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Blackberry Velvet Gothic Cake Recipe

Blackberry Velvet Gothic Cake Recipe

Olivia Brooks
Bake the Blackberry Velvet Gothic Cake Recipe loaded with juicy blackberries, cocoa, and tangy cream cheese frosting for a rich, bold dessert.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 10 to 12 slices
Calories 422 kcal

Equipment

  • Three 8-inch round cake pans
  • Parchment paper
  • Mixing bowls (large and medium).
  • Electric mixer or stand mixer
  • Sifter
  • Cooling rack
  • Measuring cups and spoons.
  • Rubber spatula
  • Small saucepan
  • Fine mesh strainer
  • Cake leveler or serrated knife
  • Offset spatula for frosting

Ingredients
  

For the Cake

  • 2 and 1/2 cups all-purpose flour
  • 1 and 3/4 cups granulated sugar
  • 1/2 cup dark cocoa powder
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon fine salt
  • 1 cup buttermilk room temperature
  • 3 large eggs room temperature
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 tablespoon white vinegar
  • 1/2 cup strong brewed coffee cooled
  • 1 and 1/4 cups blackberry puree strained to remove seeds

For the Blackberry Puree

  • 3 cups fresh or frozen blackberries
  • 1/3 cup sugar
  • 1 teaspoon lemon juice

For the Frosting

  • 1 cup unsalted butter softened
  • 12 oz cream cheese softened
  • 5 cups powdered sugar
  • 1/2 cup blackberry puree thick and reduced
  • 1 tablespoon lemon zest optional
  • 1 teaspoon vanilla extract

Instructions
 

Make the Blackberry Puree

  • In a saucepan, add blackberries, sugar, and lemon juice.
  • Cook on medium heat until berries break down and release juices.
  • Mash with a fork as they soften.
  • Simmer for about 8 minutes until thickened.
  • Strain using a fine mesh strainer to remove seeds.
  • Let cool completely before adding to the batter or frosting.

Make the Cake

  • Preheat your oven to 350F. Grease and line your cake pans.
  • In a large bowl, sift flour, cocoa powder, baking soda, baking powder, and salt.
  • In a separate bowl, whisk eggs, buttermilk, oil, vanilla, vinegar, and cooled coffee.
  • Add the wet mixture into the dry mixture and gently combine.
  • Fold in the blackberry puree. The batter will be dark and silky.
  • Divide batter evenly into the pans.
  • Bake for 25–30 minutes or until a toothpick comes out clean.
  • Let cakes cool in pans for 10 minutes. Transfer to a rack.
  • Once fully cooled, level the tops if needed.

Make the Frosting

  • Beat butter and cream cheese together until fluffy.
  • Add powdered sugar slowly, mixing between additions.
  • Pour in the thick blackberry puree.
  • Add vanilla and lemon zest if using.
  • Beat until smooth and creamy. Chill for 15 minutes if you want it thicker.

Assemble the Cake

  • Place the first cake layer on a stand.
  • Spread a generous layer of frosting.
  • Add the second layer and repeat.
  • Finish with the final layer.
  • Frost the outside, smoothing or swirling the design—whatever fits your style.
  • Refrigerate 30 minutes to set, or serve immediately for a softer finish.
Keyword Blackberry Velvet Gothic Cake Recipe