Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blackberry Velvet Cake Recipe

★★★★★

4.5 from 62 reviews
  • Author: lilan
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings 1x

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

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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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