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Velvet Blackberry Cake

Velvet Blackberry Cake: The Most Decadent Dessert You'll Ever Taste

Indulge in the dramatic flavors of a Velvet Blackberry Cake. Rich chocolate meets tangy blackberries for a show-stopping dessert perfect for any occasion.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling Time: 1 hour
Total Time: 1 hour 55 minutes
Servings: 12 people
Calories: 410kcal
Cost: $25

Equipment

  • Mixing Bowls
  • Whisk
  • Spatula
  • 3 8-inch Round Cake Pans
  • Electric Mixer

Ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk, at room temperature
  • 0.5 cup vegetable oil
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 0.5 cup black food coloring gel
  • 1 cup blackberry preserves

Instructions

  • Preheat oven to 350°F (175°C) and grease/flour three 8-inch round cake pans.
  • Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  • Whisk together buttermilk, vegetable oil, eggs, and vanilla extract in another bowl.
  • Pour the wet mixture into the dry ingredients and stir gently until smooth.
  • Slowly stir in boiling water and black food coloring gel until well combined.
  • Divide batter among prepared pans and bake for 30-35 minutes, testing with a toothpick.
  • Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  • Beat softened butter until creamy, then mix in powdered sugar and cocoa powder.
  • Add heavy cream and vanilla extract, then beat until light and fluffy.
  • Spread blackberry preserves between each cake layer and frost the top and sides with chocolate frosting.
  • Garnish with fresh blackberries, dark chocolate shavings, and mint leaves.

Notes

Consider chilling the frosted cake for 15 minutes before serving for cleaner slices. Use high-quality cocoa powder for the best flavor. If you need a gluten-free option, substitute all-purpose flour for a gluten-free blend. Store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. For longer storage, freeze layers tightly wrapped for up to 3 months.

Nutrition

Calories: 410kcal | Carbohydrates: 60g | Protein: 4g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 45mg | Sodium: 260mg | Potassium: 200mg | Fiber: 2g | Sugar: 40g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
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