Blackberry Forest Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BLACK FOREST CAKE



Black Forest Cake image

Some historians trace this famous cherry-chocolate cake (called Schwarzwälder Kirschtorte in German) back to the 16th century, but it was most likely named and popularized by German baker Josef Keller in 1915 Germans take their world-famous dessert seriously: The cake was granted protected status by the European Commission in 2013, meaning that for a dessert to be sold as a Black Forest Cake, it must contain Black Forest kirsch, a brandy made from local cherries.

Provided by Food Network Kitchen

Time 3h10m

Yield 8 to 10 servings

Number Of Ingredients 17

Unsalted butter, for the pans
1/3 cup unsweetened Dutch-process cocoa powder, plus more for the pans
8 large eggs, at room temperature
3/4 cup cake flour
1/4 teaspoon salt
1/2 cup almond flour
11/3 cups granulated sugar
2 teaspoons pure vanilla extract
1/2 cup confectioners' sugar
1 tablespoon cornstarch
3 cups cold heavy cream
1 teaspoon pure vanilla extract
2 cups cherries in light syrup, such as Morello, drained and chopped, plus 2 tablespoons syrup from one 24-ounce jar)
1 to 2 tablespoons kirsch (cherry brandy; optional)
2 tablespoons granulated sugar
1/2 teaspoon pure almond extract
Shaved chocolate, for topping

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; line the bottoms with parchment paper. Butter the parchment and dust the bottoms and sides of the pans with cocoa powder, tapping out the excess.
  • Put the eggs (in their shells) in a medium bowl and cover with hot tap water; let stand 5 minutes (warming the eggs will help them whip better). Sift the cocoa powder, cake flour and salt into a medium bowl, then whisk in the almond flour; set aside.
  • Remove the eggs from the water and crack into a large bowl. Add the granulated sugar and beat with a mixer on low speed to combine. Increase the speed to medium high and beat until pale, fluffy and thick, about 10 minutes. The mixture should fall off the beaters in a ribbon when lifted.
  • Sprinkle one-third of the flour mixture over the egg mixture and gently fold with a whisk until combined. Repeat with the remaining flour mixture in two batches, adding the vanilla with the final addition. Divide the batter evenly between the prepared pans. Bake until the cakes pull away from the sides of the pans and a toothpick inserted into the centers comes out clean, about 25 minutes. Immediately run a small offset spatula around the edges to loosen. Let the cakes cool 5 minutes in the pans, then remove to a rack, parchment-side down, and let cool completely.
  • Meanwhile, make the whipped cream: Whisk the confectioners' sugar and cornstarch in a small saucepan (the cornstarch will help stabilize the whipped cream). Slowly add 3/4 cup heavy cream, whisking, until a paste forms. Bring to a boil over high heat, stirring, until thick and bubbling, about 1 minute. Transfer to a bowl, place a piece of plastic wrap directly onto the surface and refrigerate until completely cooled, about 30 minutes.
  • Meanwhile, make the filling: Bring the cherries, cherry syrup, kirsch and granulated sugar to a simmer in a small saucepan, stirring, until the sugar dissolves, 1 to 2 minutes. Stir in the almond extract and transfer to a bowl. Refrigerate 30 minutes.
  • Finish the whipped cream: Beat the remaining 2 1/4 cups cold heavy cream and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 1 minute. With the mixer running, add the cooked cream mixture and beat until stiff peaks form, 1 to 2 minutes.
  • Drain the cherries and reserve the syrup. Discard the parchment from the cakes. Trim a thin layer off the top of each cake with a long serrated knife. Put one cake cut-side up on a cake stand or serving plate and brush with half of the reserved syrup. Spread about 1 cup whipped cream over the top in a thin layer, then top with all but 1/4 cup cherries. Spread 1 cup whipped cream over the cherries in a thin layer. Top with the remaining cake and brush with the remaining syrup. Spread 1 1/2 cups whipped cream over the top and sides of the cake in a thin layer (some crumbs are OK). Refrigerate 30 minutes.
  • Spread the remaining whipped cream over the top and sides of the cake. Refrigerate 30 minutes. Sprinkle the shaved chocolate around the top of the cake and press into the sides; top with the reserved cherries. Refrigerate overnight; the cake will soak up the syrup.

GRANDMA'S BLACKBERRY CAKE



Grandma's Blackberry Cake image

I remember going berry picking with Mom and Grandma. Even at 70 years old, Grandma could pick 3 gallons of berries before I had my pail half full. Grandma made up this blackberry cake recipe with her mom, and it's been passed down for five generations now. -Diana Martin, Moundsville, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 13

1 cup fresh blackberries
2 cups all-purpose flour, divided
1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
3/4 cup buttermilk
Optional: Whipped cream and confectioners' sugar

Steps:

  • Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. , Pour into a greased and floured 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream and top with confectioners' sugar and additional fresh blackberries.

Nutrition Facts : Calories 312 calories, Fat 12g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 410mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.

BLACKBERRY UPSIDE DOWN CAKE



Blackberry Upside Down Cake image

Easy and beautiful cake to make with ingredients you have on hand. Great to take to a party or picnic. Use a cake plate that is wider than the cake; the berries and juice run down the sides, but it is gorgeous when done!

Provided by PamelaP

Categories     Desserts     Cakes     Upside-Down Cake Recipes

Time 1h30m

Yield 10

Number Of Ingredients 12

¼ cup brown sugar
2 tablespoons butter
2 cups fresh blackberries
¾ cup white sugar
1 cup white sugar
½ cup butter, softened
2 eggs
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt brown sugar and 2 tablespoons butter together in a saucepan over medium heat. Add blackberries to brown sugar mixture; cook and stir until mixture bubbles, 1 to 3 minutes. Stir 3/4 cup white sugar into berries, crush berries slightly with a fork, and continue cooking until berries are hot and slightly broken-down, about 5 minutes more; remove from heat and pour into a 9-inch cake pan.
  • Beat 1 cup white sugar and 1/2 cup butter together in a bowl with an electric mixer until light and fluffy; beat in eggs.
  • Whisk flour, baking powder, and salt together in a bowl. Alternately stir flour and milk into butter mixture, beginning and ending with the flour mixture. Mix vanilla into batter.
  • Pour batter over blackberry mixture in the 9-inch cake pan.
  • Bake cake in the preheated oven until cooked through, 35 to 40 minutes. Let cake cool in the pan until warm, but not completely cooled, about 30 minutes. Run a knife along the inside edge of the pan to separate cake from the sides, place a cake plate over the top of the pan, and flip the pan. Lift the pan slowly to release the cake from the pan.

Nutrition Facts : Calories 350.7 calories, Carbohydrate 56.3 g, Cholesterol 68.2 mg, Fat 12.9 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 7.7 g, Sodium 313.7 mg, Sugar 40.3 g

BLACKBERRY FOREST CAKE



Blackberry Forest Cake image

Our version of the German specialty is wonderfully left to the elements, rather than shrouded in whipped cream and chocolate shavings. Tow layers of chocolate sponge cake (or genoise) -- brushed with a creme de cassis syrup -- sandwich chocolate-ganache glaze, whipped cream, and fresh blackberries (a no-pitting-required swap for cherries). The toppings? More ganache glaze and a pile of berries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 5h

Number Of Ingredients 16

5 tablespoons unsalted butter, melted and cooled, plus more for pans
2/3 cup sifted cake flour, plus more for pans
1/3 cup sifted Dutch-process cocoa powder
1/2 teaspoon coarse salt
4 large eggs, plus 3 large yolks, room temperature
2/3 cup granulated sugar
1/3 cup creme de cassis
1/3 cup granulated sugar
6 ounces semisweet chocolate, coarsely chopped
3/4 cup heavy cream
1 tablespoon corn syrup
1/3 cup red- or black-currant jelly, or blackberry jelly
2 teaspoons fresh lemon juice
4 cups fresh blackberries (16 ounces)
3/4 cup heavy cream
3 tablespoons confectioners' sugar

Steps:

  • Cakes: Preheat oven to 400 degrees. Butter two 9-by-2-inch round cake pans. Line with parchment, then butter parchment. Dust with flour, tapping out excess. Whisk together flour, cocoa, and salt in a bowl. Place butter in another bowl.
  • Combine eggs, yolks, and granulated sugar in a heatproof bowl set over a saucepan containing 2 inches of simmering water. Heat, whisking, until sugar is dissolved and mixture is warm. Remove from heat. With an electric mixer, whisk on medium speed 2 minutes. Increase speed to high and whisk until pale and thick, 4 to 5 minutes.
  • Sift together dry ingredients over top of egg mixture, then gently fold in. When almost incorporated, fold 1 cup batter into butter, then gently fold butter mixture into remaining batter. Divide batter evenly between prepared pans and bake until tops spring back, 10 to 11 minutes. Invert cakes onto a wire rack, top-sides up; let cool completely.
  • Syrup: Heat creme de cassis, granulated sugar, and 3 tablespoons water in a small saucepan over medium, stirring until sugar is dissolved.
  • Glaze: Place chocolate in a heatproof bowl. Heat cream in a small saucepan just until bubbling around edges; pour over chocolate. Let stand 5 minutes, then stir until chocolate is melted and mixture is combined. Stir in corn syrup. Let stand until slightly thickened, about 10 minutes.
  • Assembly: Stir together jelly and lemon juice in a bowl, then fold in berries. In another bowl, whisk cream with confectioners' sugar to medium-stiff peaks. Brush bottom and sides of cakes generously with syrup (using all of syrup). Place one cake on a serving platter, syrup-side up. Pour 1/2 cup glaze over cake, spreading to edges. Top with 3 cups berry mixture, then dollop evenly with cream. Top with second cake, syrup-side down.
  • Pour remaining glaze on top of cake, spreading to edges and allowing to drip down sides. (If glaze gets too thick, reheat in microwave, in 10-second increments.) Refrigerate cake and remaining berry mixture at least 4 hours and up to overnight before serving cake, topped with berry mixture.

MELT IN YOUR MOUTH BLUEBERRY CAKE



Melt In Your Mouth Blueberry Cake image

This is a nice tender cake - one of my Mom's specialties from years ago. It is a great cake to take along to a picnic.

Provided by IRENED

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 13

½ cup butter
½ cup white sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 egg yolks
1 ½ cups all-purpose flour
1 teaspoon baking powder
⅓ cup milk
2 egg whites
¼ cup white sugar
1 ½ cups fresh blueberries
1 tablespoon all-purpose flour
1 tablespoon white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
  • Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
  • Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
  • In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
  • Bake for 50 minutes, or until cake tests done.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 29.2 g, Cholesterol 55 mg, Fat 8.8 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 5.2 g, Sodium 157.4 mg, Sugar 15.8 g

BLACK FOREST CAKE



Black Forest Cake image

Devil's food cake mix makes it easy to prepare an impressive, tasty torte that perfectly pairs chocolate and cherries.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 12

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 pint (2 cups) whipping cream
1/2 cup powdered sugar
2 to 3 tablespoons brandy, if desired
1 can (21 oz) cherry pie filling
1/2 teaspoon almond extract
2 tablespoons sliced almonds

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.
  • Make and bake cake as directed on box for 8- or 9-inch rounds. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • In medium bowl, beat whipping cream with electric mixer on high speed until slightly thickened. Gradually beat in powdered sugar until stiff peaks form. Fold in brandy. In another small bowl, mix pie filling and almond extract.
  • On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped cream, then 1 cup cherry mixture to within 1 inch of edge. Top with second layer, rounded side up. Frost top with remaining whipped cream. Spoon remaining cherry mixture over top. Sprinkle with sliced almonds. Store covered in refrigerator.

Nutrition Facts : Calories 190, Carbohydrate 28 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 18 g, TransFat 1 g

BLACKBERRY CHOCOLATE CAKE



Blackberry Chocolate Cake image

A truly delicious dessert cake served right from the fridge. I used blackberries that I picked in the forest. The recipe, which is from a Swiss cooking magazine called 'Le Menu', calls for a chocolate with 70% cocoa. Mine had less, but it was still delicious. I also had to replace flour for the cornstarch thus I added it as an alternative. Preparation time does not include chilling time. Enjoy!

Provided by tigerduck

Categories     Breads

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 10

butter, for greasing
150 g chocolate (70%cocoa)
100 g butter
3 eggs
125 g sugar
2 tablespoons Grand Marnier or 2 tablespoons Cointreau liqueur
100 g ground almonds (skin on)
2 tablespoons cornstarch or 2 tablespoons flour
100 g blackberries
icing sugar, for dusting

Steps:

  • Line and butter a springform of 20cm.
  • Melt butter and chocolate on low heat. Let cool a little bit while stirring. Add eggs, sugar and gran marnier (or cointreau). Mix cornstarch (or flour) with ground almonds and add. Pour mixture into springform. Stick blackberries into mixture. Bake in the middle of a 200°C oven for 20-25 minutes. THE CAKE SHOULD STILL BE MOIST. Remove cake and let cool.
  • Cool for several hours or best overnight.
  • Sprinkle with icing sugar and serve as it is or with whipped cream, sour cream or ice cream.

Nutrition Facts : Calories 355.2, Fat 27.9, SaturatedFat 13.5, Cholesterol 96.5, Sodium 120.4, Carbohydrate 27.1, Fiber 5.3, Sugar 16.9, Protein 7.7

FRESH BLACKBERRY CAKE



Fresh Blackberry Cake image

This is another Southern Living recipe that I haven't made in years. This makes a delicous cake by itself, but of course you could add a glaze if you would like.

Provided by Dreamgoddess

Categories     Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 13

3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon ground cloves
3 eggs, beaten
1 cup butter, melted
1 cup buttermilk
1 1/2 cups fresh blackberries
1 tablespoon baking soda
1/2 cup chopped pecans
1/2 cup raisins (optional)

Steps:

  • Preheat the oven to 350 degrees.
  • Sift together the flour, sugar, salt, nutmeg, cinnamon and cloves in a large bowl.
  • Add the eggs, butter, buttermilk and blackberries and beat 1 minute with a mixer on medium speed.
  • Stir in the baking soda, pecans and raisins (if using).
  • Pour the batter in a greased and floured bundt pan.
  • Bake at 350 degrees for 55-60 minutes or until the cake tests for doneness.

Nutrition Facts : Calories 535.4, Fat 24.6, SaturatedFat 12.7, Cholesterol 113.2, Sodium 787.3, Carbohydrate 73.2, Fiber 2.9, Sugar 42.7, Protein 7.6

BLACKBERRY CAKE



Blackberry Cake image

Wild blackberries are plentiful here, so I started making this cake to put that pretty crop to good use. Everyone loves it.-Doris Martin, Bostic, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 15

1 package white cake mix (regular size)
1 package (3 ounces) raspberry or black cherry gelatin
1 cup canola oil
1/2 cup milk
4 eggs
1 cup fresh or frozen blackberries
1 cup sweetened shredded coconut
1 cup chopped pecans
ICING:
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
4 to 5 tablespoons milk
1/2 cup fresh or frozen blackberries, crushed
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans

Steps:

  • In a large bowl, combine the cake mix, gelatin, oil and milk until blended. Add eggs, one at a time, beating well after each addition. Fold in the blackberries, coconut and pecans. Pour into three greased 9-in. round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , For icing, cream butter in a small bowl. Add sugar and milk; beat until icing achieves desired consistency. Stir in the blackberries, coconut and pecans. Spread icing between layers and over the top and sides of cake.

Nutrition Facts : Calories 590 calories, Fat 35g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 320mg sodium, Carbohydrate 66g carbohydrate (50g sugars, Fiber 3g fiber), Protein 5g protein.

More about "blackberry forest cake recipes"

BLACKBERRY CAKE WITH BLACKBERRY FROSTING - NATASHA'S KITCHEN
blackberry-cake-with-blackberry-frosting-natashas-kitchen image
2016-04-26  · How to Make Lemon Blackberry Frosting: 1. Combine 2 Tbsp lemon juice with 1 cup blackberries in small saucepan. Simmer 6-7 minutes or until berries easily …
From natashaskitchen.com
4.8/5 (70)
Total Time 2 hrs 2 mins
Category Medium
  • In the bowl of an electric stand mixer fitted with whisk attachment, beat 6 large eggs 1 min on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 min until thick and fluffy.
  • Combine 2 Tbsp lemon juice with 1 cup blackberries in small saucepan. Simmer 6-7 minutes or until berries easily mash up with a fork then turn off heat. Strain through a fine mesh strainer, pushing the blackberries through with a spatula until only seeds are left in strainer. Discard seeds and set the puree aside to cool completely to room temp (you should get 5 Tbsp puree).
  • Slice 1 cup blackberries and set aside. Make your lemon syrup by combining 3/4 cup warm water, 1 Tbsp granulated sugar and 4 Tbsp Lemon Juice.
See details


AMAZING BLACK FOREST CAKE RECIPE | PRETTY. SIMPLE. SWEET.
amazing-black-forest-cake-recipe-pretty-simple-sweet image
2018-06-13  · This is an easy black forest cake recipe made with 4 layers of moist chocolate cake soaked in cherry syrup, cherries, and whipped cream. The classic cake is decorated with chocolate and fresh cherries. Ingredients and How to Make Black Forest Cake. This is what you’ll need to make the most delicious and simple black cherry forest cake: Chocolate cake …
From prettysimplesweet.com
5/5 (44)
Total Time 2 hrs 5 mins
Servings 8
  • To make the chocolate cake: Preheat oven to 350°F/180°C. Generously butter two 8-inch cake pans that are at least 2-inches high, and dust with cocoa powder, tapping the ramekins slightly to remove any excess.
  • In a large bowl, place flour, cocoa powder, baking powder, baking soda, salt, and sugar. Mix until combined. Set aside.
  • In a medium bowl, mix together eggs, oil, vanilla, buttermilk, and water (pour the water slowly so it won’t cook the eggs). Whisk until smooth. Add egg mixture into flour mixture and mix until smooth. Don’t overbeat – batter will be lumpy at first, but mix gently and eventually stir with a whisk just until smooth. The batter will be thin and liquid. That's ok.
  • Scrape batter into prepared pans. Bake cakes for 30-35 minutes (depending on your oven - this might take longer), or until a skewer inserted into the center comes out clean or with just a few moist crumbs. Allow to cool for 10 minutes in the pan before unmolding, then let cakes cool completely on a wire rack. I recommend wrapping the cakes in plastic wrap and refrigerate or freeze them for several hours before cutting them. Cut each cake layer in half horizontally.
See details


RECIPE: BLACKBERRY FOREST CAKE | STUFF.CO.NZ
recipe-blackberry-forest-cake-stuffconz image
2017-03-20  · Grease and line the bases of 3 x 20cm round cake tins. Cakes: Melt chocolate in a bowl over a pan of simmering water, stirring until smooth. Sift together …
From stuff.co.nz
Estimated Reading Time 2 mins
See details


BLACK FOREST PUDDING CAKE RECIPE | FOOD NETWORK
black-forest-pudding-cake-recipe-food-network image
2019-02-14  · For the sauce: Add the frozen cherries, sugar and 2 tablespoons water to a small saute pan over medium heat and stir to combine. Add the brandy and flambe or …
From foodnetwork.com
Servings 4
Category Dessert
Author The Kitchen
Difficulty Easy
See details


BLACK FOREST CAKE | RICARDO
black-forest-cake-ricardo image
2016-07-29  · Black Forest Cake. 5 stars (82) Rate this recipe. Preparation. 55 MIN Cooking. 30 MIN Chilling. 2 H Servings 10. Share. The name of this sumptuous dessert hails from the German Schwarzwälder Kirschtorte (Black Forest …
From ricardocuisine.com
5/5 (82)
Category Desserts
Servings 10
Total Time 1 hr 25 mins
See details


10 BEST BLACKBERRY CAKE WITH CAKE MIX RECIPES | YUMMLY
10-best-blackberry-cake-with-cake-mix-recipes-yummly image
2021-11-02  · Lavender Lemon Blackberry Cake Natasha's Kitchen. egg yolks, oil, unsalted butter, sugar, salt, food coloring, almond flour and 11 more.
From yummly.com
See details


BLACKBERRY COFFEE CAKE – RECIPE FROM YUMMIEST FOOD COOKBOOK
blackberry-coffee-cake-recipe-from-yummiest-food-cookbook image
2017-08-02  · Blackberry Coffee Cake - this recipe is perfect excuse to eat cake for breakfast or afternoon coffee break! It is easy to make and taste amazing. Blackberry Coffee Cake - light, fluffy and very delicious! Ingredients. For the cake: 1½ cups all …
From yummiestfood.com
See details


BLACKBERRY DUMP CAKE - BLACKBERRY COBBER WITH CAKE MIX RECIPE
2019-09-24  · Other dump cake recipes on Blackberry Babe: Easy Caramel Apple Dump Cake; Double Cherry Black Forest Dump Cake; Easy Peach Dump Cake; Pecan Pie Cobbler; Blackberry Dump Cake . Yield: 12. Prep Time: 10 minutes. Cook Time: 35 minutes. Total Time: 45 minutes. Delicious and easy dump cake using blackberries and yellow cake …
From blackberrybabe.com
4.5/5 (255)
Estimated Reading Time 3 mins
Servings 12
Total Time 45 mins
See details


BLACKBERRY FOREST CAKE - YOUR CUP OF CAKE
2013-08-08  · Instructions. 1. Preheat oven to 350 degrees and grease pans or line with parchment paper. 2. Sift cake mix into a small bowl and set aside. 3. In a large bowl, combine eggs, oil, milk, sour cream and vanilla extract until smooth. 4. Stir in cake …
From yourcupofcake.com
Estimated Reading Time 2 mins
See details


APPLE BLACKBERRY CRUMBLE CAKE! - JANE'S PATISSERIE
2018-09-28  · Instructions. Preheat your oven to 180C/160C Fan and line two 8″/20cm round tins. Peel and core the Apples, cube the apples into about 2cm pieces. Make the crumble mixture. Rub together the Sugar, Flour and Butter until the mixture resembles bread crumbs, leave to the side for now.
From janespatisserie.com
5/5 (7)
Total Time 1 hr 5 mins
Category Cake
Calories 580 per serving
See details


TRADITIONAL BLACK FOREST CAKE RECIPE | GERMAN HOMEMADE PASTRY
2021-01-18  · Place the Black Forest Cake in the freezer for about 10 minutes to harden. Decorating of the Black Forest Cake . Use a decorating tip to finish the top of the cake with the rest of the whipped cream and the cherries you set aside or Maraschino cherries to your likings. You can easily prepare the cake ahead of time and store it in the freezer. To try the Danube Wave Cake Recipe click here, the ...
From theomaway.com
Reviews 2
Estimated Reading Time 7 mins
See details


BLACKBERRY FOREST CAKE | BUTTERCREAM DECORATING, CAKE ...
Blackberry Forest Cake Chocolate Cake:1 Box Devil's. May 20, 2015 - The Story: I got stood up. I lost to a soccer ball and it was quite pathetic. An afternoon in the kitchen with me baking this beautiful cake or 2 hours in 110 degree heat watching a bunch of men run around? The guy chose to ditch me and my sweets for the sweaty players in matching outfits. Ouch. I guess my track record isn't ...
From pinterest.co.uk
See details


BLACKBERRY FOREST CAKE RECIPES
Blackberry Forest Cake Recipes BLACK FOREST CAKE. Some historians trace this famous cherry-chocolate cake (called Schwarzwälder Kirschtorte in German) back to the 16th century, but it was most likely named and popularized by German baker Josef Keller in 1915 Germans take their world-famous dessert seriously: The cake was granted protected status by the European Commission in 2013, …
From tfrecipes.com
See details


EDD KIMBER’S RECIPE FOR BLACKBERRY AND STAR ANISE ...
2021-09-04  · 150ml double cream. 150g blackberries, a third cut in half. Cocoa nibs. Star anise, for decoration (optional) Sterilise a jar for the jam before starting. Put the fruit, lemon juice and star anise ...
From theguardian.com
See details


BLACKBERRY FOREST CAKE | DESSERTS, CAKE DESSERTS, CAKE
Blackberry Forest Cake Chocolate Cake:1 Box Devil's. Aug 8, 2013 - The Story: I got stood up. I lost to a soccer ball and it was quite pathetic. An afternoon in the kitchen with me baking this beautiful cake or 2 hours in 110 degree heat watching a bunch of men run around? The guy chose to ditch me and my sweets for the sweaty players in matching outfits. Ouch. I guess my track record isn't ...
From pinterest.com
See details


BLACKBERRY FOREST CAKE | STRAWBERRY CREAM PIES, CAKE ...
Jul 22, 2015 - Our version of the German specialty is wonderfully left to the elements, rather than shrouded in whipped cream and chocolate shavings. Tow layers of chocolate sponge cake (or genoise) -- brushed with a creme de cassis syrup -- sandwich chocolate-ganache glaze, whipped cream, and fresh blackberries (a no-pitting-required swap for cherries).
From pinterest.ca
See details


HOW TO MAKE BLACKBERRY CAKE - YOUTUBE
The flavor and color in this cake are off the charts—no dye necessary.READ THE FULL STORY HERE: http://www.seriouseats.com/…/how-to-make-blackberry-cake.html
From youtube.com
See details


BLACKBERRY FOREST CAKE | EAT DESSERT, CUPCAKE CAKES, DESSERTS
Blackberry Forest Cake Chocolate Cake:1 Box Devil's. Nov 16, 2013 - The Story: I got stood up. I lost to a soccer ball and it was quite pathetic. An afternoon in the kitchen with me baking this beautiful cake or 2 hours in 110 degree heat watching a bunch of men run around? The guy chose to ditch me and my sweets for the sweaty players in matching outfits. Ouch. I guess my track record isn't ...
From pinterest.ca
See details


BLACKBERRY FOREST CAKE - MEALPLANNERPRO.COM
Blackberry Forest Cake. Be the first to Review/Rate this Recipe. Saved From: www.marthastewart.com . prep: 45 min ; cook: 0 hr ; total: 45 min ; Print Save. US Metric. servings: Summary. Our version of the German specialty is wonderfully left to the elements, rather than shrouded in whipped cream and chocolate shavings. Tow layers of chocolate sponge cake (or genoise) -- brushed with a creme ...
From mealplannerpro.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

What is the best way to make BlackBerry cake?
Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition.
What is Black Forest cake?
Black Forest Cake is a traditional German dessert made with chocolate sponge cake layers filled with whipped cream and cherries. This delicious cake recipe is completely made from scratch and perfect for special occasions! Being born in Germany this cake was always one of my favorite desserts!
What do you need to make a black cherry forest cake?
The classic cake is decorated with chocolate and fresh cherries. This is what you’ll need to make the most delicious and simple black cherry forest cake: Chocolate cake – I bake the batter in two 8-inch pans, then cut each cake layer in half to get a total of 4 layers.
What is a BlackBerry dump cake?
This blackberry dump cake is so very easy, it's basically like an easy blackberry cobbler with cake mix! Just five ingredients, and you're on your way! I have had rave reviews from people all over the country who made this recipe.

Related Search