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Blackberry Velvet Cake Recipe

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4.4 from 90 reviews

This luscious Blackberry Velvet Cake combines moist, tender layers infused with fresh blackberry puree and a hint of lemon zest. The cake is topped with a creamy blackberry-cream cheese frosting and garnished with fresh blackberries and edible flowers for an elegant finish. Perfect for spring and summer celebrations, this visually stunning and flavorful dessert offers a delightful twist on a classic velvet cake.

Ingredients

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)

Blackberry Puree

  • 1 1/2 cups fresh blackberries
  • 2 tablespoons granulated sugar
  • Splash of water

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 puree for the cake batter and 1/3 cup for the frosting.
  2. Preheat Oven and Prepare Pans: Preheat the 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 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 stand mixer, beat the unsalted butter and granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes. This aerates the batter for a tender crumb.
  5. Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition to combine fully. Then stir in the vanilla extract and optional lemon zest for brightness.
  6. Combine Wet and Dry Mixtures: In a separate bowl, whisk buttermilk together with 1/2 cup of the cooled blackberry puree. With the mixer on low speed, add the flour mixture to the butter mixture in three additions, alternating with buttermilk-blackberry mixture, beginning and ending with the dry ingredients. Mix just until combined. Add a few drops of purple food coloring if desired to enhance the color.
  7. Bake the Cake Layers: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
  8. Make the Blackberry Cream Cheese Frosting: Beat the unsalted 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, creamy, and well combined, about 3 additional minutes. Chill if the frosting is too soft to spread.
  9. Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a generous layer of frosting on top. Add the second cake layer, then cover the top and sides with frosting evenly.
  10. Decorate: Garnish the cake with extra fresh blackberries, edible flowers, and fresh mint leaves if desired for a beautiful presentation.

Notes

  • Use fresh blackberries for the best flavor and vibrant color.
  • Make sure all ingredients are at room temperature to ensure proper mixing and texture.
  • Straining the blackberry puree removes seeds, creating a smooth batter and frosting.
  • The lemon zest is optional but adds a nice brightness to the cake flavor.
  • If using purple food coloring, add gradually to control the shade of the cake layers.
  • Chill the frosting if it’s too soft to spread comfortably.
  • Store the cake refrigerated if not serving immediately due to cream cheese frosting.

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