Blackberry Cake With Cream Cheese Frosting Recipe

Ingredients (11)

• 7 ounces fresh blackberries (about 1 1/4 cups; 200g), firm and tart (see note)
• 4 ounces unsalted butter (about 8 tablespoons; 110g), softened to about 60°F (16°C)
• 5 1/4 ounces sugar (about 3/4 cup; 145g)
• 1 1/4 teaspoons baking powder, preferably not aluminum free (see note)
• 1/4 teaspoon baking soda
• 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 1/8 teaspoon ground cinnamon
• 2 ounces egg whites (about 1/4 cup; 55g), brought to about 70°F (21°C)
• 5 1/2 ounces bleached cake flour (about 1 1/4 cups, spooned; 155g), such as Swans Down, sifted (see note)
• 1 batch Cream Cheese Frosting
• Additional blackberries, to garnish