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Blackberry Mousse Cake

Blackberry Mousse Cake

This delicious Blackberry Mousse Cake features tender blackberry swirled cake layers, a fluffy mousse filling, and decadent buttercream frosting.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 34 minutes
Chilling Time 2 hours
Total Time 3 hours 4 minutes
Course Cakes
Cuisine American
Servings 24 slices
Calories 686 kcal

Equipment

  • Stand mixer or electric hand mixer
  • Whisk attachment
  • Greaseproof Cake Board
  • Spinning Cake Stand
  • Large Offset Spatula
  • Bench Scraper
  • Large Piping Bag
  • 3 Small Piping Bags
  • Open Star Piping Tip
  • 2 Small French piping Tips

Ingredients
  

Blackberry Mousse

  • ¾ cup good quality white chocolate chips 135g
  • 1 cup heavy cream or heavy whipping cream, cold - divided (240g)
  • ⅓ cup seedless blackberry jam 75g
  • Regal purple gel food coloring optional
  • ⅓ cup powdered sugar 42g
  • 1 teaspoon vanilla extract or vanilla bean paste (4g)
  • ⅛ teaspoon fine salt

Blackberry Swirled Cake Recipe

  • 1 cup unsalted butter (2 sticks), room temperature (226g)
  • 2 ½ cups granulated sugar 500g
  • 1 cup carton egg whites or 7 large egg whites, room temperature (235g)
  • 3 cups cake flour 360g
  • 2 ½ teaspoon baking powder 10g
  • 1 teaspoon fine salt 6g
  • 1 ½ cups full-fat sour cream room temperature (380g)
  • ¼ cup vegetable or canola oil 56g
  • 1 teaspoon vanilla extract or vanilla bean paste (4g)
  • ½ cup blackberry jam 112g

Blackberry Buttercream Frosting

  • 2 cups unsalted butter (4 sticks), room temperature (452g)
  • 1 tablespoon vanilla extract or vanilla bean paste (12g)
  • ½ teaspoon fine salt 3g
  • 6 cups powdered sugar 750g
  • 1 tablespoon lemon juice 12g
  • ½ cup blackberry jam 112g
  • Deep pink and royal purple gel food coloring optional

Additional Filling and Decoration

  • ½ cup blackberry jam 112g
  • 2 pints Oregon blackberries

Instructions
 

Blackberry Mousse Cake Filling

  • Make the blackberry mousse first so it has time to chill. Or better yet, make this mousse in advance! It can be made 1-2 days ahead of time.
  • Add ¾ cup white chocolate chips and ¼ cup heavy cream in a medium-sized, heat-proof bowl. Heat for 45-60 seconds in the microwave, then let the mixture sit for a minute. Stir until combined with a rubber spatula.
  • Stir ⅓ cup of blackberry jam into the white chocolate mixture. If desired, add a small squirt of purple gel food coloring to give this mousse a more vibrant purple color.
  • Add ¾ cup of heavy cream, ⅓ cup powdered sugar, 1 teaspoon vanilla extract, and ⅛ teaspoon fine salt into a large bowl or the bowl of a stand mixer fit with a whisk attachment.
  • Mix on a medium-high speed until the whipped cream starts to gather in the whisk attachment and you can see texture around the edge of the bowl.
  • Gently fold half of the whipped cream into the blackberry white chocolate mixture using a rubber spatula.
  • Cover the mousse with plastic wrap and chill in the refrigerator for at least 2 hours.

Blackberry Swirled Cake Layers

  • Preheat the oven to 350°F / 175°C. Line and grease three, 8-inch cake pans.
  • Add 1 cup of unsalted butter and 2 ½ cups of granulated sugar into the bowl of a stand mixer. Mix together on a high speed for 3 minutes.
  • Add in 1 cup of room temperature egg whites and mix at a medium speed until they're incorporated.
  • Whisk 3 cups of cake flour, 2 ½ teaspoon baking powder, and 1 teaspoon salt together in a separate bowl.
  • Add half of the dry ingredients into the butter/egg mixture and mix on a low speed until combined.
  • Pour half of the batter evenly between the prepared cake pans.
  • Drizzle ½ cup of blackberry jam over the cake batter and swirl it into the cake batter.
  • Bake for 32-35 minutes, or until a toothpick comes out with a few moist crumbs.
  • Let the pans cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan.
  • Use a serrated knife to level the top of each cake layer.

Blackberry Buttercream Frosting

  • While the cake layers bake and cool, make the blackberry buttercream frosting.
  • Beat 2 cups butter on a low speed for 30 seconds until smooth.
  • Add in 1 tablespoon vanilla extract and ½ teaspoon salt and beat on a low speed.
  • Gradually mix in 6 cups of powdered sugar and 1 tablespoon of lemon juice.
  • Scoop ⅓ cup of white frosting into a small piping bag and set aside.
  • Mix ½ cup of blackberry into the remaining frosting until combined.
  • Add a squirt of purple gel food coloring into the remaining frosting and stir until it's evenly colored.

Assembling This Blackberry Mousse Cake

  • Stack and frost the cake layers on a greaseproof cake board.
  • Pipe a double ring of purple blackberry buttercream around the perimeter of the cake layer.
  • Chill the cake in the freezer for about 10 minutes, then repeat with the next cake layer.
  • Smooth using a bench scraper, then chill the cake in the fridge (30 minutes) until the frosting is firm.
  • Pipe swirls of the different colors of buttercream around the side of the cake and on top.

Notes

For best results, chill your mixing bowl and whisk attachment before making the blackberry mousse. Properly measure your flour to ensure fluffy cake layers.

Nutrition

Serving: 1sliceCalories: 686kcalCarbohydrates: 90gProtein: 5gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 75mgSodium: 75mgPotassium: 150mgFiber: 1gSugar: 63gVitamin A: 750IUVitamin C: 3mgCalcium: 40mgIron: 1mg
Keyword blackberry dessert, Blackberry Mousse Cake, cake recipe, dessert, layer cake, mousse cake
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