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The Dreamiest Blackberry Velvet Cake

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

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 the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. Mash 1 1/2 cups of blackberries in a small bowl and set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Cream together unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
  5. Add the eggs one at a time, mixing well. Incorporate vanilla extract, lemon zest (if using), and purple food coloring (if desired).
  6. Gradually add dry mixture alternately with buttermilk to the creamed mixture. Fold in the mashed blackberries.
  7. Divide batter between prepared pans and smooth the tops. Bake for 30-35 minutes until a toothpick comes out clean.
  8. Cool in pans for 10 minutes before transferring to wire racks to cool completely.
  9. 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.
  10. 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.
  11. 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.

Nutrition

Keywords: blackberry cake, velvet cake, summer dessert

Find it online: https://recipehappy.com/dreamy-blackberry-velvet-cake/