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    Home » Recipes » Cakes and Cupcakes

    Blackberry Cake

    August 27, 2020 by Amee 6 Comments

    Jump to Recipe Print Recipe

    I'm not gonna lie. I am SO ready for Fall! It's my absolute favorite season, and since Texas just didn't have Fall, I haven't seen a real fall in five years!!! Now that we're back in our home state (yay, Michigan!), I am just ecstatic that we're headed into September. All that said: berries!! They're still in season, and I'd be crazy not to use them for as long as I can! This Blackberry Cake is easy, flavorful, and just LOOK at that color!! <3

    Blackberry Cake

    This post may contain affiliate links, and as an Amazon Associate I earn from qualifying purchases. I’ll never link to anything I don’t use and love! Click here for full disclosure and privacy policy.

    The Blackberry Cake gets that awesome color from fresh blackberry puree. Just blend up 8 ounces of blackberries and you're good to go. I did strain my puree through a fine mesh strainer to remove all the seeds. That step isn't necessary, but I preferred the light, soft texture of the cake without the crunchy seeds.

    The cake flour ensures a light, tender cake! If you can't find cake flour in your local grocery store, you can find it here. You can substitute with all-purpose flour, but the cake won't be as light or tender.

    Blackberry Cake

    Now, we have to talk about this frosting. The vanilla bean cream cheese frosting is soooo light and fluffy, and I just looove the flavor (and the beautiful vanilla bean flecks!) from the vanilla bean paste in the frosting! If you're looking for vanilla bean paste, you can find it here. If you'd like, you can substitute with one teaspoon of vanilla extract.

    Blackberry Cake

    I just love this cake! It tastes amazing and, although it's easy to make, that color makes it a real showstopper! I have a couple more summer recipes to share with you before I go full apple-and-caramel-and-pumpkin on you. After all, there;s still 3 weeks of summer left. 😀

    Blackberry Cake

    Other posts you may like:

    Vanilla Cake with Blackberry Buttercream

    Blackberry Lemon Meringue Pie

    Vanilla Blackberry Pies

    Blackberry Cream Pie

    Sangria Cake

    Blackberry Lavender Brownie Pie

    Recipe adapted from Serious Eats (link here).

    Blackberry Cake

    Amee
    This Blackberry Cake has tremendous color and flavor, and is topped with a vanilla bean cream cheese frosting!
    5 from 2 votes
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine Cakes
    Servings 8 slices
    Prevent your screen from going dark while you bake!

    Ingredients
      

    Blackberry Cake:

    • 8 oz blackberries, pureed and strained
    • ½ cup unsalted butter, softened (1 stick)
    • ¾ cup sugar
    • 1¼ teaspoon baking powder
    • ¼ teaspoon baking soda
    • pinch salt
    • 2 egg whites, at room temperature (about ¼ cup)
    • 1¼ cups cake flour (see note)

    Vanilla Bean Cream Cheese Frosting:

    • ⅓ cup sugar
    • ⅔ cup heavy (whipping) cream
    • 1 teaspoon vanilla bean paste (see note)
    • 8 oz cream cheese, cold

    Garnish:

    • fresh blackberries, if desired

    Instructions
     

    For Cake:

    • First, puree the berries and push the puree through a fine mesh strainer to remove the seeds. The straining isn't necessary if you don't mind seeds in your cake, but I preferred the light texture without the crunchy seeds.
    • Preheat your oven to 350° F. Grease an 8" cake pan and set aside.
    • In the bowl of a stand mixer, combine butter, sugar, baking powder, baking soda, and salt. Beat until light and fluffy. Scrape down the sides of the bowl as needed.
    • With the mixer on low, gradually add the egg whites to the bowl and mix to incorporate.
    • Add ⅓ of the cake flour (see note), followed by ⅓ of the berry puree, allowing the ingredients to incorporate after each addition. Repeat adding the remaining flour and puree ⅓ at a time until all ingredients are added to the bowl. Mix just until incorporated.
    • Scrape the batter into the prepared pan and bake 30-32 minutes, or until a toothpick inserted near the center comes out clean. Allow cake to cool in the pan for an hour before removing it to a wire rack to cool completely.

    For Frosting:

    • In the bowl of a stand mixer, combine the sugar, cream, and vanilla bean paste (see note). Using the whisk attachment, beat until the mixture is as thick as greek yogurt.
    • With the mixer running, add the cream cheese a few tablespoons at a time, allowing each addition to incorporate before adding the next. Scrape down the sides of the bowl as needed.
    • Once all the cream cheese is added, whip on high speed until the frosting is smooth and light in texture, 2-3 minutes.
    • Frost the cooled cake and top with additional fresh blackberries, if desired.
      Enjoy!

    Notes

    Note on cake flour: The cake flour ensures a light, tender cake! If you can't find cake flour in your local grocery store, you can find it here.
    Note on vanilla bean paste: I love the kick of vanilla flavor (and the beautiful vanilla bean flecks!) from the vanilla bean paste in the frosting! If you're looking for vanilla bean paste, you can find it here. If you'd like, you can substitute with 1 teaspoon of vanilla extract.

    Nutrition information is provided as a courtesy and is only an estimate.

    Tried this recipe?I'd love to hear all about it! Leave a review below, then snap a pic and tag me on Instagram!

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    Reader Interactions

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    1. Nikki

      March 15, 2022 at 11:52 am

      5 stars
      I think I'll strain out all the seeds next time (I just strained some of them), but the cake has great flavor!

      Reply
      • Amee

        March 16, 2022 at 8:41 pm

        I feel the same way about the seeds, Nikki! So glad you enjoyed the flavor and that you're planning to make it again! <3

        Reply
    2. Barb

      June 13, 2022 at 11:34 am

      5 stars
      The flavor of the cake pairs so well with the cream cheese frosting! We really liked it.

      Reply
      • Amee

        June 14, 2022 at 6:02 pm

        I'm so happy that you enjoyed it, Barb! Thanks so much for your review!

        Reply
    3. Beth

      August 15, 2022 at 5:28 pm

      How many cups of purée do you need?

      Reply
      • Amee

        October 16, 2022 at 11:35 am

        Hi Beth! It will be about 3/4 cup of puree.

        Reply

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