Blackberry Cake
This blackberry cake stars a velvety butter cake that sandwiches sweet-tart blackberry jam and softly whipped cream for a decadent, summery cake that's welcome anytime. Decorate the top with fresh blackberries in season.
Ingredients
- ½ cup unsalted butter , at room temperature
- ¾ cup all-purpose flour
- ¾ cup spelt flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- 2 large eggs
- 2 egg yolks
- 1 teaspoon pure vanilla extract
- ½ cup whole milk
- 1 ½ cups heavy cream
- 1 cup blackberry jam
Instructions
- Heat oven to 350℉. Butter the bottom of an 8-inch round cake pan and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- Using an electric mixer on high speed, beat butter and sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
- Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely.
- Using a serrated knife, split cake in three layers horizontally; place one layer, cut side up, on a serving plate. Spread generously with blackberry jam and a medium-thick layer of whipped cream. Repeat with the second layer. Top with the final layer and use the remaining whipped cream to cover the top and sides of the cake. Keep refrigerated until ready to serve and refrigerate the leftovers.
Nutrition
Calories: 441kcalCarbohydrates: 49gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 142mgSodium: 244mgPotassium: 110mgFiber: 2gSugar: 28gVitamin A: 934IUVitamin C: 3mgCalcium: 107mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!