~ family favorite blackberry cake ~

★★★★★ 1 Review
1lovetocook1x avatar
By Cassie *
from Somewhere, PA

I make this cake with many different white cake recipes, this is one of my favorites. My family loves this cake, I hope you do too! Enjoy!

serves 8
prep time 25 Min
cook time 35 Min
method Bake

Ingredients For ~ family favorite blackberry cake ~

  • 1 - 18.25 oz
    white cake mix
  • 1 c
    each - cake flour - (or can use ap flour) & 1 cupsugar
  • 3/4 tsp
    salt
  • 2 Tbsp
    vegetable oil
  • 1 1/3 c
    water
  • 4
    egg whites
  • 1 c
    sour cream
  • 1 tsp
    each - vanilla extract & almond extract
  • FILLING
  • 2 - 16 oz
    3 cups - frozen blackberries,thawed reserve 1/2 cup of juice
  • 1/4 c
    water
  • 6 - 7 Tbsp
    sugar
  • pinch
    cinnamon
  • 2 Tbsp
    corn starch
  • pinch
    salt
  • 1/4 tsp
    vanilla
  • 1 tsp
    lemon juice
  • WHIPPED TOPPING
  • 2 c
    cold whipping cream
  • 3 - 4 Tbsp
    confectioners' sugar
  • 1 tsp
    vanilla
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How To Make ~ family favorite blackberry cake ~

  • 1
    In a medium saucepan over medium heat, stir together the blackberries, sugar, corn starch, salt, cinnamon, water and reserved juice. Bring to a slow boil stirring constantly. Boil for 2 minutes. Remove from heat and stir in the extract and lemon juice. Set aside.
  • 2
    Preheat oven to 325 degree F. Grease a 9 x 13 baking dish. I use bakers joy. In a large bowl, stir together the cake mix, flour, sugar, and salt until well mixed. Add the water, sour cream, vegetable oil, egg whites, and both extracts. Then beat with an electric mix on low until all of the ingredients are mixed and moistened yet some lumps still remain. Four to five minutes.
  • 3
    Now, pour the batter into the prepared cake pan, and bake until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 - 30 minutes.
  • 4
    Remove from oven and leave cook for 10 minutes. Take a fork and prick the top of the cake evenly, all over.
  • 5
    Spread the prepared blackberries evenly over the cake. Leave this cool completely.
  • 6
    Make whipped topping by adding the cream, sugar and extract to a chilled bowl. Beat until stiffer peaks form just don't over beat.
  • 7
    Spread atop the cooled berries and I sprinkled with sliced almonds and some toasted coconut I had left from another recipe. Keep chilled and covered when not serving. My family loves this dessert. I hope you do as well.
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