This easy blackberry cake with cream cheese frosting recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
BLACKBERRY CAKE WITH CREAM CHEESE FROSTING
This easy blackberry cake with cream cheese frosting recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Servings 4 servings
Ingredients
- 1/4 cups;
- 200g) firm and tart
- 8 tablespoons;
- 110g), softened to about 60°F 16°C
- 4 ounces sugar (about
- 3/4 cup;
- 145g)
- /4 teaspoons baking powder
- /4 teaspoon baking soda
- 4 teaspoon (
- 1g) Diamond Crystal kosher salt; for table salt use about half as much by volume or the same weight
- /8 teaspoon ground cinnamon
- 1/4 cup;
- 55g), brought to about 70°F 21°C
- 2 ounces bleached cake flour (about 1
- 1/4 cups spooned;
- 155g) sifted see note
- TO SERVE:
- batch Cream Cheese Frosting
- Additional blackberries to garnish
- TO MAKE THE CAKE:
- In the bowl of a stand mixer combine butter, sugar, baking powder, baking soda, salt, and cinnamon.
- Mix on low speed to roughly incorporate then increase to medium and beat until fluffy and light, about 5 minutes. About halfway through, pause to scrape bowl and beater with a flexible spatula
- With mixer still running add egg whites a little at a time, letting each addition fully incorporate before proceeding to the next.
- Reduce speed to low and sprinkle in about 1/3 of cake flour followed by 1/3 of prepared blackberry purée. Repeat with remaining flour and fruit, working in thirds as before.
- Scrape bowl and beater with flexible spatula and resume mixing on medium speed for about 3 seconds to ensure everything is well combined. The batter should look bright purple and register between 65 and 68°F on a digital thermometer. 18 and 20°C
- If the batter looks streaky or tie-dyed gently fold with a flexible spatula until streaks disappear.
- Scrape into prepared pan spread into an even layer, and bake until puffed and firm, about 30 minutes.
- Cool directly in pan for 1 hour then run a butter knife around the edges to loosen.
- Invert onto a wire rack peel off parchment, and place on a serving plate until fully cool, about 1 hour.
- Top with a batch of Cream Cheese Frosting and a handful of fresh blackberries and cut with a chef’s knife to serve. Wrapped in plastic this cake will keep for up to 3 days at cool room temperature.
Instructions
- TO PREPARE:
- Using a blender, food processor, or immersion blender, purée blackberries until totally smooth.
- If seeds bother you, the purée can be strained using a fine-mesh sieve; if you do plan to strain, add a couple extra blackberries to make up for the loss.
- Measure out exactly 6 ounces fresh blackberry purée (about 3/4 cup; 170g) and bring to about 70°F (21°C) before using.
- Adjust oven rack to lower-middle position and preheat to 350°F (180°C).
- Lightly grease an 8- by 2-inch or 8- by 3-inch anodized aluminum cake pan and line with parchment.
- Enjoy!
Tips for the Best BLACKBERRY CAKE WITH CREAM CHEESE FROSTING
- Pre-heat & Prep: Always gather all ingredients before cooking blackberry cake with cream cheese frosting.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.