March 8, 2021

Blackberry Cake with Blackberry Gin and Cream Frosting

Whitley Neill Blackberry Cake with Blackberry Gin & Cream Frosting with a Whitley Neill Bramble Cocktail.

Deliciously dreamy Whitley Neill Blackberry Cake with Blackberry Gin ​& Cream Frosting matched with a Whitley Neill Bramble Cocktail.


  • 200g blackberries​
  • 4 tbsp Whitley Neill Blackberry Gin​
  • 110g unsalted butter, softened ​
  • 145g caster sugar ​
  • 1 1/4 teaspoons baking powder​
  • 1/4 teaspoon baking soda​
  • 1/4 teaspoon sea salt​
  • 1/8 teaspoon ground cinnamon
  • 55g egg whites​
  • 155g plain flour​


  • 100g icing sugar​
  • 140g double cream​
  • 1 tsp vanilla extract
  • Pinch of sea salt​
  • 225g full-fat cream cheese​
  • 4 tbsp Whitley Neill Blackberry Gin​


Adjust oven rack to lower-middle position and preheat to 180°C. Lightly grease an 8- by 2-inch cake tin and line with parchment.

For the frosting, in the bowl of a mixer fitted with the whisk attachment, combine sugar, cream, vanilla, gin and salt. Mix at medium-low speed until sugar is dissolved, about 2 minutes. Increase speed to high and continue beating until cream is about as thick as Greek yogurt, about 2 minutes longer. Add the cream cheese and mix until smooth and creamy then refrigerate until needed. ​

To make the cake, using a blender purée the blackberries and gin until totally smooth. Measure out exactly 170ml fresh blackberry purée.

In the bowl of a stand mixer fitted with paddle attachment, combine butter, sugar, baking powder, baking soda, salt, and cinnamon. Mix on low speed to roughly incorporate, then increase to medium and beat until fluffy and light, about 5 minutes.

About halfway through, pause to scrape bowl and beater with a flexible spatula. With mixer still running, add egg whites a little at a time, letting each addition fully incorporate before proceeding to the next. Reduce speed to low and sprinkle in about one-third of the plain flour, followed by one-third of prepared blackberry purée.

Repeat with remaining flour and fruit, working in thirds as before. Scrape bowl and beater with flexible spatula and resume mixing on medium speed for about 3 seconds to ensure everything is well combined. The batter should look bright purple.

Scrape into prepared pan, spread into an even layer, and bake until puffed and firm, about 30 minutes. Cool directly in pan for 1 hour, then run a butter knife around the edges to loosen.

Invert onto a wire rack, peel off parchment, and place on a serving plate until fully cool. Top with a batch of Cream Cheese Frosting and a handful of fresh blackberries and serve.


  • 50ml Whitley Neill Blackberry Gin​
  • 25ml lemon juice​
  • ¾tbsp sugar syrup (or honey, as a simple replacement)​
  • ¾ tbsp crème de mure ​

Shake ingredients and serve over ice with fresh blackberries and a wedge of Lemon.