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Blackberry Velvet Cake

Blackberry Velvet Cake

A moist, tender cake with layers of buttermilk-infused sponge and blackberry cream cheese frosting, perfectly balancing sweetness and subtle tang.
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Prep Time 45 minutes
Cook Time 32 minutes
Total Time 1 hour 17 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 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
  • a few drops purple food coloring optional
For the frosting
  • 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
  • a pinch salt
For garnish
  • Extra fresh blackberries
  • Edible flowers optional, for garnish
  • Fresh mint leaves optional, for garnish

Method
 

Preparation
  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.
  2. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper. Lightly dust with flour.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large bowl or stand mixer, beat butter and sugar on medium speed until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each. Stir in vanilla extract and lemon zest (if using).
  5. In a separate bowl, whisk together buttermilk and 1/2 cup cooled blackberry puree. With mixer on low, add flour mixture to butter mixture in three additions, alternating with buttermilk-blackberry mixture. Begin and end with dry ingredients. Mix just until combined. Add purple food coloring if desired.
  6. Divide batter evenly between prepared pans. Smooth tops.
  7. Bake for 28-32 minutes, or until a toothpick comes out clean.
  8. Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
Frosting
  1. 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.
  2. Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Add the second layer, then frost top and sides.
  3. Decorate with fresh blackberries, edible flowers, or mint leaves.

Notes

Serve slightly chilled or at room temperature for best texture. Slice with a sharp knife dipped in hot water and wiped dry between cuts. Store the frosted cake in the refrigerator for 3–4 days. For longer storage, freeze unfrosted layers for up to 2 months.