My blackberry bushes are absolutely loaded, and therefore, I just have to continue the theme of blackberries. In addition to Old Fashioned Blackberry Cobbler, Blackberry Chicken, and Blackberry Crumble Pie, let me introduce you to one of the best cakes that I’ve tasted – Blackberry Sponge Cake.

After making Blackberry Chicken and enjoying the AMAZING blackberry sauce, both on the chicken and on ice cream, I pondered how to properly use a similar sauce in a cake. There are other ways to feature fruit in a cake, aside from baking it in the batter. It can be featured in sauces, compotes, layered fresh fruit, or garnishes. These options and techniques work particularly well with berries.

The featured blackberry sauce in this Blackberry Sponge Cake is bright and flavorful. A touch of lemon is used in the sauce to enhance the flavor of the berries. The lemon also brings a subtle brightness. A cloud-like sponge cake is the vehicle to carry the blackberry sauce, creamy frosting, and fresh blackberries. The sponge cake acts just as its name implies – like a sponge! It soaks up all of the lovely blackberry flavor while providing structure for the cake. This lovely cake is SUPER moist, incredibly flavorful, and worth every minute that is spent making it. Enjoy!

If you need to purchase some lovely Pacific Northwest Blackberries, NW Wild Foods has a wonderful selection of berries and other Northwest treats.

Ingredients

Cake

6 Large Eggs, Room Temperature
1 Cup Fine Sugar
1 Cup All Purpose Flour
1/2 tsp Baking Powder

Blackberry Sauce

12 Oz Fresh Blackberries
2 Tbsp Water
1/4 Cup + 1 Tbsp Granulated Sugar
1 tsp Lemon Zest Make sure to zest your lemon before you squeeze it for juice
2 Tbsp Lemon Juice, Freshly Squeezed

Blackberries for Layering

12 Oz Fresh Blackberries, cut in half lengthwise Set aside 8-10 Blackberries for garnishing the finished cake.

Creamy Frosting

8 Oz Cream Cheese, room temperature
1/2 Cup Fine Sugar
1 tsp Vanilla
2 Cups Heavy Cream, 40% if you can get it

Instructions

Cake

Preheat oven to 350℉. Line the bottom of (2) 9" round cake pans with parchment paper that has been gently sprayed with non stick spray. Spray the parchment before adding it to the pans, so that the sides of the pans remain oil-free.
Place room temperature eggs into the bowl of a stand mixer. With the balloon whisk attachment, beat on medium-high for 1 minute, until foamy.
With the mixer running, gradually add the sugar.
Continue beating on medium-high for 8-10 minutes until very thick and fluffy.
While Eggs and Sugar are beating, in a separate bowl, whisk together the Baking Powder and the Flour.
After 10 minutes, check the egg mixture. You will know that it has been whipped enough by taking the whisk attachment off and drizzling a circle, or some other shape, on the top of the batter. Count slowly to 10. If your drizzled shape holds its shape and doesn't sink back into the batter, it is ready.
Sift the Flour mixture into the egg mixture, one third at a time. Gently fold each addition to combine until just incorporated. Make sure to scrape the spatula along the bottom to make sure to incorporate all the flour. Mix until no more flour streaks remain. Take care – DO NOT OVERMIX, as you will deflate the batter.
Divide batter into prepared pans. Gently use off-set spatula to level off the tops.
Bake for 25 minutes, or until the tops are golden brown and a cake tester comes out clean.
Run a butter knife around the edge of the pans to loosen the cakes. Quickly flip cakes onto a piece parchment paper that has been sprayed with non-stick cooking spray, set atop a cooling rack. These cakes are VERY sticky and will stick to a cooling rack, so make sure to add the sprayed parchment. Remove the parchment from the bottoms of the cakes. Cool.

Blackberry Sauce

While cake is baking, add 12 ounces of Blackberries, Water, Sugar, Lemon Zest, and Lemon Juice to a medium saucepan. Set over medium heat. Bring to a simmer and simmer for 5 – 10 minutes, or until the berries begin to break down.
With a spatula, push berry mixture through a wire mesh strainer until only the seeds remain. Transfer back into the saucepan and cook on medium heat for about five minutes, or until mixture begins to thicken.
Once done, transfer to a measuring cup. There should be 1 cup of sauce. Set aside to cool.

Frosting

Add the Cream Cheese to the bowl of a stand mixer. With the paddle attachment, beat until smooth.
Add Sugar and Vanilla. Beat until well combined, scraping the sides of the bowl to make sure everything is well combined.
Add the Heavy Cream. Beat on low until combined. Scrape edges and bottom of bowl to make sure all of the cream cheese mixture will be incorporated into the cream. Turn speed up to medium high and mix until thick. Once again scrape bottom/sides of bowl. Beat a bit more to ensure everything is combined. Cover and refrigerate until ready to assemble the cake.

Filling Berries

Set aside 8-10 berries that you will use for garnish. Slice the rest of the berries lengthwise in half. Divide the halved berries into three equal parts – so each layer has roughly the same amount of berries.

Assembling the Cake

Using a serrated bread knife, cut the cakes horizontally in half.
Place one of the halves on the serving platter, cut side up.
Using a pastry brush, drizzle and spread 1/3 cup of the Blackberry Sauce on top of the cut cake.
Spoon 1/4 of the frosting on top of the Blackberry Sauce. Using an offset spatula, spread evenly over the cake.
Arrange 1/3 of the cut Blackberries evenly over the frosting.
Repeat this process with the next two halves of cake, leaving one half for the top layer.
For the top layer, simply place the last half of cake on top, cut side down. Spread the last 1/4 of frosting on it. Garnish with the set aside berries. Slice, serve, and Enjoy!

Blackberry Sponge Cake