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Blackberry Velvet Cake Recipe

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★★★★★

4.5 from 76 reviews

A luscious Blackberry Velvet Cake featuring moist layers infused with fresh blackberry puree and a tangy cream cheese frosting blended with blackberries. This visually stunning cake combines the rich flavors of butter and buttermilk with a subtle hint of lemon zest and optional purple food coloring for a vibrant appearance. Perfect for celebrations or any special occasion.

Ingredients

Scale

Cake

  • 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)

Blackberry Puree

  • 1 1/2 cups fresh blackberries
  • 2 tablespoons sugar
  • A splash of water

Frosting

  • 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. Make 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 8-10 minutes until thickened. Mash gently and strain through a fine mesh sieve to remove seeds. Cool completely. Set aside 1/2 cup puree for the cake batter and 1/3 cup for the frosting.
  2. Preheat and Prepare Pans: Preheat your 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 ensure easy cake release.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to distribute the leavening agents evenly.
  4. Cream Butter and Sugar: In a large bowl or stand mixer, beat the unsalted butter and granulated sugar on medium speed until the mixture is light and fluffy, approximately 3-4 minutes.
  5. Add Eggs and Flavorings: Incorporate the eggs one at a time into the creamed butter and sugar, mixing well after each addition. Stir in the vanilla extract and lemon zest, if using, for added brightness.
  6. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk and 1/2 cup of the cooled blackberry puree to blend the flavors smoothly.
  7. Combine Dry and Wet Mixtures: With the mixer on low speed, add the flour mixture to the butter mixture in three additions, alternating with the buttermilk-blackberry mixture. Start and finish with the dry ingredients. Mix just until combined to avoid overworking the batter. If desired, add a few drops of purple food coloring to enhance the cake’s color.
  8. Bake the Cake Layers: Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake in the preheated oven for 28-32 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  9. Prepare the Frosting: Beat the unsalted butter and cream cheese together until smooth and fluffy, about 2 minutes. Gradually add the powdered sugar, 1/3 cup of blackberry puree, vanilla extract, and a pinch of salt. Continue beating until the frosting is light and creamy, approximately 3 more minutes. If the frosting is too soft, chill it before use.
  10. Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of frosting on top. Add the second layer, then frost the top and sides of the cake evenly. Decorate with extra fresh blackberries, edible flowers, and fresh mint leaves as desired for an elegant presentation.

Notes

  • Ensure all dairy and eggs are at room temperature for better mixing and texture.
  • Use fresh blackberries for the best flavor and vibrant color in both the cake and frosting.
  • Straining the blackberry puree removes seeds for a smooth texture in batter and frosting.
  • Purple food coloring is optional but gives a lovely velvet effect to the cake.
  • Chill frosting if it becomes too soft to achieve the ideal spreading consistency.
  • Store the cake refrigerated if not serving immediately; bring to room temperature before serving for best taste.

Keywords: blackberry cake, velvet cake, cream cheese frosting, fresh blackberries, berry dessert

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