Introduction

This Blackberry Velvet Cake is a delightful twist on a classic velvet cake, infused with fresh blackberries for a subtle fruity flavor and stunning color. Covered in a creamy blackberry-infused cream cheese frosting, it’s perfect for celebrations or a special treat.

A slice of dark chocolate cake with three layers is shown on a white plate with a gold rim, placed on a white marbled surface. The two inner cake layers are dense, moist, and deep brown-black, separated and covered by a thick layer of smooth purple frosting with a slightly shiny texture. The outside edges of the slice are coated with the same purple frosting, and there are small blackberries next to the base of the slice on the plate. The background is softly blurred with red flowers on the right and a white teapot on the left. photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

For a more vibrant color, add a few drops of purple food coloring to the batter.
If fresh blackberries are not available, frozen can be used, but thaw and drain excess liquid before cooking.
To make the cake dairy-free, substitute butter and cream cheese with plant-based alternatives and use a dairy-free milk with vinegar instead of buttermilk.
Adding lemon zest brightens the flavor but can be omitted if you prefer a pure blackberry taste.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the frosting fresh. Let it come to room temperature before serving for the best flavor and texture. Leftover cake can be frozen wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

A slice of dark chocolate cake with two thick, rich layers is shown on a white decorative plate, set on a white marbled surface. The cake has a smooth, deep purple frosting that covers the sides and the middle between the cake layers. At the bottom edge of the plate, a few fresh blackberries add a touch of texture and dark color. In the blurred background, red and pink flowers and a white teapot are softly visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers in advance?

Yes, you can bake the cake layers a day ahead. Once completely cooled, wrap them tightly in plastic wrap and store at room temperature. Frost the cake just before serving.

How do I prevent the blackberry seeds in the cake and frosting?

Cooking the blackberries and straining the mixture through a fine mesh sieve removes most seeds, resulting in a smooth puree ideal for mixing into the batter and frosting.