Introduction

Blackberry Velvet Cake is a delightful twist on the classic red velvet, featuring fresh blackberries for a natural fruity flavor and a stunning purple hue. This moist, tender cake paired with creamy blackberry-infused frosting is perfect for any special occasion or simply a delicious treat.

A tall slice of dark chocolate cake with three layers sits on a white plate with a simple design. The cake layers are thick, dark brown, and moist with a rough texture. Between each cake layer is a smooth, purple frosting that also covers the outside of the slice fully. Two blackberries rest at the base of the cake on the plate. The background shows blurred pink and red flowers and a white teapot on a white marbled surface. 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 (for cake)
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 the oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment paper, and lightly dust with flour.
Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 4: In a large bowl or stand mixer, beat the butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
Step 5: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest if using.
Step 6: In a separate bowl, whisk together the buttermilk and 1/2 cup cooled blackberry puree.
Step 7: With the mixer on low, add the flour mixture to the butter mixture in three additions, alternating with the buttermilk-blackberry mixture. Begin and end with the dry ingredients. Mix just until combined. Add a few drops of purple food coloring if desired.
Step 8: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Step 9: For the frosting, beat the 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 the frosting is too soft.
Step 10: Place one cake layer on a serving plate and spread a generous layer of frosting on top. Add the second layer, then frost the top and sides. Decorate with fresh blackberries, edible flowers, or mint leaves as desired.

Tips & Variations

Use frozen blackberries if fresh are not available, but thaw and drain them well before cooking.
For a dairy-free version, substitute buttermilk with almond milk mixed with 1 tablespoon lemon juice and replace butter and cream cheese with non-dairy alternatives.
Add a teaspoon of almond extract to the batter for a subtle nutty flavor.
Try layering the cake with whipped cream and whole blackberries for a lighter frosting option.

Storage

Store the cake covered in the refrigerator for up to 3 days. To keep it fresh, wrap it tightly with plastic wrap or place it in an airtight container. Bring the cake to room temperature before serving for best texture and flavor. The cake layers can also be frozen separately for up to 2 months; thaw overnight in the refrigerator before frosting.

How to Serve

The image shows a close-up of a slice of dark chocolate cake with three visible layers. Two thick, moist, dark brown cake layers sandwich a lighter purple frosting layer in the middle. The whole slice is coated with a smooth, shiny purple frosting on the outside, giving it a rich and creamy look. The cake sits on a white surface with a white marbled texture, and a blurred pink flower can be seen 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. Just thaw them completely and drain excess liquid before cooking to avoid a watery batter.

How do I prevent the blackberry seeds from affecting the cake texture?

Cooking the blackberries and straining the puree through a fine mesh sieve removes seeds, resulting in a smooth texture in both the cake and frosting.

Blackberry Velvet Cake Recipe

Print Recipe

★★★★★

4.4 from 313 reviews

This Blackberry Velvet Cake is a luscious and moist dessert featuring tender layers infused with fresh blackberries and a hint of lemon zest. The cake layers are baked to perfection and frosted with a smooth cream cheese and blackberry puree frosting, creating a beautifully vibrant and flavorful treat perfect for special occasions or any time you crave a delightful berry dessert.

Author: Tara
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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

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. Gently mash and strain through a fine mesh sieve to remove seeds. Allow to cool completely. Set aside 1/2 cup puree for the cake 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 with flour to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
Cream Butter and Sugar: In a large bowl or stand mixer, beat the butter and granulated sugar on medium speed until the mixture is light and fluffy, about 3-4 minutes.
Add Eggs and Flavorings: Add eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract and optional lemon zest for brightness.
Combine Buttermilk and Blackberry Puree: In a separate bowl, whisk together the buttermilk and 1/2 cup of the cooled blackberry puree for added flavor and moisture.
Mix Batter: With the mixer on low speed, alternately add the flour mixture and the buttermilk-blackberry mixture to the butter and egg mixture in three additions, starting and ending with the dry ingredients. Mix just until combined to keep the cake tender. Add a few drops of purple food coloring if desired for a beautiful color.
Bake the Cake: Divide the batter evenly between the prepared pans, smoothing the tops. Bake for 28-32 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 wire racks to cool completely.
Make the Frosting: Beat 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. Continue beating for about 3 minutes until the frosting is light and creamy. Chill if the frosting is too soft to spread.
Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Add the second cake layer, then frost the top and sides evenly. Decorate with fresh blackberries, edible flowers, and fresh mint leaves as desired.

Notes

Ensure all wet ingredients like eggs, butter, and buttermilk are at room temperature for best mixing results.
For a more intense blackberry flavor, use ripe and fresh berries.
Use a fine mesh sieve to remove blackberry seeds for a smooth texture in the puree and frosting.
If the frosting is too soft, refrigerate for 15-30 minutes to firm up before spreading.
Edible flowers add a beautiful decorative touch but are optional.
Store leftover cake covered in the refrigerator for up to 4 days.

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