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Blackberry Velvet Cake Recipe

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★★★★★

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.

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. 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.
  2. 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.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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