Introduction

Blackberry Velvet Cake is a luscious treat that pairs rich cocoa flavors with a fresh, fruity filling. This layered cake is finished with a light whipped cream topping, making it perfect for celebrations or an indulgent dessert at home.

A two-layer round chocolate cake sits on a wooden board against a white marbled surface. The bottom layer is dark chocolate with a rough texture, and the top layer is smooth, dark purple chocolate frosting. On top of the cake, there is a neat pile of fresh blackberries, adding a natural shiny black and purple color contrast. In the background, there is a small pot of pink flowers, giving a soft, colorful touch to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (240 grams)
1 1/2 cups granulated sugar (300 grams)
3/4 cup unsweetened cocoa powder (75 grams)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
3/4 cup vegetable oil (180 ml)
1 cup buttermilk (240 ml)
2 teaspoons vanilla extract
1/2 cup hot water (120 ml)
1 1/2 cups fresh or frozen blackberries (225 grams)
1/4 cup granulated sugar (50 grams)
2 tablespoons cornstarch mixed with 2 tablespoons water
1 tablespoon lemon juice
1 1/2 cups heavy whipping cream (360 ml)
1/4 cup powdered sugar (30 grams)
1 teaspoon vanilla extract
Optional garnishes: fresh blackberries, edible flowers, dark chocolate shavings, cocoa powder dusting

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment paper.
Step 2: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Step 3: In another bowl, beat the eggs with vegetable oil, buttermilk, and vanilla extract until combined.
Step 4: Gradually mix the wet ingredients into the dry until just combined, then stir in the hot water until smooth.
Step 5: Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted comes out clean. Allow cakes to cool completely before assembling.
Step 6: For the blackberry filling, combine blackberries and sugar in a saucepan over medium heat. Cook until the berries release their juice.
Step 7: Stir in the cornstarch slurry and lemon juice, cooking until the mixture thickens. Remove from heat and let cool fully.
Step 8: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Step 9: Place one cake layer on a serving plate. Spread the blackberry filling evenly over it, then top with the second cake layer.
Step 10: Frost the top and sides with whipped cream. Decorate with fresh blackberries, edible flowers, chocolate shavings, or a dusting of cocoa powder, if desired.
Step 11: Chill the assembled cake for at least one hour before slicing to let the flavors meld and the filling set.

Tips & Variations

Use fresh blackberries when in season for the best flavor, or frozen blackberries if fresh ones aren’t available.
To make a vegan version, substitute eggs with flax eggs and use plant-based milk and cream alternatives.
For extra moisture, brush the cake layers with a simple syrup before adding the filling.
Try adding a splash of bourbon or vanilla liqueur to the blackberry filling for a boozy twist.

Storage

Store the Blackberry Velvet Cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the whipped cream’s texture and the filling’s freshness. Before serving, allow the cake to sit at room temperature for 10-15 minutes for the best flavor. Leftover cake slices can be reheated briefly (about 10 seconds) in the microwave but avoid reheating too long to keep the cream intact.

How to Serve

The image shows a round chocolate cake with two visible layers on a round wooden board. The bottom layer looks dark and moist, while the top layer is thick and smooth purple frosting. On top of the frosting, there is a pile of fresh blackberries arranged in the center. The cake is placed on a white marbled surface with a purple flower pot and a dark object blurred 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 for the filling?

Yes, frozen blackberries work well. Thaw them slightly and drain excess juice before cooking to avoid a too-runny filling.

How do I know when the cake is fully baked?

The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Baking times may vary slightly depending on your oven.