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    Home - Cake

    Published: Jul 28, 2014 · Modified: Oct 11, 2021 by Amanda Powell · This post may contain affiliate links.

    Blackberry Mini Cakes with Fresh Whipped Cream

    Jump to Recipe Print Recipe

    Blackberry mini cakes with fresh whipped cream

    Do you know what happens when you work in a depressingly slow office and have nothing but time on your hands? You get lost in Pinterest and spend your day thinking about the food you are going to make this week. Or at least that's what I do. I also stalk.

    No, wait. It's the good kind of stalking, I swear.

    Every day I seem to find a new blog I fall in love with add to my Inspiration list and then spend an embarrassing amount of time going through their old posts, following them all over social media (and going through every one of their posts there too). It is incredibly fun for a super nosy person such as myself. There is something so wonderful about going through a blogger's timeline and seeing how they've progressed through the months or years. I especially love looking through the food photography on other blogs and seeing their evolution to total food photographer badasses.

    Blackberry mini cakes with fresh whipped cream

    I took photography for years while in college, but 99% of it was black and white film photography because I was cool and artsy like that. My professor also told me that my strengths were in capturing people and moments. She also basically flat out told me I sucked at still life photography. Soo...... I always stuck to people. Even when I took my one and only digital photography class (photojournalism), it was all about the people. For the longest time, I felt like I was too inadequate to do still life and I wish instead of telling me I sucked, my professor helped me improve that aspect of my photography. I feel like I am getting the hang of it now and I am still experimenting a lot with my shots, but I am so impatient that I end up doing photoshoots like this where all my shots are blurry, but I can't reshoot because I ate all the cake and all the berries.

    What can I say, I'm an emotional eater.

    Blackberry mini cakes with fresh whipped cream

    Don't get me wrong, these cakes are totally devourable (is that even a word?) without the silent emotional turmoil  The cake is light and airy, with a swirl of that addictive chunky berry sauce baked in.

    So. Freaking. Good. Plus they are mini cakes and therefore super cute.

    Go on, have one!

    Blackberry mini cakes with fresh whipped cream

    Blackberry Mini Cakes with Fresh Whipped Cream

    Amanda Powell
    Print Recipe Pin Recipe
    Course Cake
    Cuisine American
    Servings 5 mini cakes

    Ingredients
      

    • 1 stick unsalted butter room temperature
    • ¾ cup sugar
    • 2 large eggs room temperature
    • 1 teaspoon vanilla extract
    • ⅕ cup buttermilk regular milk works too
    • 1.5 cups cake flour
    • 2 teaspoons baking powder
    • ⅓ cup berry coulis
    • ½ teaspoon salt
    • 1 cup whipping cream
    • 2 tablespoons powdered sugar
    • 1 teaspoon vanilla extract
    • 2 cups fresh berries I used blackberries and blueberries

    Instructions
     

    • Preheat the oven to 400 degrees. Lightly grease and flour large jumbo muffin tins and set aside.
    • Beat the butter until light and creamy. Add the sugar and mix well. Add the eggs in one at a time, followed by the vanilla and buttermilk.
    • In a separate bowl, whisk the dry ingredients together, then add to the wet ingredients. Do not over mix.
    • Fill the muffin tin ⅔ full and add 1 - 2 tablespoons of berry sauce. Use a toothpick to swirl the sauce.
    • Bake the cakes for about 20 - 25 minutes, or until they are golden brown and a toothpick comes out clean. Allow the cakes to rest in the tin for 5 minutes before taking out to cool on a wire rack.
    • As the cakes cool, beat the whipping cream on high for about 5 minutes, or until it thickens and forms peaks. Add in the sugar and vanilla.
    • Cut each cake in half. Put a generous layer of whipped cream on the bottom later and top with berries. Place the top half of the cake back on and layer with the whipped cream and more berries.
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire
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    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Katie @ Butterlust says

      July 29, 2014 at 3:51 pm

      I made the list! I made the list!! I feel all warm and fuzzy 🙂 But also embarrassed because that means you've probably stalked my old recipe photos (hello iPhone in my Mom's poorly lit kitchen) which are REEEEAL bad.

      Lovely mini-cakes, btw! I'm really going to have to make a batch of that Berry Coulis!

      Reply
      • Amanda says

        July 29, 2014 at 4:34 pm

        I totally did. Sorry not sorry! They are actually not that bad. You can still really see how great your talent is with food in those photos and they still made me want to eat everything!

        Reply
    2. Zainab says

      July 29, 2014 at 12:33 pm

      I love your pictures!! I know struggle with rushing my photoshoot too but mainly because I only bake and take pictures over the weekend so there is always so much to do. This cake is beautiful and perfect for summer!

      Reply
      • Amanda says

        July 29, 2014 at 2:34 pm

        Thanks 🙂 I can only work on the blog on the weekends as well, so I know what you mean. I feel like I am on my feet working for two days straight! I would never guess that you rush through your photoshoots. Everything you do is so breathtaking. If my photos ever look like yours - rushing or not, I would be a blissfully happy blogger!

        Reply
    3. Ala says

      July 28, 2014 at 7:08 pm

      Ha! I suffer from impatient photoshoot syndrome all the time, though your pics are gorgeous nonetheless. And this cake! I have nothing bur love for its promised airiness. Lovely summer dessert!

      Reply

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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