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Blackberry Velvet Cake

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A stunning and delicious Blackberry Velvet Cake with layers of soft cake, fresh blackberries, and creamy frosting.

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 (plus extra for garnish)
  • 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)
  • For Frosting: 1 cup unsalted butter, room temperature
  • 3 1/2 cups powdered sugar
  • 1 cup fresh blackberries (for frosting, reduced to 1/3 cup puree)
  • 4 ounces cream cheese, room temperature
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. In a small saucepan, combine 1 1/2 cups of fresh blackberries with 2 tablespoons of sugar and a splash of water. Cook over medium heat for 8-10 minutes until thickened. Mash gently and strain through a fine mesh sieve to remove seeds. Cool completely. Set aside 1/2 cup for the cake and 1/3 cup for the frosting.
  2. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment paper, and lightly dust with flour.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a large bowl or stand mixer, beat the butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
  5. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest, if using.
  6. In a separate bowl, whisk together the buttermilk and the 1/2 cup of cooled blackberry puree.
  7. With the mixer on low, add the flour mixture to the butter mixture in three additions, alternating with the buttermilk-blackberry mixture. Be sure to begin and end with the dry ingredients. Mix just until combined. Add purple food coloring if desired.
  8. Divide the batter evenly between the prepared pans, smoothing the tops. Bake for 28-32 minutes, or until a toothpick comes out clean. Cool cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
  9. For the frosting, beat together the butter and cream cheese until smooth and fluffy, about 2 minutes. Gradually add the powdered sugar, blackberry puree (reduced to 1/3 cup), vanilla, and a pinch of salt. Beat until light and creamy, about 3 more minutes. Chill if too soft.
  10. Place one cake layer on a serving plate. Spread a generous layer of frosting on top, add the second layer, and frost the top and sides. Decorate with fresh blackberries, edible flowers, or mint leaves.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a week. You can also freeze individual slices for later.

Find it online: https://www.cookiva.net/blackberry-velvet-cake/