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Naked Caked with Driscoll's Fresh and Delicious Blackberries
Naked Caked with Driscoll's Fresh and Delicious Blackberries
Naked Caked with Driscoll's Fresh and Delicious Blackberries

Description

Three tender tiers sweetened with blackberry puree. Plump and juicy blackberries in every bite. Fluffy vanilla cream cheese frosting. The perfect naked cake for special events and special friends.

Cake
  • 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
Frosting
  • 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
Assembly
  • 2 Packages (6 ounces each) Driscoll’s Blackberries
Cake
  1. PREHEAT oven to 350°F.
  2. BUTTER and LIGHTLY FLOUR three 9-inch cake pans. (For 8-inch cake pans see PRO TIP below.)
  3. PUREE until smooth about 21 ounces blackberries.
  4. STRAIN puree through a fine-mesh strainer and DISCARD seeds.
  5. SET ASIDE blackberry puree.
  6. PLACE 2 ¾ cups plus 1 tablespoon all-purpose flour into a large bowl.
  7. ADD 7 tablespoons plus 1 ½ teaspoons cornstarch.
  8. ADD 3 ¾ teaspoons baking powder and 3/4 teaspoon baking soda.
  9. ADD 3/4 teaspoon kosher salt and 1/4 teaspoon cinnamon.
  10. SIFT to combine ingredients.
  11. SET ASIDE flour mixture.
  12. PLACE 1 ½ cups (3 sticks) unsalted butter into the bowl of a stand mixer fitted with the paddle attachment.
  13. ADD 2 ¼ cups granulated sugar and BEAT until smooth.
  14. CONTINUE MIXING while ADDING 6 egg whites, one at a time.
  15. ADD 3/4 cup sour cream and 3 teaspoons vanilla extract.
  16. BEAT to combine.
  17. ADD one-third of the flour mixture and BEAT just until combined. SCRAPE DOWN sides of bowl as needed.
  18. ADD half of the blackberry puree and BEAT just until combined. SCRAPE DOWN sides of bowl as needed.
  19. ADD half of the remaining flour mixture and BEAT just until combined. SCRAPE DOWN sides of bowl as needed.
  20. ADD remaining blackberry puree and BEAT just until combined. SCRAPE DOWN sides of bowl as needed.
  21. ADD remaining flour mixture and BEAT just until combined. Do not over mix.
  22. DIVIDE batter evenly between prepared cake pans, about 3 cups per pan.
  23. TAP bottoms of pans on countertop to LEVEL batter.
  24. BAKE 30 – 35 minutes or until a toothpick inserted in center comes out clean.
  25. ALLOW cakes to cool to room temperature or let cool slightly then WRAP with plastic wrap and REFRIGERATE.
Frosting
  1. PLACE 2 cups (4 sticks) unsalted butter into the bowl of a stand mixer fitted with the paddle attachment.
  2. ADD 2 packages (6 ounces each) cream cheese.
  3. BEAT until smooth.
  4. ADD 6 cups powdered sugar, 2 teaspoons vanilla extract, and 1 teaspoon salt.
  5. BEAT on low speed until smooth.
Assembly
  1. PLACE one cake layer onto a cake stand or serving plate.
  2. TOP with approximately 3/4 cup of frosting and SPREAD evenly.
  3. SPRINKLE about 5 ounces blackberries over frosting.
  4. REPEAT with remaining cake layers.
  5. FROST sides with a thin coating of frosting so that cake layers are revealed.
  6. GARNISH top of cake with remaining blackberries.
  7. SERVE immediately.
Pro Tips
  1. 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.
  2. 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.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g