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