Blackberry Cake with Coconut Cream Cheese Frosting
This vibrant Blackberry Cake uses a yellow cake mix and a box of raspberry jello to make an incredibly moist and flavorful cake! We fold in frozen blackberries before baking, meaning this cake is full of bright summer flavor. And it is so easy you can’t mess it up!
This post was originally published on September 20, 2013.
Every time I type out the word “Jello” I always type “jellow.” Face palm. Sometimes I do this when writing hellow too. Oh English!
You never realize just how dumb it is until you’re teaching your kids to read. Truman called from the other room yesterday, “what sound does “g-h” make, Mom?” I said, “g-, like in ‘ghost.'” Then I thought about it for a minute and called out, “Unless it’s in the middle of the word, like thought! Then it’s absolutely silent! …Or at the end of a word, like cough, then it sounds like an F. That is so dumb!!” Seriously how did we get to this point.
I’m so excited to share today’s recipe with you!! I’ve been making this cake since 2013 and it’s a family favorite. My brother gave me the recipe (who got it from my mom) and I remember him telling me, “We need to make this cake a family thing.” Mission accomplished!
The photos needed updating but I haven’t changed the recipe much. I decreased the amount of oil called for, because the original recipe called for an 18 ounce cake mix, and we all know cake companies have decreased cake mix sizes to 15 ounces. So, less oil necessary.
A better title for this Blackberry Cake might be “The Pinkest Cake You Have Ever Seen.” I swear these photos are not lying. This cake is unbelievably bright. It’s so fun! I love it. The batter seriously looks like bubblegum.
And it’s unbelievably easy. It only has 5 ingredients in the cake part. It’s just cake mix, raspberry jellow, eggs, oil, and blackberries. The result is this incredibly tender and moist cake that is packed with tons of flavor!
If you love blackberries, or cake, or frosting, or even just the color pink, I think this is the cake for you.
How to make Blackberry Cake
Here’s what the batter looks like. It is so thick and delicious, definitely snag a fingerful.
The best part about this blackberry cake is that it takes about 5 minutes to throw it together. Unless you are not a very confident egg cracker like me, in which case it might take you 6 minutes. Seriously it is so easy. Just dump and stir, pour and bake. The hardest part is waiting for it to cool so that you can frost it. Be strong! You can do it!
(The cake is so pink it almost looks red. It reminds me of the armadillo cake from Steel Magnolias, anyone else?? Ha!! I love that movie.)
The coconut extract is optional in the frosting but TOTALLY amazing! Start with 1/4 teaspoon and go from there. I add coconut extract to most of my frostings now, just a smidge. It just adds this really great dimension to frosting. See my recipe for The Best Buttercream Frosting for Sugar Cookies, which also uses coconut extract.
Here is my original photo of this cake! Not too bad for a point and shoot camera from 2013. As I was shooting this cake again yesterday, I was actually feeling quite dubious that the new photos would turn out any better than the original ones. The cake is such a violent shade of pink that it makes it kind of difficult to edit!
Not that I’m complaining about said violent pink. I love it! This would be a great cake to bring to any BBQs or Memorial Day festivities you may be attending. It’s a huge crowd pleaser! I’ve put together some links to a few of my other favorite cakes here:
More easy cake recipes you will love!
Peach Cake with Brown Sugar Frosting << this is the same concept as today’s recipe: box cake mixed with Jello. But with peach flavors! It’s so good.
Patriotic Flag Cake with Blueberries and Cherries << Same recipe! Except for this one we use cherry jello and mix in cherries. I love this one, and the flag design would be so fun for Memorial Day coming up!
The Best Chocolate Cake I’ve Ever Had << it’s still true to this day!
The Best Homemade White Cake Recipe of Your Life! << Everyone needs this classic!
More recipes using blackberries!
Fresh Blackberry Glace Pie << perfect for summer! Just like the strawberry version.
Blackberry Pie << this is my mom’s famous recipe
Chamomile Blackberry Ice Cream from Snixy Kitchen
Blackberry Almond Rolls from Tutti Dolci
Blackberry Upside Down Almond Skillet Cake from Five Heart Home
Blackberry Cake with Coconut Cream Cheese Frosting12-16 adjust servings
This vibrant Blackberry Cake uses a yellow cake mix and a box of raspberry jello to make an incredibly moist and flavorful cake! We fold in frozen blackberries before baking, meaning this cake is full of bright summer flavor. And it is so easy you can't mess it up!
For the cake
- 1 (15.25 ounce) box yellow cake mix
- 1 (6 ounce) box of raspberry Jell-O gelatin
- 4 eggs
- 3/4 cup vegetable oil (I like to use light olive oil)
- 1 (16 ounce) bag frozen blackberries, still frozen* (fresh berries work too)
For the frosting
- Preheat the oven to 350 degrees F. Use nonstick spray or butter to grease a 9x13 inch cake pan. Set aside.
- In large bowl or stand mixer, combine dry cake mix, dry Jello powder, 4 eggs, and 3/4 cup light tasting olive oil on high speed with electric mixer for about 2 minutes on medium speed. Remember to scrape the sides and bottom of the bowl and mix again.
- Fold in the frozen blackberries. The batter is already pretty thick, and when you add the frozen berries, it solidifies even more, so just be aware that it is very thick and a bit difficult to stir.
- Pour the batter into the prepared 9x13-inch pan. Use a very sturdy spatula to scrape it all in. You might think you are working with an enormous wad of chewed bubblegum at this point, but don't worry, it turns into a delicious cake, I promise.
- Bake at 350 for about 40-45 minutes. The cake will turn rather brown on top. Browner than a normal cake. Cover it with foil in the last 10-20 minutes if you're worried about it. You will know the cake is done when the center is not wobbly, the cake is pulling away from the edges of the pan, and when a toothpick inserted in center comes out clean, meaning there is no pink wet batter on it.
- Allow cake to cool completely on a wire rack. When I am feeling impatient (always) I stick it in the freezer for a while (after it's been out of the oven for at least 20 or 30 minutes)
- Make the frosting: Follow the instructions on this How to Make Cream Cheese Frosting post. I used 4 cups of powdered sugar, but you can use less if you want a tangier frosting.
- Add 1/4 or 1/2 teaspoon coconut extract to the frosting, if you are using it. You should use it! Beat it all together until smooth.
- Use an offset spatula to spread the frosting over the cooled cake.
- I like to serve this right away at room temperature, but it's also very good if you cover and let it chill in the fridge for a couple hours. Perfect for summer! You can store the frosted cake on the counter for several days, or in the fridge for up to a week.
by The Food Charlatan
The following is for my own records; this was the original story that I wrote on this post back in 2013, and deleting it would kind of be like ripping pages out of my journal, so I’m keeping it here:
One time I heard a comedian joke that at the rate our lives are speeding up, everything will be ultra fast in the future. Like, it will only take 3 seconds to eat breakfast. 2 seconds to walk the dog. But the DMV is still going to take a whole freaking 9 seconds.
It’s true. No matter how prepared you are, no matter how prim and organized your paper clipped bundle of paperwork is, you are still forgetting something and in the wrong line and wasting their time. After dealing with several grumpy employees, I was lucky enough to be helped by Ray for the final part of my transaction. He had a rainbow Hawaii license plate pinned up at his desk and a demeanor to match. He called me “Miss Karen.” Thanks Ray. We need more people like you!
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