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The Dreamiest Blackberry Velvet Cake

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Indulge in a moist and tender Blackberry Velvet Cake, perfectly balanced by fresh blackberries and topped with a creamy frosting, making it ideal for special occasions.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 cup unsalted butter, room temperature
  • 3 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 1 1/2 cups fresh blackberries (for the cake)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon lemon zest (optional)
  • Purple food coloring (a few drops, optional)
  • 1 cup unsalted butter, room temperature (for frosting)
  • 4 ounces cream cheese, room temperature
  • 3 1/2 cups powdered sugar
  • 1 cup fresh blackberries (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Extra fresh blackberries (for garnish)
  • Edible flowers (for garnish)
  • Fresh mint leaves (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a small bowl, mash 1 1/2 cups of blackberries and set aside for later use.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, cream the unsalted butter and granulated sugar together until light and fluffy.
  5. Add the eggs one at a time, mixing well after each addition.
  6. Mix in the vanilla extract, lemon zest (if using), and food coloring (if desired).
  7. Gradually add the dry mixture and buttermilk, mixing just until combined. Do not overmix.
  8. Gently fold in the mashed blackberries to maintain their integrity.
  9. Divide the batter evenly between the prepared pans and smooth the tops.
  10. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  11. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
  12. For the frosting, reduce 1 cup of blackberries in a saucepan over medium heat until thick, then strain and cool.
  13. Beat the butter and cream cheese together until smooth, then gradually add the powdered sugar, mixing until well combined.
  14. Mix in the blackberry puree, vanilla extract, and a pinch of salt.
  15. To assemble the cake, place one layer on a serving platter. Frost the top, then add the second layer and frost the entire cake.
  16. Garnish with extra fresh blackberries, edible flowers, and mint leaves to elevate the presentation.

Notes

If the batter is too thick, add more buttermilk, one tablespoon at a time, for desired consistency. Store leftovers in an airtight container in the refrigerator for up to four days.

Nutrition

Find it online: https://easydishestomake.com/dreamiest-blackberry-velvet-cake/