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
Scale
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.
