Name: Blackberry Velvet Cake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 3/4 cups granulated sugar; 1 cup unsalted butter, room temperature; 3 large eggs, room temperature; 1 cup buttermilk, room temperature; 1 1/2 cups fresh blackberries (plus extra for garnish); 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons pure vanilla extract; 1 teaspoon lemon zest (optional); Purple food coloring (a few drops, optional); 1 cup unsalted butter, room temperature; 3 1/2 cups powdered sugar; 1 cup fresh blackberries (for frosting, reduced to 1/3 cup puree); 4 ounces cream cheese, room temperature; 1 teaspoon pure vanilla extract; Pinch of salt; Extra fresh blackberries; Edible flowers (optional); Fresh mint leaves (optional)

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Introduction

Blackberry Velvet Cake is a stunning dessert that combines the rich texture of a classic velvet cake with the vibrant flavor of fresh blackberries. This moist, tender cake layered with a creamy blackberry frosting makes a perfect centerpiece for any special occasion or cozy gathering.

A close-up image of a two-layer dark chocolate cake slice with smooth purple frosting between the layers and covering the outside. The cake texture looks moist and dense, with the purple frosting appearing creamy and slightly glossy. The slice sits on a white marbled surface with a blurred pink flower in the background. In the lower right corner, there are a few dark berries resting next to the cake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups all-purpose flour
1 3/4 cups granulated sugar
1 cup unsalted butter, room temperature
3 large eggs, room temperature
1 cup buttermilk, room temperature
1 1/2 cups fresh blackberries (plus extra for garnish)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pure vanilla extract
1 teaspoon lemon zest (optional)
Purple food coloring (a few drops, optional)
1 cup unsalted butter, room temperature (for frosting)
3 1/2 cups powdered sugar (for frosting)
1 cup fresh blackberries (for frosting, reduced to 1/3 cup puree)
4 ounces cream cheese, room temperature (for frosting)
1 teaspoon pure vanilla extract (for frosting)
Pinch of salt (for frosting)
Extra fresh blackberries (for garnish)
Edible flowers (optional, for garnish)
Fresh mint leaves (optional, for garnish)

Instructions

Step 1: In a small saucepan, combine 1 1/2 cups fresh blackberries with 2 tablespoons sugar and a splash of water. Cook over medium heat for 8-10 minutes until thickened. Mash gently and strain through a fine mesh sieve to remove seeds. Cool completely. Set aside 1/2 cup for the cake and 1/3 cup for the frosting.
Step 2: Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. Lightly dust with flour.
Step 3: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Step 4: In a large bowl or stand mixer, beat butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
Step 5: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest if using.
Step 6: In a separate bowl, whisk together buttermilk and 1/2 cup cooled blackberry puree.
Step 7: With the mixer on low, add the flour mixture to the butter mixture in three additions, alternating with the buttermilk-blackberry mixture. Begin and end with the dry ingredients. Mix just until combined. Add purple food coloring if desired.
Step 8: Divide batter evenly between prepared pans. Smooth the tops. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
Step 9: For the frosting: Beat butter and cream cheese until smooth and fluffy, about 2 minutes. Gradually add powdered sugar, blackberry puree (reduced to 1/3 cup), vanilla, and a pinch of salt. Beat until light and creamy, about 3 more minutes. Chill if too soft.
Step 10: Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Add the second layer, then frost the top and sides. Decorate with fresh blackberries, edible flowers, or mint leaves.

Tips & Variations

Use fresh or frozen blackberries—just thaw and drain frozen before cooking.
For a more intense color, add a few drops of purple or red food coloring to the batter.
Try adding a splash of lemon juice to the blackberry puree to brighten the flavor.
Edible flowers and mint leaves add a beautiful finishing touch and fresh aroma.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor. Leftover cake can be wrapped tightly and frozen for up to 1 month; thaw in the refrigerator overnight before serving.

How to Serve

Blackberry Velvet Cake Recipe - Recipe Image

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute buttermilk in this recipe?

Yes, you can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes before using.

How can I prevent the frosting from being too soft?

If the frosting is too soft, refrigerate it for 15-30 minutes to firm up before spreading. Make sure the butter and cream cheese are properly chilled if you live in a warm climate.