Description
Blackberry Velvet Cake is a stunning dessert that combines the luxurious texture of velvet cake with the bold, fruity flavor of juicy blackberries. Soft, moist cake layers infused with blackberry flavor are paired with rich creamy frosting to create a dessert that feels elegant, vibrant, and unforgettable. Its deep berry color and velvety crumb make it perfect for birthdays, holidays, bridal showers, or any special occasion where you want a dessert that truly stands out.
Ingredients
For the Cake:
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 1 cup blackberry puree
- 1/2 cup fresh blackberries
For the Blackberry Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons blackberry puree
- 1 teaspoon vanilla extract
Optional Garnish:
- Fresh blackberries
- Blackberry drizzle
- Mint leaves
Instructions
Step 1:
Preheat your oven to 175°C (350°F). Grease and line two 8-inch cake pans with parchment paper.
Step 2:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Step 3:
In a large mixing bowl, beat butter, oil, and sugar together until light and fluffy, about 4–5 minutes. Add eggs one at a time, mixing well after each addition.
Step 4:
Mix in vanilla extract and blackberry puree until combined.
Step 5:
Gradually add the dry ingredients alternately with the buttermilk, beginning and ending with the flour mixture. Mix gently until just combined.
Step 6:
Fold in the fresh blackberries carefully to avoid crushing them completely.
Step 7:
Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Step 8:
Allow the cakes to cool completely before frosting.
Step 9:
For the frosting, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, blackberry puree, and vanilla extract. Beat until fluffy.
Step 10:
Assemble and frost the cake layers generously. Decorate with fresh blackberries and drizzle if desired.
Notes
Do not overmix the batter after adding flour to maintain the soft velvet texture. If using frozen blackberries, thaw and drain them well to avoid excess moisture in the cake. Straining blackberry puree removes seeds for a smoother cake texture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 560
- Sodium: 260mg
- Protein: 6g