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5
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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.
Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Total Time
45
minutes
mins
Servings:
8
slices
Author:
Julie Chiou
Equipment
Round baking pan
Hand mixer
Offset spatula
Ingredients
1/2
1x
2x
3x
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.
Blend the blackberries and water together until smooth.
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.
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.
Add the milk and vanilla and mix until smooth then add the powdered sugar and mix again.
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