This is later than I usually post, but I’ve been a little all over the place today, so bear with me. I spent America’s birthday in Florida enjoying the sun and getting myself a nice little sunburn across my whole back. It was great to get away from Providence for a little bit, spend time with Patrick, and do as few real life tasks as possible.
In true Molly fashion, I came back and immediately got into my own head: too many things I should be doing, people I should be talking to, to-do items I want to draw a line through. After a few strange dreams about people I used to know and things I’ve never done, I decided I needed to do something to chill out a bit: bake
While traveling I spent a lot of time on Food Gawker and came across this recipe for Blackberries and Cream Cake. I was sold, I knew I had to try making this cake. I altered it a little bit, using raspberries as well as blackberries, although I suspect you could use any kind of berries and it would be great.
The batter was this awesome color of purple; I can’t remember the last time my kitchen was this colorful.
The biggest issue I ran into was with the frosting. I tried the recipe from The Cake Merchant post but I found that it never came to stiff peaks. I whipped and whipped the frosting but only ever got it to soft peaks, so it wasn’t really firm enough for me to frost with. I was disappointed, because it tasted amazing. I still managed to use it in between the layers, and I was glad I did because it added to the moistness of the cake and wasn’t as sweet as other frosting. In the end I had to settle for a tub of Duncan Hines Cream Cheese frosting.
I’m certainly not a master decorator and have no time or patience to do a crumb coat when I frost. That said, my cake didn’t turn out too shabby. I wish I’d saved fresh berries to put around the edges but I used mine all in the cake, and it was so delicious I wouldn’t change a thing.
I’d recommend this recipe to anyone looking for a super easy summer cake. It turned out absolutely delicious. I’ll keep experimenting with the frosting, because in theory I liked that it was light and not excessively sweet. I also think I’d try a frosting with a bit of citrus.
Berries and Cream Cake (adapted from The Cake Merchant)
- 1 package white cake mix (I used Duncan Hines)
- 1/2 3 oz package blackberry gelatin (you can do a full package of one or the other, but I combined the two)
- 1/2 3 oz package raspberry gelatin
- 1 container blackberries
- 1 container raspberries
- 4 eggs, room temperature
- 1 cup vegetable oil
- 1/2 cup milk
Preheat the oven to 350 degrees F. Flour, grease and parchment line two 8-inch cake pans.
Puree the blackberries and raspberries. If you don’t want seeds in your cake, strain the puree.
Place all ingredients in a large bowl and mix on low until all ingredients are just incorporated. Increase the speed to medium and beat for an additional 1 1/2 minutes.
Divide the cake batter between the two pans. Bake for 25-30 minutes. Cake is done when a toothpick inserted into the center comes out clean. Let the cakes cool, run a knife along the edges and invert the cakes onto wire racks.
The frosting is up to you, but I can wholeheartedly endorse my boy Duncan–he will not fail you. For better frosting and assemblage directions than I can give, check out the Cake Merchant original post.
Anyone got any other great summer cakes or desserts I can try?