New! Sharing blackberry cake recipe for the moreish Blackberry Naked Cake, I’ve had the am-ah-zing chance to develop with @Driscollsberry and @thefeedfeed. This layer-dripping goliath definitely gave me a run for my money. Cooking has always been natural and therapeutic, but baking… that’s a different story. *sigh*
Ah well! Sigh no more. Being stuck at home really has me pushing my culinary limits. I, who typically shy away from layered cakes, am setting to bake the delicious stairways to heaven! More like creamy bites to my mouth.
So, eager to find new ways to work with blackberries, I challenged myself to make a 3-layered naked blackberry vanilla cake. Elegant! Not gonna lie, I had to test 5 variations of this cake recipe before I got it juuuuust right. Moist and airy pillows of cake infused with blackberry puree with cream cheese frost and fresh blackberries lathered in between! Mm, yummy, and aromatic. Each bite nothing short of exceptional!
I just left a review on Driscolls.com thanking them for inviting me to participate in my own #BerryTogether moment, which may have started as a challenge, but ended as the perfect artistic outlet. Stuck at home, I managed to create a perfectly-imperfect work of art with blackberries! What have you been cooking or baking up lately in the kitchen?
Check out the recipe on driscolls.com/ ____ and join me in sharing your own #BerryTogether moments.
#BerryTogether and #Feedfeed #finestberries #driscolls
When are Blackberries in Season?
Although the yummy fruit of the blackberry naked cake grows and mellows from later Spring through easy Fall, the peak season in the USA runs from July to August.
How Do You Adjust the Blackberry Naked Cake for 8-inch Pans?
The stress that comes from having an 8-inch pan when you need a 9-inch is real. If you find yourself in such a fuss, relax, no problem. All you gotta do is decrease the oven temperature by 25°F and increase the bake time by a quarter. Or you can lessen the recipe quantity by 25% and use the same temperature and bake time. Here’s a brilliant article on how you can adjust pan sizes by using simple elementary math.
How to bake flat cake layers?
Ideal Temperature for the Blackberry Cake Ingredients?
Keep the ingredients at room temperature, which means around 70 degrees F. Doing so will ensure that the sugar and butter mix beautifully and remain well-emulsified without any “curdling.”
How Else Can I Decorate My Blackberry Cake?
While naked cake with berries tastes great on its own, we all want our homemade cakes to look cute and definitely Instagram-worthy. You already have the recipe for cream cheese frosting (see instructions), but other than that, you can decorate the blackberry cake with fruits, sprinkles, powdered sugar, jam, or meringue.
How to Prepare the Freshly-Picked Blackberries?
You want to give salt enough time to kill all the bugs in the bunch. Later, rinse the berries under cold running water, remove unwanted stems and leaves, let them come back to room temperature, and use. You can also make a pasty-smooth purée (see tips).
What Other Flavors Go Well with Blackberry?
I get it that vanilla can feel too classic or mainstream when trying to get creative in the kitchen. No problem! There are tons of other flavors you can use and get an equally-delicious blackberry naked cake. Blackberry pairs well with blueberry, lime, hazelnut, apricot, black pepper, orange, raspberry, peach, mint, and apple. Some love it with strawberries; others don’t. So that is on you to decide.
- 3 containers 12 oz Driscoll’s Blackberries, divided
- 1 ½ cups 3 sticks or 12 oz unsalted butter, softened, room temperature
- 2 ¼ cups 15.75 oz sugar
- 6 oz egg whites room temperature (approximately 6 egg whites)
- ¾ cup 6 oz sour cream, room temperature
- 3 teaspoons vanilla extract
- 2 ¾ cups + 1 tablespoon all-purpose flour sifted
- ¼ cup + 3 ½ tablespoons cornstarch sifted
- 3 ¾ teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 2 cups unsalted butter room temperature
- 12 oz cream cheese full fat room temperature
- 6 cups powdered sugar sifted
- 2 tsp vanilla
- 1 teaspoon salt
- Preheat the oven to 350 degrees F. Butter and lightly flour three 9-inch cake pans. Set aside.
- Puree 21 oz of fresh blackberries until smooth. Using a fine-mesh strainer, strain the puree. Set aside.
- In a large bowl, sift flour, baking powder, baking soda, cornstarch, cinnamon, and salt together.
- In a stand mixer bowl, mix cream butter and sugar to get a smooth consistency. While mixing, add each egg white one at a time, followed by sour cream and vanilla.
- Add flour in thirds, alternating with blackberry purée. Use a spatula to scrape down the sides and the bottom of the bowl when necessary.
- Evenly distribute batter among prepared cake pans (approximately 3 cups each) and level the batter.
- Bake for 30-35 minutes, until an inserted toothpick or knife comes out clean. Let the blackberry cake layers cool down to room temperature, or wrap with plastic and refrigerate.
Cream Cheese Frosting:
- Use an electric hand mixer (or stand mixer with paddle) to beat together cream cheese and butter until incorporated and then add powdered sugar, salt, and vanilla. Mix on low speed until smooth.
- Place one layer on a cake stand or serving plate. Top it with approximately 3/4 cup of frosting and spread evenly. Add 5 oz of fresh blackberries across the layer. Repeat with the second layer of cake. Add the final layer, frost it, and smoothen the outside using just a thin coat around the cake’s sides. Decorate the top of the now-ready blackberry cake with the remaining fresh berries.
You can use a blender/immersion blender to achieve a smooth puree.
The final strain should come to approximately 12 ounces.
If you’d like to achieve a redder color batter, add puréed blackberries to a small sauce over medium heat for 5-7 minutes. Then bring to room temperature before you proceed.
You can also use three 8-inch cake pans. Fill 1 to 2-inch cake pans ½ full with batter and 3 to 4-inch pans ⅔ full with batter.
*Nutrition information is a rough estimate.
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