A celebration without a cake sounds so boring to me. A birthday, graduation, anniversary, etc. whatever you celebrate, a cake makes it more colorful all the time. This time it was my in-laws’ 40th wedding anniversary. That means they married before I was born, I think that’s awesome! Although they didn’t want anything special, I couldn’t help baking this blackberry cream cheese cake for them.
Actually, I didn’t know it was their wedding anniversary until my husband told me at the very last moment, so this was a partly improvised recipe using the stuff at home. As it was their 40th year together, I would have prepared something bigger had I known it before. Whatever, this blackberry cream cheese cake was not a big one, but was so sweet. It was ideal for a small scaled celebration as we had at home.
I had some fresh blackberries at home, and I know they are great in cakes. My mother used to make blackberry cream cheese pie when I was little and they tasted awesome. So I decided to use them for my cake. However, when I discovered that someone had eaten most of the berries, there was no other solution than using the frozen blackberries in the freezer (thank God I had some frozen blackberries). Any kind of berries would be suitable for the cake, but using frozen ones have a better effect!
Sometimes using something for a recipe without a deliberate intention brings about great results, and this was one of those cases. Frozen berries between the cakes gave a great coloring as they melted a while later. The color and the taste of the frosting made this cake a real celebration treat for us. We enjoyed the cake with a cup of coffee, but it would also be great with some Champaign.
Serves 4
Blackberry Cream Cheese Cake. A fast and delicious cake recipe for your celebrations.
30 minPrep Time
30 minCook Time
1 hrTotal Time
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Ingredients
- 3 eggs (at room temperature)
- 2/3 cup sugar
- 2 cups all purpose flour
- 1 ½ cup plain yogurt
- ½ cup sunflower oil
- ¼ cup unsweetened cocoa powder
- ½ tsp baking powder
- 1 tsp vanilla powder
- ½ lb blackberries (fresh or frozen)
- ¼ cup unsalted butter (at room temperature)
- 2 Oz cream cheese (at room temperature)
- ½ tsp vanilla extract
- a pinch of salt
- 1 cup powdered sugar
Instructions
- Lightly oil two pieces of 6 inch / 16 cm pans, line their bottom with parchment paper and set aside
- Pre-heat oven to 350 F (180C)
- Beat eggs and sugar with an electric mixer until creamy
- Add in oil and yogurt, mix well
- Gradually sift the flour directly into the mixing bowl, and mix just until combined
- Add in cocoa powder, baking powder and vanilla powder, stir well. Don’t overmix the batter. Mix just until everything combines.
- Share the batter into two pans and bake for 25 -30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove them from the oven and let them cool in the pans for about 10 minutes. Then remove them from the pans carefully. Allow them to cool completely on a cooling rack.
- With an electric mixer on medium-high speed, beat the butter until fluffy, 2 to 3 minutes
- Add the cream cheese, vanilla and salt, and go on beating for 2 more minutes. Don’t forget to scrape the sides as needed.
- Reduce the mixer speed to low, and add the powder sugar gradually.
- Mix until smooth and combined.
- Increase the mixer speed to medium – high and beat until light and fluffy 1 to 2 minutes.
- Refrigerate at least 1 hour before spreading over the cake.
- Spread between and on top of the cake by adding the berries between and the top
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