Cake with whipped cream and blackberries
The first time I made this cake with whipped cream and blackberries, I messed up the order of the layers. I thought it wouldn’t matter, but by the end, the blackberries were all over the place, and the cream ended up on the table, not just on the cake. I served it anyway since there was nothing else I could do, and everyone said it "could use more filling." What can I say? Every time I change something, whether it’s the cream or how I soak the layers. It never turns out the same, but it always gets eaten. When I have blackberries in the freezer, I definitely make it. I even took it to work one day, and it was gone before noon. Who wants to leave it sitting on their desk?
By the way, it takes about an hour and a half, including baking, cooling, and assembling, not counting the time in the fridge. From what I’ve tested, it yields about eight to ten servings if you don’t cut the slices too thick. It’s not hard to make; you just need a bit of patience when whipping the cream and cutting the layers without crumbling them. I’d say the difficulty level is medium — if you’ve beaten eggs before and aren’t scared of the oven, you can’t really go wrong.
I make this cake again and again, mainly because it’s not complicated, yet it looks like you spent a couple of hours in the kitchen. Plus, it goes well with any berries I have in the freezer, not just blackberries. The cake is fluffy, and the cream pairs nicely; it’s hard to mess it up. I love that it’s not overly sweet, and if I get those slightly tart blackberries, the contrast is even better. Even my family, who aren’t fans of whipped cream cakes, eat it without complaining. It’s perfect for any occasion — a birthday, Sunday, or just whenever you feel like it.
Alright, let me write down the list and explain how to make it. Maybe you’ll feel inspired to try it too.
Ingredients (everything I use for an 18 cm round pan, which is usually how I make it):
For the cake:
3 eggs (I always use all of them, separating the yolks from the whites) — this gives structure to the cake; farm-fresh eggs are even better
a pinch of salt — helps the egg whites whip well, I’m not sure why, but I always add it
6 tablespoons sugar — I use a slightly bigger spoon, not heaped
6 tablespoons milk — to keep the cake moist
6 tablespoons oil — for fluffiness and to prevent sticking; I’ve used butter sometimes, but I find the cake softer with oil
8 tablespoons flour — plain white flour; works well with type 650 flour too
1 teaspoon baking powder — helps the cake rise, so it’s not dense
For the syrup:
12-15 tablespoons blackberry liqueur — I’ve tried raspberry liqueur too, and it’s good; if I don’t have liqueur, I make a syrup with a bit of water and sugar, plus a splash of essence, but it’s better with liqueur
Filling:
350 g sweetened liquid cream (I usually get Meggle, but any brand works as long as it says it’s for whipping and is already sweet; otherwise, you can add powdered sugar to taste)
100-150 g blackberries (straight from the freezer if I don’t have fresh ones; don’t thaw them beforehand, or they’ll get too mushy and leak everywhere)
For decoration:
150 g sweetened liquid cream (set aside from the beginning so I don’t run out for decorating)
a few blackberries — I keep aside some nicer pieces
I start with the cake.
1. First, separate the egg whites from the yolks. Put the egg whites in a large bowl, sprinkle the pinch of salt over them, and whip with a mixer until stiff peaks form. The bowl doesn’t have to be upside down, but the foam shouldn’t run.
2. Gradually add the sugar in 3-4 batches while mixing each time. Whip for another 2-3 minutes until the sugar isn’t gritty when you rub it between your fingers. Don’t rush this step; otherwise, you’ll have sugar lumps.
3. Then add the yolks one at a time, mixing a few times after each addition to combine well. Next, add the milk in the same way — add, mix, then the oil, and again, don’t pour everything in at once, or the mixture will curdle.
4. Mix the flour separately with the baking powder (in a small bowl, so I don’t make a flour mess) and gradually add it to the egg mixture. From this point on, I don’t use the mixer anymore, just a spatula, with gentle folding motions so the foam doesn’t deflate. If you rush, the cake will turn out dense. You don’t want to pull a disc of concrete out of the oven.
5. Line the bottom of the round pan with baking paper (18 cm is ideal, but it doesn’t have to be exact) and gently pour in the batter. I don’t bang the pan on the table to avoid losing air. I place it in the preheated oven at 170°C (top and bottom heat, not fan), on the middle rack. In my oven, it takes about 30 minutes, maybe less, but I do the toothpick test. If it comes out clean, it’s done. Don’t open the oven door during the first 20 minutes, or you risk the cake sinking.
6. I take the pan out, let it sit for 10 minutes to breathe, then gently remove the cake and place it on a rack or cutting board to cool completely. If you cut it while it’s warm, it’ll stick to the knife — not recommended.
7. When the cake is cool, I cut it into three equal layers. I use a long serrated knife and check occasionally to avoid making waves. If you have a special wire for cutting cakes, even better. If you’re not patient, it’ll still work, just don’t crush it.
8. I whip the cream. I put 350 g of liquid cream in the mixer and leave it on medium-high speed until it thickens and becomes airy, but don’t whip it too much, or it will turn into butter. Stop the mixer from time to time to check if it holds peaks; that’s what you want. If it’s too thick and hard to spread, it will become grainy. It’s better to leave it a bit softer, as the cream will firm up in the fridge.
9. Assembly: I place the first layer of cake on a serving platter, soak it with 4-5 tablespoons of blackberry liqueur (or syrup). Don’t let it pool, just enough to moisten it without turning it mushy. I spread a good layer of cream, about a third of what I whipped, then half of the blackberries, sprinkling them over the cream and gently pressing them down with my fingers so they don’t all slide to the edge.
10. For the second layer — repeat: syrup, cream, blackberries. Finally, I place the top layer (the third cake layer), soak it, and cover it with the remaining cream (I reserve 2 tablespoons for the sides to cover everything).
11. I put the cake in the fridge for at least 2-3 hours to let the flavors meld; otherwise, it will break badly when cutting.
12. For decoration: I whip the separate 150 g of cream (or more if I want lots of decorations), and with a piping bag or a decorating nozzle, I make rosettes around the edge and peaks on top. I’m not great at this part, but at the end, I toss some blackberries on top to make it look festive. I put it back in the fridge for at least an hour. Don’t mess with the decoration if the cake is warm, as the cream will run off the edges and look odd.
Tips, variations, and serving ideas
Useful tips
Don’t over-whip the cream! It will curdle and won’t be fluffy; that’s a classic mistake. If you don’t have a mixer, you can whip it by hand with a whisk, but it can be quite a workout.
When mixing the flour, do so gently; don’t “crush” the mixture.
Don’t cut the cake while it’s warm; be patient, or it will stick, and you won’t be able to assemble the cake properly.
If the blackberries are frozen, use them as they are; don’t thaw them — otherwise, they’ll release too much water.
If you don’t have blackberry liqueur, any fruity liqueur works, or even a fruit syrup, used sparingly.
The cream whips best when cold, straight from the fridge. It won’t hold up when warm.
Substitutions and adaptations
Gluten-free: use gluten-free flour for the cake (I’ve tried Schär, and it works fine, just not as airy).
Dairy-free: you can try using plant-based cream (soy or coconut), but the taste will be different.
Alcohol-free: use a syrup made from water, sugar, and a bit of lemon juice or vanilla essence.
You can substitute blackberries with raspberries, blueberries, or even sour cherries (remove the pits). It works with any tart fruit.
Variations
Instead of whipped cream, you can try mascarpone cream with a bit of sour cream for a denser flavor.
Add a thin layer of berry jam between the layers for even more fruity taste.
For a crunchy touch, sprinkle some grated chocolate or almond flakes on top.
Serving ideas
It pairs well with strong coffee or fruity tea. If it’s warm outside, I serve it with a glass of lemonade or prosecco. It’s great on its own, especially after a hearty meal. If you want it to look more festive, sprinkle some powdered sugar on top; it doesn’t hurt.
Frequently asked questions
How can I cut the cake perfectly without it breaking?
It’s important that it’s completely cooled. Use a long knife with a fine edge, and make gentle slicing motions without pressing down hard. If you have it, use a special wire for cutting cakes or clean dental floss — it really works.
I don’t have liqueur. What can I use for the syrup?
You can make a quick syrup from 100 ml of water, 3 tablespoons of sugar, boil for 2 minutes, and let it cool. You can add vanilla essence, lemon juice, or a bit of fruit juice to taste.
Can I use plant-based cream?
Yes, but the texture and taste won’t be as fine. Plant-based cream (soy or coconut) whips more easily, but it doesn’t have the same flavor as dairy cream.
Can I use other fruits?
Absolutely. Raspberries, blueberries, or sour cherries (well-drained) work just as well. Even thin slices of canned peaches if you don’t have anything else, but don’t add too much liquid.
Can it be made with a store-bought cake?
Yes, if you’re short on time or motivation, you can buy a simple cake, just make sure to soak it well; otherwise, it will be dry. However, I think homemade is better.
Nutritional values (approximate)
Per slice (out of ten slices): about 270-300 kcal, with around 30% from fat (mainly from the cream and oil in the cake), about 45 g of carbohydrates/slice, 4-5 g of protein. If you add more cream or more blackberries, it may increase slightly in calories. It’s a fairly rich dessert, but not heavier than other cream cakes. Well, if you use plant-based cream, the calories go down a bit, but not significantly. It’s not exactly diet food, but it’s not a bomb either if you eat a slice or two. The advantage is that it has fruit, so it feels a bit “fresher.” The sugars mainly come from the cake, syrup, and cream, so you can reduce the sugar if you want it to be lighter.
How to store and reheat
I keep the cake in the fridge, covered with a box or plastic wrap, to avoid absorbing other odors. It lasts 3-4 days without any problems, just don’t keep it next to onions or fish, as it will absorb weird flavors. The cream holds up well and doesn’t get soggy, especially if it’s quality cream. If you cut it and have a slice or two left, store it in an airtight container. Don’t reheat! It’s a cake that is served cold, straight from the fridge. If you want it to be a bit softer, take it out 20 minutes before serving. Don’t put it in the freezer — the cake will dry out, and the cream will change texture, and it won’t be the same.
That’s about it. Anyway, considering how quickly it gets eaten, there’s rarely anything left to store.
We beat the egg whites with a pinch of salt until frothy. We add the sugar and mix for 2-3 minutes, then add the yolks, milk, and oil one by one, mixing after each addition. Finally, we incorporate the flour mixed with baking powder using a spatula to avoid deflating the foam. We pour the mixture into a small round baking dish (17-20 cm) lined with parchment paper and bake in a preheated oven at 170 degrees for about 30 minutes. We check with a toothpick if the cake is baked. We remove it from the oven and let it cool, then transfer it to a platter and cut the cake into three layers. In a bowl, we whip the cream until it thickens (be careful not to overwhip it so that it can spread easily and remain fluffy). We place the first layer of cake on a platter and soak it with 4-5 tablespoons of liqueur. We add a layer of whipped cream, followed by half of the blackberries. We gently press the blackberries into the cream with our fingers. Next comes the second layer of cake, followed by liqueur - cream - blackberries, just like the first layer. On top goes the third layer of cake, which we soak and spread with cream. We have saved 2 tablespoons of cream for the edges. We refrigerate for about 2-3 hours, then we take it out and use the reserved cream to frost the cake all around. We whip the remaining 150 ml of cream and use a piping bag or syringe to decorate the edges with little flowers. On top, we make a few peaks of cream and place some blackberries on them. We refrigerate again for a few hours before serving. You can use raspberries instead of blackberries. If you don't have blackberry liqueur, you can use raspberry liqueur or another fruit liqueur.
Ingredients: 3 eggs a pinch of salt 6 tablespoons sugar 6 tablespoons milk 6 tablespoons oil 1 teaspoon baking powder 8 tablespoons flour Syrup: 12-15 tablespoons blackberry liqueur Filling: 350 g sweetened liquid cream (I use Meggle) about 100-150 g blackberries (frozen) Decoration: 150 g sweetened liquid cream + a few blackberries
