If you’re searching for a dessert that’s effortlessly elegant yet bursting with the nostalgic joy of home baking, Blackberry Sponge Cake is about to become your new obsession. Imagine a billowy sponge, kissed by a sweet snow of powdered sugar and dotted with juicy, fresh blackberries that practically glow against the golden crumb. Whether you’re looking to celebrate berry season or just want a slice of pure comfort with your afternoon tea, this Blackberry Sponge Cake delivers on flavor, texture, and charm every single time.
Ingredients You’ll Need
One of my favorite things about this recipe is just how simple the ingredients are! Each item is essential: the eggs create that signature lift and tenderness, the blackberries add bursts of sweet-tart juiciness, and a touch of vanilla brings everything together. You probably have most of what you need already.
- All-purpose flour: Flour forms the structure of the Blackberry Sponge Cake, giving it that classic soft crumb.
- Granulated sugar: Adds sweetness and helps the eggs whip up light and airy for a truly delicate texture.
- Large eggs: The real stars, eggs give the sponge its lift and keep the crumb super tender.
- Vanilla extract: Just a splash infuses the cake with a wonderful aroma and ties the fruity flavors together.
- Baking powder: Provides additional rise and ensures the sponge stays feather-light.
- Salt: A hint is all you need to balance the sweetness and bring out the flavors.
- Fresh blackberries: Sweet, juicy blackberries swirl every bite with pockets of bright, tart flavor.
- Powdered sugar (for dusting): Gives the finished cake a snowy, elegant look and extra sweetness.
- Butter (for greasing): Helps the cake release effortlessly, so you get beautiful, intact slices every time.
How to Make Blackberry Sponge Cake
Step 1: Prepare the Pan and Preheat
First things first: set your oven to 350°F (175°C) and generously butter a 9-inch round cake pan. This prevents any sticky situations and ensures the Blackberry Sponge Cake will pop right out, ready for its moment of glory. There’s something about greasing a pan with real butter that makes a cake extra special!
Step 2: Whip Eggs and Sugar
In a large mixing bowl, combine the eggs and granulated sugar. Whisk away for about 5 minutes—really let those arms work! The mixture should become pale, silky, and almost mousse-like. This is where the sponge gets all its lightness, so don’t cut this step short. When in doubt, whisk a little longer.
Step 3: Add the Vanilla
Once your eggs and sugar are gorgeously fluffy, gently fold in the vanilla extract. This swirl of warmth will infuse every bite of your Blackberry Sponge Cake with sweet, aromatic notes, setting the stage for those sun-kissed berries to shine.
Step 4: Sift and Fold in Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Sift them for an extra light batter. Now, add these dry ingredients to your egg mixture in batches, folding gently each time. You want to keep all that airy volume, so be slow and careful. The batter will look dreamy and soft when you’re done.
Step 5: Assemble and Add Blackberries
Pour your tender batter into the prepared pan. Now for the fun part: scatter those fresh blackberries evenly across the top. Some will sink a little as the cake bakes, creating juicy pockets of purple surprise throughout your Blackberry Sponge Cake.
Step 6: Bake to Golden Perfection
Slide the pan into your preheated oven and bake for 30 to 35 minutes. You’ll know it’s ready when the cake is beautifully golden and a toothpick comes out clean from the center. Let it cool just a bit before turning it out—patience pays off here!
Step 7: Dust and Serve
Once your cake has cooled slightly, dust the top with a flurry of powdered sugar. This step transforms your Blackberry Sponge Cake into a bakery-worthy showstopper and adds a hint of extra sweetness in every bite.
How to Serve Blackberry Sponge Cake
Garnishes
For a truly eye-catching finish, I love scattering a few extra fresh blackberries and a light shower of powdered sugar right before serving. A sprig of mint doesn’t just add a joyful pop of color but also a hint of freshness that pairs perfectly with berries.
Side Dishes
Slice this Blackberry Sponge Cake and serve it with a dollop of softly whipped cream or a scoop of vanilla ice cream. If you’re feeling extra fancy, a spoonful of lemon curd or a drizzle of berry coulis brings out the tangy notes of the blackberries beautifully.
Creative Ways to Present
Cut the cake into wedges and stack them with layers of whipped cream in between, or turn it into sweet little trifles by layering cubes with yogurt and more berries in glasses. For brunch or afternoon tea, serve petite squares with edible flowers for a touch of whimsy.
Make Ahead and Storage
Storing Leftovers
Keep your Blackberry Sponge Cake soft and fresh by covering it with foil or plastic wrap and storing it at room temperature for up to two days. If your kitchen runs warm, pop it in the fridge—it’ll stay lovely and moist.
Freezing
Want to stash some summery bliss for later? Wrap individual slices or the whole cake tightly in plastic wrap, then in foil. Freeze for up to two months. Thaw at room temp before serving and dust with a little extra powdered sugar if needed.
Reheating
While Blackberry Sponge Cake is delicious at room temperature, you can gently warm slices in the microwave for a few seconds or in a low oven. This refreshes the texture and brings out the aroma—especially dreamy with fresh blackberries on the side.
FAQs
Can I use frozen blackberries?
Absolutely! Frozen blackberries work well in this recipe. No need to thaw them—just toss them right on the batter. You might need a few extra minutes of baking time, so keep an eye out for that golden color.
Can I make this cake gluten-free?
Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour. The texture may be slightly different but still delicious! Be sure your baking powder is gluten-free as well.
What’s the best way to get a fluffy sponge?
The key to a dreamy, fluffy Blackberry Sponge Cake is whipping the eggs and sugar until very light and pale, and folding the dry ingredients in gently to keep all the air in the batter. Don’t rush this part!
Can I use other berries instead?
Go for it! Raspberries, blueberries, or even a mix of your favorite summer berries swap in easily and make for a beautiful, seasonal twist on this classic.
Is this cake good for special occasions?
Definitely! Blackberry Sponge Cake looks stunning on a dessert table and always impresses at tea parties, birthdays, or any gathering where you want to treat your people to something homemade and lovely.
Final Thoughts
Every bite of this Blackberry Sponge Cake is a celebration of the season—soft, sweet, and studded with juicy berries. It’s the kind of treat that brings people together and makes the simplest day feel special. Give it a try, and let this beautiful cake add a little joy to your table!