Blackberry Forest Cake Recipes

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BLACKBERRY DUMP CAKE



Blackberry Dump Cake image

This blackberry dump cake is a crowd pleaser. Serve with ice cream or whipped topping.

Provided by JA Taylor

Categories     Dump Cake From a Mix

Time 55m

Yield 12

Number Of Ingredients 4

4 ½ cups fresh blackberries
1 ½ cups white sugar
1 cup unsalted butter, thinly sliced
1 (15.25 ounce) package French vanilla cake mix

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix blackberries and sugar together in a bowl. Transfer to a 9x13-inch glass baking pan and spread evenly over the bottom.
  • Sprinkle cake mix evenly over the berries. Place butter slices evenly over the cake mix; most of the cake mix should be covered with butter slices. Do not mix or stir.
  • Bake in the preheated oven until topping is golden brown, about 45 minutes. Serve warm.

Nutrition Facts : Calories 398 calories, Carbohydrate 59.5 g, Cholesterol 40.7 mg, Fat 18.1 g, Fiber 2.7 g, Protein 1.8 g, SaturatedFat 11 g, Sodium 237.2 mg

BLACKBERRY UPSIDE DOWN CAKE



Blackberry Upside Down Cake image

Easy and beautiful cake to make with ingredients you have on hand. Great to take to a party or picnic. Use a cake plate that is wider than the cake; the berries and juice run down the sides, but it is gorgeous when done!

Provided by PamelaP

Categories     Desserts     Cakes     Upside-Down Cake Recipes

Time 1h30m

Yield 10

Number Of Ingredients 12

¼ cup brown sugar
2 tablespoons butter
2 cups fresh blackberries
¾ cup white sugar
1 cup white sugar
½ cup butter, softened
2 eggs
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt brown sugar and 2 tablespoons butter together in a saucepan over medium heat. Add blackberries to brown sugar mixture; cook and stir until mixture bubbles, 1 to 3 minutes. Stir 3/4 cup white sugar into berries, crush berries slightly with a fork, and continue cooking until berries are hot and slightly broken-down, about 5 minutes more; remove from heat and pour into a 9-inch cake pan.
  • Beat 1 cup white sugar and 1/2 cup butter together in a bowl with an electric mixer until light and fluffy; beat in eggs.
  • Whisk flour, baking powder, and salt together in a bowl. Alternately stir flour and milk into butter mixture, beginning and ending with the flour mixture. Mix vanilla into batter.
  • Pour batter over blackberry mixture in the 9-inch cake pan.
  • Bake cake in the preheated oven until cooked through, 35 to 40 minutes. Let cake cool in the pan until warm, but not completely cooled, about 30 minutes. Run a knife along the inside edge of the pan to separate cake from the sides, place a cake plate over the top of the pan, and flip the pan. Lift the pan slowly to release the cake from the pan.

Nutrition Facts : Calories 350.7 calories, Carbohydrate 56.3 g, Cholesterol 68.2 mg, Fat 12.9 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 7.7 g, Sodium 313.7 mg, Sugar 40.3 g

GRANDMA'S BLACKBERRY CAKE



Grandma's Blackberry Cake image

I remember going berry picking with Mom and Grandma. Even at 70 years old, Grandma could pick 3 gallons of berries before I had my pail half full. Grandma made up this blackberry cake recipe with her mom, and it's been passed down for five generations now. -Diana Martin, Moundsville, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 13

1 cup fresh blackberries
2 cups all-purpose flour, divided
1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
3/4 cup buttermilk
Optional: Whipped cream and confectioners' sugar

Steps:

  • Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. , Pour into a greased and floured 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream and top with confectioners' sugar and additional fresh blackberries.

Nutrition Facts : Calories 312 calories, Fat 12g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 410mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.

BLACKBERRY CAKE



Blackberry Cake image

Wild blackberries are plentiful here, so I started making this cake to put that pretty crop to good use. Everyone loves it.-Doris Martin, Bostic, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 15

1 package white cake mix (regular size)
1 package (3 ounces) raspberry or black cherry gelatin
1 cup canola oil
1/2 cup milk
4 eggs
1 cup fresh or frozen blackberries
1 cup sweetened shredded coconut
1 cup chopped pecans
ICING:
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
4 to 5 tablespoons milk
1/2 cup fresh or frozen blackberries, crushed
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans

Steps:

  • In a large bowl, combine the cake mix, gelatin, oil and milk until blended. Add eggs, one at a time, beating well after each addition. Fold in the blackberries, coconut and pecans. Pour into three greased 9-in. round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , For icing, cream butter in a small bowl. Add sugar and milk; beat until icing achieves desired consistency. Stir in the blackberries, coconut and pecans. Spread icing between layers and over the top and sides of cake.

Nutrition Facts : Calories 590 calories, Fat 35g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 320mg sodium, Carbohydrate 66g carbohydrate (50g sugars, Fiber 3g fiber), Protein 5g protein.

BLACKBERRY FOREST CAKE



Blackberry Forest Cake image

Our version of the German specialty is wonderfully left to the elements, rather than shrouded in whipped cream and chocolate shavings. Tow layers of chocolate sponge cake (or genoise) -- brushed with a creme de cassis syrup -- sandwich chocolate-ganache glaze, whipped cream, and fresh blackberries (a no-pitting-required swap for cherries). The toppings? More ganache glaze and a pile of berries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 5h

Number Of Ingredients 16

5 tablespoons unsalted butter, melted and cooled, plus more for pans
2/3 cup sifted cake flour, plus more for pans
1/3 cup sifted Dutch-process cocoa powder
1/2 teaspoon coarse salt
4 large eggs, plus 3 large yolks, room temperature
2/3 cup granulated sugar
1/3 cup creme de cassis
1/3 cup granulated sugar
6 ounces semisweet chocolate, coarsely chopped
3/4 cup heavy cream
1 tablespoon corn syrup
1/3 cup red- or black-currant jelly, or blackberry jelly
2 teaspoons fresh lemon juice
4 cups fresh blackberries (16 ounces)
3/4 cup heavy cream
3 tablespoons confectioners' sugar

Steps:

  • Cakes: Preheat oven to 400 degrees. Butter two 9-by-2-inch round cake pans. Line with parchment, then butter parchment. Dust with flour, tapping out excess. Whisk together flour, cocoa, and salt in a bowl. Place butter in another bowl.
  • Combine eggs, yolks, and granulated sugar in a heatproof bowl set over a saucepan containing 2 inches of simmering water. Heat, whisking, until sugar is dissolved and mixture is warm. Remove from heat. With an electric mixer, whisk on medium speed 2 minutes. Increase speed to high and whisk until pale and thick, 4 to 5 minutes.
  • Sift together dry ingredients over top of egg mixture, then gently fold in. When almost incorporated, fold 1 cup batter into butter, then gently fold butter mixture into remaining batter. Divide batter evenly between prepared pans and bake until tops spring back, 10 to 11 minutes. Invert cakes onto a wire rack, top-sides up; let cool completely.
  • Syrup: Heat creme de cassis, granulated sugar, and 3 tablespoons water in a small saucepan over medium, stirring until sugar is dissolved.
  • Glaze: Place chocolate in a heatproof bowl. Heat cream in a small saucepan just until bubbling around edges; pour over chocolate. Let stand 5 minutes, then stir until chocolate is melted and mixture is combined. Stir in corn syrup. Let stand until slightly thickened, about 10 minutes.
  • Assembly: Stir together jelly and lemon juice in a bowl, then fold in berries. In another bowl, whisk cream with confectioners' sugar to medium-stiff peaks. Brush bottom and sides of cakes generously with syrup (using all of syrup). Place one cake on a serving platter, syrup-side up. Pour 1/2 cup glaze over cake, spreading to edges. Top with 3 cups berry mixture, then dollop evenly with cream. Top with second cake, syrup-side down.
  • Pour remaining glaze on top of cake, spreading to edges and allowing to drip down sides. (If glaze gets too thick, reheat in microwave, in 10-second increments.) Refrigerate cake and remaining berry mixture at least 4 hours and up to overnight before serving cake, topped with berry mixture.

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