Best 5 Blackberry Topped Sponge Cakes Recipes

BLACKBERRY CAKE RECIPE

Steps:

• In the bowl of an electric stand mixer fitted with whisk attachment, beat 6 large eggs 1 min on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 min until thick and fluffy.
• Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
• Divide evenly between prepared cake pans and bake at 350˚F for 23-28 minutes (my oven took 25 min), or until top is golden brown. Remove from pan by sliding a thin spatula around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temp then slice layers equally in half with a serrated knife.
• Combine 2 Tbsp lemon juice with 1 cup blackberries in small saucepan. Simmer 6-7 minutes or until berries easily mash up with a fork then turn off heat. Strain through a fine mesh strainer, pushing the blackberries through with a spatula until only seeds are left in strainer. Discard seeds and set the puree aside to cool completely to room temp (you should get 5 Tbsp puree).
• In the bowl of an electric stand mixer fitted with whisk attachment, cream together 3 sticks butter, 3 cups powdered sugar and 1/2 tsp salt on low speed until combined, scraping as necessary. Increase speed to medium-high and beat until white and fluffy (2 to 3 min).
• Add cream cheese 1-piece at a time and mix until combined then continue to beat 2 min until fluffy, scraping down the bowl as needed. With the mixer on, drizzle in blackberry syrup 1 Tbsp at a time then beat another minute.
• Slice 1 cup blackberries and set aside. Make your lemon syrup by combining 3/4 cup warm water, 1 Tbsp granulated sugar and 4 Tbsp Lemon Juice.
• Place first cake layer on serving platter cut-side up **. Brush with 1/4 of the lemon syrup. Spread frosting over the top and layer with 1/3 sliced berries. Repeat with remaining layers placing the final layer cut-side-down, then frost the top and sides.
• Pipe remaining frosting onto cake. For the roses, use a closed star Wilton 2D tip. Decorate with remaining blackberries and sprinkle sugar crystals if desired.

BLACKBERRY & ALMOND MERINGUE CAKE

Steps:

• Line the base of two loose-bottomed 20cm non-stick sandwich tins with baking parchment. Heat oven to 160C/fan 140C/gas 3.
• Put all the cake ingredients (except the blackberries and using just half the milk) in a bowl, then beat until creamy and well mixed. Stir in 100g blackberries, along with the extra milk if you need it to loosen the mixture a little. Divide between the sandwich tins and level the tops.
• Quickly whisk the egg whites in a clean bowl, adding the 100g sugar, a spoonful at a time, until really thick and glossy. Lightly spread onto one of the cakes, then sprinkle with the flaked almonds and extra sprinkle of sugar. Bake both cakes for 40 mins, then take the cake without the meringue out of the oven and set aside. Bake the remaining cake for 30 mins more until a skewer inserted into the cake comes out clean. Carefully remove cakes from the tins and cool on a wire rack. When the cakes are cold, peel off the paper.
• To serve, spread the cream on the plain cake right up to the edges. Spoon over the bramble jelly, then sandwich with the meringue-topped cake and decorate with the remaining blackberries.

GRANDMA'S BLACKBERRY CAKE

Steps:

• Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. , Pour into a greased and floured 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream and top with confectioners' sugar and additional fresh blackberries.

BLACKBERRY VICTORIA SPONGE

Steps:

• Heat the oven to 190C/170C fan/gas 5. Use a pastry brush to brush two 20cm round cake tins with a little butter, then line them with baking parchment (see How to Line a Cake Tin).
• Place a clean cloth under a large bowl - this will keep it steady as you mix. Weigh the butter, caster sugar and vanilla extract into the bowl.
• Make sure the whisk attachments are fitted securely in your hand whisk, then plug it in. Turn the whisk on to a medium speed and use it to whisk the ingredients together for 2 mins, or until they look smooth and creamy. Make sure you keep your fingers away from the whisk while it's turned on.
• Crack the eggs into a small bowl. Continue whisking the butter and sugar and use your other hand to tip in the eggs, one at a time. Mix for 1 min more or until smooth.
• Weigh the flour and add it to the bowl. Use a spatula to fold the ingredients together until there are no pockets of flour and the cake mixture is smooth.
• Use your spatula to divide the cake mixture evenly between the cake tins, then spread the mixture to the edges and smooth the surface.
• Use oven gloves to place the tins on the middle shelf of the oven and set a timer for 22 mins. When the timer beeps, use your oven gloves to pull the oven rack out of the oven slightly but leave the cakes inside, they should be risen and golden brown. Insert a skewer into the centre of the cakes to check if they're cooked: if the skewer comes out dry, they're cooked; if there is any wet cake mixture on the skewer, the cakes need a little longer in the oven. If this is the case, return them to the oven and bake for another 5 mins, then check again.
• Use your oven gloves to carefully remove the cakes from the oven, place them on a cooling rack and allow to cool for 15 mins in the tin. When cool enough to handle, turn the cakes out onto the rack and remove the baking parchment, then leave until completely cool.
• Measure the double cream in a jug and pour it into a large mixing bowl. Measure the icing sugar in a measuring spoon and add it to the cream. Use your electric hand whisk to whip the cream until it is softly whipped, like clouds.
• Place one of the cakes on a plate or cake stand, then use a spatula or palette knife to spread the cream over the cake in an even layer. Put the blackberries on top of the cream, then put the other cake on top. Use a sieve or icing shaker to dust the cake with a little icing sugar. This is best served straight away but will keep in the fridge for two days.

BLACKBERRY PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan.
• Mix blackberries, cinnamon, and lemon juice together in a bowl until coated. Pour into the prepared baking pan.
• Combine 3/4 cup sugar, flour, and baking powder together in a separate bowl; stir in milk and butter. Spoon batter over blackberry mixture, covering as much as possible.
• Stir remaining 3/4 cup sugar and cornstarch together in a bowl; stir in boiling water until sugar and cornstarch are dissolved. Pour mixture over berry mixture.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes.