Blackberry Cake Recipe

Soft and moist blackberry cake with fluffy blackberry lemon buttercream frosting. This blackberry lemon cake is sweet and tart with plenty of juicy berries!

Thank you to our friends at Driscoll’s (our favorite berry brand) who sponsored this recipe. This blackberry cake is soft and moist and has a fluffy lemon blackberry buttercream frosting. The lemon juice cuts the sweetness and brightens up the whole cake. You’ll enjoy every bite as it hits your taste buds; sweet, tart and tangy. And of course the fresh Driscoll’s blackberries were plump, juicy and wonderful!

I made this blackberry cake for my niece’s birthday and it was…good and so pretty (with decor inspiration from Allie)! Then I kept working on the cake, adding more lemon and the results were fantastic. Thankfully another niece was having a birthday the following weekend so it became her birthday cake.

This was much safer than leaving the cake at home with me, alone – with just the cake and I – and a fork. No one even noticed that I had taken out a slice to photograph it and then carefully replaced it and patched the frosting #smooth. My family was completely smitten with this cake!

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Soft and moist blackberry cake with fluffy blackberry lemon buttercream frosting. This blackberry lemon cake is sweet and tart with plenty of juicy berries!

Blackberry Cake Ingredients:

6 large eggs, room temperature
1 cup granulated sugar
1 cup all-purpose flour *measured correctly
1/2 tsp baking powder

Simple Lemon Syrup:

3/4 cup warm water
1 Tbsp granulated sugar
4 Tbsp Lemon Juice (from 1 large lemon)

Blackberry Frosting Ingredients:

3 cups powdered sugar
3 sticks (1 1/2 cups) unsalted butter, room temperature
8 oz Cream cheese, softened at room temperature
1/2 tsp salt (I used fine sea salt)
2 packages (6 ounces each) Driscoll’s blackberries, divided (1 cup for frosting, 1 cup sliced for layers, 6 berries for decor).
2 Tbsp fresh lemon juice from 1 medium lemon
Crystal sprinkles, optional

Soft and moist blackberry cake with fluffy blackberry lemon buttercream frosting. This blackberry lemon cake is sweet and tart with plenty of juicy berries!

How to Make the Blackberry Cake:

Watch the video before you get started:


Preheat Oven to 350˚F. Line bottoms of two 9″ cake pans with parchment paper (do not grease the sides).
1. In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy.

Blackberry Cake Recipe-8

Blackberry Cake Recipe-2

2. Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.

Blackberry Cake Recipe-9

3. Divide evenly between prepared cake pans (it helps if you have a kitchen scale to weight the pans). Bake at 350˚F for 23-28 minutes (my oven took 25 min), or until top is golden brown. Remove from pan by sliding a thin spatula (here’s the one I love for cakes) around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temperature then slice layers equally in half with a serrated knife.

Soft and moist blackberry cake with fluffy blackberry lemon buttercream frosting. This blackberry lemon cake is sweet and tart with plenty of juicy berries!

How to Make Lemon Blackberry Frosting:

1. Combine 2 Tbsp lemon juice with 1 cup blackberries in small saucepan. Simmer 6-7 minutes or until berries easily mash up with a fork then turn off heat. Strain through a fine mesh Strainer, pushing the blackberries through with a spatula until only seeds are left in strainer. Discard seeds and set the puree aside to cool completely to room temp (you should get 5 Tbsp puree).

Blackberry Cake Recipe-15

Blackberry Cake Recipe-3

2. In the bowl of an electric stand mixer fitted with whisk attachment, cream together 3 sticks butter, 3 cups powdered sugar and 1/2 tsp salt on low speed until combined, scraping as necessary. Increase speed to medium-high and beat until white and fluffy (2 to 3 min).

3. Add cream cheese 1-piece at a time and mix until combined then continue to beat 2 min until fluffy, scraping down the bowl as needed. With the mixer on, drizzle in blackberry syrup 1 Tbsp at a time then beat another minute.

Soft and moist blackberry cake with fluffy blackberry lemon buttercream frosting. This blackberry lemon cake is sweet and tart with plenty of juicy berries!

How to Assemble Blackberry Cake:

1. Slice 1 cup blackberries and set aside. Make your lemon syrup by combining 3/4 cup warm water, 1 Tbsp granulated sugar and 4 Tbsp Lemon Juice.

Blackberry Cake Recipe-14

2. Place first cake layer on serving platter cut-side up. Brush with 1/4 of the lemon syrup. Spread frosting over the top and layer with 1/3 sliced berries. Repeat with remaining layers placing the final layer cut-side-down, then frost the top and sides. (Tip: For the smoothest results, reserve flattest cake-layer for the top)

Soft and moist blackberry cake with fluffy blackberry lemon buttercream frosting. This blackberry lemon cake is sweet and tart with plenty of juicy berries!

3. Pipe remaining frosting onto cake. For the roses, I used a closed star Wilton 2D tip (here’s a tutorial I created awhile back for how to pipe frosting roses). Decorate with remaining blackberries. I sprinkled with sugar crystals since it was my niece’s princess party birthday cake :).

Soft and moist blackberry cake with fluffy blackberry lemon buttercream frosting. This blackberry lemon cake is sweet and tart with plenty of juicy berries!

Blackberry Cake Recipe

4.78 from 54 votes
Prep Time: 1 hour 30 minutes
Cook Time: 32 minutes
Total Time: 2 hours 2 minutes
This blackberry cake is soft and moist and has a fluffy lemon blackberry buttercream frosting. The lemon juice cuts the sweetness and brightens up the whole cake.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Servings: 9 " round cake

Ingredients

Cake Ingredients:

  • 6 large eggs room temperature
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder

Simple Lemon Syrup:

  • 3/4 cup warm water
  • 1 Tbsp granulated sugar
  • 4 Tbsp Lemon Juice from 1 large lemon

Blackberry Frosting Ingredients:

  • 3 cups powdered sugar
  • 3 sticks 1 1/2 cups unsalted butter, room temperature
  • 8 oz Cream cheese softened at room temperature
  • 1/2 tsp salt I used fine sea salt
  • 2 packages 6 ounces each Driscoll's blackberries, divided *
  • 2 Tbsp fresh lemon juice from 1 medium lemon
  • Crystal sprinkles optional

Instructions

Prep: Preheat Oven to 350˚F. Line bottoms of two 9" cake pans with parchment paper (do not grease the sides).

How to Make the Cake:

  1. In the bowl of an electric stand mixer fitted with whisk attachment, beat 6 large eggs 1 min on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 min until thick and fluffy.
  2. Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
  3. Divide evenly between prepared cake pans and bake at 350˚F for 23-28 minutes (my oven took 25 min), or until top is golden brown. Remove from pan by sliding a thin spatula around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temp then slice layers equally in half with a serrated knife.

How to Make Lemon Blackberry Frosting:

  1. Combine 2 Tbsp lemon juice with 1 cup blackberries in small saucepan. Simmer 6-7 minutes or until berries easily mash up with a fork then turn off heat. Strain through a fine mesh strainer, pushing the blackberries through with a spatula until only seeds are left in strainer. Discard seeds and set the puree aside to cool completely to room temp (you should get 5 Tbsp puree).
  2. In the bowl of an electric stand mixer fitted with whisk attachment, cream together 3 sticks butter, 3 cups powdered sugar and 1/2 tsp salt on low speed until combined, scraping as necessary. Increase speed to medium-high and beat until white and fluffy (2 to 3 min).
  3. Add cream cheese 1-piece at a time and mix until combined then continue to beat 2 min until fluffy, scraping down the bowl as needed. With the mixer on, drizzle in blackberry syrup 1 Tbsp at a time then beat another minute.

How to Assemble Blackberry Cake:

  1. Slice 1 cup blackberries and set aside. Make your lemon syrup by combining 3/4 cup warm water, 1 Tbsp granulated sugar and 4 Tbsp Lemon Juice.
  2. Place first cake layer on serving platter cut-side up **. Brush with 1/4 of the lemon syrup. Spread frosting over the top and layer with 1/3 sliced berries. Repeat with remaining layers placing the final layer cut-side-down, then frost the top and sides.
  3. Pipe remaining frosting onto cake. For the roses, use a closed star Wilton 2D tip. Decorate with remaining blackberries and sprinkle sugar crystals if desired.

Recipe Notes

*Divide berries as follows: 1 cup for frosting, 1 cup sliced for layers, 6 berries for decor
**Tip: For the smoothest results, reserve flattest cake-layer for the top)

Soft and moist blackberry cake with fluffy blackberry lemon buttercream frosting. This blackberry lemon cake is sweet and tart with plenty of juicy berries!

Soft and moist blackberry cake with fluffy blackberry lemon buttercream frosting. This blackberry lemon cake is sweet and tart with plenty of juicy berries!

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Julia
    June 21, 2018

    Natasha, I really like the color of this cake. Can I substitute the frosting ingredients and make it with cream cheese and heavy whipping cream like in your strawberry cake? If so, do I need to brush layers with the syrup? Reply

    • Natasha
      June 23, 2018

      Hi Julia, you could definitely sub the frosting since the cake base is essentially the same cake. I like brushing these cakes with some kind of syrup because they can be a little dry otherwise, unless you have a fruit puree in there, then it is not necessary. Reply

  • Julia
    June 7, 2018

    Hi Natasha,
    can I make this cake in the evening and serve the next day afternoon? I’m planning to make this cake for the birthday party of my daughter.
    This will be my 3d time making this cake, it’s delicious!!!
    Thank you! Reply

    • Natashas Kitchen
      June 8, 2018

      Hi Julie! Yes of course, it’s best to store it in the refrigerator if serving the next day.:) Reply

      • Julia
        June 18, 2018

        How many slices can I get from this size of cake? Reply

        • Natashas Kitchen
          June 18, 2018

          This recipe makes a 9″ cake. It all depends on how thin you plan on slicing it. Typically 9″ cakes serve 10-18 slices. Reply

  • Maria J
    May 15, 2018

    For The sponge… if i combine flour and sugar and all dry ingredientes and then fold to The eggs Will The result be The same? Reply

    • Natasha
      natashaskitchen
      May 15, 2018

      Hi Maria, that method won’t work for this recipe since the eggs and sugar need to be whipped together. Reply

  • Jessica Bukhta
    May 12, 2018

    Hello Natasha,

    I wanted to make this cake for mother’s day however I hit a little obstacle last time making the poppy seed pistachio cake. I only have one round pan and the batter flattened out by the time I went to fill it for the second batch. Is there a solution besides the fact I need to get another pan lol. Would it be horrible if I just used boxed cake mix for the cake part? Ha Reply

    • Natasha
      natashaskitchen
      May 13, 2018

      Hi Jessica, this cake should be baked as soon as the batter is prepared. Since the cake relies on the volume of the eggs and sugar to rise, it is important not to let it sit on the counter. I haven’t tried a cake mix for this but I think you could make it work, although it would have a different flavor/texture. Reply

  • Jyothi
    May 7, 2018

    Hi Natasha,

    I love and follow the cake recipes you post. I have tried some of them. I was planning to make this blackberry cake. However I am making it for my brother in law. So how can I make it in a different color? Like blue or yellow or rather any color other than pink?

    Thank you again!

    Jyothi Reply

    • Natasha
      natashaskitchen
      May 7, 2018

      HI Jyothi, I’m not sure what fruit to recommend to achieve those colors since even blueberries turn a vibrant pinkish/purple when cooked. You could leave it white and tint with a food coloring but then it would not have the blackberry flavor except for the filling. Reply

  • Lena
    May 2, 2018

    I made this cake and the charlotte cake for my little girls third birthday and everyone loved it! The only thing I did different was add less powdered sugar to the frosting (personal preference) and I also added a cup of beaten heavy whipped cream to the frosting just because I feel like it helps soften the very strong buttery taste of the frosting. It was delicious! Reply

    • Natasha's Kitchen
      May 2, 2018

      I’m happy to hear the recipes are a hit, just hearing about them gets me drooling! Thanks for sharing your excellent review Lena! Reply

  • Lauren Scott
    April 25, 2018

    Hi! Made this for my son’s first birthday yesterday – added blue sprinkles and did star bursts instead of roses on top. Turned out BEAUTIFULLY. One question – my syrup was more like lemon water… what could I have done wrong? Other than that, I loved this cake. Reply

    • Natasha
      natashaskitchen
      April 25, 2018

      I’m so glad you loved it and the decor sounds lovely! The simple “syrup” really is just that; sweetened lemon water. It isn’t supposed to be thick so the term “syrup” can be a little deceiving in simple syrup 🙂 Reply

  • Rachel Eppling
    March 19, 2018

    Hi Natasha,

    LOOOOVE this cake, I made it last year for my sisters birthday and it was a huge hit. I did have a question, could you use gluten free flour instead of AP if someone had celiac? Reply

    • Natasha
      natashaskitchen
      March 19, 2018

      Hi Rachel, I actually experimented with this over the weekend. I replaced the flour with gluten free flour in equal amounts and it worked really well. It didn’t rise as well so it would be more difficult to cut the cake layers in half but the flavor was excellent. I also tested with less GF flour and it didn’t make a difference in the rising of the cake. I used Namaste brand from Costco. Reply

  • Eva
    March 7, 2018

    Do you think regular cake pans would work, like 1.5” tall sides? I was watching your video and the sponge cakes seemed to poof up a lot, and I don’t want it to overflow. Reply

    • Natasha
      natashaskitchen
      March 7, 2018

      Hi Eva, yes that will work – those are the same size walls on my cake pan. Just make sure they are 9″ wide cake pans Reply

      • Eva
        March 8, 2018

        Okay. Thank you, this cake looks absolutely gorgeous, and I would hate to mess it up. Like you, I’m also making it for a birthday! Reply

  • Lily
    January 6, 2018

    Hi Natasha,
    The cake looks amazing!
    I was wondering if I can keep the frosted cake in the fridge – will it dry out the sponge cake? Thanks! Reply

    • Natasha
      natashaskitchen
      January 6, 2018

      Hi Lily, This sponge cake refrigerates really well and as long as you are using the syrup per the recipe, it will not dry out :). Reply

      • Lily
        January 6, 2018

        Thanks Natasha… will give it a try and let you know how I go! 🙂 Reply

      • Lily
        January 9, 2018

        Made this for a friend’s birthday and it turned out excellent! Thanks for the advice Natasha! Tagged you on instagram 🙂 Reply

        • Natasha's Kitchen
          January 10, 2018

          You’re welcome Lily! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your great review! Reply

  • Tatyana S.
    December 5, 2017

    This cake looks beautiful.
    I want to give it a try for a gender reveal cake and I was wondering what do u think if I follow the cake recipe except for the top make white cream without the blackberry syrup added since I want to have white roses covering the whole cake?
    Is it going to ruin the cake if I don’t add the blackberry syrup to the cream frosting? If u have any other suggestions for a gender reveal cake what kind can I make? It can
    Be a sponge cake, between the layers I need to add frosting with gender color and the top white frosting so I can make roses

    Thank u:) Reply

    • Natasha
      natashaskitchen
      December 5, 2017

      Hi Tatyana, it should still work well without the blackberry syrup added but it will have a more pronounced cream cheese flavor – very similar to our carrot cake recipe. Another frosting I would recommend which pipes beautifully is our cupcake frosting and also our swiss meringue buttercream. Reply

  • Sasha
    October 5, 2017

    Tried this recipe and the results were phenomenal. My family finished it no time and kept raving about it. I wanted to try it again but with another type of berry. Do you think the frosting would work well with blueberries or even strawberries? Reply

    • Natasha
      natashaskitchen
      October 5, 2017

      Hi Sasha, I am so happy to hear that!! Thank you for the amazing review :). I think you would have better luck with strawberries than blueberries if you wanted to substitute. You’ll want to use about the same amount of strawberries by volume and you don’t have to seed the strawberries since you can’t really feel their seeds in the frosting. Add strawberry puree to your desired consistency since strawberries tend to be a little juicier than blackberries. Reply

  • Pooja Lohiya
    September 21, 2017

    Hi, you have a great blog with detailed instructions and pictures. I tried this cake recipe for my daughter’s birthday, she loved it. She says this is the best cake I made so far. I used whipped cream frosting instead of butter and cream cheese, followed rest of the process. Thank you for sharing your recipes with us. Reply

    • Natasha's Kitchen
      September 22, 2017

      My pleasure! I’m glad to hear how much you are enjoying my site and recipes! Thanks for following and sharing your excellent review! Reply

  • Lina krasovskiy
    August 22, 2017

    Can I use raspberries instead of blackberries ? Reply

    • Natasha
      natashaskitchen
      August 22, 2017

      Hi Lina, I do think raspberries would work well in this cake. Reply

  • Jennifer Heinzerling
    August 19, 2017

    I was super excited to try this recipe and I thought your presentation was so beautiful I copied it exactly lol it was a wonderful recipe a super easy cake and oh so delicious!! My husband’s cousin from France was very impressed!! Thank you for sharing!! Reply

    • Natasha's Kitchen
      August 19, 2017

      You’re welcome Jennifer! I’m happy to hear how much everyone enjoys the recipe! Thanks for sharing your wonderful review! Reply

  • JEYA SUMATHI SANKAR PILLAY
    August 18, 2017

    Recipes that requires butter, is there any specific type that you use? Reply

    • Natasha
      natashaskitchen
      August 19, 2017

      Hi Jeya, any unsalted butter will work. I typically use unsalted butter so I can control the amount of salt in the recipe. Reply

  • JEYA SUMATHI SANKAR PILLAY
    August 18, 2017

    Hi, if I want to cover the cake with fondant, is it advisable? Reply

    • Natasha
      natashaskitchen
      August 19, 2017

      Hi Jeya, I haven’t tried that so I’m not 100% sure. It is a very soft cake so I’m not sure how it would slice with fondant over it. Reply

      • JEYA SUMATHI SANKAR PILLAY
        August 21, 2017

        Hi, thank you for the feedback, planning to bake it for my husband’s birthday in December as it’s his favorite kind of combinations will share it when I bake 🙂 Reply

  • Steph
    July 27, 2017

    Hi Natasha – Would I be able to use cake flour instead of AP flour? Thank you! Reply

    • Natasha
      natashaskitchen
      July 28, 2017

      Hi Steph, it will still work but I do prefer all purpose flour for this since it is an already pretty soft cake 🙂 Reply

  • July 12, 2017

    Hi Natasha! I made this cake about a year ago and my husband still hasn’t stopped talking about it! Last time I made it the cake turned out quite dense (but still delicious), I figured it was because I was using a handmixer. Now I’m making it again and the cake still turned out with an odd texture, as well as rising on the sides. Do you have any idea what I am doing wrong? Thanks for the awesome recipe! Reply

    • Natasha
      natashaskitchen
      July 12, 2017

      Hi Sarah, are you using a conventional electric oven? Also, problems with rising often have to do with not adequately beating the eggs and sugar. When the eggs and sugar are beaten together, and you lift up the whisk attachment, you should see a thick ribbon form with the batter that kind of sits on the surface of the batter and does not go right into it like a liquidy better would. I hope that makes sense! Aidans cake also typically means the eggs and sugar needed to be beaten longer to incorporate more air. The cake relies on the volume of the eggs and sugar as leavening to rise so that step is probably the most important. Reply

    • Natasha
      natashaskitchen
      July 12, 2017

      Also, make sure you are folding the flour in with a spatula and not using the egg beater. Reply

  • Olga
    June 13, 2017

    Does this work as a chocolate cake? Reply

    • Natasha
      natashaskitchen
      June 13, 2017

      I haven’t tried it that way but I’m assuming it would work to use the cream on a chocolate cake. Reply

  • June 8, 2017

    The cake is beautiful. I love the color and design. I bought a 2D tip and I am going to attempt this. I only have a hand mixer, so I am going to take your tip of mixing a few minutes longer. Thank you! Reply

    • Natasha's Kitchen
      June 8, 2017

      You’re welcome Zuzu! Please let me know what you think of the recipe! Reply

  • BennyJet
    May 27, 2017

    This cake has awesome texture, but I think it was a little lacking in moutfeel and flavor. Perhaps a 1/4 tsp. of salt in the batter?
    Otherwise perfect. Reply

    • Natasha
      natashaskitchen
      May 29, 2017

      I’m so glad you enjoyed it! I usually don’t add salt since the syrup and cream flavors it well. Reply

  • Inna
    May 22, 2017

    This cake was very good! And the cream was absolutely delicious. 😋😋😋😋 thank you! Reply

    • Natasha's Kitchen
      May 22, 2017

      My pleasure! Thanks for leaving your great review Inna! Reply

  • Kristina
    May 7, 2017

    Hi Natasha,
    Thank you for all of your work! I am a big fan of yours & your blog is my #1 source for the great recipes!
    I have a question and i would really appreciate if you could help me out!
    My daughter wants me to make a Barbie cake ( cake shaped like a dress & a doll on the top) for her birthday party. I am looking for a good recipe and it looks like your blackberry cake will work out just great. Question: do you think cream cheese icing which is in this recipe will hold a shape of rosettes all over the cake which will not be flat?
    Thank you in advance!!!
    Kristina. Reply

    • Natasha
      natashaskitchen
      May 7, 2017

      Hi Kristina, I’m so glad you like our recipes!! 🙂 The frosting on this cake is not the thickest frosting but it should hold rosettes around the cake. You might add a little less of the fruit syrup to have a sturdier frosting if you want to pipe all around. If you post a picture of the cake somewhere, let me know!! It sounds like a beautiful idea!! Reply

      • Kristina
        May 8, 2017

        Thank you very much, Natasha! Can’t wait to make it! I will definitely post a picture! Thank you, again! Reply

        • Natasha's Kitchen
          May 8, 2017

          My pleasure Kristina! Reply

  • Ashley
    April 26, 2017

    Loved the icing in this recipe. I did end up adding about another cup of powdered sugar to mine to stiffen it up a little more. Just a personal preference though! The cake on the other hand was a total flop for me, twice! 🙁 Not sure what I did wrong, but it just didn’t work out. I just used a simple vanilla cake in place, still tasted amazing! Thanks for the inspiration! Reply

    • Natasha
      natashaskitchen
      April 26, 2017

      Hi Ashley, I’m glad you enjoyed the flavors. Did you have a chance to watch the video on how to make a sponge cake? Did you change anything in ingredients? Mixing time? Tools to do the mixing? Did you bake right away after beating for the length of time stated in the recipe. I hope we can figure out what could have gone wrong! Reply

  • Susie Kinsey
    April 17, 2017

    I made this cake today – I think it’s the best cake I ever made. Also very pretty! I love your step by step instructions! Came out exactly like yours. Reply

    • Natasha's Kitchen
      April 17, 2017

      That’s wonderful! Thanks for sharing your awesome review Susie! Reply

      • CYNTHIA
        June 10, 2017

        Hi Natasha,

        Can l use self raising flour instead of all purpose flour Reply

        • Natasha
          natashaskitchen
          June 11, 2017

          Hi Cynthia, I have never tried self raising flour for this sponge cake – I usually stick with all-purpose flour except for cake flour with some cake rolls using the same base. Without experimenting, it’s hard to say for sure… Reply

          • cynthia
            August 2, 2017

            Thank you Natasha- l have plain flour, is that same as all purpose flour

          • Natasha
            natashaskitchen
            August 2, 2017

            I believe so, it should work fine in this recipe.

  • Maureen
    April 9, 2017

    Can i substitute raspberries for the blackberries? Reply

    • Natasha
      natashaskitchen
      April 9, 2017

      Hi Maureen, yes absolutely! Reply

  • Natalia
    April 1, 2017

    Looks very delicious, I started to follow you just few weeks ago and already tried few of yours recipes, they are all become my family’s favourites. Long time ago I wanted to try to do cake with this cream and finally I did it, my son said it’s his favourite cake now, so thank you very much for all your ideas. I wanted to attach picture of my cake but I don’t know how Reply

    • Natasha
      natashaskitchen
      April 1, 2017

      I’m so happy to hear that!! Thank you so much for sharing your wonderful reviews :). I wish there was a way to upload pictures here but the next best thing would be to post it on our Facebook page wall. I would love to see your beautiful cake! 🙂 Reply

  • Audrey
    February 3, 2017

    Hi Natasha,
    I just made my frosting and it looks curdled. I’m not sure what to do or how to fix this. Help! Reply

    • Natasha
      natashaskitchen
      February 3, 2017

      Hi Audrey, I am always happy to help troubleshoot. Did it look like that the whole time you were beating it – did it get better or worse with more beating? Was the butter fully softened and when you added the liquid, was it at room temperature? Did you add the correct amount of syrup – not too much? Reply

  • Ronit Naudin
    January 21, 2017

    I have made this cake for a dinner party, OMG the best cake ever!!! People begged for more..next time I will make 2 of them. Reply

    • Natasha's Kitchen
      January 21, 2017

      I love to hear reviews like this! Thank you for sharing! 🙂 Reply

  • Heather
    December 31, 2016

    Would this cake be stored at room temperature? Thank you!
    Heather Reply

    • Natasha
      natashaskitchen
      January 1, 2017

      Hi Heather, since it has fruit in it and a dairy based frosting, it is best to refrigerate the cake. Reply

  • Sveta
    December 31, 2016

    Hello! I’m planning to make this for my daighter’s 2nd birthday. After I frost the cake would I be able to cover it with fondant? I’ll probably make it a day prior to the party, is it ok to refrigerate it? Thanks and Happy New Year! Reply

    • Natasha
      natashaskitchen
      December 31, 2016

      I have not tried putting fondant over my sponge cakes because they are pretty soft and fluffy and I’m not sure that they are firm enough for fondant. I have seen other people do it successfully, but I have not tried it myself. Also, it is best to refrigerate this cake overnight since it has fruit in it and a dairy-based frosting. Reply

      • Sveta
        February 11, 2017

        I made the cake and it was amazing! Thank you. I did a trial run and covered it with fondant (very thin) and it held up perfect! I need to make this cake in a larger size. Probably 11 inch cake pan. How would you recommend I increase the recipe? Thank you! Reply

        • Natasha
          natashaskitchen
          February 11, 2017

          Hi Sveta, I haven’t tried it in an 11″ round pan, but if I did, I would modify it to be a 10 egg recipe, but since it is going to be alot of eggs, you would probably need to beat the eggs and sugar in 2 separate batches so you don’t overwhelm your mixer. Reply

        • Jocelyn
          March 15, 2017

          I’m thinking about also making this cake and covering it with fondant. Did you refrigerate the cake after applying the fondant? Did the fondant dry out? Reply

          • Sveta
            March 15, 2017

            I did and it was totally fine for several days. I rolled out the fondant pretty thin and I had no cracks or dryness with it after refrigeration. I’m actually making the cake again this Friday and covering it with fondant again 🙂

  • ann
    December 21, 2016

    Hi, i’m planning to make this tomorrow and have a few questions.

    Could I possibly add maybe some vanilla and milk to the cake batter?

    My oven just broke today, so i’m planning on making this in a toaster oven and pouring the batter in the pans only 1/3 way full (so that the top doesn’t burn before the middle is done). Would that be okay, and are there any tips you could give me on that?

    For the frosting, could i possibly leave the seeds and other stuff of the blackberry in it? I can’t find my strainer but wouldn’t mind having some seeds in the frosting.

    Thank you and i am so excited to make this. Reply

    • Natasha
      natashaskitchen
      December 21, 2016

      Hi Ann, this might not be a good cake for a toaster oven because you should not keep the layers at room temperature while other layers are cooking or it will deflate. This cake should be baked soon after the flour is blended into the egg/sugar mixture. This cake also will deflate if you add milk to the batter. A splash of vanilla will be ok (1/2 tsp, or so), but milk will deflate the batter. That’s such a bummer about your oven!! 🙁 It’s ok to leave the seeds in the frosting if you don’t mind the texture, but keep in mind it will be very difficult to pipe any kind of pretty frosting design if there are seeds in the batter as they will get stuck in the frosting tip. I hope that’s helpful! 🙂 Reply

  • Debbie
    November 29, 2016

    I only have a convection oven, what do I do different? Reply

    • Natasha
      natashaskitchen
      November 29, 2016

      Hi Debbie, I haven’t tested this cake on the convection setting and I’m not sure if this sponge cake would rise properly when cooked faster in a convection oven, so I can’t really give you advice on that. Sorry, I know that’s not very helpful… Reply

      • Madison
        March 23, 2017

        Hey Natasha!
        I recently found this and thought it would be perfect for my sisters bday! For the buttercream how long would you suggest I leave the ingredients out so that they are at room temperature? and how will i know when the butter and sugar are fully combined before adding the cream cheese? Reply

        • Natasha
          natashaskitchen
          March 24, 2017

          Hi Madison, it depends on how cold your butter is to begin with and the temperature of your room. You want to keep them at room temperature at least 2 hours or until soft to the poke and spreadable – If I can plan ahead, I let it sit at room temp overnight. It takes about 2-3 minutes and it will be lightened in color and fluffy. Reply

  • Jeng Cwian
    November 4, 2016

    I made this cake for my husband’s birthday. It was my first time doing butter cream and I overbeat the butter. It was not smooth. It looked ugly just because I couldnt decorate and I dont have proper tools for cake decor, BUT the cake is DELICIOUS. My family loves it and my daughter always asking for MORE! Reply

    • Natasha
      natashaskitchen
      November 4, 2016

      I’m so glad you enjoyed the cake! With the lumpy frosting, could it have been that the butter or cream cheese weren’t fully softened at room temperature which would make it difficult to get a completely smooth frosting? I hope that helps for next time! Reply

  • Oksana
    October 17, 2016

    Natasha,

    I am so excited to try making this cake!!!! I’m sure it will be wonderful, just like all your wonderful recipes. I was wondering if I could buy the same piping bag and wilton 2D tip on amazon? I could never find a good one. Could you give me the name or link of where to buy your piping bag? I would greatly appreciate it! Reply

  • September 25, 2016

    I just made this today for a bridal shower. OH MY GOSH! It is the best, most delicious cake I have ever made in my entire life! I followed your directions exactly and it turned out perfect! Everyone was raving about it! The lemon syrup made the sponge cake so moist and had the perfect lemon flavor and the buttercream was simply amazing! I seriously can’t say enough good things about it! Because of this recipe I now have a great baking reputation among my friends LOL!
    P.S. I used frozen (thawed) blackberries and it worked perfectly. Reply

    • Natasha
      natashaskitchen
      September 25, 2016

      Awww that’s the best! Anna, thank you so much for sharing that with me 😁. I’m all smiles! Reply

  • Kelly
    September 12, 2016

    Hi Natasha,

    I tried making this cake for my mom’s birthday and I ran into some real issues. I used an electric hand mixer and things seemed to turn out fine, everything looked just like how it did in the video. When I folded in the flour, I was so nervous to deflate the batter I am thinking I did not fully incorporate it. I cooked the rounds for 23 mins (I think I should have cooked it longer), they had the golden brown tops just like you showed in the video. When the cake was ready to take out of the pans, the real trouble began.

    The cakes were sticky and had an “eggy” smell. They were so sticky and soft I could not even attempt to cut the round in half with a serrated knife! I considered trying to get them back into the pans and back into the oven to cook longer, but was unsure if that was smart move.

    I didn’t have time to remake the layers, so I just made the cake into a two layer cake instead. I frosted and decorated with no problems, the frosting was delicious!

    When it came time to serving, I was so embarrassed. I cut into the cake to find lumps of flour throughout the whole cake. The texture of the cake was still sticky yet mealy, not at all like a sponge cake should be.

    Help! I really want to try making this again because I can see the potential of how delicious it could be. Especially because this recipe could be adapted to other fruit flavors like raspberry or strawberry, following the same process.

    Looking forward to your response! Reply

    • Natasha
      natashaskitchen
      September 12, 2016

      Hi Kelly, Thank you for sharing that and I do have answers to all your questions! I’ve made the sponge cake probably a hundred times and I’m always happy to help troubleshoot. To address your question about the cakes being sticky: using an electric hand mixer does take longer to mix than a high powered stand mixture because the large whisk on a stand mixer incorporates air into the whipped eggs quicker. If using a hand mixer, add 2-4 minutes to the mixing time. I’ll be sure to add that tip to the recipe. Did you use a conventional oven and bake in the center without opening the oven door too often? Did you possibly use a smaller sized pan which would take longer to bake. To check the cake for doneness, you can gently press on the top of the cake and if it springs back, it is done – it definitely should not be sticky and I’ve never had it come out sticky after 23 minutes so I wonder if maybe the pan size or oven settings may be different than what’s recommended? The lumps of flour are definitely related to under-folding the batter. Also, it really helps if you sift the flour into the cake in thirds and fold between each addition of flour so there is less chance of the clumps of flour folding. Scraping from the bottom of the bowl is important because flour can settle on the bottom and pockets of flour can be missed if you aren’t scraping from the bottom of the bowl upwards. Once I no longer see any pockets or streaks of flour, I’ll fold an extra 5 times just to make sure there is no unmixed flour left. I hope that helps for next time! Reply

      • Kelly
        September 12, 2016

        Hi Natasha, thank you for the speedy response! I really appreciate it. I am going to try making this cake again this week with your new feedback and will let you know how it goes. : )

        I did sift in the flour as you noted, but I definitely did not mix as well as I should have as I was afraid to deflate the batter. I will mix the batter for the additional time, the hand mixer worked quite well but your point about the smaller beaters makes sense.

        I was using a conventional oven and did bake the cakes in the center. I did not open the door at all until 23 mins was up. I did not check for doneness, to be honest I had never made sponge cake before so I was unsure of how to know when it was finished. I will be sure to press the cake top next time!

        Thank you again for getting back to me, I am looking forward to a second, much better attempt! Reply

        • Natasha
          natashaskitchen
          September 12, 2016

          No problem at all! 🙂 I also added some tips for success on the sponge cake recipe page (near the top), for quick reference. Reply

      • Kelly
        November 7, 2016

        Natasha!

        I made the cake again for my birthday and it was a total dream! The additional time beating the egg mixture, mixing the flour better, and cooking longer did the trick! The cakes were light, fluffy and delicious. Everyone has seconds (and some thirds and fourths!!). It was a massive hit.

        Thank you again, I am going to try this recipe with raspberries next, I love lemon and raspberries together <3 Reply

        • Natasha
          natashaskitchen
          November 7, 2016

          Oh I’m so happy to hear that!! Thank you so much for sharing that with us 🙂 Reply

  • Angela Smith
    September 2, 2016

    Hi Natasha,
    I had a go at making this cake. I must confess that I struggled with the cake mixture, which I think is what we call in the UK , a Victoria sponge mixture. I didn’t incorporate the flour thoroughly with the egg mixture and therefore the cakes didn’t rise fully. Thankfully they were still large enough to slice. I really liked the icing and didn’t find it too sweet at all. Thank you for the recipe. Reply

    • Natasha
      natashaskitchen
      September 2, 2016

      You are welcome Angela, I’m glad it still worked out 😀. Reply

  • Delia
    August 9, 2016

    Hi Natasha! I saw this recipe and I haven’t tried it but it looks great and I really am looking forward to trying it, as I have picked fresh blackberries in the last few days. Thank you for your wonderful recipe! Reply

    • Natasha
      natashaskitchen
      August 9, 2016

      I hope you love it! 🙂 Reply

  • Aybars - Dreamland666
    August 8, 2016

    I like blackberries and now its just the season for those blackberries. They grow near the streets and everywhere here in Turkey on summer. I found your recipe on the net by luck. Here are my comments;

    1- Cake mixture was not enough to make 4 layers. It was not suitable for cutting to form 4 pieces from those two cakes

    2- Frosting did end up so runny with 3 sctick of room temp. butter. Also frosting has been so sweet with 3 cups of powdered sugar.

    3- I need the taste of vanilia extract and also a bir of lemon zest and milky taste in this cake but they dont exit. So, it needs to be more milky frosting mixture. Reply

    • Natasha
      natashaskitchen
      August 8, 2016

      Hi, did you use 9″ cake pans? Also, did you have a chance to watch the video on how to prepare the sponge cake? It normally rises enough to slice into 4 layers. I highly recommend you watch it if you aren’t used to making this classic European Sponge Cake base. Was your butter possibly too soft and did you add the salt to the frosting which really helps to balance the sweetness? I’m not sure how a milky taste would work with the blackberries and lemon but you can definitely experiment. Reply

  • Joan duce
    July 14, 2016

    Do you think I could add a few blackberries to the batter of the cake? Reply

    • Joan duce
      July 14, 2016

      Also…what about a layer of white chocolate Ganache? I had a similar cake at a wedding that I am trying to duplicate…. Reply

      • Natasha
        natashaskitchen
        July 14, 2016

        Hi Joan, I think adding white chocolate ganache would look nice. Reply

    • Natasha
      natashaskitchen
      July 14, 2016

      Hi Joan, I’ve never put fruit inside this cake so I’m not sure how it would rise. I’ve actually never seen anyone add fruit to the European sponge cake and my guess is that it will not work well. Reply

  • Jessica
    July 4, 2016

    I want to make this cake for our family reunion. We are in the process of moving and my stand mixer is in storage. Can I use a hand held mixer and if so do I need to make any adjustments? Thanks in advance!
    Jessica Reply

    • Natasha
      natashaskitchen
      July 4, 2016

      Hi Jessica, you can use a hand-held electric mixer with whisk attachment on high speed but you will need to beat the eggs and sugar for a few minutes longer. Reply

      • Jessica
        July 5, 2016

        Thank you! Reply

    • Natalya Y.
      July 29, 2016

      Jessica, did you end up making a cake using a hand held mixer? If so, I’m curious to know how it turned out. Thanks! Reply

      • Stefani
        August 8, 2016

        I made the cake with a hand held mixer and it turned out wonderfully, it just needed the extra time to fluff up 🙂 Reply

  • Stefani
    June 14, 2016

    What a wonderful recipe! I made this for my husband’s birthday and everyone loved it. I followed the recipe precisely (although I could’ve folded in he flour a bit better) and it turned out perfectly. Thanks Natasha! Reply

    • Natasha
      natashaskitchen
      June 14, 2016

      Stefani, you’re welcome! I’m so happy you enjoyed it 😀. Reply

  • Dan
    June 6, 2016

    My cake layers fell in the oven. Made a yellow cake from a recipe I had tried before and used the icing and the syrup as given. Incorporating the flour by folding in is a technique I’ll avoid in the future. Why not incorporate using the whisk attachment? Brushing the cake layers with the syrup is a genius stroke. Helps cut the sweetness of the icing and adds another flavor. Will use the berry puree technique for other icings. Reply

    • Natasha
      natashaskitchen
      June 6, 2016

      Hi Dan, did you have a change to watch the video for making the cake layers? I think it would really help. Since this cake relies on the volume of eggs to rise, it is crucial not to use a whisk to fold in the flour or you will deflate the batter. Please let me know if you still have questions after watching this video (also embedded in the recipe above). Reply

      • Dan
        June 14, 2016

        I watched the video. I didn’t deviate from what you show. I’m thinking it may have to do with the times given for beating the eggs and my stand mixer. The settings go from stir to 10. The recipe instructions for high and medium match up with much lower settings I discovered after reading my mixer manual. I know that you cautioned about this earlier. Next time. Reply

        • Natasha
          natashaskitchen
          June 14, 2016

          Hi Dan, My sister in law has a mixer that is similar – even on high speed it’s not quite the same. Reply

  • Olga
    May 29, 2016

    Natasha, 3 cups of powdered sugar made the cream extremely sweet. In my opinion a third of it would be more than enough. Did anybody else find it too sweet or just me? Also, Americans like heave butter creams by some reason, I have not seen it in France or Russia. Russian “zavarnoj” is still my favorite. Incorporating berries made it more European. Thanks. Reply

    • Aybars - Dreamland666
      August 8, 2016

      Yes, good comment! Reply

  • Leanne
    May 28, 2016

    Does this cake need to be refrigerated if made the day before? Reply

    • Natasha
      natashaskitchen
      May 28, 2016

      Hi Leanne, yes, you do want to refrigerate since the frosting is dairy based. Reply

  • Carly
    May 26, 2016

    Hey! Do you think adding some lemon zest to the batter would mess it up? Thanks! Reply

    • Natasha
      natashaskitchen
      May 27, 2016

      Hi Carly, I’ve never tried that kind of add-in with this sponge cake so to be honest I’m not sure if the zest would affect hot it rises or not. Without testing it myself, I can’t say for sure. Reply

  • Catherine
    May 24, 2016

    I live about 4500 ft above sea level and made this cake without any adjustments. It didn’t rise very much and is a bit sunken in and eggy. Any suggestions for how to adjust it for high altitude? Thank you! (I haven’t tasted the cake yet but the frosting is delicious!) Reply

    • Natasha
      natashaskitchen
      May 25, 2016

      Hi Catherine, there are several changes that you can make for better results, here is a great comprehensive resource that you might bookmark for the future. Reply

  • Ilona
    May 20, 2016

    Hello:) this is a beautiful cake! How early ahead of time can this cake be made? Reply

    • Natasha
      natashaskitchen
      May 20, 2016

      Hi Ilona, you could easily make this the day before or even 2 days in advance if you think your blackberries will hold up. Reply

  • Lindy
    May 15, 2016

    Hi, I really want to make this cake for my daughter for her birthday. She can not have dairy products I figured I could alter the butter but what about the cream cheese? Any ideas? I really want to make this cake for her. She Loves Blackberries! Reply

    • Natasha
      natashaskitchen
      May 15, 2016

      Hi Lindy, what are you using instead of butter? You may just need a completely different frosting. Reply

  • Marina
    May 14, 2016

    Hi Natasha, my frosting came out little runny
    Any suggestion why? Reply

    • Natasha
      natashaskitchen
      May 14, 2016

      Hi Marina, did you use the same proportions of ingredients in the frosting? Did you change anything at all? Also, did you have the same amount of blackberry puree (5 Tbsp?) Reply

  • oksana
    May 14, 2016

    Can i use frozen blackberries? Reply

    • Natasha
      natashaskitchen
      May 14, 2016

      I think that would work fine for the cream and even between the layers but you probably wouldn’t want to decorate the top with frozen. I hope you love it! 🙂 Reply

      • Oksana
        May 15, 2016

        such a delicious cake! Everyone told me that they approve! lol and trust me, it was a tough crowd to please. The absolutely loved it. Thank you so much for all your hard efforts to putting out such delicious recipes! And the frozen berries worked well. Reply

        • Natasha
          natashaskitchen
          May 16, 2016

          That is quite a compliment!! Thank you so much Oksana 🙂 I’m so glad everyone enjoyed it! Reply

  • Foon
    May 13, 2016

    Love the cake. Absolutely beautiful. Am going to try making it even though I don’t have fresh blackberries right now, as they are not in season, but I will use frozen ones for the filling and skip decorating the top with them. Reply

    • Natasha
      natashaskitchen
      May 13, 2016

      Thank you! I hope you love it! 🙂 Reply

  • Kristina
    May 13, 2016

    I made this cake for mothers day!! oh boy it was good, i sent you a snapchat of it 😛 ! I love how simple it is and the color of the frosting becomes a beautiful light purple all naturally! You are the best keep up the amazing recipes!! 🙂 Reply

    • Natasha
      natashaskitchen
      May 13, 2016

      Thank you so much for sending the snap chat! I’m so happy you liked it! 🙂 Reply

      • Kristina
        May 24, 2016

        Ohh my gosh yess I’m so happy you saw it!! I need to work on my piping skills 😝 Reply

  • Anastassiya
    May 11, 2016

    I made this cake last weekend and it was so delicious! thank you for the recipe!
    The only detail that did not work was the roses… I do not remember how much time I spent trying to make them right.. but all what I would get were the roses in the form of “какашки”. :)))

    I am wondering if next time I can add a cocoa powder to the batter to make it chocolate-like.. what do you think? 🙂 Reply

    • Natasha
      natashaskitchen
      May 11, 2016

      oh boy, lol. Your comment made me laugh. Did you use the same frosting tip and watch the video tutorial that I shared? You really need to make sure you have the right frosting tip for the roses to work. Reply

      • Anastassiya
        May 12, 2016

        Hi Natasha! I don’t think that I used the same frosting tip as you did..I will need to check your tutorial again 😉 Reply

  • Irene
    May 9, 2016

    And another great cake recipe!! Everyone loved it for mothers day. And I particularly liked how the frosting wasn’t overly buttery taste with the added cream cheese. Will definitely be using this frosting for other things, and of course making this cake again 🙂 Reply

    • Natasha
      natashaskitchen
      May 9, 2016

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Bru
    May 9, 2016

    I made this cake for Mother’s Day and my sister-in-law’s birthday. I picked the wild blackberries with a friend. I was told by one of the guests that this was the best cake she had every eaten! I loved that the coloring came from the juice of the blackberries and there was only 1 cup flour in the cake. What a wonderful recipe! I thought there was a little too much salt in the icing, but all the guests disagreed. Thank you for sharing such a delightful recipe! Reply

    • Natasha
      natashaskitchen
      May 9, 2016

      Hi Bru, thank you for that glowing review!! I’m so happy you and all of your guests enjoyed it! Reply

  • Dona
    May 9, 2016

    Sorry, I forgot to include the stars for awesome!! Reply

    • Natasha
      natashaskitchen
      May 9, 2016

      You’re so nice! Thank you Dona 🙂 Reply

  • Dona
    May 9, 2016

    Hi Natasha,
    Another fantastic cake! I made it for Mother’s Day and it came out perfect and everyone loved it, I wasn’t sure how much frosting to use on each layer but used a scooper as you show in the pictures and it worked great, Thanks again for your fantastic recipes, keep them coming! Reply

    • Natasha
      natashaskitchen
      May 9, 2016

      Thank you so much for that wonderful review! I’m so happy everyone loved it! 🙂 Reply

  • Karen
    May 8, 2016

    Loved it!! Made cake twice in 1 week- followed recipe exact, but added more powdered sugar to frosting (I like my frosting very sweet;)). Would definitely make this cake again and again!! Reply

    • Natasha
      natashaskitchen
      May 8, 2016

      Karen, that’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Erica
    May 4, 2016

    Agh got everything to make it except parchment paper.. what can I do instead? Reply

    • Natasha
      natashaskitchen
      May 4, 2016

      Hi Erica, it is best to have parchment paper with this sponge cake otherwise it will be very difficult to remove from the pan and it’s not recommended to grease the sides because the cake will pull away from the sides and you won’t achieve as flat of a cake layer. I’ve used wax paper before but with wax paper you have to remove it from the cake right away after it’s out of the oven or it will stick to the bottom like crazy. Reply

      • Erica
        May 5, 2016

        Thanks I actually greased some foil with butter and it turned out good! Also used raspberries instead everybody loved it!! Reply

  • Amy
    May 4, 2016

    Looks beautiful! I would like to try it as cupcakes. Any idea on bake time/temp to do that? Thanks! Reply

    • Natasha
      natashaskitchen
      May 4, 2016

      Hi Amy, This cake is not ideal for cupcakes. Since it does not have any fat in it, it will stick to the cupcake liners badly and will be difficult to pry off. I recommend trying this cupcake base instead. Reply

  • Алсу
    May 1, 2016

    Oh thank you natasha for this beautiful and delicious cake! I made it last night and not even one piece was left(: the blackberries and lemon accent did wonders for this cake. Was not overly sweet .. It was perfect. God bless your hard work and am waiting for more always (; Reply

    • Natasha
      natashaskitchen
      May 1, 2016

      I’m so happy you loved it. Thank you for the wonderful review and your sweet comment. God bless you also! 🙂 Reply

  • Natasha
    May 1, 2016

    Natashenka,
    Thank you so very much for all the recipes they really help me out especially since I’m still getting used to cooking/ baking in marriage lol. This cake looks amazing I can’t wait to try it!!! By the way I’m in love with the shop 🙂 so much stuff I don’t want to go look for at the store, it’s so nice to find them right here! Reply

    • Natasha
      natashaskitchen
      May 1, 2016

      Awesome!! I’m so happy to hear you like it and find it useful :). My husband has spent many hours on it also putting in the items one by one as we think of them. I’ll be sure to share your comment with him 🙂 Reply

  • Aigul
    April 30, 2016

    Just wanted to share I used mascarpone instead if cream cheese and skipped the butter… Oh my! It was so good! Attached is the pic of my cake, it doesn’t look fancy but is so yummy , thanks a lot!
    P s I can’t download my picture Reply

    • Natasha
      natashaskitchen
      April 30, 2016

      Thank you so much for sharing that with me! How much mascarpone did you use for the recipe? Did everything else stay the same? I love that idea – and it’s even healthier than buttercream! Unfortunately there’s no way to attach pictures on my site. Do you have a facebook account, maybe you could share a picture on my Facebook page? I’d love to see it! Reply

  • Stella
    April 30, 2016

    re: blackberry cake, can I used frozen blackberries to make this cake? Reply

    • Natasha
      natashaskitchen
      April 30, 2016

      Hi Stella, I think fresh is best but thawed frozen blackberries would probably work. Reply

  • Irene
    April 29, 2016

    I am so excited to make this!! I always wait for new cake recipes. Hope my decor looks just as nice Reply

    • Natasha
      natashaskitchen
      April 29, 2016

      Let me know how it turns out Irene 😀. Have a great weekend. Reply

  • Melissa
    April 29, 2016

    I can’t wait to make this for Mothers’ Day! Quick question, though, since there is cream cheese, does the cake need to be stored in the refrigerator? Reply

    • Natasha
      natashaskitchen
      April 29, 2016

      Yes, it’s best to store it in the refrigerator. The cream cheese also keeps the frosting from becoming hard after refrigeration like most butter creams do and it complements the blackberry flavor nicely. Reply

  • Lana
    April 29, 2016

    Natasha, your cake looks delicious! I’m a big fan of yours! Wanted to ask, what size of pans did you use for this cake? Is it 9-inch? Thank you. Reply

    • Natasha
      natashaskitchen
      April 29, 2016

      Hi Lana, yes it is a 9-inch pan. Reply

  • lily
    April 28, 2016

    hi i was wondering of you have a marinated eggplant recipe or maybe post one in the near future? i can’t find good directions on how to make them. =) i just love your website, bookmarked it too & thought maybe i should ask. Reply

    • Natasha
      natashaskitchen
      April 29, 2016

      Hi Lily, Some folks haven’t seen it before so I figured its worth mentioning 🙂 On my recipe index page, if you click ingredient (or scroll down to ingredient section), you will find a listing of all the ingredients used on my blog. If you click on eggplant you get this (all of the recipes with eggplant). I don’t know if these are anything you are looking for. I hope that helps for the future! 🙂 Reply

      • lily
        April 29, 2016

        hi thank you for the response but i was looking for a recipe in a jar. one of your recipes with the eggplants looks good so i will try that. =) Reply

  • Tzivia
    April 28, 2016

    Wow Natasha another beautiful cake creation must try on my to bake list after Passover totally perfect for mothers day a lot of times I usual make her a nice hearty delish brunch and I think this cake would definitely go well btw love the video tutorial on how to make rose creations thanx lots for the tip will probably watch again just to get the hang of it oh my word ur son was so little then love how u guys say prayers before eating just like this Jewish chica beautiful blessings to you and your whole family tho I do have a question with the lemon syrup would I be able to add some alcohol like rum or brandy Reply

    • Natasha
      natashaskitchen
      April 28, 2016

      Hi Tzivia! I know it! He was so little in that video. I love watching that video just to see him in it. It makes me so glad that I included him :). I haven’t tried it with alcohol since the lemon juice provides a great contrast to the sweetness. I’m not sure if the fruit, lemon juice and alcohol would meld well together. Are you thinking about using it just in the soaking syrup? If so, I would omit the lemon juice from the soaking syrup. Reply

      • April 30, 2016

        Yea that’s how it goes gurl these kiddies they r lil munchkins and then b4 ya know it they grow so very fast I still can’t believe that my g-d daughter is 13 and in a few years she will be six feet she’s already taller than me yup videos can be gr8 memories too I’ll probably watch the tutorial again just to get my drink on lol ok so I I’ll leave out the alcohol and stick with the lemon juice I love lemons and so does my mom gotta remember to print this cake recipein general your recipes have been such a major big time saver healthwise and time wise too keep them coming luv cheers Reply

        • Natasha
          natashaskitchen
          April 30, 2016

          I’m so happy you’re enjoying my recipes. Thanks Tzivia! 🙂 Reply

  • Aigul
    April 28, 2016

    Hello Natasha, thank you for this recipe! Looks delicious and I have to try it. Do you think if I can substitute cream cheese for mascarpone ? And use 2 butter sticks instead of 3? Thank you! Reply

    • Natasha
      natashaskitchen
      April 28, 2016

      I haven’t tried those substitutions but my guess is that the frosting won’t be as easy to pipe – it will be more loose with mascarpone since it is a softer product than cream cheese. I have tried with 2 sticks butter and it doesn’t stay as firm as when using 3. Keep in mind you need to add blackberry syrup which softens the frosting so if you are starting with a base that is loose, it will just be difficult to pipe. It could work but I haven’t tested it that way to say how well it would work. Reply

  • April 27, 2016

    Natasha,
    The cake looks amazing! I love the coarse sugar detailing. Your frosting reminded me of her cup of joy’s fresh raspberry buttercream using fresh raspberries instead. How does fresh berry cream hold up? Just beautiful. Reply

    • Natasha
      natashaskitchen
      April 27, 2016

      Ofcourse now I have to go check out her recipe… mmm that sounds lovely! It looks like she doesn’t use cream cheese, but cream cheese compliments the flavor of blackberries nicely. Thank you for the compliment! 🙂 Reply

  • LIliana
    April 27, 2016

    Beautiful cake. Looks divine! Perfect for the upcoming Mother’s Day gift! Thank you! Reply

    • Natasha
      natashaskitchen
      April 27, 2016

      Thank you so much :). It would be lovely for Mother’s Day! 🙂 Reply

  • Estera Carp
    April 27, 2016

    The cake looks delicious!!! I really like how you made the roses different sizes and only one side. Very modern and elegant. I pinned it, can’t wait to try it.

    Do you think it Would work with other berries as well? Any changes you would recommend? Reply

    • Natasha
      natashaskitchen
      April 27, 2016

      Hi Estera, I think it would work really well with raspberries too. If using raspberries, you might tone down the lemon juice slightly since raspberries are naturally a little more tart than blackberries. Reply

  • This cake looks sensational! Love the color and the beautiful decorations on top! You do classically beautiful better than anyone! Reply

    • Natasha
      natashaskitchen
      April 27, 2016

      You’re so nice! Thank you 🙂 that’s quite a compliment! Reply

  • April 26, 2016

    What a gorgeous cake!! I love blackberries and always get excited when there are fruit tarts or cheesecakes topped with blackberries. That frosting must be so good. 🙂 Reply

    • Natasha
      natashaskitchen
      April 27, 2016

      I do love blackberries on dessert also! They are so striking both in how they look and taste. Thanks Kate! 🙂 Reply

  • April 26, 2016

    That looks so pretty and I’m sure it is delicious! Wonderful job! 🙂 Reply

    • Natasha
      natashaskitchen
      April 27, 2016

      Thank you so much! 🙂 Reply

  • Esther Inzhirov
    April 26, 2016

    Hi Natasha, the cake looks delicious! Do you know how tall the cake stands? Reply

    • Natasha
      natashaskitchen
      April 26, 2016

      I didn’t measure it, but I believe it was between 3″ to 3 1/2″ Reply

  • How beautiful does this cake look!. I’m a tellin ya, the photography gets better with each recipe. Love it.
    Great cake for Mother’s Day! 🙂
    Pinned!! Reply

    • Natasha
      natashaskitchen
      April 26, 2016

      Thank you so much Valentina! That’s quite a compliment 🙂 and thank you so much for pinning! I agree, it would be a good one for Mother’s Day! 🙂 Reply

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