Have you noticed the abundance of berries in stores and the farmers markets lately? They’re practically everywhere, and the Sunday Supper team is taking advantage this week with an assortment of recipes incorporating berries of all shapes and forms!
Well, it just so happens that my husband is a huge fan of blackberries. If there is a blackberry involved in a dish, he wants it! So, for a special occasion I decided to whip up a sweet treat – an almond cake with blackberry mascarpone filling! I was inspired by the gorgeous anemone cake over on Erica’s Sweet Tooth and thought I’d create my own version.
Truthfully, I attempted to get “fancy” by decorating the cake, but I have to say that my piping skills aren’t exactly stellar. However, I can attest that the cake itself was oh so delish. I hope everyone else was able to overlook my somewhat sad looking flowers atop my cake and instead focused on the gorgeous purple color from the filling inside!
I will say that perhaps my cupcakes turned out slightly better though – the swirl of frosting on top resembled a flower a bit more than the ones on my large cake!
For my cake, I’ll admit: I cheated. I used white cake mixes (from the box) and added 1 tsp of almond extract to the batter. Easy peasy. The rest of the magic came from the filling, paired with freshly made buttercream frosting. First, I made the Blackberry Mascarpone Filling…which on its own is so so delicious. It would be amazing drizzled on top of pancakes or waffles for breakfast…but the consistency was just a bit thin for my cake filling, so I thickened it up by mixing it with a bit of my buttercream frosting. Problem solved!
What is your favorite berry to enjoy in the summer?
Blackberry Mascarpone Buttercream Filling
- 8 oz mascarpone cheese
- ½ pint blackberries
- 3 cups and 2 cups powdered sugar
- 1 tsp and ½ tsp vanilla extract
- ½ cup butter, softened
- 2 tbsp milk
- Combine mascarpone, blackberries, and 1 tsp vanilla in a large bowl. Use an electric mixer to beat on medium speed for about 2 minutes.
- /2 cup at a time, slowly add 3 cups of powdered sugar to the mixture and continue beating with the mixer for another 2 minutes. Set mixture aside.
- Next, it is time to create the buttercream frosting. Add butter and ½ tsp vanilla to a mixing bowl and beat on medium speed until creamed. Gradually add the remaining 2 cups of powdered sugar, ½ cup at a time, scraping the bowl as you beat the mixture. Finally, add the milk and beat until incorporated.
- To complete the filling, stir together the blackberry mascarpone filling with the buttercream in a separate bowl until you reach a consistency that is slightly thick and not runny. I created small batches of the filling at a time and ended up having about ⅓ of the blackberry mascarpone mixture left over for use elsewhere!
- Spread the filling between layers of almond cake (I also added a layer of whole blackberries on top for more berry goodness), or cut holes inside the center of cupcakes and fill with the blackberry mascarpone buttercream! Frost the exterior of the cake with vanilla buttercream (you can double the frosting recipe above to create more frosting from the get-go....use some in the filling, and the rest for the exterior of the cake).
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Make sure you check out the other berry filled recipes from the Sunday Supper crew!
Breakfast & Brunch
- Angel Food French Toast with Blueberry Lemon Sauce by Neighborfood
- Blueberry Lemon Baked Doughnuts by Small Wallet, Big Appetite
- Blueberry Rhubarb Baked Oatmeal by Pies and Plots
- Overnight Strawberry Stuffed French Toast by In The Kitchen With KP
- The Best Blueberry Muffin by Supper For a Steal
Sweet & Savory Berry Recipes
- Herbed Pork Tenderloin with Wild Blueberry Sauce by Noshing With The Nolands
- Red, White, and Blue Chicken Salad by MarocMama
- BBQ Strawberry Pizza by Jane’s Adventures in Dinner
Jams, Jelly, Sauces & More
- Blackberry Ketchup by Healthy. Delicious
- Four-Berry Jelly by Blueberries and Blessings
- Mixberry Jam with Merlot by The Urban Mrs
- Roasted Strawberry Tarragon Butter by Gourmet Drizzles
- Strawberry Freezer Jam by Growing Up Gabel
Desserts
- Strawberry Crumb Bars by The Girl in the Little Red Kitchen
- No-Bake Frozen Berrylicious Cracker Cake by Shockingly Delicious
- Strawberry Cream Cheese Dessert by That Skinny Chick Can Bake
- Fruit Salsa with Cinnamon Sugar Chips by Hezzi-D’s Books and Cooks
- Lattice-Top Blueberry Pie by Hip Foodie Mom
- Caramelized White Chocolate Raspberry Cheesecake by Vintage Kitchen
- Strawberry Shortcakes by Juanita’s Cocina
- Berrylicious Ice Cream by NinjaBaking.com
- Stove Top Berry Crumble by Peanut Butter and Peppers
- Strawberry Yogurt Popsicle by Mama’s Blissful Bites
- Peggy’s Cove Blueberry Grunt by Kudos Kitchen By Renee
- Chocolate-Raspberry Yoghurt Cookies by What Smells So Good?
- Strawberry Ice Cream by Basic N Delicious
- Financiers with a Summer Berry Salad by The Lovely Pantry
- Strawberry Pretzel Salad by Curious Cuisiniere
- Strawberry-Chocolate Frozen Yogurt Parfaits by The Weekend Gourmet
- Summer Berry Salad with a Honey Citrus Dressing by Runner’s Tales
- Strawberry Pop-Tart Ice Cream by Foxes Love Lemons
- Strawberries with Cannoli Cream by Comfy Cuisine
- Almond Cake with Blackberry Mascarpone Filling by Ruffles & Truffles
- Oregon Strawberry Sundae {Dairyfree} by The Not So Cheesy Kitchen
- Blackberry Pie w/Brandied Whipped Cream by Webicurean
- Vo-Vo’s Famous Strawberry Cheesecake by Family Foodie
- Raspberry Mousse by Cindy’s Recipes and Writings
- Mini Strawberry Cheesecake with Walnut Crust by Soni’s Food
- Salted Caramel Strawberries With a Crunchy Nut Coating by Sue”s Nutrition Buzz
- Strawberry Blueberry Stuffed Monkey Bread by Daily Dish Recipes
Cocktails, Drinks & Smoothies
- Berry Berry Smoothie by Momma’s Meals
- Blueberry Infused Vodka by Big Bear’s Wife
- Blueberry Moscow Mule with Homemade Ginger Beer by I Run For Wine
- Goji Berry Martini by Magnolia Days
- Irish Cobbler by girlichef
Party Planning
- Recipes + Tips to Create A Summer Berry Cocktail Bar by An Appealing Plan
Your cake is a queen of splendor, Katie. So regal in all its pastels, purple and blackberry accoutrement! And your cupcakes are princesses of perfection =)
What kind words! 😉
Your cake is beautiful and so are the cupcakes ! Love the combination you used!
That filling looks delicious!
Seriously…I need to make some pancakes or waffles to drizzle that filling over. Mmmm
This looks beautiful!! I’m totally impressed.
Looks beautiful and delicious
The cake is gorgeous and looks delicious. I’m still working in my piping skills, too!
It’s not an easy task, I say! Perhaps I am more of the “rustic” frosting type of person? Haha…I’ll have to keep learning as I go.
What a lovely cake… not only beautifully baked and decorated but the ingredients sound amazing!
What a stunning cake! Your decorative touches are gorgeous! And I need an excuse to make mascarpone blackberry filling…swooning at the thought of it!
I definitely recommend it – the flavor is so yummy!
What a gorgeous cake – I love how tall and proud it stands!!
Haha – it definitely was tall! I used 6″ cake rounds and didn’t realize how tall of a cake I was creating until I put the layers together…it had to be about a foot tall!
OMG This looks AMAZING! I also think your decorating skills are just fine……..WOW. Could eat some now!
Lovely cake and cupcakes. I think all I need for the blackberry mascarpone filling is a big spoon. Who needs cake? Oh my!
It’s funny you say that – my husband may or may not have taken a spoon (or two) to the leftover filling…and some pretzels, and some other items. He was trying all kinds of combinations, haha!
Everything is stellar!! Lovely job, looks divine!!
Normally I’m not a fan of the creamy gooey cake fillings, but the freshness of the fruit elevates it! Great work
What a beautiful filling! Your cake is gorgeous.
Uauuu this is amazing! Love it! Thanks for recipe 🙂
Oh my!Such a gorgeous looking cake and you say your piping skills aren’t great?I would never be able to do anything like this :)Love Blackberries and would love a bite from your stunning cake right now 🙂
You’re making me feel much less self conscious about my flowers! I think that plopping the blackberry in the center of each flower kind of helped to mask the piping “mistakes,” if you will!
Your cupcakes look really creamy and light!
The presentation of this cake is stunning. It looks absolutely delicious.
Thanks so much for the kind words! 🙂
I’m beyond impressed with this cake! Check out your decorating talents. And again – the cake. Holy Moly.
I’m not normally a baker, as you know…but dang. That cake turned out really well…
Gorgeous! Both the cake and cupcakes.
I am meant to make a cake for a bake sale and I think I just found my recipe. This not only sounds delicious it is gorgeous.
Thanks for the kind words, Laura!
Wow. That’s gorgeous (and impressive). I’m not much of a baker…I think it’s my hatred for following a recipe… especially recipes with exact measurements..lol. So I always admire those who have the patience and skills for the art! That’d be a perfect cake for a bridal/baby shower. Picture perfect!
To be honest, I am not much of a baker either! I love to cook things that I can taste as I go and make adjustments. This cake totally terrified me! Haha!
Your piping skills look just great to me! And I can totally tell this tasted delicious, like you say!
Why, thank you very much! I’ll have to try improving on my skills as I go, but at least it wasn’t a complete flop!
Ok, I definitely want a slice of that now or better still a whole cupcake. These are ingenious and beautiful !!
Thanks so much for the kind words! 🙂
Your cake is gorgeous! You really did a great job–I’d love to have a slice right now!