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Blackberry Velvet Cake

Indulge in Irresistible Blackberry Velvet Cake Bliss

This Blackberry Velvet Cake is a vibrant, easy-to-make dessert, perfect for summer gatherings and special occasions.
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Prep Time 30 minutes
Cook Time 32 minutes
Cooling Time 10 minutes
Total Time 1 hour 12 minutes
Servings: 12 slices
Course: Cakes
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Use 1:1 gluten-free flour for gluten-free option.
  • 1 cup Sugar Sweetens and keeps cake moist.
  • 1/2 cup Unsalted Butter Use vegan butter for a dairy-free option.
  • 3 large Eggs Can substitute with flax eggs for an egg-free version.
  • 1 cup Buttermilk Can make by curdling milk with lemon juice.
  • 2 cups Fresh Blackberries Frozen blackberries can be used, drain excess liquid.
  • 1 teaspoon Baking Powder Leavening agent.
  • 1 teaspoon Baking Soda Leavening agent.
  • 1/2 teaspoon Salt Enhances overall flavor.
  • 1 teaspoon Pure Vanilla Extract Adds depth to flavor.
For the Frosting
  • 1 cup Shortened Blackberry Puree Intensifies flavor in both cake and frosting.
  • 8 oz Cream Cheese Use dairy-free cream cheese for vegan option.
  • 2 cups Powdered Sugar Helps achieve perfect consistency.

Equipment

  • Mixing bowls
  • Electric mixer
  • Saucepan
  • Cake Pans
  • Spatula

Method
 

Step-by-Step Instructions
  1. Make the Blackberry Puree: In a small saucepan, combine blackberries, sugar, and a splash of water. Cook for about 10 minutes. Strain and cool.
  2. Preheat Oven: Preheat the oven to 350°F (175°C) and grease two 8-inch round pans.
  3. Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a bowl.
  4. Beat Butter and Sugar: Beat butter and sugar for 3-4 minutes until light and fluffy. Add eggs one at a time.
  5. Add Flavor Elements: Stir in vanilla extract and optional lemon zest.
  6. Combine Buttermilk and Puree: Mix cooled blackberry puree with buttermilk. Gradually add to the butter mixture.
  7. Alternate Dry Ingredients: Add dry mixture to the wet mixture in three parts, alternating with buttermilk.
  8. Divide and Smooth Batter: Divide the batter evenly between the cake pans and smooth the tops.
  9. Bake the Cakes: Bake for 28-32 minutes until a toothpick comes out clean. Cool in the pans for 10 minutes.
  10. Prepare the Frosting: Beat together butter and cream cheese, gradually adding powdered sugar and cooled blackberry puree.
  11. Assemble the Cake: Spread frosting on top of one layer, place the second layer, and frost the top and sides.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Use parchment paper to line pans. For best flavor, use fresh blackberries.

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