Summer is here and the berries are sweet and plentiful, meaning it’s time to start baking! I made a zesty lemon cake and filled it with a mascarpone buttercream. American buttercream is very popular but SWEET. Italian and Swiss buttercream are creamy with a hint of sweetness but they take a little time to make and are very soft. So this cake can best be described as a blackberry cheesecake. The mascarpone buttercream really tastes like cheesecake to me. I made a blackberry cake last year and loved it! Gluten-free with a dash of coconut, you should check it out if you’re a blackberry lover like me.
What if you can’t find Mascarpone anywhere?!?
A while back I was making a cake with a mascarpone buttercream and realized mine had expired! I didn’t have time to go to the market so I followed Nigella’s advice for a reasonable facsimile and mixed the following ingredients together until combined. Make sure they are all at room temperature!
- 8oz cream cheese
- 1/4 cup heavy cream
- 2 tbs unsalted butter
Not exactly mascarpone but it will do in a pinch!
A Note on Decoration
I think cakes are really special; they’re celebratory, and bring people together on special occasions. I love to really go to town and decorate them to make a feast for the eyes as well as the stomach. But let’s get real, time is the most precious of commodities. I have one year old twins and there’s never enough hours in the day, so I used summer’s bounty to decorate my cake with plump blackberries and delicate little flowers.
I added some Queen Anne’s Lace flowers to my crown of blackberries for some extra contrast and dimension. They’re beautiful, and edible but taste horrible so remove them before eating, or use a better tasting flower as your garnish. Also can we talk about that drip??? If your curd is a bit thick just whisk in some blackberry juice until you get the desired consistency.
If you’ve tried this cake don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Steps to make Blackberry Cake
- Preheat the oven to 350F. Butter and flour three 6-inch cake pans. Add on damp baking strips. Zest and juice a lemon. In a stand mixer, sift in the flour, baking powder, salt and sugar. Give it a whisk and set aside.
- In a large bowl, add egg whites, milk, lemon juice, lemon zest and sour cream. Whisk together.
- Add a paddle attachment to the stand mixer. Add in room temperature butter in cubes or pieces.
- Switch to a whisk attachment. On medium speed, beat for ½ of the wet mixture into the crumby dry mixture. Scrape the bowl down and add the remaining wet mixture. Beat until combined. Pour the batter into the pans. I use a kitchen scale for more precision. Bake for 33 – 36 minutes and/or until a toothpick inserted comes out clean. Let the cake layers cool in their pans for about 5 minutes, them dump them out onto a wire rack to cool to room temperature.
- In a standing mixer fitted with a paddle attachment, cream the butter. Sift in the confectioners sugar. Mix on low. Add a dash of orange blossom water or your choice of flavor. Add in the room temperature mascarpone cheese. Mix on low for about 5 seconds. If you mix too long, the frosting will become grainy. Transfer to a piping bag. Snip off the tip.
- Strain the egg yolks through a sieve. Beat with a french whisk. While mixing, add in the sugar. It’ll turn into a light lemon color. Add a clamshell of blackberries to a plastic ziplock bag. Using a rolling pin, mash the berries into a pulpy consistency. Use a muddler and a sieve to strain any juice through. Measure out the juice to be about ⅓ cup or 80ml juice. Add the blackberry juice to the mixture. Transfer the bowl to a medium low heat while whisking constantly. Once it hits 170F, it will change consistency. This can be tested by dipping the back of a wooden spoon and running your finger through. Add in the cubed butter until combined. Pour into a bowl, cover with plastic and transfer to the fridge to set for a few hours or even overnight. When set, transfer to a piping bag for assembly. Snip off the tip.
- Use a serrated knife to cut 2 layers in half. This step is optional. I wanted my layers to be thinner.
- Pipe the mascarpone frosting first. Add blackberries. Drizzle some blackberry curd over the berries. Add the next layer and repeat the process. Cover the cake in a layer of mascarpone frosting. Use a bench scraper and offset spatula to even of the first layer. Transfer to the fridge to chill. Depending on the climate and weather you’re decorating in, you may need to chill the cake between each of the assembly. Add a layer of curd on the top of the cake. Use an offset spatula to help your drips fall down the sides.
- Add a crown of blackberries to the top of the cake. I added a few a few buds of Queen Anne’s Lace throughout the berries.
I hope you enjoy this cake as much as I did.
If you’ve tried this blackberry cake then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Blackberry Cake
Video
Ingredients
INGREDIENTS:
For the Cake:
- 2 1/4 cups cake flour 335g
- 1 1/4 cups granulated sugar 235g
- 1 tsp baking powder heaping
- 1 tsp kosher salt
- 2/3 cup whole milk 160ml, room temperature
- 1/4 cup sour cream 60ml, room temperature
- 6 large egg whites room temperature
- 1 tbsp lemon zest
- 1/3 cup lemon juice 80ml
- ¾ cup unsalted butter 176g, room temperature
- 6 oz blackberries
For the Lemon Curd:
- 6 egg yolks
- 6 oz blackberries 80ml strained
- 1/2 cup unsalted butter 115g, chilled
- 1 cup granulated sugar 200g
For the Frosting:
- 3 stick butter unsalted, room temperature
- 3 cups confectioners sugar 420g
- ½ tsp Orange blossom water optional
- 8 oz mascarpone room temperature
For the Assembly:
- Handful of blackberries
- Queen Anne’s Lace flower
Instructions
INSTRUCTIONS:
For the Cake:
- Preheat the oven to 350F. Butter and flour three 6-inch cake pans. Add on damp baking strips. Zest and juice a lemon.
- In a stand mixer, sift in the flour, baking powder, salt and sugar. Give it a whisk and set aside.
- In a large bowl, add egg whites, milk, lemon juice, lemon zest and sour cream. Whisk together.
- Add a paddle attachment to the stand mixer. Add in room temperature butter in cubes or pieces.
- Switch to a whisk attachment. On medium speed, beat for ½ of the wet mixture into the crumby dry mixture. Scrape the bowl down and add the remaining wet mixture. Beat until combined.
- Pour the batter into the pans. I use a kitchen scale for more precision.
- Bake for 33 - 36 minutes and/or until a toothpick inserted comes out clean.
- Let the cake layers cool in their pans for about 5 minutes, them dump them out onto a wire rack to cool to room temperature.
For the Blackberry Curd:
- Cut cold butter into 1 inch cubes.
- Strain the egg yolks through a sieve. Beat with a french whisk.
- While mixing, add in the sugar. It’ll turn into a light lemon color.
- Add a clamshell of blackberries to a plastic ziplock bag.
- Using a rolling pin, mash the berries into a pulpy consistency.
- Use a muddler and a sieve to strain any juice through.
- Measure out the juice to be about ⅓ cup or 80ml juice.
- Add the blackberry juice to the mixture.
- Transfer the bowl to a medium low heat while whisking constantly.
- Once it hits 170F, it will change consistency. This can be tested by dipping the back of a wooden spoon and running your finger through.
- Add in the cubed butter until combined.
- Pour into a bowl, cover with plastic and transfer to the fridge to set for a few hours or even overnight.
- When set, transfer to a piping bag for assembly. Snip off the tip.
For the Frosting:
- In a standing mixer fitted with a paddle attachment, cream the butter.
- Sift in the confectioners sugar. Mix on low. Add a dash of orange blossom water or your choice of flavor.
- Add in the room temperature mascarpone cheese. Mix on low for about 5 seconds. If you mix too long, the frosting will become grainy.
- Transfer to a piping bag. Snip off the tip.
For the Assembly:
- Use a serrated knife to cut 2 layers in half. This step is optional. I wanted my layers to be thinner.
- Pipe the mascarpone frosting first. Add blackberries. Drizzle some blackberry curd over the berries. Add the next layer and repeat the process.
- Cover the cake in a layer of mascarpone frosting. Use a bench scraper and offset spatula to even of the first layer. Transfer to the fridge to chill. Depending on the climate and weather you’re decorating in, you may need to chill the cake between each of the assembly.
- Add a layer of curd on the top of the cake. Use an offset spatula to help your drips fall down the sides.
- Add a crown of blackberries to the top of the cake. I added a few a few buds of Queen Anne’s Lace throughout the berries. This flower is edible but not tasty so remove before eating.
Notes
Making components ahead.
You can make the curd a few days in advance and refrigerate it. Cake layers can be made ahead of time, wrapped and left at room temperature overnight or refrigerated for a few days. The buttercream should be made the day of assembly.What if you can’t find Mascarpone anywhere?!?
A while back I was making a cake with a mascarpone buttercream and realized mine had expired! I didn’t have time to go to the market so I followed Nigella’s advice for a reasonable facsimile and mixed the following ingredients together until combined. Make sure they are all at room temperature!- 8oz cream cheese
- 1/4 cup heavy cream
- 2 tbs unsalted butter
Nutrition
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