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Blackberry Velvet Cake Recipe

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★★★★★

4.5 from 65 reviews

This Blackberry Velvet Cake is a luscious, moist dessert featuring a delicate balance of sweet and tart flavors from fresh blackberries. The cake layers are infused with blackberry puree creating a subtle fruity twist on the classic velvet cake, complemented by a smooth cream cheese and blackberry frosting. Garnished with fresh blackberries, edible flowers, and mint leaves, this cake is both stunning and delicious, perfect for celebrations or a special treat.

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)

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. Reserve 1/2 cup for the cake batter and 1/3 cup for the frosting.
  2. Prepare Pans: 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 to prevent sticking.
  3. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until evenly combined.
  4. Cream Butter and Sugar: Using a stand mixer or large bowl, beat butter and granulated sugar on medium speed until light and fluffy, approximately 3-4 minutes.
  5. Add Eggs and Flavorings: Add eggs one at a time, mixing well after each addition. Then stir in vanilla extract and lemon zest if using.
  6. Combine Buttermilk and Blackberry Puree: In a separate bowl, whisk the buttermilk with 1/2 cup of the cooled blackberry puree.
  7. Mix Batter: With mixer on low speed, alternately add the dry flour mixture and the buttermilk-blackberry mixture to the butter mixture in three additions, beginning and ending with the dry ingredients. Mix just until combined. Add purple food coloring if desired and gently blend.
  8. Bake Cakes: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 28-32 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
  9. Prepare Frosting: Beat butter and cream cheese together until smooth and fluffy, about 2 minutes. Gradually add powdered sugar, the reserved 1/3 cup blackberry puree, vanilla extract, and a pinch of salt. Beat until light and creamy, about 3 more minutes. Refrigerate if the frosting is too soft to spread.
  10. Assemble 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 of the entire cake. Decorate with extra fresh blackberries, edible flowers, and fresh mint leaves as desired.

Notes

  • Make sure all ingredients are at room temperature for best mixing results.
  • The lemon zest is optional but adds a fresh brightness that complements the blackberries.
  • Use fresh blackberries for best flavor; frozen can be substituted but should be thawed and drained well.
  • Straining the blackberry puree removes seeds for a smoother texture in the cake and frosting.
  • If the frosting is too soft, chill for 15-20 minutes before spreading to achieve a better consistency.
  • Purple food coloring is optional and enhances the velvet appearance but does not affect the flavor.
  • Store the cake covered in the refrigerator and bring to room temperature before serving.

Keywords: blackberry cake, velvet cake, cream cheese frosting, berry dessert, homemade cake, fruit cake, festive cake

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