DELICIOUS AND FRUITY BLACKBERRY ORANGE CAKE
This blackberry orange cake is very refreshing and flavorful. The recipe is using fresh blackberries and oranges which makes the cake a perfect dessert for a summer afternoon party. Both cake and the frosting are infused with orange flavor, and a generous amount of fresh blackberry-orange filling goes between the layers. This makes this cake very refreshing and moist.
About This Blackberry Orange Cake
- Using fresh blackberries in the cake recipe and as the filling makes this cake very delicious.
- Ingredients in the cake recipe are very easy and the recipe will be ready in a short time.
- Use of summer fruit is the great winning star of this cake. I have used a ton of orange zest in both the frosting and the cake. This will create that natural orange fragrance. Using orange extract is optional.
- Not only the cake is infused with orange flavor, but the filling and buttercream also contain a ton of orange flavor.
- I have used Swiss Meringue Buttercream Swiss Meringue Buttercream to frost this cake, but American buttercream will work perfectly.
- Try to use fresh fruit for additional flavor and color. Frozen blackberries should be fine, but I don't recommend using frozen oranges because they will become soggy when thawed.
- The top can be decorated with fresh fruit. This will give the cake a beautiful look as well as more flavor.
ALTERNATIVE INGREDIENTS
- Blackberry- You can use raspberries or strawberries.
- Orange- Lemon can be used as a substitute for the orange.
- Cake- The best cake recipe is the white cake recipe, however vanilla cake would work just fine.
Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
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📖 Recipe
Blackberry Orange Cake
DELICIOUS AND FRUITY BLACKBERRY ORANGE CAKE
Ingredients
BLACKBERRY ORANGE CAKE
- 2 cups All-purpose flour, Spooned and leveled
- 1 cup Butter, Room temperature
- 1¼ cups Sugar
- 4 Eggs, Room temperature
- 3 teaspoon Baking powder
- 1 teaspoon Salt
- ¼ cup Orange juice, Preferably fresh squeezed
- 1 teaspoon Orange extract
- 1 tablespoon Vanilla extract
- 2 tablespoon Orange zest
- 1 cup Blackberry, Fresh
BLACKBERRY ORANGE FILLING
- 1 cup Blackberry, Fresh
- 1 tablespoon Corn starch
- ½ cup Sugar
- 1 tablespoon Orange zest
- ½ teaspoon Orange extract
- ¼ cup Water
SWISS MERINGUE BUTTERCREAM
- 6 Egg whites, 200 gr, About 6 eggs
- 2 cups Sugar, 400 gr
- 1¾ cups Butter,400 gr, Slightly room temperature
- 1 tablespoon Clear vanilla extract
- 1 teaspoon Orange extract
- 1 teaspoon Orange zest
Instructions
INSTRUCTIONS FOR THE CAKE
- Preheat the oven to 350°. Grease and flour dust 2X8" or 3X6" pans. Set aside.
- Mix all the dry ingredients and set aside.2 cups All-purpose flour, 3 teaspoon Baking powder, 1 tablespoon Corn starch, 1 teaspoon Salt
- Beat the butter and sugar together in a large bowl using the whisk attachment until pale and fluffy.1 cup Butter, 1¼ cups Sugar
- Add the eggs, one at a time, and combine after each one. until combined. Add in the vanilla extract, and the orange extract, and mix well.4 Eggs, 1 tablespoon Vanilla extract, 1 teaspoon Orange extract
- Add half of the dry ingredients, and mix with a spatula.
- Add the orange juice and mix. Add the remaining dry ingredients and mix.¼ cup Orange juice
- Lastly, mix in the blackberries and the orange zest, DO NOT OVERMIX.1 cup Blackberry, 2 tablespoon Orange zest
- Pour the batter into the prepared pans and bake for 35-40 minutes or until an insert to the center comes out clean.
- Let cool for 10 minutes before transferring to the cooling rack. Let cool completely before frosting.
BLACKBERRY ORANGE FILLING
- In a saucepan, mix all the ingredients and cook over medium heat until the sauce thickens. It takes about 5-7 minutes. Let cool down. Sauce will thicken as it cools down.
- Make sure to strain the sauce to get all the seeds and pulp from the fruit. Once you are assembling the cake, can add more fresh fruit in between the layers.
HOW TO MAKE SWISS MERINGUE BUTTERCREAM
- Please see notes
Notes
- Do not over mix the batter.
- Batter will be thick and it is okay.
- Please see instructions on how to make Swiss Meringue buttercream.
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