SPICE CAKE WITH BLACKBERRY FILLING AND CREAM CHEESE FROSTING

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Spice Cake with Blackberry Filling and Cream Cheese Frosting image

Categories     Cake     Dessert     Bake     Cream Cheese     Blackberry     Spice     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 22

For cake
2 cups cake flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups (packed) golden brown sugar
3 large eggs, separated
1 cup sour cream
For filling
3 1/2-pint baskets blackberries
1/4 cup sugar
For frosting
1 1/2 8-ounce packages cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
5 cups powdered sugar (about 1 1/4 pounds)
2 tablespoons sour cream
1 teaspoon vanilla extract
1 1/2-pint basket blackberries

Steps:

  • Make cake:
  • Preheat oven to 350°F. Butter and flour 9-inch-diameter springform pan with 2 3/4-inch-high sides. Sift first 7 ingredients into small bowl. Using electric mixer, beat butter in large bowl until fluffy. Add brown sugar and beat until well blended. Beat in egg yolks. Beat in flour mixture in 3 additions alternately with sour cream in 2 additions. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry; fold into batter in 2 additions. Transfer batter to prepared pan.
  • Bake cake until top is golden and tester inserted into center comes out clean, about 45 minutes. Cool cake 10 minutes. Cut around pan sides; release pan sides. Cool cake completely on rack.
  • Make filling:
  • Mix berries and sugar in bowl. Mash fruit coarsely with fork. Let stand 20 minutes and up to 1 hour.
  • Make frosting:
  • Beat cream cheese and butter in large bowl until fluffy. Beat in sugar, then sour cream and vanilla.
  • Cut cake horizontally into 3 equal layers. Place bottom layer, cut side up, on platter. Spread 1 cup frosting over. Spread half of filling (about 3/4 cup) over frosting, leaving 1/4-inch plain border at edge. Top with second cake layer and 1 cup frosting, then remaining filling. Top with third cake layer, cut side down. Spread remaining frosting over top and sides of cake. Refrigerate until frosting sets, about 1 hour. (Can be made 1 day ahead. Cover loosely; keep chilled until 1 hour before serving.) Garnish cake with 1/2 pint berries.

Sinethemba Mahlangu
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Overall, this is a great recipe for a spice cake. It's easy to make and it tastes delicious.


Juma Makella
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I found the cake to be a little dry, but the filling and frosting were very good.


Ingrid Scharnhop
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This was my first time making a spice cake, and it turned out great! I'll definitely be making it again.


Md Shojib
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I'm not a big fan of spice cake, but this one was really good. The frosting is especially delicious.


Sanjay Mandal
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This cake is so easy to make and it tastes amazing! I will definitely be making it again.


Emily F
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I had some trouble finding blackberry filling, so I used raspberry filling instead. It was still very good.


Catherine Rozer
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The frosting is a little too sweet for my taste, but the cake itself is delicious.


Samir Singh
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I've made this cake several times and it always turns out perfect. It's a great recipe for beginners.


Mashrafi Rahman
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I made this cake for a party and it was a huge hit!


HASNAIN MOAVIA
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This is one of the best spice cakes I've ever had! The filling and frosting are both delicious, and the cake itself is perfectly moist and flavorful.