Why Make This Recipe
Blackberry Velvet Cake is a delightful dessert that combines the rich flavors of vanilla and buttery cake with the tartness of fresh blackberries. This cake is not just a treat for your taste buds; it is also visually stunning. The beautiful purple hue of the cake, along with the creamy frosting and fresh blackberries, makes it perfect for celebrations, gatherings, or simply as a special family dessert. Its moist texture and sweet-tart flavor will leave everyone reaching for seconds!
How to Make Blackberry Velvet Cake
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)
Directions
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In a small saucepan, combine 1 1/2 cups fresh blackberries with 2 tablespoons of 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.
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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.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
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In a large bowl or stand mixer, beat the butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
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Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest (if using).
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In a separate bowl, whisk together the buttermilk and 1/2 cup cooled blackberry puree.
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With the mixer on low, add the flour mixture to the butter mixture in three additions, alternating with the buttermilk-blackberry mixture. Begin and end with the dry ingredients. Mix just until combined. Add purple food coloring if desired.
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Divide the batter evenly between the prepared pans. Smooth the tops and bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
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For the frosting: Beat the butter and cream cheese until smooth and fluffy, about 2 minutes. Gradually add the 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 it’s too soft.
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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.
How to Serve Blackberry Velvet Cake
Serve this delectable cake at room temperature. Slice it into generous pieces and garnish each serving with extra blackberries and a sprig of mint or an edible flower for a beautiful presentation. This cake pairs wonderfully with a cup of tea or coffee.
How to Store Blackberry Velvet Cake
Store leftover Blackberry Velvet Cake in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake for up to 3 months. Make sure to wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer.
Tips to Make Blackberry Velvet Cake
- Ensure all your ingredients are at room temperature before baking for the best results.
- For a more intense blackberry flavor, consider adding a few more blackberries to the batter.
- If the frosting ends up too soft, keep it in the refrigerator for a while to firm up before frosting the cake.
Variation
You can swap the blackberries for other berries like raspberries or blueberries to create different flavors. Adding a layer of chocolate ganache between the cake layers could also add an interesting twist.
FAQs
Q: Can I use frozen blackberries instead of fresh?
A: Yes, you can use frozen blackberries, but be sure to thaw and drain excess liquid before using them in the recipe.
Q: How do I know when the cake is done baking?
A: The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers ahead of time. Just wrap them well and keep them in the fridge for up to 3 days or freeze them for longer storage. Frost just before serving for the best texture.
Blackberry Velvet Cake
Ingredients
Cake 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
- few drops purple food coloring optional
Frosting Ingredients
- 1 cup unsalted butter, room temperature
- 3 1/2 cups powdered sugar
- 1 cup fresh blackberries, pureed reduced to 1/3 cup for frosting
- 4 ounces cream cheese, room temperature
- 1 teaspoon pure vanilla extract for frosting
- pinch salt for frosting
Garnish
- Fresh blackberries for garnish
- Edible flowers optional, for garnish
- Fresh mint leaves optional, for garnish
Instructions
Prepare Blackberry Puree
- In a small saucepan, combine 1 1/2 cups fresh blackberries with 2 tablespoons of 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.
Prepare Cake
- 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.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl or stand mixer, beat the butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest (if using).
- In a separate bowl, whisk together the buttermilk and the 1/2 cup cooled blackberry puree.
- With the mixer on low, add the flour mixture to the butter mixture in three additions, alternating with the buttermilk-blackberry mixture. Begin and end with the dry ingredients. Mix just until combined. Add purple food coloring if desired.
- Divide the batter evenly between the prepared pans. Smooth the tops and bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Prepare Frosting
- Beat the butter and cream cheese until smooth and fluffy, about 2 minutes. Gradually add the 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 it’s too soft.
Assemble the Cake
- 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.
