The Dreamiest Blackberry Velvet Cake

Name: The Dreamiest Blackberry Velvet Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
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 (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)

There’s something truly special about a cake that captures the essence of summer, and The Dreamiest Blackberry Velvet Cake does just that. With its vibrant purple hue and luscious blackberry flavor, this cake is a feast for both the eyes and the palate. Imagine layers of velvety cake, each bite saturated with the rich, sweet-tart notes of fresh blackberries, complemented by a creamy frosting that feels as luxurious as it tastes. Perfect for celebrations, brunches, or even a quiet afternoon tea, this cake is bound to impress your guests (or just yourself). The aroma of baking will waft through your kitchen, inviting even the most reluctant dessert lovers to indulge.

Let us guide you through creating this delightful masterpiece that’s sure to leave a lasting impression.

Ingredients

2 1/2 cups all-purpose flour: The base of your cake that provides structure.
1 3/4 cups granulated sugar: This sweetens your cake, contributing to its beautiful texture.
1 cup unsalted butter, room temperature: Adds richness and moisture to the cake.
3 large eggs, room temperature: Binds ingredients together and helps achieve a light texture.
1 cup buttermilk, room temperature: Adds moisture and a subtle tang to balance sweetness.
1 1/2 cups fresh blackberries (for the cake): Provides the signature flavor and color.
2 teaspoons baking powder: Helps the cake rise and become fluffy.
1/2 teaspoon baking soda: Works with the buttermilk for leavening.
1/2 teaspoon salt: Enhances the flavors.
2 teaspoons pure vanilla extract: Offers a delightful aroma and flavor.
1 teaspoon lemon zest (optional): Adds brightness to the flavor profile.
Purple food coloring (a few drops, optional): Enhances the cake’s vibrant appearance.
1 cup unsalted butter, room temperature (for frosting): Creates a rich and creamy texture.
4 ounces cream cheese, room temperature: Adds tanginess to the frosting.
3 1/2 cups powdered sugar: Sweetens and thickens the frosting for easy spreadability.
1 cup fresh blackberries (for frosting): Infuses the frosting with blackberry flavor.
1 teaspoon vanilla extract (for frosting): Rounds off the flavor.
Pinch of salt (for frosting): Balances the sweetness.
Extra fresh blackberries (for garnish): An attractive finish to your cake.
Edible flowers (for garnish): Adds a beautiful touch and a burst of color.
Fresh mint leaves (for garnish): Provides a refreshing hint of flavor.

Step-by-Step Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy release after baking.
Prepare the Blackberries: In a small bowl, mash 1 1/2 cups of blackberries with a fork until somewhat smooth. Set aside for later use in the cake.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents.
Cream the Butter and Sugar: In a large bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
Add the Eggs and Flavor: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest (if using), and purple food coloring (if desired) until well combined.
Combine Wet and Dry Ingredients: Gradually add the dry mixture to the creamed butter mixture, alternating with buttermilk. Mix until just combined. Gently fold in the mashed blackberries to maintain their structure.
Bake the Cake: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in your preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then gently turn them out onto wire racks to cool completely.
Prepare the Frosting: In a saucepan, cook the remaining 1 cup of fresh blackberries over medium heat until thickened, then strain and let cool. In a separate bowl, beat the unsalted butter and cream cheese together until smooth. Gradually add the powdered sugar, mixing until combined. Mix in the cooled blackberry puree, vanilla extract, and a pinch of salt.
Assemble the Cake: Place one layer of the cake on a serving platter. Spread a layer of frosting over the top, then gently place the second layer on top. Frost the entire cake with the remaining frosting.
Garnish: Finish with extra fresh blackberries, edible flowers, and fresh mint leaves for a gorgeous presentation.

Recipe Details

Prep Time: 30 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour 5-10 minutes
Servings: 12
Calories: Approximately 450 per slice

Tips, Storage & Variations

Tips: Ensure your butter and eggs are at room temperature for easier mixing. Don’t skip the cooling time for the cakes; it helps maintain moisture.
Storage: Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freezing: You can also freeze the frosted cake for up to 3 months. Just wrap it tightly with plastic wrap.
Variations: Feel free to substitute raspberries or blueberries for blackberries. Adding a tablespoon of blackberry liqueur can give an extra depth of flavor as well.

FAQ

Q: Can I use frozen blackberries for this cake?
A: Yes, but reduce the amount slightly, as frozen berries can be more watery.

Q: How can I make this cake gluten-free?
A: Replace the all-purpose flour with a gluten-free flour blend that measures 1:1.

Q: Is it necessary to use buttermilk?
A: Buttermilk adds moisture and tang; it can be replaced with regular milk mixed with a little vinegar or lemon juice.

Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the layers a day in advance and frost them right before serving.

Q: How do I know when the cake is done baking?
A: When a toothpick inserted in the center comes out clean or with a few moist crumbs, it’s done.

Q: What do I do if my frosting is too thick?
A: Add a tablespoon of milk at a time until you achieve your desired consistency.

Conclusion

We hope you enjoy creating and savoring The Dreamiest Blackberry Velvet Cake as much as we do. It’s a lovely treat perfect for sharing with friends and family or enjoying during a cozy night in. Don’t forget to take a picture and share your success with others, inviting them to experience this delightful recipe. Happy baking!

The Dreamiest Blackberry Velvet Cake

Print Recipe

A vibrant and luscious cake infused with fresh blackberries, perfect for celebrations or afternoon tea.

Author: hannah-reed
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 65 minutes
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

Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
Mash 1 1/2 cups of blackberries in a small bowl and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream together unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, mixing well. Incorporate vanilla extract, lemon zest (if using), and purple food coloring (if desired).
Gradually add dry mixture alternately with buttermilk to the creamed mixture. Fold in the mashed blackberries.
Divide batter between prepared pans and smooth the tops. Bake for 30-35 minutes until a toothpick comes out clean.
Cool in pans for 10 minutes before transferring to wire racks to cool completely.
Prepare the frosting by cooking the remaining blackberries in a saucepan until thickened; strain and cool. Beat unsalted butter and cream cheese until smooth, then gradually add powdered sugar. Mix in the blackberry puree, vanilla extract, and salt.
Assemble the cake by placing one layer on a serving platter, spreading frosting over it, then adding the second layer. Frost the entire cake with remaining frosting.
Garnish with extra blackberries, edible flowers, and mint leaves.

Notes

Ensure butter and eggs are at room temperature for better mixing. Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.