Blackberry Velvet Cake With Cream Cheese Icing
Mesmerizing Blackberry Velvet Gothic Cake unveils a dark, fruity twist—discover the secret ingredient that makes it an instant showstopper.
Total time
45 min
Servings
1
Calories
1214
Category
Desserts
This Blackberry Velvet Cake with Cream Cheese Icing is a stunning dessert that combines the rich, buttery flavor of white chocolate with the tartness of fresh blackberries. Perfect for beginner cooks, this easy recipe comes together in under an hour and yields a moist, velvety cake that’s ideal for any occasion.
Ingredients
Makes 1 serving
- 6 white chocolate
- 12 butter
- 1 1/2 sugar
- 6 eggs
- 3/4 flour
- 2 1/2 salt
- 1/2 pecans
- 1 blackberries
- 3 -4 cream cheese
- 28 confectioners' sugar
- 2 1/2 vanilla
Method
Preheat the oven to 350 degrees.
Line a 17 1/2" x 11 1/2" jelly roll pan with foil or parchment and butter lightly.
Melt the white chocolate in a double boiler.
Beat the butter in a large bowl until creamy.
Gradually add in sugar, then eggs one at a time.
Add in the chocolate and almond extract.
Sift the flour and salt together.
Gradually add into the batter.
Fold in pecans and blackberries.
Spread in the jelly roll pan and bake for 25-30 minutes.
When done, turn the cake out and peel off the foil or parchment.
Cool and spread with the cream cheese icing.
Cream Cheese Icing: Combine the cream cheese, confectioners sugar and vanilla.
Beat until smooth and ice cooled cake.
Cook's notes
- Use room-temperature butter and eggs for a smoother batter.
- Gently fold in blackberries to avoid crushing them.
- For best results, chill the cream cheese icing before spreading.
Easy swaps
- Instead of white chocolate, use white chocolate chipsSame melting properties, but chips may contain stabilizers.
- Instead of pecans, use walnuts or almondsToasted nuts add extra crunch.
- Instead of blackberries, use raspberries or blueberriesAdjust sweetness if using sweeter berries.
Frequently asked
Can I use frozen blackberries?
Yes, but thaw and drain them first to prevent excess moisture in the batter.
What size pan can I use instead of a jelly roll pan?
A 9x13-inch baking dish works, but adjust baking time to 30-35 minutes.
How do I know when the cake is done?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
