Go Back
–+ servings
Maya

Blackberry Velvet Cake: A Deliciously Unique Recipe!

A deliciously unique Blackberry Velvet Cake that combines rich chocolate flavors with the tartness of blackberries.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup vegetable oil
  • 1 cup buttermilk room temperature
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 cup blackberry puree fresh or frozen blackberries blended
  • ½ teaspoon black food coloring optional
For the frosting:
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup blackberry puree for flavor and color

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. In another bowl, mix the vegetable oil, buttermilk, eggs, vanilla extract, blackberry puree, and black food coloring (if using) until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  5. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
  7. For the frosting, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, mixing on low speed until combined.
  8. Add the heavy cream, vanilla extract, and blackberry puree to the frosting, and beat on high speed until light and fluffy.
  9. Once the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the cake.
  10. Serve immediately or refrigerate for up to 3 days.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 4gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 50mgSodium: 200mgFiber: 2gSugar: 35g

Notes

  • For a lighter version, substitute half of the vegetable oil with unsweetened applesauce.
  • For added texture, fold in 1 cup of chopped walnuts or pecans into the batter before baking.

Tried this recipe?

Let us know how it was!