This fresh blackberry sponge cake recipe is easy and suitable for any fresh berries. It consists of a simple sponge topped with mascarpone and berries.
I have an extra recipe for you today: an easy-to-make and super delicious blackberry sponge cake. You can use any kind of fresh berries you happen to have. If you do have some more blackberries, you could try this Blackberry Crumble Pie or this Rhubarb Blackberry Loaf Cake.
I could not keep this simple blackberry cake away from you. I made it last week with some fresh blackberries I picked in my friend's garden. Just a simple sponge cake topped with a creamy mascarpone and cream mixture and topped with beautiful, jeweled-like fresh blackberries.
Try this Strawberry Mascarpone Dessert, too. Or make this amazing Orange Tiramisu.
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Recipe ingredients and substitutes
I made this wonderful little cake in no time at all and with ingredients I already had in my pantry and fridge, and we all loved it. Especially the kids, I think between the two of them, they managed to eat half the cake in one go. Almost... ๐
Fresh blackberries: You can use any kind of fresh berries you happen to have in your garden or find at the market, for instance, raspberries, blueberries, gooseberries, or even small or sliced strawberries. Just make sure that they are all ripe and flavorful.
- Chopped nectarines, peaches, seedless grapes or even canned mandarins or pineapple would work as well.
Flour: I prefer to use cake flour when making a sponge. Cake flour has a lower protein content compared to all-purpose flour, resulting in a softer and more tender cake crumb. However, if you don't have it, you can use all-purpose flour, too.
Coffee: I used brewed coffee to soak and flavor the sponge cake. The children didn't mind the slight coffee taste at all. Nor did they have trouble falling asleep in the evening.
Dairy: The blackberry sponge cake is topped with a mascarpone and heavy cream mixture. Originally, I was making this cake with quark, but I changed to mascarpone, a richer dairy product that is more easily available than quark. However, if you have access to quark, use it; it makes a wonderful substitute.
See the recipe card for full information on ingredients and quantities.
How to make blackberry sponge cake?
- Step #1: Separate the eggs and beat the egg whites with a pinch of sugar.
- Step #2: Beat the egg yolks, water, and sugar until pale and fluffy, about 6-7 minutes. It's easier to do it in a stand mixer because it takes a while.
- Step #3: Mix the dry ingredients and sift them over the batter. Fold them in carefully using a spatula.
- Step #4: Gently fold in the egg whites, too.
- Step #5: Bake the sponge for about 15 minutes.
- Step #6: Meanwhile, brew the coffee. Distribute it evenly over the hot cake base and let the cake cool completely.
- Step #7: Mix mascarpone, lemon juice, and sugar. Don't overmix, or the mascarpone might become runny.
- Step #8: Whip the heavy cream in a separate bowl and fold it gently into the mascarpone mixture.
- Step #9: Top the sponge cake with the fresh blackberries.
Good to know!
Make sure that the oven is preheated before you're finished making the sponge batter. If the batter sits around waiting for the oven to heat up, the baking powder will lose its potency, resulting in a cake that doesn't rise properly.
Room temperature ingredients: Ensure that your eggs are at room temperature before starting. This helps them blend together smoothly and evenly.
Don't overmix: When adding dry ingredients to the wet mixture, fold them in gently using a spatula or a large metal spoon. Overmixing can deflate the sponge batter and lead to a dense cake.
Recipe FAQs
This incorporates air into the batter, which helps the cake rise.
Refrigerate leftovers in an airtight container for 3-4 days.
The cake is not suitable for freezing.
Blackberry Sponge Cake
Equipment
- Baking sheet
Ingredients
Sponge cake:
- 4 large eggs
- 4 tablespoons warm water
- ยฝ cup granulated sugar 100 g
- ยพ cup + 1 tablespoon cup all-purpose flour 100 g
- โ cup + 1 tablespoon cup cornstarch 50 g
- 1 teaspoon baking powder
- โ cup strong coffee 150 ml
Blackberry topping:
- 2ยฝ cups mascarpone 500 g, Note 2
- ยผ cup granulated sugar 50 g
- juice of ยฝ lemon
- 1 cup heavy cream 230 ml
- 3ยฝ cups fresh blackberries 350 g/ 12.5 oz
Instructions
- Preheat the oven to 400ยฐF/ 200ยฐC. Line a baking sheet with parchment paper.
- Beat egg whites: Separate the eggs. Beat the egg whites until stiff. Set aside.4 large eggs
- Beat egg yolks: In another bowl, beat the egg yolks, warm water, and sugar until pale and fluffy, about 6-7 minutes.egg yolks + 4 tablespoons warm water + ยฝ cup granulated sugar
- Mix the flour, cornstarch, and baking powder. Sift them over the egg yolk mixture and fold them in carefully using a spatula. Carefully incorporate the stiff egg whites as well. Don't overmix!ยพ cup + 1 tablespoon cup all-purpose flour/ 100 g + โ cup + 1 tablespoon cup cornstarch/ 50 g + 1 teaspoon baking powder
- Bake: Pour the batter into the prepared tray and bake in the preheated oven for about 15 minutes or until golden.
- Coffee: In the meantime, brew the coffee. Using a tablespoon, distribute the coffee evenly over the hot cake base and let the cake cool completely.โ cup strong coffee/ 150 ml
- Topping: Mix mascarpone, lemon juice, and sugar. You may add a bit more sugar if you find it necessary. Don't overmix, or the mascarpone might become too runny.2ยฝ cups mascarpone/ 500 g + juice of ยฝ lemon + ยผ cup granulated sugar/ 50 g
- Whip the heavy cream until stiff and carefully fold it into the mascarpone mixture. Spread the mixture over the cooled cake.1 cup heavy cream/ 230 ml
- Top with fresh blackberries.3ยฝ cups fresh blackberries / 350 g/ 12.5 oz
Notes
- Always use a digital kitchen scale in baking; it ensures the best results (Amazon affiliate link opens in a new tab).
- Dairy: You can substitute mascarpone with cream cheese or quark.ย
Iohanna says
Hi Adina
Really donโt want to use constarch! Can I replace with something else? Or just not have it?
Adina says
Hi Iohanna. You can replace it with flour, but a small amount of cornstarch always makes the batter better.
Ness says
Hello, I appreciate you posting this recipe. It looks wonderful. Would it be possible to substitute quark with something else or may I skip a substitute altogether and still come out with a nice cake?
Adina says
Hi Ness. As the quark is only used as a topping, it should be fairly easy to replace it. You could take a dairy product that you otherwise enjoy eating when sweetened and combined with whipped cream. It should be stiffer (like quark) so that it doesn't leave the cake. You could try cream cheese, fromage fraise, curd cheese or a combination with mascarpone, for instance.
Kim says
I just love how you threw a cake together to highlight your friend's beautiful blackberries. My kids are always asking "what's for dessert" and how nice that you had this ready for yours. I bet the coffee in the recipe was nice with the blackberries. Thanks for sharing.