Blackberry Cake
Submitted by Ginger040572
A three-layer blackberry cake bursting with fresh berries, flaked coconut, and chopped pecans, frosted in a buttercream loaded with more of the same. Starts with a cake mix but finishes like a showpiece.
YIELD
12 servingsPREP
30 minCOOK
30 minREADY
60 minThis is the cake that shows up at every church potluck and leaves with an empty plate.
A white cake mix gets turbo-charged with black raspberry Jello for color and tang, then folded with fresh blackberries, flaked coconut, and chopped pecans for texture in every single bite.
Three layers, each one packed with fruit and nuts, get stacked with a butter and powdered sugar frosting that’s also loaded with blackberries, coconut, and pecans.
It’s a berry-lover’s dream with a Southern soul.
Pro Tips
- Use fresh blackberries when they’re in season. Frozen work fine, but don’t thaw them first or they’ll bleed too much juice into the batter.
- Fold the berries, coconut, and pecans in gently at the end. Overmixing crushes the berries and turns the batter purple.
- Cool the layers in the pans for a full 10 minutes before flipping onto wire racks, or they’ll crack apart.
Variations
- Use fresh raspberries instead of blackberries for a slightly sweeter cake.
- Toast the coconut before folding it in for a deeper, nuttier flavor.
- Add a tablespoon of blackberry jam to the frosting for an even more intense berry punch.
Ingredients
Directions
In a mixing bowl, combine cake mix, gelatin, oil and milk; mix until blen Add eggs, one at a time, beating well after each addition.
Fold in blackberries, coconut and pecans.
Pour into three greased 9-inch round bak pans.
Bake at 350℉ (180℃) for 25 to 30 minutes or until cake tests done; cool in p 10 minutes before removing to wire racks.
Icing: Cream butter in a mixing bowl.
Add sugar and milk; beat until des consistency is reached.
Stir in blackberries, coconut and pecans.
Frost to of two layers; stack on serving plate with plain layer on top.
Frost top a sides of cake.
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