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Blackberry Velvet Cake Recipe

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4.6 from 130 reviews

This Blackberry Velvet Cake is a moist, tender cake infused with fresh blackberry puree, complemented by a luscious blackberry cream cheese frosting. The cake layers have a delicate balance of tart and sweet with a hint of lemon zest and optional purple food coloring for a stunning presentation. Perfect for special occasions or an elegant dessert, it is beautifully garnished with fresh blackberries, edible flowers, and mint leaves.

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)
  • Purple food coloring (a few drops, optional)

Frosting Ingredients

  • 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, mashing gently to release juices. Strain through a fine mesh sieve to remove seeds. Allow to cool completely. Set aside 1/2 cup for the cake batter and reserve 1/3 cup of the puree for the frosting.
  2. Prepare Pans and Oven: 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 the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  4. Cream Butter and Sugar: In a large bowl or with a 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: Add eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract and lemon zest if using.
  6. Combine Wet and Dry Mixtures: In a separate bowl, whisk the buttermilk with 1/2 cup of the cooled blackberry puree. With the mixer on low speed, alternately add the flour mixture and the buttermilk-blackberry mixture to the creamed butter, beginning and ending with the flour mixture. Mix just until combined; avoid overmixing. If desired, add a few drops of purple food coloring and gently mix.
  7. Bake the Cake: Divide the batter evenly between the prepared pans, smoothing the tops. Bake 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 transferring to a wire rack to cool completely.
  8. Make Frosting: Beat the softened butter and cream cheese together until smooth and fluffy, about 2 minutes. Gradually add the powdered sugar, reserved 1/3 cup blackberry puree, vanilla extract, and a pinch of salt, beating until the frosting is light and creamy, approximately 3 more minutes. Chill in the refrigerator if the frosting becomes too soft before assembly.
  9. Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of frosting on top. Add the second cake layer and frost the top and sides evenly. Decorate the cake with fresh blackberries, edible flowers, and fresh mint leaves as desired.

Notes

  • Room temperature ingredients ensure a smooth and even batter and frosting.
  • Straining the blackberry puree removes seeds for a silky texture.
  • Optional lemon zest adds a bright citrus note that complements the berries.
  • Adding purple food coloring enhances the visual appeal but is not necessary.
  • For best results, chill the frosting if it feels too soft before frosting the cake to help with spreading.
  • Use fresh, ripe blackberries for the most vibrant flavor.
  • Cake layers can be baked a day ahead; wrap tightly and refrigerate.

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