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Blackberry Velvet Cake Recipe

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★★★★★

4.8 from 55 reviews

This Blackberry Velvet Cake is a moist, tender cake infused with fresh blackberries and a hint of lemon zest, layered with a luscious cream cheese and blackberry frosting. The cake boasts a delicate purple hue, enhanced with optional food coloring, making it perfect for special occasions or a delightful treat. Garnished with fresh blackberries, edible flowers, and mint leaves, this cake combines fruity freshness with a creamy, lightly sweetened frosting for an elegant dessert.

Ingredients

Scale

Cake

  • 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)

Frosting

  • 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

Garnish

  • Extra fresh blackberries
  • Edible flowers (optional)
  • Fresh mint leaves (optional)

Instructions

  1. Prepare Blackberry Puree: 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, strain through a fine mesh sieve to remove seeds, and cool completely. Reserve 1/2 cup for the cake batter and 1/3 cup for the frosting.
  2. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment paper, and dust lightly with flour to prevent sticking.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  4. Cream Butter and Sugar: In a large bowl or stand mixer, beat the unsalted butter and granulated sugar on medium speed until light and fluffy, approximately 3-4 minutes. This aeration is key to a tender crumb.
  5. Add Eggs and Flavorings: Add the eggs one at a time to the butter mixture, beating well after each addition to incorporate fully. Stir in the vanilla extract and lemon zest if using.
  6. Combine Buttermilk and Blackberry Puree: In a separate bowl, whisk together the buttermilk and 1/2 cup of the cooled blackberry puree. This will add moisture and a subtle berry flavor to the cake.
  7. Incorporate Dry and Wet Ingredients: With the mixer on low, add the dry 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 to avoid overworking the batter. Add a few drops of purple food coloring if a more vivid color is desired.
  8. Bake the Cakes: Divide the batter evenly between the two prepared pans, smoothing the tops. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
  9. Make the Frosting: Beat the unsalted butter and cream cheese together until smooth and fluffy, about 2 minutes. Gradually add powdered sugar, the 1/3 cup reduced blackberry puree, vanilla extract, and a pinch of salt. Continue beating until the frosting is light and creamy, approximately 3 additional minutes. Chill if the frosting becomes too soft.
  10. Assemble and Decorate: Place one cake layer on a serving plate and spread a generous amount of frosting on top. Add the second layer and frost the top and sides evenly. Garnish the cake with fresh blackberries, edible flowers, and fresh mint leaves as desired for an elegant presentation.

Notes

  • Ensure all refrigerated ingredients are at room temperature for better mixing and texture.
  • Straining the blackberry puree removes seeds and creates a smoother frosting and batter.
  • If purple food coloring is unavailable, the natural blackberry color will still provide a lovely tint.
  • Allow the cake layers to cool completely before frosting to prevent melting.
  • The frosting can be chilled for 10-15 minutes if it becomes too soft for spreading.
  • Store leftovers covered in the refrigerator for up to 3 days.

Keywords: blackberry cake, velvet cake, cream cheese frosting, berry dessert, homemade cake, summer cake

Find it online: https://freshrecipehub.com/blackberry-velvet-cake-recipe/