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Blackberry Velvet Cake Recipe

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★★★★★

4.6 from 87 reviews

This Blackberry Velvet Cake is a luscious dessert that combines moist layers of buttermilk-infused velvet cake with a vibrant blackberry puree to create a stunning purple hue. The cake is topped and filled with a smooth cream cheese and blackberry frosting, garnished with fresh blackberries and optional edible flowers and mint leaves for an elegant finish. Perfect for special occasions or whenever you crave a fruit-forward twist on a classic velvet cake.

Ingredients

Scale

Cake 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)

Frosting Ingredients

  • 1 cup unsalted butter, room temperature
  • 3 1/2 cups powdered sugar
  • 1 cup fresh blackberries (for frosting, 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. Mash gently and strain through a fine mesh sieve to remove seeds. Cool completely. Reserve 1/2 cup for the cake batter and 1/3 cup for the frosting.
  2. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment paper, and 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. Set aside.
  4. Cream Butter and Sugar: In a large bowl or stand mixer, beat 1 cup of unsalted butter and granulated sugar on medium speed until light and fluffy, approximately 3-4 minutes.
  5. Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and lemon zest if using.
  6. Combine Buttermilk and Blackberry Puree: In a separate bowl, whisk together the buttermilk and 1/2 cup of the cooled blackberry puree.
  7. Alternate Adding Dry and Wet Mixtures: With the mixer on low speed, 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 purple food coloring drops here if desired and stir lightly to blend.
  8. Bake the Cake Layers: Divide the batter evenly between the two prepared pans and smooth the tops. Bake for 28-32 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
  9. Prepare Frosting: Beat 1 cup unsalted butter and cream cheese together 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, approximately 3 more minutes. Chill if frosting becomes too soft.
  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. Garnish with fresh blackberries, edible flowers, and mint leaves as desired for a beautiful presentation.

Notes

  • For a more intense purple color, add several drops of purple food coloring to the batter.
  • If fresh blackberries are out of season, frozen berries can be used but should be thawed and drained before cooking.
  • Ensure all dairy ingredients are at room temperature to achieve a smooth batter and frosting.
  • The frosting can be chilled if it becomes too soft to work with, making it easier to spread and pipe.
  • Use parchment paper to prevent cake layers from sticking to the pans and ensure a clean release.
  • Feel free to garnish with additional edible flowers and fresh mint for an elegant touch that complements the blackberry flavor.

Keywords: Blackberry Velvet Cake, Velvet Cake, Blackberry Cake, Cream Cheese Frosting, Fruit Cake, Summer Dessert

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