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Blackberry Velvet Cake Recipe

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★★★★★

4.8 from 132 reviews

This Blackberry Velvet Cake is a luscious dessert featuring rich cocoa-infused layers paired with a tangy blackberry filling and topped with airy whipped cream. Perfectly moist and delicately sweet, it combines the classic velvet cake texture with fresh fruit flavors and elegant garnishes for a stunning treat.

Ingredients

Scale

For the Cake:

  • 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)

For the Blackberry Filling:

  • 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

For the Cream Topping:

  • 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

  1. Bake the Cakes: Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment paper. In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. In a separate bowl, beat the eggs, vegetable oil, buttermilk, and vanilla extract until smooth. Gradually combine the wet ingredients into the dry ingredients, stirring until just combined. Carefully stir in the hot water to thin the batter. Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely in pans before removing.
  2. Make the Filling: In a medium saucepan, combine the blackberries and granulated sugar over medium heat. Cook until the berries release their juices and the mixture becomes bubbly, about 5-7 minutes. Stir in the cornstarch-water slurry and lemon juice, continuing to cook and stir until the filling thickens, about 2-3 minutes. Remove from heat and let cool completely to room temperature.
  3. Whip the Cream: Using a mixer, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Be careful not to overbeat to avoid turning the cream into butter.
  4. Assemble the Cake: Place one cake layer on your serving plate. Spread the cooled blackberry filling evenly over it. Carefully place the second cake layer on top. Frost the top and sides with the whipped cream. Decorate with fresh blackberries, edible flowers, dark chocolate shavings, and a light dusting of cocoa powder as desired.
  5. Chill and Serve: Refrigerate the assembled cake for at least 1 hour before slicing. This chilling time allows flavors to meld and the whipped cream topping to set, resulting in cleaner slices and enhanced taste. Serve chilled.

Notes

  • Make sure the cake layers are completely cool before spreading the filling to prevent the cream from melting.
  • You can substitute frozen blackberries if fresh are unavailable; thaw and drain excess liquid before cooking.
  • For a dairy-free version, consider using coconut cream instead of heavy cream and a suitable milk substitute for buttermilk.
  • Store leftover cake in the refrigerator covered for up to 3 days.
  • To save time, the blackberry filling can be prepared a day ahead and refrigerated.

Keywords: blackberry cake, velvet cake, berry filling, whipped cream cake, chocolate cake, homemade dessert

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