Delicious Blackberry-Topped Sponge Cakes Recipe

Blackberry-topped sponge cake combines the elegance of classic baking with the vibrant flavor of seasonal fruit.

This recipe delivers a feather-light sponge, a jewel-toned blackberry topping, and a naturally tangy glaze—making it ideal for celebrations or as a refined tea-time treat.

Unlike many versions, this recipe offers detailed technique, options for dietary preferences, and foolproof instructions. The result is a cake with perfectly even rise, true blackberry flavor, and a tender crumb that stays fresh for days.

Ingredients Checklist

Assembling the correct ingredients and understanding their purpose ensures consistent success. Here’s a comprehensive checklist with explanations and alternatives.

For the Blackberry Topping

• 2½ cups (300g) fresh or frozen blackberries (if frozen, thaw and drain)

• ¼ cup (50g) granulated sugar

• 1 tbsp lemon juice

• 1½ tsp cornstarch (to thicken and prevent a soggy cake)

• ½ tsp vanilla extract (optional, for extra depth)

For the Sponge Cake

• 1 cup (120g) all-purpose flour or cake flour (for extra lightness)

• 1 tsp baking powder

• ¼ tsp baking soda

• ¼ tsp fine salt

• 4 large eggs, at room temperature

• ⅔ cup (135g) superfine (caster) sugar

• ⅓ cup (75ml) neutral oil (like sunflower or grapeseed) or melted unsalted butter

• 1 tsp vanilla extract

• 2 tbsp whole milk, at room temperature

• 1 tsp lemon zest (optional, brightens the crumb)

For the Blackberry Icing

• 1 cup (120g) powdered sugar, sifted

• 1–2 tbsp blackberry puree (reserved from topping)

• ½–1 tbsp lemon juice, as needed for drizzling consistency

Recommended Equipment

• 8-inch (20cm) round or square cake pan (or divide between smaller pans for mini cakes)

• Stand or hand mixer

• Two mixing bowls

• Fine-mesh sieve

• Parchment paper

• Offset spatula

• Cooling rack

• Serrated knife for neat serving

Step-by-Step Instructions

Following a precise sequence ensures an airy, tall sponge and a beautiful, non-soggy blackberry layer. Here’s the full method, with professional troubleshooting.

1. Prepare the Blackberry Topping
In a small saucepan, combine blackberries, sugar, lemon juice, and cornstarch. Set over medium heat and bring to a simmer, stirring occasionally. Cook 3–5 minutes, lightly mashing a few berries, until the mixture thickens and becomes syrupy. Remove from heat. Strain 2 tablespoons of the mixture for the icing; let both cool to room temperature.

2. Make the Sponge Cake
Preheat oven to 350°F (175°C). Line the bottom of your cake pan with parchment, and lightly grease the sides.
Sift flour, baking powder, baking soda, and salt together in a bowl.
In a large bowl, beat eggs and superfine sugar on medium-high speed for 5–7 minutes until pale, thick, and tripled in volume. The mixture should ribbon off the beaters.

Gently beat in vanilla and lemon zest. Drizzle in oil or melted butter and milk, mixing on low just to combine.
Sift half the flour mixture over the eggs, fold gently with a spatula, then repeat with remaining flour. Avoid overmixing; stop as soon as no flour streaks remain. Pour the batter into the prepared pan and smooth the top.

3. Add the Blackberry Layer
Dot spoonfuls of the cooled blackberry topping across the batter’s surface, then gently swirl with a knife. Reserve some topping for serving or marbling the icing.

4. Bake
Bake 22–27 minutes (for 8-inch round) or until the cake is golden, just firm, and a toothpick inserted at the edge (not the center jam) comes out clean.
Cool in the pan for 10 minutes, then carefully lift out and cool completely on a wire rack.

5. Prepare the Blackberry Icing
In a small bowl, whisk sifted powdered sugar with reserved blackberry puree and lemon juice until smooth and drizzly. Adjust consistency with extra juice or sugar as needed.

6. Assemble and Finish
Transfer cake to a serving plate. Drizzle the icing generously over the cooled cake, letting it drip down the sides. Top with extra fresh blackberries or a dusting of lemon zest if desired.

Tips for Perfect Results

Maximize your sponge cake’s height, texture, and flavor with these professional strategies.

• Always use room temperature eggs for maximum volume in the sponge.

• Whip eggs and sugar thoroughly for a stable, airy structure; underbeating leads to a dense cake.

• Gently fold dry ingredients—overmixing knocks out air and makes the cake tough.

• Thoroughly cook the blackberry topping until thick to avoid a soggy sponge.

• For an extra moist crumb, lightly brush the baked cake with blackberry syrup before icing.

• If using frozen berries, thaw and drain well to prevent excess liquid.

• For gluten-free cakes, substitute a cup-for-cup gluten-free blend and add ¼ tsp xanthan gum.

• If making mini cakes, reduce baking time to 12–16 minutes.

Serving Suggestions

Serving style elevates this cake from simple to stunning. Here’s how to impress with every slice.

• Pair with softly whipped cream, crème fraîche, or mascarpone for a creamy contrast.

• Add a scoop of lemon or vanilla ice cream for an elegant dessert.

• Garnish with candied lemon peel or edible flowers for visual appeal.

• Serve with hot tea, cold brew coffee, or a sparkling lemonade.

• For parties, cut into small squares or rounds and top each with a blackberry and mint leaf.

• Offer extra blackberry sauce on the side for guests who love a fruit-forward dessert.

Final Thoughts

Blackberry-topped sponge cake is more than a seasonal treat—it’s a celebration of fresh fruit and classic technique.

With a plush crumb, a vibrant swirl, and a tart-sweet icing, this cake brings together texture, color, and taste for a dessert that suits any occasion.

This guide’s careful proportions, tested methods, and troubleshooting tips ensure bakery-quality results at home. Whether served at a family brunch, an afternoon tea, or as an elegant party centerpiece, this cake will earn a place in your favorite recipes.