Ready to get your hands dirty? Excellent.
It’s time to make a naked cake! I already told you about them. It’s a cake that’s only frosted in between the layers and has a crumb coat around the outside. And now you’re going to make one for yourself! Seriously, it’s going to be so cool!
And don’t worry. You got this!
The cake I’ve picked out is a
berry perfect confection. Featuring pureed blackberries in the cake and a cream cheese frosting, this cake is scrumptious! Plus, it has blackberries sprinkled over each frosting layer. Meaning that there are bonus berries hidden throughout! And they get revealed when you cut the cake into slices!
Guys, this cake is a knockout!
Alrighty then. I’ve appropriately hyped up the cake. Now, it’s time to hit the kitchen!
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4 Packages (6 ounces each) Blackberries
2 3/4 cups plus 1 tablespoon all-purpose flour, sifted
7 Tablespoons plus 1 1/2 teaspoon cornstarch, sifted
3 3/4 Teaspoons baking powder
3/4 Tsp. baking soda
3/4 Tsp. kosher salt
1/4 Tsp. cinnamon
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups granulated sugar
6 ounces egg whites, (approximately 6 egg whites)
3/4 cup sour cream
3 Teaspoons vanilla extract Frosting
2 cups (4 sticks) unsalted butter
2 Packages (6 ounces each) cream cheese
6 cups powdered sugar, sifted
2 Teaspoons vanilla extract
1 Tsp. salt
2 Packages (6 ounces each) Blackberries
Preheat the oven to 350°F.
Purée 21 ounces of blackberries in a blender or food processor until smooth.
Strain the seeds out of the blackberry puree by pouring it through a strainer. Throw out the seeds.
Combine the flour, cornstarch, baking powder, baking soda, salt, and cinnamon in a large bowl.
In a separate bowl, beat the butter and sugar together until smooth and lighter in color.
One at a time, add the egg whites to the butter mixture. Then add the sour cream and vanilla and mix well.
Alternate adding the dry ingredients and the blackberry purée, starting and ended with the dry ingredients. (The order is: dry, puree, dry, puree, dry.) Be careful not to overmix the batter.
Divide the batter between three 9 inch springform cake pans, adding roughly three cups to each pan.
Rap the pans against the countertop to help any bubbles escape your batter.
Bake for 30-35 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Remove from the oven and allow to cool completely on a wire cooling rack.
Beat the butter until smooth.
Then add the cream cheese and beat till incorporated.
Add the confectioners’ sugar, vanilla, and salt and mix well
Place one cake layer on your serving plate.
Spread 3/4 cups of frosting on top of the cake and top with roughly 5 ounces of blackberries, pressing the berries into the frosting.
Repeat with each remaining layer.
Frost the sides in a crumb coat so that the layers are still visible through the frosting.
Garnish with extra blackberries.
Of course, you aren’t
quite finished yet…
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