Luscious Blackberry Bliss Cake with Velvet Cream Cheese Frosting

1. Blackberry Purée

Blend blackberries until smooth. Optional: strain to remove seeds. Measure 6 ounces of purée and bring to room temperature.

2. Oven & Pan Preparation

Position oven rack in lower-middle. Preheat to 350°F (180°C). Grease and line an 8-inch cake pan with parchment.

3. Creaming

In a mixer with paddle attachment, cream butter, sugar, baking powder, baking soda, salt, and cinnamon on medium for 5 minutes, pausing to scrape down sides.

4. Egg Whites Addition

Gradually add egg whites, ensuring full incorporation before each new addition.

5. Dry and Wet Mix

Alternate adding flour and blackberry purée in thirds, starting and ending with flour. Mix until just combined.

6. Final Batter

Scrape sides and mix for 3 seconds on medium. Ensure a uniform purple color, without streaks.

7. Baking

Pour batter into pan, level off, and bake for 30 minutes or until puffed and firm.

8. Cooling

Cool in pan for 1 hour, then loosen edges, invert onto a rack, and remove parchment. Let cool completely.

9. Frosting

Once fully cooled, spread cream cheese frosting evenly over the top.

10. Garnish & Serve

Decorate with fresh blackberries and slice with a sharp knife.