Since discovering the Milk Bar method for layer cakes, I feel like a whole world of baking fun has been revealed to me. This technique is a perfect tool box for playing and being creative with cake. Take, for example, something like blackberry layer cake. It sounds fairly basic and possibly even boring. Not so when adapting some of Christina Tosi’s brilliant recipes to give a fresh take on a berry layer cake.

Caroline requested a blackberry cake for her birthday party (which will be the next thing I post about – it was a great one!) Initially the idea was underwhelming but with some thought, I came up with a version we truly adore. Berry flavors come through best in sauces and fillings and less so in the cake itself, so I made a lightly flavored almond cake as the base for this beauty. Blackberry curd, berry milk crumb, and fresh blackberry sauce help the blackberry flavor really shine. I made a tiered version for the party and gladly remade this smaller standard size just to share the recipe with you. I hope you love this spring-inspired berry cake as much as we do!