A delightful blackberry cake with a creamy frosting, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
Greasing the pan ensures the cake doesn't stick, making it easier to remove.
In a large mixing bowl, combine the cake mix, eggs, oil, and gelatin. Beat on high speed with an electric mixer for about 2 minutes until smooth.
Mixing thoroughly ensures a uniform batter, resulting in an even bake.
Gently fold in the blackberries until evenly distributed.
Folding prevents the berries from breaking and keeps their shape intact.
Pour the batter into the prepared pan and spread evenly.
Spreading the batter evenly ensures consistent baking.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Check the cake 5 minutes before the suggested time to avoid overbaking.
Allow the cake to cool completely in the pan.
Cooling completely prevents the frosting from melting when applied.
In a mixing bowl, beat the cream cheese and butter until smooth.
Ensure the cream cheese and butter are softened for a smoother frosting.
Gradually add the confectioners' sugar to the cream cheese mixture, beating until fluffy.
Adding the sugar gradually prevents lumps and ensures a smooth texture.
Spread the frosting evenly over the cooled cake.
Use a spatula to create decorative swirls for a professional look.
Chill the cake in the refrigerator for at least 30 minutes before serving.
Chilling helps the frosting set, making the cake easier to slice.
Continua nella nostra app per un'esperienza migliore
