ll Need: The Ingredient Lineup

Gathering these simple, quality ingredients is the first step to success. Here’s your shopping list:

For the Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 1 cup buttermilk
• ½ cup cherry puree (fresh or canned cherries blended until smooth)

For the Blackberry Filling:

• 2 cups fresh blackberries
• ¼ cup granulated sugar
• 2 tablespoons lemon juice
• 2 tablespoons cornstarch mixed with 2 tablespoons water

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ½ cup cherry puree
• 1 teaspoon vanilla extract
• Pinch of salt

For Garnish:

• ½ cup fresh cherries, pitted and halved
• ½ cup fresh blackberries

No-Problem Substitutions

Don’t panic if you’re missing something! Here are easy swaps:

• Buttermilk: Make your own! Add 1 tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for 5-10 minutes until it curdles.
• Fresh Cherries/Blackberries: Frozen berries work perfectly! Thaw and drain them well before pureeing or cooking.
• Cherry Puree: You can use high-quality cherry jam or preserves in a pinch. Warm it slightly and thin with a tiny bit of water to a spreadable consistency.
• Almond Extract: If you’re not a fan, just use an extra ½ teaspoon of vanilla extract instead.

Let’s Bake! The Step-by-Step Guide

Follow these steps carefully, and you’ll have a masterpiece. I learned a few tricks from Ella that I’m passing on to you!

Step 1: Prepare the Cake Layers

First, get your oven preheating to a cozy 350°F (175°C). Grease three 8-inch round cake pans and dust them lightly with flour. This ensures your beautiful cakes will release easily later. In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. This aerates the dry ingredients and gets them ready to mingle. In a large bowl, beat the softened butter and sugar until it’s pale, fluffy, and almost creamy. Add your eggs, one at a time, letting each one get fully cozy with the butter mixture before adding the next. This builds a strong, stable batter. Mix in the vanilla and almond extracts for that wonderful perfume.

Pro tip: Start adding the dry ingredients and buttermilk to the butter mixture. Begin and end with the dry ingredients. This method keeps the batter from curdling. Gently fold in the gorgeous red cherry puree last. Divide the beautiful pink batter between your pans and bake. They’re done when a toothpick poked in the center comes out clean, about 25-30 minutes. Let them cool in the pans for just 10 minutes, then turn them out onto a wire rack to cool completely.

Step 2: Make the Blackberry Filling

While the cakes cool, let’s make the filling. In a saucepan, combine blackberries, sugar, and lemon juice. Heat it over medium. Watch as the berries soften, pop, and release their deep purple juices. It will start to smell amazing. After about 5 minutes, give your cornstarch-and-water slurry a quick stir and pour it in. Keep stirring as the mixture thickens into a glossy, vibrant jam. This takes just 2-3 more minutes. Let this cool completely before using it. A warm filling will melt your frosting!

Step 3: Prepare the Cherry Buttercream Frosting

This frosting is a dream. Beat the softened butter in a large bowl until it’s super creamy and pale. Gradually add the powdered sugar, about a cup at a time, alternating with spoonfuls of the cherry puree. Keep beating until it’s smooth, fluffy, and a beautiful soft pink color. Stir in the vanilla and that tiny pinch of salt. The salt is a secret weapon—it cuts the sweetness and makes the cherry flavor sing.

Step 4: Assemble and Decorate Your Masterpiece

Time for the fun part! Place your first cake layer on a plate or cake stand. Spoon on a generous, even layer of your cooled blackberry filling. Place the second cake layer on top and repeat. Top it all with the third layer. Now, use an offset spatula to spread that glorious cherry buttercream all over the top and sides of the cake. Don’t worry about perfection—a slightly rustic, “homemade” look is charming. Finally, crown your creation with the fresh cherry halves and blackberries. A sprinkle of powdered sugar or a few mint leaves adds the final touch.

Chef’s tip: For super clean slices, pop the assembled cake into the fridge for 20-30 minutes before slicing. This sets the frosting and filling perfectly.

Your Cake Timeline

• Prep Time: 45 minutes (includes making purees and fillings)
• Cook Time: 30 minutes
• Cooling/Assembly Time: 60 minutes
• Total Time: About 2 hours 15 minutes
• Servings: 12 happy people

Ella’s Secret for Success

The key to this cake’s incredible moisture? The cherry puree in the batter. It adds fruit flavor and keeps the crumb tender for days. Don’t skip it! And always make sure your butter and eggs are at true room temperature for the smoothest batter and fluffiest frosting.

A Berry Interesting Fact

Did you know blackberries aren’t actually berries in the botanical sense? They’re “aggregate fruits,” made up of many tiny individual fruits called drupelets, each containing its own seed. That’s why they have that gorgeous clustered look. Cherries, on the other hand, are classic “stone fruits” or drupes. So, this cake is a delicious celebration of two different fruit families coming together in harmony!

Tools You’ll Want to Have Handy

• Three 8-inch round cake pans
• Stand mixer or hand mixer
• Mixing bowls (various sizes)
• Whisk and spatulas
• Saucepan
• Blender or food processor (for the puree)
• Offset spatula (for easy frosting)
• Cooling racks

How to Keep Your Cake Happy (Storage)

Because of the fresh fruit filling and frosting, this cake needs to be stored in the refrigerator. Cover it loosely with a cake dome or invert a large bowl over it. This keeps the frosting from picking up any fridge smells.

For the best texture and flavor, let the cake sit at room temperature for about 30-45 minutes before serving. This takes the chill off and allows the buttercream to soften to its dreamy, creamy best.

You can store the cake in the fridge for up to 3 days. The flavors actually meld and get even better on the second day! It’s not ideal for freezing once assembled due to the fresh fruit components, but you can wrap the unfrosted cake layers individually and freeze them for up to a month.

My Best Tips for a Stress-Free Bake

• Chill the Layers: Wrap cooled cake layers in plastic wrap and chill them for 30 minutes before assembling. This makes them less crumbly and much easier to handle.
• Filling Barrier: To prevent the blackberry filling from seeping into the cake layers, you can pipe a thin “dam” of frosting around the edge of each cake layer before spreading the filling in the center.
• Smooth Frosting: For a super smooth finish, dip your offset spatula in hot water, dry it quickly, and then glide it over the frosting. The heat helps create a seamless look.

Presentation Ideas to Wow Your Guests

• Place the cake on a beautiful cake stand and decorate with whole sprigs of fresh mint or edible flowers.
• Create a “drip” effect with melted dark chocolate or a simple white chocolate ganache over the top before adding the fresh fruit.
• Serve each slice with a small dollop of softly whipped cream on the side.
• For a casual gathering, serve it as a “naked cake” with just a thin layer of frosting so the layers show, and pile extra fresh berries on top.

Mix it Up! Healthier & Fun Variations

Love the concept but want to try something different? Here are six dreamy spins on Ella’s cake:

1. Lemon Blueberry Bliss: Swap the cherry puree for lemon juice/zest in the cake and frosting. Use a blueberry filling instead of blackberry for a sunny, bright flavor.
2. Chocolate Cherry Indulgence: Add ¾ cup of cocoa powder to the dry cake ingredients. Use a chocolate buttercream and keep the cherry filling. It’s like Black Forest cake’s elegant cousin.
3. Dairy-Free Delight: Use vegan butter and a plant-based milk mixed with vinegar for the buttermilk. The fruit purees make this adaptation easy and still delicious.
4. Gluten-Free Version: Use a quality 1-to-1 gluten-free flour blend. The purees help keep GF cakes moist, so this works wonderfully.
5. Raspberry Rose Symphony: Substitute raspberries for blackberries. Add a tiny drop of rosewater to the frosting for a beautifully floral, romantic cake.
6. Mini Cake Portions: Bake the batter in a 9×13 inch pan. Once cooled, cut into squares and layer with filling and frosting in individual servings for a less formal, shareable dessert.

Common Mistakes to Avoid

Avoid these simple pitfalls for a perfect cake every time.

Mistake 1: Using Cold Ingredients

Using butter or eggs straight from the fridge is a common error. Cold butter won’t cream properly with sugar. Cold eggs can make the batter curdle or separate. This leads to a dense, heavy cake instead of a light and fluffy one. Always plan ahead. Take your butter and eggs out at least an hour before you start baking. Your butter should be soft to the touch but not melted.

Mistake 2: Overmixing the Batter

Once you add the flour, it’s time to be gentle. Overmixing develops the gluten in the flour. This makes the cake tough and chewy, like bread. Mix the dry ingredients and wet ingredients just until they are combined. A few small lumps are just fine. Fold in the cherry puree with a slow, gentle hand to keep that tender texture.

Mistake 3: Spreading Warm Filling

That blackberry filling is hot and needs to cool down. If you spread it onto a cake layer while it’s still warm, it will turn your frosting into a runny, drippy mess. It can also make the cake layers soggy. Be patient. Let the filling cool completely in the saucepan, or spread it on a plate to speed up the process. You can even make it a day ahead and store it in the fridge.

Mistake 4: Skipping the Cake Pan Prep

Just greasing the pan isn’t enough for this moist cake. The flour is crucial. After greasing the pan with butter or baking spray, add a spoonful of flour. Tilt and tap the pan until every greased surface has a light, even coat of flour. Tap out the excess. This creates a non-stick barrier that guarantees your beautiful cake layers will slip right out in one piece.

Mistake 5: Cutting Into a Warm Cake

I know it’s tempting when your kitchen smells incredible. But cutting into a cake before it’s fully cooled is a recipe for a crumbly, falling-apart slice. The cake needs time to set its structure as it cools. Follow the recipe: cool in the pan for 10 minutes, then completely on a rack. For the cleanest slices after frosting, a brief chill in the fridge is your best friend.

Your Questions, Answered

Can I use frozen cherries and blackberries?

Absolutely! Frozen fruit is a fantastic, year-round option. Just be sure to thaw the fruit completely first. Drain any excess liquid very well, especially for the cherries you’ll puree. Too much extra liquid can throw off the balance of your cake batter and make your frosting too runny. For the blackberry filling, you can cook frozen berries directly; you may just need to add an extra minute or two of cooking time.

My frosting seems too soft. What did I do wrong?

A soft frosting usually means your butter was too warm, or your cherry puree had a bit too much liquid. Don’t worry! The fix is easy. Simply pop the whole bowl of frosting into the refrigerator for 20-30 minutes. Take it out and re-whip it. The cool butter will firm up and incorporate more air, creating a fluffier, more spreadable consistency. You can also add a little more powdered sugar, a quarter cup at a time, if needed.

Can I make this cake a day ahead?

Yes, and honestly, it might taste even better! You can bake the cake layers, let them cool completely, wrap them tightly in plastic wrap, and store them at room temperature overnight. Make the blackberry filling and frosting and store them separately in airtight containers in the fridge. Assemble the cake the next day. This breaks up the work and allows the flavors to develop.

I don’t have three 8-inch cake pans. What can I do?

No problem! You have two great options. First, you can bake the cake layers in batches. Simply keep one portion of the batter at room temperature while the first layer(s) bake, wash and re-prep the pan, and continue. Second, you can divide the batter between two 9-inch pans. Your layers will be slightly thicker, so add 5-10 minutes to the baking time and check for doneness with a toothpick.

What can I use instead of almond extract?

If you’re not a fan of almond flavor, simply leave it out. You can replace it with an additional half teaspoon of pure vanilla extract. Another lovely option is to use a teaspoon of Amaretto liqueur, or a touch of cherry extract if you can find it to really boost the cherry notes.

The cake didn’t rise much. Why?

Flat cakes are often caused by old leavening agents (baking powder/soda), overmixing the batter after adding the flour, or an oven that wasn’t fully preheated. Check the expiration dates on your baking powder and soda. Remember to mix just until combined. And always let your oven preheat for a full 15-20 minutes, using an oven thermometer if possible to ensure it’s at the right temperature.

Can I use a different berry for the filling?

Of course! This recipe is very flexible. Raspberries, blueberries, or a mix of berries would be delicious. Keep the same sugar and cornstarch ratios, but know that berries vary in juiciness. If your filling seems too thin after adding the cornstarch slurry, let it simmer a bit longer until it thickens to a jam-like consistency.

How do I get my puree smooth?

For the silkiest puree, especially if you’re using cherries with skins, blend them thoroughly and then press the puree through a fine-mesh strainer using a spatula. This removes any bits of skin or pulp and gives you a wonderfully smooth texture for both the cake batter and the frosting.

My cakes domed in the middle. How do I fix that?

A slight dome is normal, but a big one can make stacking tricky. To prevent doming, make sure your oven temperature is accurate (an oven thermometer helps). You can also try using baking strips—you soak fabric strips in water, wrap them around the outside of the cake pans, and they help the cakes bake more evenly. If you do get a dome, simply use a long serrated knife to carefully slice off the rounded top to create a flat surface.

Is there a way to make the frosting less sweet?

Buttercream is inherently sweet, but you can balance it. The cherry puree and pinch of salt already help cut the sweetness. You could also reduce the powdered sugar by half a cup. Be aware this will make a softer frosting, so you’ll likely need to chill it well before frosting the cake. Another trick is to use a high-quality European-style butter, which has a richer, less sweet flavor.

So, What’s My Verdict, Ella?

My dear friend, your cake is an absolute triumph. It’s as beautiful as it is delicious—moist, flavorful, and impressively elegant. Thank you for trusting me with your recipe and asking for my opinion. My professional baking friend’s opinion? It’s a 10/10. My “friend who wants another slice” opinion? Please bring it over right now. To everyone else: make this cake. Share it with friends, celebrate with family, or simply treat yourself. It’s a labor of love that pays off in every single, spectacular bite.