Hello Spring! This Blackberry Rose Cake is fresh and light and just about everything you could ask for in a spring bake. Two simple Victoria sponge cakes are flavored with rose water for a delicate floral hint. The cakes are then layered with a not-too-sweet vanilla mascarpone cream and fresh blackberries for a tart burst of flavor.
Inspiration
If I told you that I was still working on bakes inspired by a trip I took almost a year and a half ago, would you believe me? Because that’s 100% the case here. I’ve watched plenty of baking shows that have made me a bit wary of using rose water in any of my bakes. Personally, I’m not a big fan of flowers, so the thought of having a mouthful of what tastes like flower petals has pushed me away.
However, the last time I was in Glasgow (please let me go back), my friend and I stopped at the Butterfly & the Pig Tea Room where he had a slice of a raspberry and rose Victorian sponge. The rose flavor was there, but it was understated, a hint of floral flavor that didn’t overpower but instead enhanced the flavor of the berries. This gave me the confidence to go ahead with this cake.
The rose flavor is gentle, enough to tell that there’s something floral in the cake, but not enough to make you feel like you just bit into the petals. Because I knew I wanted the berries to be fresh and exposed, I switched from raspberry to blackberries which I find have a somewhat floral component to their flavor already. The tart blackberry pairs perfectly with the soft rose. I’ve thought about this bite for almost 18 months and it did not disappoint. (Also, am I the only person who completely turns raspberries to mush when she rinses them? They would not look pretty in this cake).
All About Ratios
Let’s talk about the sponge itself. The recipe below might look a bit weird. Where are the weights for the butter, flour, or the sugar? The thing I’ve learned about a Victoria sponge is that it’s all about the ratios. First, weight the eggs in their shells and make sure to write down their weight. You then use this to determine the amount of sugar, butter, and flour that you use. This cake is all about the 1:1:1:1 ratio, so while it may look weird in the written recipe, it’s incredibly easy to remember. The only note is that I use 80 grams of almond flour, so I remove 80 grams of self-rising flour to account for this.
When I first worked out my Almond, Raspberry, and Lemon Cake, it took me three attempts just to get a cake that didn’t completely collapse in the middle. I referenced so many recipes and no matter what I did, the cake just refused to turn out. Turns out, the conclusion was just omitting any baking powder completely. This cake rises beautifully without it–the self-rising flour alone gives you a nice, slightly domed top–and you end up with a sponge that’s soft and tender while holding its own under the cream and berries.
This cake is all about spring. The mascarpone cream is light and delicate, the berries are fresh and bursting with tartness. Grab yourself a slice and enjoy!
| Prep Time | 25-35 minutes |
| Cook Time | 20-25 minutes |
| Servings |
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- 4 eggs large, room temperature, weighed in shells (grams)
- 1 tsp rose water
- 1/2 tsp vanilla extract
- granulated sugar same weight as eggs in grams
- 80 grams almond flour
- self-rising flour weight of eggs in grams minus 80 grams
- 1/4 tsp salt
- unsalted butter softened, same weight as eggs in grams
- 2 Tbsp milk
- 250 mL heavy whipping cream
- 75 grams powdered sugar
- 225 grams mascarpone cheese cold
- 1 1/2 tsp vanilla extract
- 200 grams blackberries rinsed and dried
Ingredients
Rose Victoria Sponge
Vanilla Mascarpone Cream & Blackberry Filling
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- Weigh your eggs in the shells and set aside. Use this weight to measure out your butter, granulated sugar, and self-rising flour. Set aside.
- Crack the eggs into a measuring cup and add in the rose water and the almond extract. Set aside. In a medium bowl, whisk together the self rising flour, almond flour, and salt. Set aside.
- Grease and line the bottom of 2 x 8" cake pans. Set aside. Fix an oven rack in the center of the oven and preheat to 350°F.
- In the bowl of a stand mixer fitted with a paddle attachment, or with a hand mixer, cream together the butter and sugar on medium-high until light and fluffy, about 3-5 minutes. Scrape down the sides with a rubber spatula.
- Turn the mixer on low and add the eggs, one at a time, mixing until completely combined. Scrape down the sides of the bowl between each egg.
- Remove the bowl from the stand mixer (or set down your hand mixer) and sift about 1/3 of the dry ingredients into the bowl. Using a rubber spatula, gently fold the flour mixture into the batter making sure to circle around the bowl and then pull through the center. Gently fold in 1 Tbsp of milk and repeat the sifting and folding process with the second 1/3 of the dry ingredients. Add in the other 1 Tbsp milk. Fold in the final 1/3 of the dry ingredients until just combined. You should be left with a batter that drops off the spatula with a slight shake.
- Divide the batter evenly between the prepared cake tins and bake on the center rack for 20-25 minutes until the top of the cake springs back to the touch or a toothpick entered into the center comes out clean. The edges will pull away from the side of the pan once the cake is cooked. Cool the cakes in their pans for 10-15 minutes before turning them out and transferring to a cooling rack. Cool completely.
- In the bowl of a stand mixer fitted with a whisk attachment, or using a hand mixer, whisk the heavy cream and powdered sugar on high until medium peaks begin to form. This will only take a few minutes. The cream will be smooth, but if you pick up the whisk, you should have to shake it or hit it against the side of the bowl to remove the cream from inside. Set aside.
- In a large bowl, use a wooden spoon or a rubber spatula to beat together the mascarpone and the vanilla until smooth. Add 1/3 of the whipped cream to the smooth mascarpone and beat until fully combined. Fold in the remaining 2/3 of the whipped cream until fully incorporated. Set aside.
- The mascarpone cream can be made ahead of time and left in the refrigerator until ready to use.
- TO ASSEMBLE: Take one of the cooled sponges and layer over 3/4 of the mascarpone cream. Place the blackberries in a circle around the edge of the cake with the bottom point showing. Line blackberries in the center of the circle to cover the full surface of the cream and cake. If you have any leftover, save to decorate the top. Gently layer the second sponge over the mascarpone and blackberry filling. Spread the remaining mascarpone cream over the top and decorate with any remaining blackberries.
- Slice and serve! Refrigerate any leftover cake.