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Blackberry Velvet Cake Recipe

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★★★★★

4.9 from 147 reviews

This elegant Blackberry Velvet Cake features moist layers infused with fresh blackberries and hints of lemon zest, layered with a luscious blackberry cream cheese frosting. Perfectly balanced with a subtle tartness and a velvety smooth texture, this cake is a stunning centerpiece for any special occasion or dessert table.

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. 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. Reserve 1/2 cup for the cake batter and 1/3 cup for the frosting.
  2. Preheat and Prepare Pans: Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans, line bottoms with parchment paper, and 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 well combined.
  4. Cream Butter and Sugar: In a large bowl or stand mixer, beat butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes, ensuring a smooth base for the cake batter.
  5. Add Eggs and Flavorings: Add eggs one at a time to the creamed butter mixture, mixing well after each addition. Stir in vanilla extract and lemon zest (if using) to infuse brightness into the batter.
  6. Combine Buttermilk and Blackberry Puree: In a separate bowl, whisk together the buttermilk and 1/2 cup cooled blackberry puree, integrating the fruity flavor smoothly.
  7. Incorporate Dry and Wet Ingredients: With the mixer on low speed, add flour mixture to the butter mixture in three additions, alternating with the buttermilk-blackberry mixture. Begin and end with the dry ingredients, mixing just until combined to keep the cake tender. Add purple food coloring, if desired, for a vibrant hue.
  8. Fill and Bake: Divide 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 pans for 10 minutes, then transfer to a wire rack 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 blackberry puree (reduced to 1/3 cup), vanilla extract, and a pinch of salt. Beat the mixture until light and creamy, approximately 3 minutes. Chill if the frosting becomes too soft to spread easily.
  10. Assemble Cake: Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Place the second layer on top, then frost the top and sides evenly. Decorate with extra fresh blackberries, edible flowers, and fresh mint leaves as desired for an elegant presentation.

Notes

  • Ensure all dairy ingredients are at room temperature for better mixing and crumb texture.
  • Straining the blackberry puree removes seeds and imparts a smoother texture in both batter and frosting.
  • Purple food coloring is optional but enhances the cake’s visual appeal.
  • If fresh blackberries are unavailable, frozen can be substituted but thaw and drain excess water before use.
  • For a richer flavor, consider using sour cream instead of buttermilk if desired.
  • Store the cake refrigerated if not serving immediately due to the cream cheese frosting.
  • Allow the cake to come to room temperature before serving for the best texture and flavor.

Keywords: blackberry cake, velvet cake, cream cheese frosting, berry dessert, homemade cake, spring dessert, summer cake, fruity cake

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