Introduction

Blackberry Velvet Cake is a delightful twist on the classic red velvet, featuring fresh blackberries for a luscious, fruity flavor. This moist, tender cake paired with creamy blackberry frosting makes a beautiful centerpiece for any celebration.

A close-up of a two-layer dark chocolate cake slice with smooth, light purple frosting between the layers and covering the outside. The cake texture looks moist and dense, with the frosting slightly glossy and creamy. The slice sits on a white plate with a white marbled surface in the background. A blurry bright pink flower is visible in the background behind the cake. 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
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 oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. Lightly dust with flour.
Step 3: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Step 4: In a large bowl or stand mixer, beat butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
Step 5: Add eggs one at a time, mixing well after each. Stir in vanilla extract and lemon zest, if using.
Step 6: In a separate bowl, whisk together 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 dry ingredients. Mix just until combined. Add purple food coloring if desired.
Step 8: Divide batter evenly between prepared pans. Smooth tops. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
Step 9: For the frosting: Beat butter and cream cheese until smooth and fluffy, about 2 minutes. Gradually add powdered sugar, blackberry puree (reduced to 1/3 cup), vanilla, and a pinch of salt. Beat until light and creamy, about 3 more minutes. Chill if too soft.
Step 10: Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Add second layer, then frost top and sides. Decorate with fresh blackberries, edible flowers, or mint leaves.

Tips & Variations

Use frozen blackberries if fresh are unavailable; thaw and drain excess liquid before cooking.
Adjust the amount of food coloring according to your preferred shade of purple.
For a dairy-free version, substitute buttermilk with almond milk mixed with a tablespoon of lemon juice and use dairy-free butter and cream cheese alternatives.
Chill the cake layers before frosting to reduce crumbs and achieve smooth icing.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture. Leftover cake can be frozen wrapped tightly in plastic wrap and foil for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

A close-up of a tall two-layer dark chocolate cake with a smooth purple icing covering the outside and a thick layer of purple frosting between the two moist, rich chocolate layers. The surface of the cake has a creamy texture, and it sits on a white marbled surface with a blurred bright pink flower in the background. The slice is cut cleanly, showing the dense, dark cake and smooth frosting clearly. 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. Thaw them completely and drain any excess liquid before cooking to avoid adding too much moisture to the batter.

How can I make this cake vegan?

To make a vegan version, replace butter and cream cheese with plant-based alternatives, use an egg replacer such as flax eggs, and substitute buttermilk with almond or soy milk combined with lemon juice.