Blackberry Velvet Cake Recipe
Introduction
Blackberry Velvet Cake is a delightful twist on classic red velvet, featuring a beautiful purple hue and fresh blackberry flavor. This moist, tender cake paired with creamy blackberry frosting is perfect for special occasions or whenever you want a show-stopping dessert.
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 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. 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 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 tops. Bake for 28-32 minutes, or until a toothpick inserted into 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 extract, and a pinch of salt. Beat until light and creamy, about 3 more minutes. Chill if too soft.
- Step 10: Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Add second layer, then frost the top and sides. Decorate with fresh blackberries, edible flowers, or mint leaves as desired.
Tips & Variations
- Use fresh, ripe blackberries for the best flavor and color intensity.
- If you can’t find buttermilk, make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes.
- Add a few drops of purple or red food coloring to enhance the cake’s vibrant color.
- For extra moisture, brush cake layers with a simple blackberry syrup made from cooking blackberries with sugar and water.
- Swap the cream cheese frosting for whipped cream frosting for a lighter finish.
Storage
Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor. You can also freeze the assembled cake for up to 1 month; thaw overnight in the refrigerator.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blackberries instead of fresh?
Yes, but thaw and drain them well before using to avoid adding excess moisture to the batter and frosting.
How do I prevent the frosting from being too soft?
If your frosting feels too soft, chill it in the refrigerator for 20–30 minutes to firm up before frosting the cake.
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Blackberry Velvet Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Blackberry Velvet Cake is a stunning and moist dessert featuring fresh blackberries blended into the batter and frosting. The cake layers are infused with a delicate blackberry puree and optionally enhanced with purple food coloring for a vibrant look. Topped with a creamy cream cheese and blackberry frosting and garnished with fresh blackberries and edible flowers, it’s perfect for special occasions or a luxurious everyday treat.
Ingredients
Scale
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 (for frosting, 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
- Prepare 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 for the cake batter and 1/3 cup for the frosting.
- 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 the pans with flour to ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt thoroughly to combine.
- Cream Butter and Sugar: In a large bowl or stand mixer, beat the room temperature butter and granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes.
- Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest if using, to enhance the flavor profile.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk and 1/2 cup cooled blackberry puree prepared earlier.
- Mix Batter: With the 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. If desired, add a few drops of purple food coloring to enhance the visual appeal.
- Bake the Cake: Divide the batter evenly between the prepared pans and smooth the tops. Bake 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 before transferring them to a wire rack to cool completely.
- Prepare Frosting: Beat the butter and cream cheese together until smooth and creamy, about 2 minutes. Gradually add the powdered sugar, 1/3 cup blackberry puree, vanilla extract, and a pinch of salt. Beat the mixture until light and fluffy, about 3 more minutes. Chill the frosting briefly if it becomes too soft to spread.
- 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 with fresh blackberries, edible flowers, and fresh mint leaves as desired for an elegant finish.
Notes
- Ensure all refrigerated ingredients like eggs, butter, and buttermilk are at room temperature for best mixing results.
- Straining the blackberry puree removes seeds for a smoother texture in cake and frosting.
- The purple food coloring is optional but gives the cake a beautiful, vibrant appearance.
- Allow the cake layers to cool completely before frosting to prevent melting the frosting.
- Chill frosting if it becomes too soft to handle, especially in warm environments.
- Edible flowers are optional but add a decorative, elegant touch for special occasions.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: blackberry cake, velvet cake, cream cheese frosting, berry dessert, moist cake, homemade cake, berry frosting
