Original Versions/ Original Wheat and Dairy

Blackberry Cake

Blackberries, chocolate and a hint of orange: Need I say more?

The Inside Scoop.

When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of sugar is 192 grams. By volume, this measure will be less than 1 cup.

This is a very moist cake and tends to stick to the cake pans. To prevent this, line the bottom of the pans with parchment paper. To do so, place the cake pans on the parchment paper. Use a permanent marker to trace around the bottom of the cake pans. Cut out the circles by cutting inside the pens marks. Spray the pan with non-stick cooking spray and then place the parchment paper on the bottom of the cake pan. If you prefer to make cupcakes, cupcake liners should also be sprayed so that the cake doesn’t stick to the liners.

Parchment paper lining the bottom of the cake pans.

Combine the flour, baking cocoa, baking soda, cinnamon, salt and finely grated lemon zest in a large bowl. Mix until all dry ingredients are evenly distributed throughout the flour; this helps to ensure an even rise.

Be sure eggs are at room temperature. Warm eggs hold more air than cold eggs, which means a lighter cake. To quickly bring eggs to room temperature before cracking, place eggs in a bowl of warm (not hot) water for 10 minutes.

Crack eggs into a small bowl before adding to the batter. That way, it is easy to remove any bits of eggshell or bloody eggs. Whisk the eggs and vanilla extract together before adding to the batter.

In the bowl of a stand mixer, cream the softened butter and sugar until they are light and fluffy. This is important because the butter and sugar mix traps air, which makes for a light cake.

Add the eggs slowly to the butter sugar mix, beating until eggs are fully incorporated. Adding the room temperature eggs slowly is important to prevent the eggs from curdling.

Distribute the batter evenly between the 3 cake pans. This is easiest to do if you use a food scale to measure the amount of batter in each pan.

Cakes, ready to bake.

If possible, use a metal cake tester (I use a metal kebab skewer) to test for doneness. Metal cake testers are more accurate that toothpicks.

Beautifully risen, perfectly baked layers.

There is sufficient frosting to allow for decorations. If you do not wish to add any additional decorations, store any extra frosting in a resealable glass or plastic container, label and refrigerate for the next time you need Blackberry frosting!

Leave 3/4″ between the filling and the edge of the cake so filling does not leak out.

Use a knife to mark where the decorations and blackberries will be placed on top of the cake.

Spacing marks for the frosting and blackberry decorations.

Blackberries on top add a delicious finish!


Blackberry Cake

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
By Connie Teunis Serves: 12+
Cooking Time: 30

An exceptionally moist chocolate, blackberry and orange cake filled with blackberry jam and topped with a chocolate and orange buttercream frosting and decorated with more blackberries. The perfect way to indulge your love of chocolate, oranges, and blackberries!


  • Cake:
  • 360 g./ 3 c. All-Purpose Flour
  • 20 g./ ¼ c. Unsweetened Baking Cocoa
  • ½ t. Baking Soda
  • 1 t. Cinnamon
  • 1/2 t. Salt
  • Finely Grated Zest from 1 Orange (about 1 T. of zest)
  • 227 g./ 2 sticks Unsalted Butter, Softened
  • 384 g./ 2 c. Granulated Sugar
  • 4 Large Eggs at room temperature
  • 1 t. Vanilla
  • 640 g./ 2 c. Seedless Blackberry Jam
  • Filling:
  • 180 g./ ½ c. + 1 T. Blackberry Jam or Jelly
  • Frosting:
  • 170 g./ 1 ½ sticks/ ¾ c. Butter, salted or unsalted, softened
  • 720 g./ 6 c. Powdered Sugar
  • 20 g./ 4 T. Unsweetened Baking Cocoa
  • 7 T. Orange Flavored Liquor (e.g., Triple Sec) or 10 T. Orange Juice
  • Fresh Whole Blackberries (opt.)
  • Orange Zest for Decoration (opt.)



Preheat oven to 350 degrees.


Arrange the oven racks so that one rack is 1/3 from the top and the other rack is 1/3 from the bottom.


Spray 3 8” or 9” cake pans with cooking spray. Line the bottom of the cake pans with parchment paper.


In a medium bowl, combine the all-purpose flour, unsweetened cocoa, baking soda, cinnamon, salt, and zest. Whisk together to mix thoroughly; set aside.


In the bowl of a stand mixer, cream together the butter and sugar on medium speed until light and fluffy. Scrape bowl and beater often.


While the butter and sugar are creaming, crack eggs into a small bowl. Add the vanilla and whisk. On a slow speed of the mixer, gradually add the whisked eggs and vanilla to the butter/sugar mixture. Beat until eggs are completely incorporated. Add the blackberry jam; beat until completely incorporated. Scrape bowl and beater often.


On the slowest speed of the stand mixer, or by hand, gradually add the flour mixture to the butter and sugar mixture. Mix until combined.


Evenly distribute the batter between the 3 cake pans. (There will be approximately 615 g./ 21 ¾ ounces of batter in each pan.)


Put the cake pans in the oven and bake for approximately 30 minutes. To test if the cake is done, insert a metal cake tester into the middle of the cake. If the cake tester comes out clean, the cake is done. OR: A more accurate way to determine if the cake is done is to insert an instant read thermometer into the middle of a cake layer. The cake is done if the thermometer reads 212 degrees.


Once done, remove the cake pans from the oven and place them on cooling racks for 10 minutes. After 10 minutes, run the flat edge of a knife around the edge of each layer, then tip out the cake layer, with the parchment paper still attached, and place each layer with the parchment paper on the bottom onto the cooling racks; cool completely.


To Prepare the Filling:


Once the cake has cooled, place the jam into a small saucepan; cook on low until jam melts enough to become spreadable. The jam will reduce about 1 tablespoon. Remove from heat; cool slightly.


To Make the Frosting:


Place the butter in the bowl of a stand mixer or in a medium bowl, if you are using a hand mixer. Beat on medium speed until butter is creamy. On the slowest speed of the stand mixer, or by hand, add the powdered sugar and cocoa; mix until incorporated. Add half of the orange liquor or orange juice; increase speed and continue beating until smooth. Add enough of the remaining orange liquor or orange juice to make a smooth, spreadable frosting. (If necessary, add additional orange liquor or juice to make a spreadable frosting.)


To Assemble:


If the cake has domed excessively, level the cake.


Place one cake layer, top side down, onto a cake plate; remove the parchment paper. Spread ½ cup of frosting on top and then ¼ cup of the filling on top of the frosting. Do not spread the filling all the way to the edge; rather, stop the filling ¾” from the edge.


Repeat with the second layer, placing the second layer top down on the bottom layer and covering the top with another ½ c. of frosting and the rest of the filling.


Remove the parchment paper from the third cake layer and place top side up onto the second layer. Reserve one cup of frosting for decoration, if desired. Frost top and sides of cake with the remaining frosting.


To decorate:


With a knife, make 12 small marks, evenly spaced, around the top of the cake. Use a piping bag and your favorite piping tip to make a swirl on the top of the cake on each of the spacing marks. Top each swirl with a fresh blackberry. Place additional blackberries in the middle of the top. Scatter orange zest on the top of the cake, if desired.




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