Description
A rich blackberry velvet cake featuring a deep berry color, soft velvet crumb, and a smooth, lush cream cheese filling. This elegant and moist cake balances sweet and tangy blackberry flavors with subtle cocoa undertones, making it a standout dessert perfect for celebrations or special occasions.
Ingredients
Scale
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) seedless 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
- Prepare the oven and pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper for easy removal and clean edges.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until well combined.
- Mix wet ingredients: In a separate bowl, whisk the neutral oil, buttermilk, eggs, seedless blackberry purée, and vanilla extract until smooth and fully incorporated.
- Combine and bake: Pour the wet ingredients into the bowl with the dry ingredients and gently mix until just combined, being careful not to overmix to maintain a light crumb. Divide the batter evenly between the prepared pans. Bake for 28 to 32 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cakes cool completely in the pans.
- Make the cream filling: Beat the softened cream cheese with the powdered sugar and vanilla extract until smooth. Gradually whip in the cold heavy cream at low speed, increasing to high, until the filling becomes thick and fluffy.
- Assemble: Spread the lush cream filling evenly over one cooled cake layer, then top with the second layer. Chill the assembled cake in the refrigerator for at least one hour before slicing to allow the layers to set and enhance the flavors.
Notes
- Always use smooth, seedless blackberry purée to ensure a soft crumb without seeds.
- Chill the assembled cake before slicing to achieve clean, professional-looking layers.
- Let cake slices sit at room temperature for 15–20 minutes before serving for optimal texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Keywords: blackberry cake, velvet cake, cream cheese filling, gothic cake, blackberry velvet cake, moist cake, berry dessert, elegant cake
