Spice Cake with Blackberry Filling and Cinnamon Whipped Cream Recipe

What’s a great way to celebrate Fall with cake? You will be amazed at how this Spice Cake with Blackberry Filling Recipe will want you coming back for more…..all year long!

Now, you already know that I look forward to my monthly sister get-togethers. Why? Because while some gals do things like pedi’s and mani’s (not that there’s anything wrong with that), our get-togethers involve food. And good food. And I mean, that’s what the whole plan is – to eat good food together. We may slip a pedi in there once in a while when we are going to a restaurant or something…..precursor you know. But usually it’s just good eats and good company that get the job done for us.

Well, my sister made this spice cake once at a get-together. Now, you may be that person that says, “I don’t like cake.” Well, I used to be that person, too. I believe that happens to people when they have had one too many boxed cake mixes that are just, well, unimpressive. And then spice cake? The thought of spice cake never even made me turn my head.

Somehow this cake changed my opinion of spice cake forevermore. The simple addition of blackberries. Let me tell you, blackberry and spice – amazing combo! The cake was moist, full of flavor. Drooling……

But, oh the frosting! It was amazing but soooooo fattening! (Not that there’s anything wrong with that from time to time). I love me some good cream cheese frosting. But the last time I made this, I wanted to lighten it up a little bit, so I chose instead to just garnish with a little bit of cinnamon whipped cream. Success.

Are you a cake person or a pie person in the Fall? Well, I’ve officially decided that I’m both. So, that’s that.

5 from 1 vote

Print

Spice Cake with Blackberry Filling and Cinnamon Whipped Cream Recipe

Author Christina Lakey

Ingredients

For the Cake:

• 2 cups unbleached all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon cardamom
• 1/2 cup unsalted butter 1 stick, room temperature
• 1 1/2 cups brown sugar packed
• 3 large eggs
• 1 cup sour cream

For the Filling and Garnishment:

• 2 pints whole blackberries ; reserving 1/2 to 1 cup for garnishment approximately 3-4 cups
• 3/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• mint sprigs for garnishment

For the Frosting:

• 2 cups heavy whipping cream
• 2 tablespoons powdered sugar or more, to taste
• dash of cinnamon

Instructions

For the Cake:

1. Preheat your oven to 350 degrees F.
2. Grease and flour 9-inch-diameter springform pan (springform is best for an easy release; If using a standard pan, trace and cut out a parchment circle for the bottom, and grease and flour that as well.)
3. Combine dry ingredients in a small bowl, stirring until evenly distributed. Set aside.
4. In a large bowl, sing electric mixer, beat the butter until fluffy, about 30 seconds.
5. Add brown sugar, and cream together the butter and the sugar until fluffy, about 1 and 1/2 minutes.
6. Add eggs, one at a time, beating to combine between each addition.
7. Add 1/3 of the flour mixture and beat to combine. Add 1/2 of the sour cream and mix to combine. Repeat until all has been added, ending with the flour mixture.
8. Transfer batter to prepared pan.
9. Bake cake until top is golden and tester inserted into center comes out clean, about 45 minutes.
10. Cool cake 10 minutes.
11. Cut around pan sides; release pan sides (if standard round pan, flip over carefully with a rack to remove from pan).
12. Cool cake completely on rack.

For the Filling:

1. Reserve 1/2 to 1 cup berries for top garnishment.
2. Mix remaining berries, sugar, and cinnamon in bowl.
3. Mash berries with a fork to release their juices, but keep them coarse.

For the Frosting:

1. With a hand mixer or stand mixer, beat cream on high until it forms stiff peaks.
2. Add powdered sugar and cinnamon to taste.

Assembly:

1. When cake has completely cooled, take a large serrated knife, and cut the cake very slowly and smoothly into three layers, taking care to keep it level.
2. Place bottom layer of cake on your serving stand.
3. Top with 1/2 of the berry filling.
4. Place next layer on cake and top with remainder of berry filling.
5. Place top layer on cake.
6. Spoon on the whipped cream frosting and style how you like. (I like to make it run down the sides a little bit.)
7. Top with whole berries and fresh mint sprigs.
8. Loosely cover and refrigerate until serving time. (It's amazing to let that fresh berry filling soak into the cake a little!)

The following two tabs change content below.

• Bio
• Latest Posts

Christina | Food Apparel

I'm Christina and I'm a self-proclaimed foodie and chocoholic! I am a real estate broker by trade. I have a wonderful husband, 3 girls 4 and under (crazy!!!) and a hyper dog. Want to know my quirks? Go here for a little Q&A.

Latest posts by Christina | Food Apparel (see all)

• HOW TO DRESS UP YOUR BLACK BEANS: 5 WAYS - July 24, 2017
• Butternut Squash Risotto with Sage and Sausage Recipe - November 22, 2016
• Chewy Browned Butter Chocolate Chip Cookies Recipe - November 12, 2015

Still Hungry?

Pumpkin Cheesecake with Gingersnap Crust and Cinnamon Whipped Cream Recipe Pear Upside-Down Cake Recipe Strawberry Cake with Light Whipped Cream Cheese Frosting Recipe No-Deflate Make-Ahead Whipped Cream Recipe