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–+ servings
Blackberry Velvet Cake

Blackberry Velvet Cake: A Decadent Delight to Savor

Experience the indulgent flavors of Blackberry Velvet Cake, a customizable dessert that pleases the palate and is perfect for any occasion.
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Prep Time 30 minutes
Cook Time 32 minutes
Cooling Time 10 minutes
Total Time 1 hour 12 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Baking
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour
  • 1 1/2 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 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 tsp Pure Vanilla Extract
  • 1 tsp Lemon Zest optional
  • few drops Purple Food Coloring optional
For the Frosting
  • 1 cup Unsalted Butter room temperature
  • 3 1/2 cups Powdered Sugar
  • 1 cup Fresh Blackberries reduced to 1/3 cup puree
  • 4 oz Cream Cheese room temperature
  • 1 tsp Pure Vanilla Extract
  • Pinch Salt
  • Extra Fresh Blackberries, Edible Flowers, Fresh Mint Leaves optional, for garnish

Equipment

  • Medium saucepan
  • Large mixing bowl
  • hand mixer or stand mixer
  • Measuring cups
  • Measuring spoons
  • 8-inch round cake pans
  • Parchment paper
  • fine mesh sieve
  • wire rack

Method
 

Step‑by‑Step Instructions
  1. Prepare Blackberry Puree: In a medium saucepan over medium heat, combine 1 1/2 cups of fresh blackberries, 2 tablespoons of sugar, and a splash of water. Stir occasionally and cook for 8-10 minutes until the mixture thickens and becomes syrupy. Once done, remove from heat and strain the mixture through a fine mesh sieve to reserve the puree, discarding the seeds.
  2. Preheat Oven: Preheat your oven to 350°F (175°C). While it heats up, prepare two 8-inch round cake pans by greasing them with butter and lining the bottoms with parchment paper.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt until well combined.
  4. Cream Butter and Sugar: In a separate bowl, use a hand mixer or stand mixer to beat 1 cup of room-temperature unsalted butter and 1 1/2 cups of granulated sugar together for about 3-4 minutes until light and fluffy.
  5. Add Eggs and Flavorings: Add 3 large eggs, one at a time, to the butter and sugar mixture, beating well after each addition. Mix in 2 teaspoons of pure vanilla extract and optionally 1 teaspoon of lemon zest.
  6. Combine with Buttermilk: In a separate bowl, mix 1 cup of buttermilk with 1/2 cup of the reserved blackberry puree. Gradually add this buttermilk mixture to the butter mixture while alternating with the dry ingredients.
  7. Bake: Divide the prepared batter evenly between the two cake pans. Bake for 28-32 minutes. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.
  8. Make Frosting: In a large bowl, beat 1 cup of room-temperature unsalted butter and 4 oz of cream cheese until smooth. Gradually add 3 1/2 cups of powdered sugar, mixing well, followed by 1/3 cup of the blackberry puree and 1 teaspoon of vanilla extract.
  9. Assemble Cake: Frost the top of one layer with a generous amount of frosting. Place the second layer on top and frost the top and sides of the entire cake. Decorate with fresh blackberries, edible flowers, or mint leaves for a beautiful finish.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 32gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Expert Tips: Ensure all ingredients are at room temperature, don't overmix the batter, and check for doneness using a toothpick test. Chill frosting if too soft, and utilize seasonal berries for unique flavors.

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