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Blackberry Cake

Course Dessert
Keyword Blackberry Cake
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 12 slices


  • 1 box Vanilla Cake Mix Bake as directed

Blackberry Mixture

  • 3 cups fresh blackberries
  • 1/2 cup granulated sugar
  • 1 1/2 tbsp cornstarch

Whipped Topping

  • 16 ounces heavy cream (make sure it's very cold)
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract


  1. Bake the cake as directed on the box

Blackberry Mixture

  1. 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.

  2. 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.  

  3. Pour the blackberry mixture all over the cake once the mixture is cooled.

Whipped Cream

  1. 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)

  2. Whip on high speed. Cream will initially bubble a little bit, then start to thicken.
  3. 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.