After enjoying homemade cakes like this one and so many others, I just can’t go back to box mixes again.
Especially since box mixes never have fun flavors like blackberry! Besides being rich with blackberry flavor, this cake is also soft, yet dense, and makes for the perfect bite every time. It’s got simple ingredients that come together to really blow your mind!
So yeah, if you’re a lover of blackberries, you’re going to be obsessed with this cake.
However, I don’t even think the cake itself is my favorite part of this recipe… No, I’m pretty obsessed with the cream cheese frosting! It’s truly heavenly and better than anything you can buy in a little plastic tub from the store.
Made with only five inexpensive ingredients, you’re going to be looking for all sorts of other cake and cupcake recipes to use this frosting with!
If you’re fortunate enough to live in a warm area where blackberries can be freshly picked throughout the majority of the year, I highly recommend using those fresh berries in this cake recipe!
However, the berries from the produce section will also work fabulously. Just be sure to not use frozen blackberries, even if they’re thawed, as they won’t bake well or have a strong enough fresh flavor.
Ingredients for blackberry cake
For the cake, you’ll need:
Egg whites – They can be cooled or at room temperature.
Eggs – Same goes for the eggs, too!
Milk – Any milk should be fine, but I like using whole milk for this cake recipe.
Butter – Unsalted melted butter if what you should use.
Blackberries – Remember, use fresh, never frozen!
Cake flour – For best results, be sure to use cake flour and not all-purpose flour.
Sugar – Just plain white granulated sugar is all you need.
Baking powder – This helps the cake to rise and not be too dense.
Salt – Just a pinch!
Baking soda – Another important ingredient, as this one helps to prevent holes and cracks in the cake from forming.
The decadent cream cheese frosting will need:
Cream cheese – Use a full fat cream cheese that’s at room temperature.
Heavy cream – This is what helps make the frosting so deliciously silky and creamy.
Milk – Whole milk is my go-to.
Vanilla extract – Just a couple teaspoons will help add depth to the flavor.
Powdered sugar – This helps with both the sweetness and consistency.
Can I use frozen blackberries?
Fresh is best in this cake!
Can I use other berries instead of blackberries?
Yes, but you may need to alter the amount of berries that are called for in this recipe depending on the size of them. Raspberries would be a great alternative!
How long will this blackberry cake stay fresh?
In an airtight container in the refrigerator, this cake will stay fresh for up to 5 days!
It’s a great sweet treat to reach for when you need a little pick me up throughout the week.
Here are a few more fruity and fun cakes to enjoy!
Raspberry Olive Oil Cake
Lemon Gooey Butter Cake
Blueberry Dump Cake
Strawberry Sponge Cake
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.
Course Cake, Dessert
Keyword cake recipe, easy cakes, easy dessert, fruit dessert
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 slices
Author Julie Chiou
For the cake:
2 egg whites
1 cup milk
1 ¼ cup unsalted butter melted
1 cup blackberries
¼ cup water
3 cups cake flour
1 ½ cup 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 cream cheese at room temperature
¼ cup heavy cream
2 tablespoons milk
2 teaspoons pure vanilla extract
1 ½ cup powdered sugar
Preheat the oven to 350 degrees Fahrenheit 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.
This cake can be stored in an airtight container in the fridge for up to 5 days.
Serving: 1slice | Calories: 830kcal | Carbohydrates: 99g | Protein: 11g | Fat: 44g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 329mg | Potassium: 205mg | Fiber: 2g | Sugar: 63g
#Oven-Baked #Nut-free #Cakes+Cupcakes