Blackberry Rose Cake
Hello Spring! This Blackberry Rose Cake brings the flavors of the season in a tender, Victorian sponge flavored with a light touch of rose water, a vanilla mascarpone cream, and fresh blackberries. The mascarpone cream is not too sweet, and the blackberries bring a pop of fresh, tart flavor with every bite. It’s well-balanced, simple, and absolutely delicious.
Prep Time
25-35minutes
Cook Time
20-25minutes
Prep Time
25-35minutes
Cook Time
20-25minutes
Ingredients
Rose Victoria Sponge
Vanilla Mascarpone Cream & Blackberry Filling
Instructions
Rose Victorian Sponge
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Vanilla Mascarpone Cream & Blackberry Filling
  1. 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.
  2. 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.
  3. The mascarpone cream can be made ahead of time and left in the refrigerator until ready to use.
  4. 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.
  5. Slice and serve! Refrigerate any leftover cake.

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