Blackberry Naked Cake Recipe with Cream Cheese Frosting
Prep Time:
35 minutes
Cook Time:
35 minutes
Serves:
12
Ingredients
- 4 Packages (6 ounces each) Driscoll’s Blackberries
- 2 3/4 Cups plus 1 tablespoon all-purpose flour, sifted
- 7 Tablespoons plus 1 ½ teaspoon cornstarch, sifted
- 3 3/4 Teaspoons baking powder
- 3/4 Tsp. baking soda
- 3/4 Tsp. kosher salt
- 1/4 Tsp. cinnamon
- 1 1/2 Cups (3 sticks) unsalted butter, at room temperature
- 2 1/4 Cups granulated sugar
- 6 Ounces egg whites, (approximately 6 egg whites), at room temperature
- 3/4 Cup sour cream, at room temperature
- 3 Teaspoons vanilla extract
- 2 Cups (4 sticks) unsalted butter, at room temperature
- 2 Packages (6 ounces each) cream cheese, at room temperature
- 6 Cups powdered sugar, sifted
- 2 Teaspoons vanilla extract
- 1 Tsp. salt
- 2 Packages (6 ounces each) Driscoll’s Blackberries
Directions
- PREHEAT oven to 350°F.
- BUTTER and LIGHTLY FLOUR three 9-inch cake pans. (For 8-inch cake pans see PRO TIP below.)
- PUREE until smooth about 21 ounces blackberries.
- STRAIN puree through a fine-mesh strainer and DISCARD seeds.
- SET ASIDE blackberry puree.
- PLACE 2 ¾ cups plus 1 tablespoon all-purpose flour into a large bowl.
- ADD 7 tablespoons plus 1 ½ teaspoons cornstarch.
- ADD 3 ¾ teaspoons baking powder and 3/4 teaspoon baking soda.
- ADD 3/4 teaspoon kosher salt and 1/4 teaspoon cinnamon.
- SIFT to combine ingredients.
- SET ASIDE flour mixture.
- PLACE 1 ½ cups (3 sticks) unsalted butter into the bowl of a stand mixer fitted with the paddle attachment.
- ADD 2 ¼ cups granulated sugar and BEAT until smooth.
- CONTINUE MIXING while ADDING 6 egg whites, one at a time.
- ADD 3/4 cup sour cream and 3 teaspoons vanilla extract.
- BEAT to combine.
- ADD one-third of the flour mixture and BEAT just until combined. SCRAPE DOWN sides of bowl as needed.
- ADD half of the blackberry puree and BEAT just until combined. SCRAPE DOWN sides of bowl as needed.
- ADD half of the remaining flour mixture and BEAT just until combined. SCRAPE DOWN sides of bowl as needed.
- ADD remaining blackberry puree and BEAT just until combined. SCRAPE DOWN sides of bowl as needed.
- ADD remaining flour mixture and BEAT just until combined. Do not over mix.
- DIVIDE batter evenly between prepared cake pans, about 3 cups per pan.
- TAP bottoms of pans on countertop to LEVEL batter.
- BAKE 30 – 35 minutes or until a toothpick inserted in center comes out clean.
- ALLOW cakes to cool to room temperature or let cool slightly then WRAP with plastic wrap and REFRIGERATE.
- PLACE 2 cups (4 sticks) unsalted butter into the bowl of a stand mixer fitted with the paddle attachment.
- ADD 2 packages (6 ounces each) cream cheese.
- BEAT until smooth.
- ADD 6 cups powdered sugar, 2 teaspoons vanilla extract, and 1 teaspoon salt.
- BEAT on low speed until smooth.
- PLACE one cake layer onto a cake stand or serving plate.
- TOP with approximately 3/4 cup of frosting and SPREAD evenly.
- SPRINKLE about 5 ounces blackberries over frosting.
- REPEAT with remaining cake layers.
- FROST sides with a thin coating of frosting so that cake layers are revealed.
- GARNISH top of cake with remaining blackberries.
- SERVE immediately.
- 8-inch cake pan conversion: fill 1-inch to 2-inch cake pans half way full with batter; fill 3-inch to 4-inch cake pans 2/3 full with batter.
- To make batter a redder color, cook blackberry puree in a small saucepan over medium heat for 5 – 7 minutes, then bring to room temperature before using.
