Elderberry Cake

For this special cake I wanted elderberries through and through. Elderberry syrup in the batter, elderberry-blueberry preserves for the jelly filling and elderflower syrup in frosting. The citrus zest added an extra-bright zing. We used orange but lemon would have been great as well! Here’s the recipe:

For the cake: 

Blend in a stand mixer:

  • 1 1/2 cup sugar
  • 1/2 cup softened butter (or plant-based butter)
  • 2 tablespoons elderberry syrup (we love Carmel Berry Co!)
  • 2 1/2 cup flour
  • 1/2 tablespoon baking powder 
  • 1/2 teaspoon salt
  • 5 large egg whites (do these last and lightly beat them — just enough to fully mix them into the batter)

Split the batter in half and bake in two 9-inch greased baking pans for about 30 minutes at 350 degrees. If you’re not sure if it’s done, stick in a toothpick — it should come out clean. 

For the jelly filling: 


  • ½ cup frosting 
  • 3 tablespoons elderberry blueberry preserves 

Once your cakes have cooled, spread jelly evenly across one of them and then gently place the other cake on top. 

For the frosting:


  • ¾ cup frosting 
  • 1 tablespoon elderflower syrup

Spread evenly on your cooled, stacked cake. Grate on orange or lemon zest, top with fresh berries and enjoy! 

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