My friend’s mom loves to bake just as much as me and she sent me this blackberry cake recipe and wanted me to put it on the blog. I’ve been picking so many blackberries so this was perfect timing. I told her of course I would do that since she is so amazing and she’s pretty much a second mom to me. This blog post is for you Joanne! She made up an amazing moist, fluffy, whipped cream blackberry cake. It will melt in your mouth especially that homemade whipped topping.
Make the cake mix as directed on the back on the box. I used Betty Crocker’s Super Moist French Vanilla cake. I’m sure any vanilla cake box will work. While the cake is in the oven make the blackberry mixture. Combine the blackberries, sugar and cornstarch in a medium size pot and bring to a boil. You can mash the berries with a spoon if you prefer not to have bigger berries in the filling. I smashed them up a little bit. You want the mixture to be a little runny so it soaks into the cake.
Set the mixture aside and let it cool. Once the cake is done let it cool for about 15 minutes. Poke holes all over the cake. I used a straw to get bigger holes. Let the cake completely cool along with the blackberry mixture.
Once cooled pour the blackberry mixture all over the cake. Spread with a spatula.
Make the whipped topping by combining the heavy cream and powdered sugar. Do not over whip or it will start to turn into butter. Once it’s all whipped together spread all over the blackberry mixture. I used a pipping bag and tip for mine but you can use a spatula to spread the whipped cream all over. Add blackberries to the top of the whipped cream. The Blackberry cake is now complete!
Now slice that cake up and enjoy the softness of this delicious cake! Happy Labor Day Weekend!
Make sure to store the cake in the fridge after serving. It still tastes delicious after a couple of days.
- 1 box Vanilla Cake Mix Bake as directed
- 3 cups fresh blackberries
- 1/2 cup granulated sugar
- 1 1/2 tbsp cornstarch
- 16 ounces heavy cream (make sure it's very cold)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Bake the cake as directed on the box
In a medium sauce pot combine the blackberries, sugar and cornstarch and bring to a boil. You can mash the berries with a spoon if you prefer not to have bigger berries in the filling. I smashed them up a little bit. You want the mixture to be a little runny so it soaks into the cake. Let it completely cool.
Once the cake is out of the oven let it cool for about 15 mintues and poke holes all over the cake. I used a straw.
Pour the blackberry mixture all over the cake once the mixture is cooled.
Combine heavy cream, powdered sugar and vanilla into a mixing bowl with the whisk attachment. (Tip: I stick my bowl and whisk into the freezer for about 10 minutes to make sure it's very cold)
Whip on high speed. Cream will initially bubble a little bit, then start to thicken.
Whip on high speed until stiff peaks form, for a total whipping time of about 5-7 minutes. When you remove the whisk and get little peaks that don’t tip over, you are done. Make sure not to over mix! It quickly goes from smooth whipped cream to curdled whipped cream, so watch it closely.