Blackberry Sheet Cake
This Blackberry Sheet Cake recipe is an easy dessert to make for any day of the week and delicious enough for special occasions. A tender and moist vanilla sheet cake topped with fresh blackberry cream cheese icing.
Servings: 12 servings
Calories: 579kcal
Ingredients
For the Cake:
- 1 cup butter softened
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups buttermilk
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
For the Blackberry Cream Cheese Icing:
- 8 ounces cream cheese softened
- 1/4 cup butter
- 2 teaspoons vanilla extract
- 3 cups powdered sugar
- Heaping 1/2 cup blackberries plus more for garnish
- fresh mint for garnish
Instructions
- Preheat oven to 400°.
- With an electric mixer, beat butter and sugar together until creamy. Add eggs and vanilla extract mixing well.
- Slowly add in buttermilk with the mixer on low speed just until combined.
- Add flour, baking soda and salt, mix thoroughly.
- Spray a jelly roll pan (15" x 10" x 1") with non stick cooking spray.
- Spread cake batter into pan in an even layer.
- Bake 17-20 minutes or until a toothpick inserted in center comes out clean.
- Remove to a wire rack to cool completely.
- Make the icing by combining cream cheese, 1/4 cup butter and 2 teaspoons of vanilla in a mixer bowl until smooth.
- Mix in powdered sugar until well combined and no lumps remain.
- Add blackberries to icing mixture and mix until blackberries are broken up and well incorporated.
- Spread over cooled cake and refrigerate 2 hours before serving.
Notes
Keep cake covered and refrigerated up to 3 days.
If you don't want the blackberry seeds in the icing, puree them in a food processor and strain the seeds before adding into the cream cheese mixture.
Nutrition
Serving: 1g | Calories: 579kcal | Carbohydrates: 80g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 424mg | Fiber: 1g | Sugar: 63g