Blackberry Velvet Cake With Cream Cheese Icing Recipes

BLACKBERRY CAKE RECIPE

Steps:

• In the bowl of an electric stand mixer fitted with whisk attachment, beat 6 large eggs 1 min on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 min until thick and fluffy.
• Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
• Divide evenly between prepared cake pans and bake at 350˚F for 23-28 minutes (my oven took 25 min), or until top is golden brown. Remove from pan by sliding a thin spatula around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temp then slice layers equally in half with a serrated knife.
• Combine 2 Tbsp lemon juice with 1 cup blackberries in small saucepan. Simmer 6-7 minutes or until berries easily mash up with a fork then turn off heat. Strain through a fine mesh strainer, pushing the blackberries through with a spatula until only seeds are left in strainer. Discard seeds and set the puree aside to cool completely to room temp (you should get 5 Tbsp puree).
• In the bowl of an electric stand mixer fitted with whisk attachment, cream together 3 sticks butter, 3 cups powdered sugar and 1/2 tsp salt on low speed until combined, scraping as necessary. Increase speed to medium-high and beat until white and fluffy (2 to 3 min).
• Add cream cheese 1-piece at a time and mix until combined then continue to beat 2 min until fluffy, scraping down the bowl as needed. With the mixer on, drizzle in blackberry syrup 1 Tbsp at a time then beat another minute.
• Slice 1 cup blackberries and set aside. Make your lemon syrup by combining 3/4 cup warm water, 1 Tbsp granulated sugar and 4 Tbsp Lemon Juice.
• Place first cake layer on serving platter cut-side up **. Brush with 1/4 of the lemon syrup. Spread frosting over the top and layer with 1/3 sliced berries. Repeat with remaining layers placing the final layer cut-side-down, then frost the top and sides.
• Pipe remaining frosting onto cake. For the roses, use a closed star Wilton 2D tip. Decorate with remaining blackberries and sprinkle sugar crystals if desired.

BLACKBERRY CAKE WITH CREAM CHEESE FILLING

Steps:

• 1. Grease two 9-in round baking pans and flour well.
• 2. In large bowl mix cake mix and jello. Add eggs and yogurt.
• 3. Pour in oil and wine.
• 4. Mix on low speed until moistened, then on medium speed for about 2 minutes or until all is blended.
• 5. Pour batter into 2 greased and floured pans, then arrange blackberries on top of both pans of batter. (Berries will sink to bottom while baking.)
• 6. Bake in 350 degree preheated oven for about 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove from oven and allow to cool completely.
• 7. FILLING: While cakes are cooling, Blend cream cheese and confectioners sugar together until nice and smooth. Add pie filling and mix well. Now fold in the whipped cream until all blended.
• 8. Invert first cooled cake onto a cake plate - flat side should be up - and spread the cream cheese filling on top of the inverted cake.
• 9. Arrange blackberries on top of the filling. Now place second cake on top of the first - flat side should be touching the cream cheese filling - and push down gently to connect both cakes.
• 10. Frost with whipped cream frosting and decorate with remaining blackberries. NOTE: If you prefer, you can use cream cheese frosting, etc.
• 11. Slice the cake and enjoy!

BLUE VELVET CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Lightly grease and flour two 8-inch round cake pans.
• In a large bowl, sift together the flour, cocoa powder, baking soda and salt. In the bowl of a stand mixer fitted with the whisk attachment, add the oil, granulated sugar, buttermilk, brown sugar, food coloring, vanilla, vinegar and eggs. Mix on low speed until combined. With the mixer running, add the dry ingredients, one cup at a time, to the wet ingredients until just combined. Divide the cake batter evenly between the prepared cake pans. Bake until a toothpick or cake tester inserted in the center of the cakes comes out clean, about 30 minutes.
• Transfer the pans to a cooling rack to cool for 10 minutes. Remove the cakes from the pans; if necessary, run a knife along the edges of the pan to help. Place the cakes on the rack and cool to room temperature.
• For the frosting: In a large mixing bowl using a hand mixer, or the bowl of a stand mixer fitted with a whisk, beat together the confectioners' sugar, butter and cream cheese. Add 1 tablespoon of the milk and the vanilla. Gradually beat in just enough of the remaining milk to make the frosting smooth and spreadable. Beat at high speed until light and fluffy.
• Place one of the cakes on a serving plate and top with a layer of the frosting. Place the second cake on top, and use the remaining frosting to cover the top and sides of the cake. Serve at room temperature.

BLUEBERRY VELVET CAKE WITH CREAM CHEESE FROSTING RECIPE - (3.8/5)

Steps:

• 1.Preheat the oven to 350 degrees. 2.Grease 2 9″ cake pans with butter or cooking spray. Line with parchment paper, then grease again. Set aside. 3.In a bowl, combine flour, cocoa, baking powder and salt. 4.In another bowl, using a hand mixer, beat the butter until light and creamy, about a minute or so. 5.Slowly add the sugar, and cream (beat with the mixer) until light and fluffy, about 3 minutes. 6.Add the eggs one at a time, being sure to fully incorporate each egg before adding the next. 7.Add the vanilla, and fully incorporate. 8.Add the blue food coloring as you like. I just add some, mix it, and then see if I need to add more. Keep in mind that we still need to add the flour and milk, so color it a little darker than you want it in the end. It will lighten up once we add the remaining ingredients. 9.Add the flour mixture in 3 parts, alternating with the addition of milk. So you'll add flour, then milk, then flour, then milk, then flour last. Make sure to incorporate each before adding the next. 10.Mix in the blueberries gently with a spatula. 11.Divide the batter between the 2 cake pans. Bake for 30-35 minutes or until a toothpick inserted into the cake comes out clean. 12.Let the cake completely cool before frosting. 13.Beat the butter and cream cheese with a hand mixer until light and fluffy, about 3 minutes. 14.Add the confectioner's sugar slowly and fully incorporate. 15.Add the vanilla and fully incorporate. 16.Cut the top of the cakes to level the tops. You want them to be as flat as possible. 17.Place a dab of frosting in the center of the cake stand. Invert one of the cake pans onto the cake stand. This will help prevent the cake from sliding when you frost it. 18.Use a little less than half of the frosting in between the layers. 19.Place the other cake on top. Frost the entire cake as you wish!!

RED VELVET CAKE WITH BLACKBERRY-CREAM CHEESE WHIPPED FROSTING

Steps:

• For the cake:
• Preheat your oven to 325°F. Liberally prepare 3 9-inch round cake pans with the nonstick method of your choice.
• In the bowl of your stand mixer fitted with the whisk attachment, add the flour, granulated sugar, cocoa powder, baking soda, and salt and mix on low speed. Slowly add the oil and buttermilk.
• Increase the speed to medium-low and add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed. Slowly add the coffee, vanilla extract, vinegar, and food coloring. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
• Evenly pour the batter into the prepared pans and bake for 20 to 27 minutes, or until a toothpick inserted into the center of a layer comes out clean. Do not overbake.
• Let the layers cool in the pans for 10 minutes, then invert onto wire racks. Let cool to room temperature. Lightly cover the cakes with foil or plastic wrap so they do not dry out.
• For the blackberry compote:
• In a medium saucepan over medium heat, warm the blackberries, granulated sugar, lime juice, and salt. Once the blackberries begin releasing their juices and the liquid begins to boil, after about 8 to 12 minutes, use a pastry cutter or fork to mash 1/2 of the berries. Leave the rest whole.
• Stir in the cornstarch and continue to cook at a boil, allowing the juices to cook down and thicken. The compote is ready when the liquid coats and completely sticks to the back of a spoon. Remove from the heat. Let cool to room temperature.
• For the frosting:
• Clean your stand mixer bowl and whisk attachment. Beat the cream cheese on high speed until it begins to thicken and become fluffy.
• Turn your mixer down to low speed and carefully add the confectioners' sugar. Once the sugar is fully incorporated, turn your mixer speed back up and continue whipping. Add the heavy cream, vanilla extract, and salt. Continue to whip until the frosting is smooth, light, and fluffy. Refrigerate the buttercream for 30 minutes to firm it up.
• To assemble:
• Once the layers are completely cooled, place 1 layer on a serving plate. Spread just the top with ⅓ of the frosting. Add ⅓ of the compote over the frosting. Using a butter knife or skewer, swirl the compote into the frosting. Add the second layer and spread with another ⅓ of the frosting. Add ⅓ of the compote, swirling the compote into the frosting again. Add the final layer, bottom-side up, and top with the remaining frosting. Add the rest of the compote and repeat the swirling process. Do not frost the side of the cake. Garnish with the whole blackberries. Serve at room temperature. Store in the refrigerator.

GREEN VELVET CAKE

Steps:

• Preheat the oven to 350 degrees. Spray 3 (8-inch) round cake pans with cooking spray. Line the bottom of the pans with parchment, spray the parchment, and set pans aside.
• Stir together the flour, cocoa powder, baking soda, and salt in a small bowl. Set aside.
• Combine the sugar, oil, eggs, vanilla, and vinegar in a large bowl. Beat with an electric mixer set to medium until very smooth, about 2 minutes. Stop to scrape down the sides and bottom of the bowl as necessary.
• With mixer on low, gradually add the dry ingredients and beat until just incorporated. Scrape down the sides and bottom of the bowl.
• Again with mixer on low, beat in the buttermilk, then the food coloring. Use a rubber spatula to mix the batter a few times, taking care to scrape up from the bottom and ensure the flour is totally mixed in.
• Divide the batter evenly between the prepared cake pans and bake 30 to 40 minutes, until a cake tester inserted into the center of the cake comes out clean.
• Set the pans on a wire rack to cool for 20 minutes, then run a knife around the edge of each cake layer. Gently invert each cake layer onto wire racks to cool completely before frosting.
• (Once the cake layers are cool you can wrap them tightly with plastic wrap and store at room temperature for up to a day before frosting.)
• Beat the butter and cream cheese in a medium mixing bowl until smooth.
• Beat in the vanilla and salt. With mixer on low, gradually beat in 4 cups of powdered sugar.
• Once all the sugar is incorporated, turn mixer to medium and beat until the frosting is smooth. If frosting is too thick, beat in a little milk. If it's too thin, beat in more powdered sugar.
• Use a long serrated knife to trim the cake layers if they've domed. Place one cake layer on a cake stand or cardboard cake circle and spread a layer of frosting on top.
• Top with a second cake layer, more frosting, and then the third layer.
• Frost cake with the remaining frosting and decorate as desired. Serve.
• Uneaten cake can be stored, covered, in the fridge for up to 3 days or in the freezer, tightly wrapped, for up to 2 months.

BLACKBERRY VELVET CAKE WITH CREAM CHEESE ICING

Steps:

• 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.

SPICE CAKE WITH BLACKBERRY FILLING AND CREAM CHEESE FROSTING

Steps:

• Make cake:
• Preheat oven to 350°F. Butter and flour 9-inch-diameter springform pan with 2 3/4-inch-high sides. Sift first 7 ingredients into small bowl. Using electric mixer, beat butter in large bowl until fluffy. Add brown sugar and beat until well blended. Beat in egg yolks. Beat in flour mixture in 3 additions alternately with sour cream in 2 additions. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry; fold into batter in 2 additions. Transfer batter to prepared pan.
• Bake cake until top is golden and tester inserted into center comes out clean, about 45 minutes. Cool cake 10 minutes. Cut around pan sides; release pan sides. Cool cake completely on rack.
• Make filling:
• Mix berries and sugar in bowl. Mash fruit coarsely with fork. Let stand 20 minutes and up to 1 hour.
• Make frosting:
• Beat cream cheese and butter in large bowl until fluffy. Beat in sugar, then sour cream and vanilla.
• Cut cake horizontally into 3 equal layers. Place bottom layer, cut side up, on platter. Spread 1 cup frosting over. Spread half of filling (about 3/4 cup) over frosting, leaving 1/4-inch plain border at edge. Top with second cake layer and 1 cup frosting, then remaining filling. Top with third cake layer, cut side down. Spread remaining frosting over top and sides of cake. Refrigerate until frosting sets, about 1 hour. (Can be made 1 day ahead. Cover loosely; keep chilled until 1 hour before serving.) Garnish cake with 1/2 pint berries.

HOMEMADE RED VELVET CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter and flour two 9x2-inch cake pans.
• Sift flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a bowl and set aside.
• Whisk eggs in a large mixing bowl until yolks are broken. Add oil, buttermilk, sour cream, red food coloring, vanilla extract, and vinegar; mix to combine. Add flour mixture in 3 batches, mixing by hand as little as possible so as not to overbeat. If mixing with an electric mixer, add flour mixture and mix until just incorporated. Divide batter evenly between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes before removing cakes from pans to cool completely on a wire rack, 20 to 30 minutes more.
• Meanwhile, whip cream cheese in a bowl using an electric mixer on high speed until light and fluffy, about 5 minutes. Scrape into a different bowl.
• Sift sugar, flour, and salt together in a medium saucepan. Turn heat to medium-high and whisk in milk and vanilla extract slowly until there are no lumps. Cook until it starts to bubble and becomes thick and pudding-like, 7 to 8 minutes. Pour into a mixing bowl and refrigerate for 10 minutes.
• Whisk chilled mixture using an electric mixer with a whisk attachment for 5 minutes. Add whipped cream cheese slowly, whisking until you have a smooth frosting, about 5 minutes more. Use to frost cooled cake.