A delightful cake featuring fresh blackberries and a smooth cream cheese frosting, perfect for any occasion.
40 minutes
A delightful cake featuring fresh blackberries and a smooth cream cheese frosting, perfect for any occasion.
Fresh Blackberries, blended
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Unsalted Butter, softened
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teaspoons
teaspoons
teaspoons
teaspoons
Egg Whites, room temperature
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Bleached Cake Flour, sifted
0 oz
0 batch
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.
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