Blackberry Shortcake Cake

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Instead of making individual shortcakes for everyone, make one big blackberry shortcake cake. It is a beauty to make and serve and it tastes delicious too. With layers of slightly sweet biscuit-y cake, fluffy vanilla frosting and plenty of blackberries to go around, it is a sure winner.

Celebrate blackberry season with a fabulous showstopper cake.  The base is built on an easy to make and hardy cake. Then it is piled high with fluffy ermine frosting and drizzled with a super easy to make blackberry sauce. 

It makes an impression on the eyes first and then the taste buds. You are going to want to make one this summer!

We have a small stand of thornless blackberry bushes outside of our garage.  Though it doesn’t take up a lot of square feet, it really produces berries.

Not only do we get several gallons of berries every year, the berries themselves are huge! They continue to amaze us year after year.     

I always make a few treats right away.  Maybe a blackberry pie or blackberry crisp.  Of course we eat some right off the vines as well.

Then I usually put at least two gallons worth of berries in the freezer for later.  Sometimes we add them to smoothies or we’ll whip up a batch of simple blackberry sauce to put on waffles or something.

We must not have been as good as usual about using our frozen berries last year.  I found a bag in the freezer and there are already green berries in the backyard.     

My grandparents from Florida were in town for a visit, so I wanted to make them something special.  Using homegrown berries seemed like a great way to make a treat extra good.

Then I thought of this shortcake cake.  I had made it back in 2015 and it was so good.  I knew it would make an impression both visually and with how good it tastes.     

So it was decided!  A blackberry shortcake was in order.     

I went ahead and snapped some new pictures for you and thought it would be worth sharing this beauty again.  I am sure most of you weren’t around back when I put it out the first time, well other than my mom anyway!

Here is some of the original post from 2015:     

I wanted to make shortcakes, but I thought it would be more fun to make a shortcake cake!  I had been looking for a good excuse to make my favorite whipped cream frosting, so this seemed like a perfect application.

So, I put together soft but relatively dense cake.  I wanted it to be part biscuit, part cake.  

Then a healthy schmeer of whipped cream frosting, a little blackberry sauce.  Repeat and enjoy.   

You could certainly make your blackberry sauce a bit thicker if you don’t want it to be so messy.  I wanted it a little runny so that it would seep into the cake some.  The mess didn’t bother me one bit!

Tips and Tricks for Blackberry Shortcake Cake:

• Make the blackberry sauce ahead of time and refrigerate to make sure it is completely cool before you add it to the cake.  The frosting is super fluffy and a little soft to start with, so any warmth at all from the blackberry sauce is going to cause a mess.
• The frosting and sauce will both set up more in the refrigerator.  Chill before transportation and it will be fine.
• Chilling before serving also makes for cleaner slices.  The frosting and blackberry sauce are less likely to smoosh out when being cut if they are cold.

Blackberry Shortcake Cake

Carlee

Instead of making individual shortcakes for everyone, make one big blackberry shortcake cake. It is a beauty to make and serve and it tastes delicious too. With layers of slightly sweet biscuity cake, fluffy vanilla frosting and plenty of blackberries to go around, it is a sure winner.

5 from 7 ratings

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Prep Time 45 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Dessert

Cuisine American

Servings 12 Servings

Calories 327 kcal

Equipment

• Libbey Selene Glass Cake Stand with Dome
• Wilton Performance Aluminum Pan 9-Inch Round Cake Pans, Set of 2

Ingredients

  

1x2x3x

• ½ cup butter softened
• 1 cup granulated sugar
• 2 large eggs
• 1½ cups milk
• 4 cups all purpose flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 2 teaspoons vanilla extract
• 1 recipe ermine frosting
• 1 recipe blackberry sauce

Makes: 9inch9 x 9inch round

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Instructions

 

• Preheat oven to 350°F and grease two 9 inch cake pans.
• Cream together butter and sugar until light and fluffy.  Add the eggs one at a time and mix until fully incorporated.
• Stir in milk and vanilla.
• In a small bowl, stir together flour, salt and baking soda.
• Add dry ingredients to wet ingredients and stir until just mixed.  The batter will be relatively thick.
• Spread in two prepared cake pans and bake for 35-40 minutes or until a toothpick placed in the center comes out clean.
• Cool in the pans for about 5 minutes and then turn out onto wire racks to cool completely.
• Place one cooled layer on your cake plate.  Spread about ⅓ of the ermine frosting over the cake, creating a divot in the center. Fill the divot with blackberry sauce.
• Top with the second layer of cake and spread with remaining ermine frosting. Spoon remaining blackberry sauce over the center.
• Refrigerate until ready to serve.

Nutrition

Serving: 1ServingCalories: 327kcalCarbohydrates: 53gProtein: 7gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 54mgSodium: 480mgFiber: 1gSugar: 18g

Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!

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