Ingredients

The following ingredients have 4 Servings
  • 2 egg whites
  • 2 eggs
  • 1 cup milk
  • 1 ¼ cup unsalted butter (melted)
  • 1 cup blackberries
  • ¼ cup water
  • 3 cups cake flour
  • 1 ½ cup granulated sugar
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • Fresh blackberries and mint leaves for decorating
  • 8 ounces cream cheese (at room temperature)
  • ¼ cup heavy cream
  • 2 tablespoons milk
  • 2 teaspoons pure vanilla extract
  • 1 ½ cup powdered sugar

Instruction

  • Preheat the oven to 350 °F and line the bottoms of 2, 8-inch round pans with parchment paper and spray the sides with non-stick spray.
  • Whisk the egg whites and eggs together in a large bowl then add the milk and butter and whisk again.
  • Blend the blackberries and water together until smooth.
  • Strain the juice through a fine mesh sieve into a measuring cup until you have ¾ cup of juice then discard the remaining juice.
  • Pour it into the wet ingredients and stir to combine.
  • Whisk the flour, sugar, baking powder, salt and baking soda together in a separate large bowl then add it to the wet ingredients.
  • Stir until combined then pour the batter into the prepared baking pans evenly.
  • Bake for 20-25 minutes or until a toothpick comes out clean when inserted into the center of the cakes.
  • Let them cool completely before frosting.
  • To make the frosting, whip the cream cheese until smooth then add the heavy cream and beat until slightly fluffy but not stiff.
  • Add the milk and vanilla and mix until smooth then add the powdered sugar and mix again.
  • Cut the top lump of each cake off using a serrated knife if needed.
  • Add a little dollop of frosting to a cake stand or plate then place one of the cakes, cut side down on the plate.
  • Add a thick layer of frosting to the top then add the other cake, cut side down then frost the top and sides of the cake.
  • Decorate the top with fresh blackberries and a few mint leaves if desired then serve.