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Blackberry Cake with Whipped Cream Filling and Frosting

Suitably splendid for a ballroom celebration but wholesome enough for a backyard picnic, this blackberry and whipped-cream creation by contributing editor and pastry chef Jason Schreiber exemplifies farm-to-(sweets)table cuisine. It tastes like a teatime treat (think scones with jam and clotted cream) and would look right at home at a country estate, thanks to marbleized frosting that's colored with crushed berries.

Photography: Linda Pugliese

Source: Martha Stewart Weddings



  1. Trim domes from cakes. Slice each cake in half to create two layers.

  2. Brush one layer of cake with syrup and spread with 1/4 cup strained jam. Spread with 1/3 of whipped cream filling, and repeat with remaining cake layers. Chill 1 hour.

  3. Frost outside with whipped cream frosting, using tinted frosting and jam to create marbled effect. Top with blackberries. Keep refrigerated.

Cook's Notes

Cake is best the day it is assembled.


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