Name: Blackberry Velvet Cake
Ingredients: 2 ½ cups all-purpose flour; 2 tablespoons cornstarch; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup unsalted butter, softened; 1 ¾ cups granulated sugar; 3 large eggs, room temperature; 1 teaspoon vanilla extract; ¾ cup buttermilk, room temperature; ¾ cup blackberry purée (strained); 1 teaspoon white vinegar; Optional: a few drops purple food coloring (for deeper color); 8 oz cream cheese, softened; ½ cup unsalted butter, softened; 3–3 ½ cups powdered sugar; 1 teaspoon vanilla extract; 1–2 tablespoons blackberry purée (optional, for flavor)

Ingredients

Scale

For the Blackberry Velvet Cake

2 ½ cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
¾ cup buttermilk, room temperature
¾ cup blackberry purée (strained)
1 teaspoon white vinegar
Optional: a few drops purple food coloring (for deeper color)

For the Cream Cheese Frosting

8 oz cream cheese, softened
½ cup unsalted butter, softened
3–3 ½ cups powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons blackberry purée (optional, for flavor)

Instructions

Step 1: Prepare the Oven and Pans

Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. Lightly flour the sides and set aside.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. This combination helps create the soft, velvet-like texture.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the butter until smooth and creamy. Gradually add the sugar and beat for 3–4 minutes until light and fluffy. This step is crucial for a tender crumb.

Step 4: Add Eggs and Flavorings

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and vinegar. The vinegar enhances the velvet texture without affecting flavor.

Step 5: Combine Wet and Dry Ingredients

On low speed, alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Gently fold in the blackberry purée until evenly combined. Add food coloring if desired.

Notes

Do not overmix once the flour is added. Overmixing can lead to a dense cake and reduce the velvet texture. Always strain blackberry purée to remove seeds for a smoother crumb.