Introduction

Blackberry Velvet Cake is a beautiful and delicious twist on a classic velvet cake, infused with fresh blackberries for a bright, fruity flavor and stunning color. This moist cake layered with creamy blackberry frosting is perfect for special occasions or a delightful treat any day.

A tall slice of dark purple chocolate cake with two thick layers, each separated by smooth purple frosting. The outside of the cake is completely covered in the same purple frosting, showing a slightly rough texture. The slice stands on a white plate with a detailed edge, placed on a white marbled surface. In front of the cake, a few dark blackberries add contrast, and blurred bright pink flowers appear in the background. Photo taken with an iphone --ar 4:5 --v 7

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 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, 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 top and sides. Decorate with fresh blackberries, edible flowers, or mint leaves.

Tips & Variations

Use frozen blackberries if fresh are not available—thaw and drain before cooking.
Add a splash of lemon juice to the blackberry puree for extra brightness.
Swap cream cheese frosting for whipped cream frosting for a lighter option.
Adjust the amount of purple food coloring to achieve your preferred color intensity.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. Leftover cake can also be frozen for up to 2 months; thaw overnight in the refrigerator.

How to Serve

A tall slice of dark purple chocolate cake with two thick layers of moist dark cake separated by a smooth layer of purple frosting, the entire outside covered with the same purple frosting that has a soft texture, placed on a white plate with a delicate edge design, with several blackberries at the base on the right side, all set on a white marbled surface with blurred red and pink flowers in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries instead of fresh?

Yes, frozen blackberries work well. Thaw and drain them before cooking to prevent excess moisture in the cake batter.

How do I prevent the cake from being dry?

Make sure to use room temperature ingredients and avoid overmixing the batter. Baking just until a toothpick comes out clean will help keep the cake moist.