Blackberry Velvet Cake Recipe

Introduction

Blackberry Velvet Cake is a moist, tender dessert bursting with fresh blackberry flavor and a beautiful purple hue. Layered with creamy blackberry cream cheese frosting, this cake is perfect for special occasions or whenever you want a stunning homemade treat.

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

1. 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.
2. Step 2: Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper. Lightly dust with flour.
3. Step 3: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
4. Step 4: In a large bowl or stand mixer, beat butter and sugar on medium speed until light and fluffy, about 3–4 minutes.
5. Step 5: Add eggs one at a time, mixing well after each. Stir in vanilla extract and lemon zest if using.
6. Step 6: In a separate bowl, whisk together buttermilk and 1/2 cup cooled blackberry puree.
7. Step 7: With mixer on low, add flour mixture to butter mixture in three additions, alternating with buttermilk-blackberry mixture. Begin and end with dry ingredients. Mix just until combined. Add purple food coloring if desired.
8. Step 8: Divide batter evenly between prepared pans and smooth 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.
9. 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 pinch of salt. Beat until light and creamy, about 3 more minutes. Chill if too soft.
10. Step 10: Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Add second layer, then frost top and sides. Decorate with fresh blackberries, edible flowers, or mint leaves.

Tips & Variations

• Use frozen blackberries if fresh are unavailable; thaw and drain excess liquid before use.
• Add a splash of lemon juice to the blackberry puree to brighten the flavor.
• Substitute cream cheese frosting with whipped cream for a lighter topping.
• For a more intense purple color, add a few drops of natural purple food coloring.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the frosting fresh. Bring to room temperature before serving for best texture. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries instead of fresh?

Yes, frozen blackberries work well. Thaw them completely and drain any excess liquid before cooking to avoid a watery batter or frosting.

How do I prevent the cake from drying out?

Be sure to measure flour accurately and avoid overbaking. Also, properly cool the cake before frosting and store it covered to maintain moisture.

Blackberry Velvet Cake Recipe

---

★★★★★

4.5 from 62 reviews

• Author: lilan
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x

Pin Recipe

Print Recipe

Description

This decadent Blackberry Velvet Cake combines a tender, moist cake infused with fresh blackberry puree and lemon zest, layered and frosted with a luscious cream cheese and blackberry buttercream. Perfectly balanced with a hint of vanilla and optional purple food coloring for a stunning presentation, this cake makes an elegant dessert for any occasion.

---

Ingredients

Scale 1x2x3x

Cake 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)

Frosting Ingredients

• 1 cup unsalted butter, room temperature
• 3 1/2 cups powdered sugar
• 1 cup fresh blackberries (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 to 10 minutes until thickened. Mash gently and strain through a fine mesh sieve to remove seeds. Cool completely and set aside 1/2 cup for the cake and 1/3 cup for the frosting.
2. Preheat and Prepare Pans: 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 to prevent sticking.
3. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until evenly combined.
4. Cream Butter and Sugar: In a large bowl or stand mixer, beat the butter and granulated sugar on medium speed until the mixture is light and fluffy, about 3 to 4 minutes.
5. Add Eggs and Flavorings: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and optional lemon zest for brightness.
6. Combine Buttermilk and Blackberry Puree: In a separate bowl, whisk together buttermilk and 1/2 cup of the cooled blackberry puree to create a flavorful liquid mixture.
7. Mix Batter: With the mixer on low speed, add the dry flour mixture to the butter mixture in three additions, alternated with the buttermilk-blackberry mixture. Begin and end with the dry ingredients. Mix just until combined to maintain cake tenderness. If desired, add a few drops of purple food coloring and mix gently to incorporate.
8. Bake the Cake: Divide the batter evenly between the prepared pans, smoothing the tops for even baking. Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer onto wire racks to cool completely.
9. Prepare Frosting: Beat the butter and cream cheese together until smooth and fluffy, approximately 2 minutes. Gradually add powdered sugar, blackberry puree (reduced to 1/3 cup), vanilla extract, and a pinch of salt. Continue beating until the frosting is light and creamy, about 3 additional minutes. Chill if it becomes too soft to spread.
10. Assemble Cake: Place one cooled cake layer on your serving plate and spread a generous layer of frosting on top. Add the second layer and frost the top and sides evenly. Decorate with fresh blackberries, edible flowers, and fresh mint leaves as desired.

Notes

• Room temperature ingredients such as eggs, butter, and buttermilk help create a smoother batter and better texture.
• Straining the blackberry puree removes seeds, resulting in a smoother cake batter and frosting.
• Adding food coloring is optional but enhances the visual appeal of the cake.
• If the frosting is too soft, chilling it briefly will make it easier to spread and decorate.
• The cake layers can be baked a day ahead and stored tightly wrapped to maintain freshness.
• This cake pairs beautifully with fresh cream or a light dusting of powdered sugar for simpler presentation.

• Prep Time: 25 minutes
• Cook Time: 32 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Blackberry Velvet Cake, Blackberry Cake, Cream Cheese Frosting, Berry Cake, Velvet Cake, Summer Dessert, Fresh Berry Cake