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Blackberry Velvet Cake

A vibrant and dramatic cake combining classic velvet texture with tangy blackberries, perfect for celebrations and special occasions.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 12 pieces
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2.5 cups all-purpose flour
  • 1.75 cups granulated sugar
  • 1 cup unsalted butter, room temperature
  • 3 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 1.5 cups fresh blackberries, lightly mashed
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon zest (optional)
  • a few drops purple food coloring (optional)
Frosting Ingredients
  • 1 cup unsalted butter, room temperature
  • 4 oz cream cheese, room temperature
  • 3.5 cups powdered sugar
  • 1 cup fresh blackberries, cooked down & strained
  • 1 teaspoon vanilla extract
  • a pinch salt
Garnish Ingredients
  • Fresh blackberries (optional)
  • Edible flowers (optional)
  • Fresh mint leaves (optional)

Method
 

Preparation
  1. Preheat oven to 350 F (175 C) and grease two 9-inch round cake pans.
  2. Mash the blackberries lightly until juicy but still chunky; set aside.
  3. Whisk flour, baking powder, baking soda, and salt in a bowl.
  4. Cream butter and sugar until light and fluffy; beat in eggs one at a time.
  5. Mix in vanilla, lemon zest, and food coloring if using.
  6. Add dry ingredients and buttermilk alternately, mixing just until combined.
  7. Gently fold in the mashed blackberries.
Baking
  1. Divide batter between pans and bake for 30–35 minutes, until set.
  2. Cool for 10 minutes, then remove from pans and cool completely.
Frosting
  1. For the frosting, cook blackberries over low heat until thick, strain seeds, and cool.
  2. Beat butter and cream cheese until smooth. Gradually add powdered sugar, then mix in blackberry puree, vanilla, and salt.
Assembly
  1. Frost one cake layer, top with the second layer, and frost the entire cake.
  2. Decorate with blackberries, flowers, and mint if desired.

Notes

Slice thick, dramatic wedges to be plated with a drizzle of leftover blackberry reduction or a dollop of crème fraîche. Serve at room temperature for optimal texture. Store the cake in an airtight carrier in the fridge for up to 4 days.