Food + Drink Sweets

Almond Cake with Blackberry Mascarpone Filling for #SundaySupper

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.

almond cake blackberry mascarpone

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!

almond cake blackberry mascarpone

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?

almond cake blackberry mascarpone

Blackberry Mascarpone Buttercream Filling

Almond Cake with Blackberry Mascarpone Filling for #SundaySupper
  • 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
  1. 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. /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.
  3. 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.
  4. 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!
  5. 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).



Make sure you check out the other berry filled recipes from the Sunday Supper crew!


Breakfast & Brunch

Sweet & Savory Berry Recipes

Jams, Jelly, Sauces & More


Cocktails, Drinks & Smoothies

Party Planning


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