Blackberry Velvet Cake With Cream Cheese Icing

Recipe by Dreamgoddess
READY IN: 45mins
SERVES: 8-10




  • Preheat the oven to 350 degrees.
  • Line a 17 1/2" x 11 1/2" jelly roll pan with foil or parchment and butter lightly.
  • Melt the white chocolate in a double boiler.
  • Beat the butter in a large bowl until creamy.
  • Gradually add in sugar, then eggs one at a time.
  • Add in the chocolate and almond extract.
  • Sift the flour and salt together.
  • Gradually add into the batter.
  • Fold in pecans and blackberries.
  • Spread in the jelly roll pan and bake for 25-30 minutes.
  • When done, turn the cake out and peel off the foil or parchment.
  • Cool and spread with the cream cheese icing.
  • Cream Cheese Icing: Combine the cream cheese, confectioners sugar and vanilla.
  • Beat until smooth and ice cooled cake.