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Blackberry Spice Cake Recipe - the blackberry is such a great combo with the Fall spices. So yummy!

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!)