Print

The Dreamiest Blackberry Velvet Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and moist velvet cake infused with fresh blackberries and topped with a creamy blackberry frosting, perfect for any celebration.

  • Author: daniel-kim
  • Prep Time: 30
  • Cook Time: 35
  • Total Time: 65
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 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 (for the cake)
  • 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)
  • 4 ounces cream cheese, room temperature
  • 3 1/2 cups powdered sugar
  • 1 cup fresh blackberries (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Extra fresh blackberries (for garnish)
  • Edible flowers (for garnish)
  • Fresh mint leaves (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Mash 1 1/2 cups of blackberries in a small bowl until juicy but chunky, then set aside.
  3. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  4. Cream the butter and granulated sugar together in a large bowl using a mixer until light and fluffy.
  5. Add the eggs one at a time, beating well after each addition.
  6. Mix in the vanilla extract, lemon zest (if using), and optional purple food coloring.
  7. Gradually add the dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
  8. Gently fold in the mashed blackberries.
  9. Divide the batter evenly between the prepared cake pans and smooth the tops.
  10. Bake for 30-35 minutes until a toothpick comes out clean from the center.
  11. Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
  12. For the frosting, reduce 1 cup of fresh blackberries over low heat until thick, then strain and let cool.
  13. Beat together the butter and cream cheese in a large bowl until smooth and creamy.
  14. Gradually add the powdered sugar, mixing well until fully incorporated.
  15. Mix in blackberry puree, vanilla extract, and a pinch of salt until smooth.
  16. Assemble the cake by placing one layer on a platter, spreading frosting on top, then adding the second layer and frosting the entire cake.
  17. Garnish with extra blackberries, edible flowers, and mint leaves.

Notes

Ensure all ingredients are at room temperature for better mixing. Store leftover cake in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://daytasty.com/dreamiest-blackberry-velvet-cake/