Blackberry Peach Layer Cake
  • 1 vanilla, yellow, or pound cake
  • 10oz (1.5 cups) fresh blackberries
  • 8oz (1 cup) peach jam
  • ½ cup water
  • ¼ cup sugar
  • 1 pint heavy whipping cream
  • 1 cup confectioner's sugar
  1. If using a box cake mix, prepare and bake following package instructions.
  2. Puree blackberries until smooth. Strain using a mesh strainer.
  3. In a small sauce pot, combine blackberry puree, peach jam, water, and sugar. Bring to a boil; reduce heat and simmer for 15 minutes until consistency reaches a thick syrup. Remove from heat and cool completely. (Filling will continue to thicken as it cools.)
  4. While the cake and filling cool, combine heavy whipping cream and confectioner's sugar and whip on high until soft peaks are formed. Refrigerate immediately until ready to assemble the cake.
  5. When all components are cool, level the top of the cake with a kitchen knife or wire cake cutter. slice cake into even parts, assemble with even portions of the blackberry peach filling, starting and ending with a cake layer.
  6. Dollop whipped icing on the top of the cake, using a rubber spatula to smooth down over the sides. Run a clean spatula across the top and sides for an even, smooth finish.
Recipe by Doing Wheelies at