Blackberry Cake with Cream Cheese Frosting
This quick masterpiece is rich with sweet blackberry flavor and the cream cheese will most certainly have you licking the spoon.
Servings: 8 slices
Ingredients
For the cake:
- 2 egg whites
- 2 eggs
- 1 cup (237 ml) milk
- 1 ¼ cup (284 g) unsalted butter melted
- 1 cup (144 g) blackberries
- ¼ cup (59 ml) water
- 3 cups (375 g) cake flour
- 1 ½ cup (300 g) granulated sugar
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- Fresh blackberries and mint leaves for decorating
For the cream cheese frosting:
- 8 ounces (227 g) cream cheese at room temperature
- ¼ cup (59 ml) heavy cream
- 2 tablespoons milk
- 2 teaspoons pure vanilla extract
- 1 ½ cup (180 g) powdered sugar
Instructions
- Preheat the oven to 350 °F (177 °C) and line the bottoms of 2, 8-inch round pans with parchment paper and spray the sides with non-stick spray.
- Whisk the egg whites and eggs together in a large bowl then add the milk and butter and whisk again.2 egg whites, 2 eggs, 1 cup milk, 1 ¼ cup unsalted butter
- Blend the blackberries and water together until smooth.1 cup blackberries, ¼ cup water
- Strain the juice through a fine mesh sieve into a measuring cup until you have ¾ cup of juice then discard the remaining juice.
- Pour it into the wet ingredients and stir to combine.
- Whisk the flour, sugar, baking powder, salt and baking soda together in a separate large bowl then add it to the wet ingredients.3 cups cake flour, 1 ½ cup granulated sugar, 1 ½ teaspoon baking powder, ¼ teaspoon salt, ¼ teaspoon baking soda
- Stir until combined then pour the batter into the prepared baking pans evenly.
- Bake for 20-25 minutes or until a toothpick comes out clean when inserted into the center of the cakes.
- Let them cool completely before frosting.
- To make the frosting, whip the cream cheese until smooth then add the heavy cream and beat until slightly fluffy but not stiff.8 ounces cream cheese, ¼ cup heavy cream
- Add the milk and vanilla and mix until smooth then add the powdered sugar and mix again.2 tablespoons milk, 2 teaspoons pure vanilla extract, 1 ½ cup powdered sugar
- Cut the top lump of each cake off using a serrated knife if needed.
- Add a little dollop of frosting to a cake stand or plate then place one of the cakes, cut side down on the plate.
- Add a thick layer of frosting to the top then add the other cake, cut side down then frost the top and sides of the cake.
- Decorate the top with fresh blackberries and a few mint leaves if desired then serve.
Notes
This cake can be stored in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1 slice | Calories: 830 kcal | Carbohydrates: 99 g | Protein: 11 g | Fat: 44 g | Saturated Fat: 27 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 11 g | Trans Fat: 1 g | Cholesterol: 162 mg | Sodium: 329 mg | Potassium: 205 mg | Fiber: 2 g | Sugar: 63 g
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