Dessert

Blackberry Velvet Cake Recipe

Name: Blackberry Velvet Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 2½ cups (310 g) all-purpose flour; 1½ cups (300 g) granulated sugar; 2 tbsp unsweetened cocoa powder; 1 tsp baking soda; ½ tsp salt; 1 cup (240 ml) neutral oil; 1 cup (240 ml) buttermilk (or milk + 1 tbsp lemon juice); 2 large eggs, room temperature; 1 cup (240 ml) seedless blackberry purée (strained); 1 tsp vanilla extract; 8 oz (225 g) cream cheese, softened; 1 cup (240 ml) heavy whipping cream, cold; ½ cup (60 g) powdered sugar; 1 tsp vanilla extract

ByLila Prescott February 19, 2026February 19, 2026

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Introduction

The Decadent Blackberry Velvet Gothic Cake with Lush Cream Filling is a rich, elegant dessert featuring a deep berry color, soft velvet crumb, and smooth cream center. Made with real blackberry flavor and subtle cocoa notes, this cake balances sweetness and tang perfectly. It’s a striking treat that’s both special and achievable in your home kitchen.

A slice of dark purple-black layered cake with three thick sponge layers separated by smooth, glossy deep purple frosting. The top layer is covered with a shiny, reflective glaze of the same dark purple color. On top, there are several blackberries grouped together, adding a natural texture. On the white plate beside the cake, there are a few more blackberries and a small green mint leaf for contrast. The background shows a soft-focus white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Blackberry Velvet Cake Layers:

2½ cups (310 g) all-purpose flour

1½ cups (300 g) granulated sugar
2 tbsp unsweetened cocoa powder

1 tsp baking soda
½ tsp salt

1 cup (240 ml) neutral oil
1 cup (240 ml) buttermilk (or milk + 1 tbsp lemon juice)
2 large eggs, room temperature

1 cup (240 ml) blackberry purée, strained
1 tsp vanilla extract

For the Lush Cream Filling:

8 oz (225 g) cream cheese, softened
1 cup (240 ml) heavy whipping cream, cold
½ cup (60 g) powdered sugar

1 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.

Step 3: In another bowl, whisk together the oil, buttermilk, eggs, blackberry purée, and vanilla extract until smooth.
Step 4: Add the wet ingredients to the dry and gently mix until just combined. Avoid overmixing to keep the cake light.
Step 5: Divide the batter evenly between the prepared pans. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.

Step 6: For the cream filling, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, then gradually whip in the cold heavy cream until thick and fluffy.
Step 7: Spread the cream filling evenly between the cooled cake layers. Chill the assembled cake before slicing for the best results.

Tips & Variations

Always use smooth, seedless blackberry purée for a soft and clean cake texture.

Room-temperature eggs and cream cheese blend better and help create a tender crumb and silky filling.
For extra fruit flavor, spread a thin layer of blackberry jam between the layers before adding cream filling.
Add fresh blackberries on top or between layers for texture and visual appeal.

For a dramatic finish, decorate with dark chocolate shavings or a light dusting of cocoa powder.
If you prefer a sweeter cake, dust with powdered sugar or drizzle a simple vanilla glaze over the top.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. The cream filling will stay fresh and firm when chilled, and the flavors will continue to develop. For best texture, let slices sit at room temperature for 15–20 minutes before serving. If storing unassembled cake layers, wrap them tightly; keep at room temperature for 1 day or refrigerate for up to 2 days. You can also freeze the layers for up to 2 months—thaw overnight in the fridge before assembling. Reheating is not recommended, as it may affect the cream filling and texture.

How to Serve

A slice of three-layer dark purple cake with moist, dense texture, each layer separated by thick smooth dark purple frosting; the top layer is covered in shiny, glossy dark purple glaze with a few fresh blackberries placed on top; the slice sits on a white speckled plate with a few blackberries and a small green mint leaf beside the cake; the plate is placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries?

Yes. Thaw them completely and strain well to remove excess liquid and seeds before making the purée to ensure a smooth texture.

Does this cake need food coloring?

No. The natural blackberry purée provides a beautiful deep, rich color, eliminating the need for artificial coloring.

Can I make this cake ahead of time?

Absolutely. You can assemble the cake a day in advance and keep it refrigerated to allow flavors to meld.

Can I use a different pan size?

Yes, but baking time may vary. Always check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs.

Lila Prescott