The Blackberry Cake with Coconut Cream Cheese Frosting Recipe is a delightful treat that brings together juicy bursts of blackberries with a luscious, creamy frosting that sings with subtle coconut notes. This cake is a wonderful balance of moist, tender crumb and tangy sweetness, perfect for any occasion where you want to impress friends or just indulge yourself. With its vibrant color and irresistible flavor combo, this dessert becomes an instant favorite every time.
Ingredients You’ll Need
This recipe keeps things wonderfully accessible with simple pantry staples and a few special ingredients that transform the cake into something truly memorable. Each ingredient plays an essential role, whether it’s adding moisture, flavor, or that perfect texture you crave.
- Yellow cake mix: The base that ensures a soft, fluffy texture with minimal fuss.
- Eggs: Provide structure and richness to give the cake body and keep it tender.
- Oil: Adds moisture, keeping every bite wonderfully soft and fresh.
- Raspberry Jell-O gelatin: Adds a hint of fruity flavor and a unique color twist that complements the blackberries.
- Frozen blackberries: The star ingredient delivering juicy tartness and beautiful specks of color throughout the cake.
- Butter (softened): Essential for a creamy, smooth frosting with a rich mouthfeel.
- Cream cheese (softened): Gives the frosting its signature tang and luscious texture.
- Powdered sugar: Sweetens and thickens the frosting to that perfect consistency.
- Milk: Adjusts the frosting’s texture for easy spreading without being runny.
- Salt (optional): Enhances all the flavors subtly, balancing the sweetness.
- Coconut extract (optional): Adds a tropical hint that makes this frosting stand out and pairs wonderfully with the blackberries.
How to Make Blackberry Cake with Coconut Cream Cheese Frosting Recipe
Step 1: Prepare the Cake Batter
Begin by greasing and flouring a 9×13 inch cake pan—this helps your cake come out cleanly. In a large bowl, combine the yellow cake mix, eggs, oil, and raspberry Jell-O gelatin. Use an electric mixer on high speed for about 2 minutes until everything is blended perfectly. This step is crucial to aerate the batter and kick-start the cake’s tender crumb.
Step 2: Fold in the Blackberries
Now for the fun part—gently fold in the frozen blackberries. The batter will feel thick and a bit stubborn, almost like a giant wad of bubblegum, but don’t be alarmed; this is exactly what creates those juicy pockets of blackberry goodness you love in every bite. Use a sturdy spatula to make sure the berries are evenly distributed without breaking them up too much.
Step 3: Bake the Cake
Pour the batter into your prepared pan, scraping every last bit out. Bake in a preheated oven at 350°F until a fork inserted in the center comes out clean, about 40 minutes. Don’t rush the cooling—let your cake sit until completely cooled. This resting time ensures the moisture settles and your cake won’t be overwhelmed by the frosting.
Step 4: Make the Coconut Cream Cheese Frosting
While the cake cools, start your frosting by beating the softened cream cheese and butter together until perfectly smooth. Gradually add the powdered sugar to sweeten and thicken the mixture. Stir in milk and a pinch of salt to balance the flavors and get the consistency just right. For that tropical kick, gently fold in coconut extract—this small addition really brings the frosting to life and complements the tart blackberries beautifully.
Step 5: Frost, Chill, and Serve
Spread the coconut cream cheese frosting liberally over your cooled cake. The frosting’s creamy texture pairs magnificently with the light cake, providing every bite a dreamy finish. Chill the frosted cake to set the frosting and help those flavors meld together. Then slice up and serve your masterpiece!
How to Serve Blackberry Cake with Coconut Cream Cheese Frosting Recipe
Garnishes
To elevate presentation and flavor, sprinkle fresh blackberries or toasted coconut flakes right on top of the frosting. A light dusting of powdered sugar creates an elegant snow-like finish. These little touches make your cake feel special and invite guests to dig in with anticipation.
Side Dishes
This cake is rich and flavorful enough to stand on its own, but if you’re aiming for an amazing dessert spread, consider pairing it with a scoop of vanilla bean ice cream or a refreshing citrus sorbet. The cool creaminess or bright acidity balances the cake’s sweetness perfectly.
Creative Ways to Present
Try serving individual slices with a dollop of whipped coconut cream for an extra boost of tropical bliss. You could also layer this cake in a trifle glass with extra berries and frosting to create a stunning parfait. Whether on a classic plate or presented in something unexpected, this recipe shines in every format.
Make Ahead and Storage
Storing Leftovers
Once frosted, cover the cake tightly with plastic wrap or place it in an airtight container. It will keep well in the refrigerator for up to 4 days, allowing those flavors to deepen even further.
Freezing
If you want to save a slice for later, cut the cake into individual pieces and freeze them wrapped in plastic wrap and foil. Frozen portions last up to 2 months and can be thawed in the fridge overnight for a delicious treat anytime.
Reheating
This cake is best enjoyed chilled or at room temperature, but if you prefer it slightly warm, invite the slice to sit at room temperature for 30 minutes before eating. Avoid microwaving as it could affect the texture of the frosting.
FAQs
Can I use fresh blackberries instead of frozen?
Absolutely! Fresh blackberries work beautifully and may even provide a brighter flavor, though frozen berries give the cake a slightly more uniform texture and deep color.
Is the coconut extract necessary?
The coconut extract is optional but highly recommended for that unique twist on the frosting. If you’re not a fan, simply leave it out and enjoy a classic cream cheese frosting.
Can I make this cake gluten-free?
To make a gluten-free version, substitute the yellow cake mix with a gluten-free mix of similar weight and follow the rest of the recipe as is. The blackberries and frosting components are naturally gluten-free.
How long does it take to prepare and bake?
Prep time is around 15 minutes, and baking takes about 40 minutes, making this a relatively quick dessert to whip up even on busy days.
What makes the frosting so creamy?
The combination of softened cream cheese and butter, beaten together until smooth, creates that rich, creamy texture that melts perfectly on the tongue. The powdered sugar ensures it’s thick enough to spread but never gritty.
Final Thoughts
Making this Blackberry Cake with Coconut Cream Cheese Frosting Recipe is like inviting a little celebration into your kitchen. The way the blackberries burst through the tender cake and the frosting wraps everything in smooth coconutty goodness is simply irresistible. I hope you enjoy baking and sharing this delightful dessert as much as I do!
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Blackberry Cake with Coconut Cream Cheese Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Blackberry Cake with Coconut Cream Cheese Frosting combines a moist yellow cake base with juicy blackberries and a hint of raspberry Jell-O for added flavor. Topped with a smooth, creamy coconut-infused cream cheese frosting, this cake is perfect for any occasion, offering a blend of tart berries and sweet, rich frosting.
Ingredients
Cake
- 1 18-oz box yellow cake mix
- 4 eggs
- 1 cup oil
- 1 6-oz box raspberry Jell-O gelatin
- 1 16-oz bag frozen blackberries (frozen, unthawed or fresh)
Frosting
- 1/2 cup butter, softened
- 1 8-oz package cream cheese, softened
- 4 cups powdered sugar (1 pound)
- 1–2 tablespoons milk
- 1 pinch salt (optional)
- 1/4 teaspoon coconut extract (optional)
Instructions
- Prepare the Cake Pan and Batter: Grease and flour a 9×13 inch cake pan and set it aside. In a large bowl, combine the yellow cake mix, eggs, oil, and raspberry Jell-O gelatin. Use an electric mixer on high speed and beat for about 2 minutes until well blended.
- Fold in Blackberries and Pour Batter: Gently fold the frozen or fresh blackberries into the batter. Pour the thick batter into the prepared 9×13-inch cake pan using a sturdy spatula to ensure all the batter is transferred.
- Bake the Cake: Bake the cake in a preheated oven at 350°F (175°C) for approximately 40 minutes, or until a fork inserted into the center comes out clean. Once baked, allow the cake to cool completely in the pan.
- Make the Coconut Cream Cheese Frosting: In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, mixing continuously. Add milk a tablespoon at a time to reach desired consistency, then add a pinch of salt and coconut extract if using. Beat until fully combined and fluffy.
- Frost and Chill: Spread the frosting evenly over the cooled cake. Chill the frosted cake in the refrigerator before serving to let the flavors meld and the frosting set.
Notes
- You can use fresh or frozen blackberries; there is no need to thaw if using frozen.
- Use a sturdy spatula as the batter will be thick and dense due to the berries.
- The coconut extract in the frosting is optional but adds a lovely tropical note.
- Make sure the cake is completely cooled before frosting to prevent the frosting from melting.
- Store the cake refrigerated after frosting to maintain freshness.
