Honey Cake with Blackberry Jam Icing
Paired with a sweet, and subtle honey cake, the buttercream jam is really to star of the show for this summery honey-based cake.
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Yield: 8 slices
Equipment
- 4 6" cake tins
Ingredients
Blackberry Jam
- 165 g fresh blackberries
- 4 to 5 tablespoons granulated sugar
- Juice of 1/2 lemon
Honey Cake
- 360 g cake flour
- 2 teaspoons baking powder
- ½ teaspoons baking soda
- 1 teaspoons salt
- 170 g unsalted butter room temperature
- 198 g granulated sugar
- 99 g canola or vegetable oil
- 170 g honey
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 56 g whole milk room temperature
- 113 g sour cream
Blackberry Jam Swiss Meringue Buttercream
- 150 g egg whites room temperature
- 297 g granulated sugar
- 452 g unsalted butter room temperature
- 2 teaspoons vanilla extract
- 1 teaspoons salt
Instructions
- Blackberry Jam:Mash blackberries with a fork in a small saucepan.165 g fresh blackberries
- Taste berries and add sugar according to tartness, and lemon juice.4 to 5 tablespoons granulated sugar, Juice of 1/2 lemon
- Simmer on low until jam thickens, about 15 minutes. Scrape bottom on pan with a wooden spatula frequently to avoid burning.
- To test if jam is ready, place a metal spoon in the freezer for a few minutes, then set a drop of jam on the back of the cold spoon. If it stays in place, your jam is set.
- Remove from heat and allow to cool completely in fridge. At least 2 hours.
- Honey Cake:Preheat oven to 350°. Spray and line 4 - 6" cake pans with cooking spray and parchment paper.
- Sift together cake flour, baking powder, baking soda, and salt in a medium bowl.360 g cake flour, 2 teaspoons baking powder, 1/2 teaspoons baking soda, 1 teaspoons salt
- In the bowl of a stand mixer, cream together butter and sugar using the paddle attachment until light and airy, scraping down the sides of the bowl frequently, about 5-7 minutes. Add oil and honey.170 g unsalted butter, 198 g granulated sugar, 99 g canola or vegetable oil, 170 g honey
- Add eggs one at a time, fully mixing before adding the next. Add vanilla.4 large eggs, 2 teaspoons vanilla extract
- Beginning and ending with the dry ingredients, alternate adding the dry ingredients and milk on low speed. Dry-wet-dry-wet-dry.56 g whole milk
- Stir in sour cream.113 g sour cream
- Divide evenly among 4 cake tins. Bake for 23-26 minutes, until golden brown and toothpick comes out clean.
- Allow to cool to the touch before removing cake from pans.
- Blackberry Jam Swiss Meringue Buttercream:In the bowl of a stand mixer, combine egg whites and sugar.150 g egg whites, 297 g granulated sugar
- Place mixing bowl over a small pot of simmering water to slowly heat the egg whites. Whisk constantly until the sugar is melted and egg whites reach 160°F. Be sure bottom of bowl does not touch simmering water.
- Transfer mixing bowl to mixer. Whip on high until meringue forms and cools to room temperature.
- Once cooled, reduce speed to low and add cubes of butter slowly. After all of the butter is added, return speed to high and continue whipping until butter is fully incorporated and buttercream is a light and silky texture. Do not be worried if the mixture appears to be curdled, this is part of the emulsifying process! This may take 10 minutes or so.452 g unsalted butter
- Add blackberry jam, vanilla, and salt, mix until combined.2 teaspoons vanilla extract, 1 teaspoons salt
- Assembly:Using a serrated knife, level the tops of cake as necessary.
- Divide icing between layers.
- If desired, use palette knife or bowl scraper to smooth sides.
Notes
- Cakes may also be baked in 3 - 8" cake tins. Bake at 350° for 23-26 minutes.
- Store leftovers in the fridge
Disclaimer: We test all recipes using the metric weights shown, we cannot guarantee outcomes when switching to US measurements.