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This velvet cake with blackberries blends the rich softness of a classic velvet treat with the fresh zing of ripe blackberries. It’s fancy but still cozy. The tender crumb mixes perfectly with the berry tang, making it ideal for celebrations or just treating yourself any day.
The first time I made this cake, it quickly became a household favorite. The smooth cake paired with tangy blackberry frosting still gets friends asking me to bake it when they visit.
Gather Your Ingredients
- All-purpose flour: the foundation for a tender but strong cake, sift it so the cake stays light
- Granulated sugar: sweetness that helps keep the cake soft, finer sugar blends more smoothly
- Unsalted butter at room temperature: key for moisture and taste, should be soft but not melted
- Large eggs warmed up a bit: add structure and richness, room temperature eggs mix in better
- Buttermilk warmed: helps tenderize the cake with acidity and works with baking soda to make it rise
- Fresh blackberries: the star here, choose ripe, juicy ones without bruises for best taste
- Baking powder: lifts the cake for fluffiness, fresh stuff works best
- Baking soda: teams up with buttermilk for extra rise and softness
- Salt: boosts all the other flavors, sea or kosher salt works fine
- Pure vanilla extract: gives warmth and depth to the cake's flavor
- Lemon zest (optional): adds a fresh citrus twist to brighten the berries
- For frosting: unsalted butter, powdered sugar, cream cheese, blackberry puree, vanilla, and a pinch of salt all mix to make a smooth, tangy-sweet finish
How to Make It
- Blackberry Syrup:
- Simmer fresh blackberries with sugar and a bit of water on medium heat for about 8 to 10 minutes till it thickens. Lightly mash everything and push the mix through a fine sieve to get rid of seeds. Let the puree cool down completely. Keep half a cup for the cake batter and about a third cup for the frosting.
- Oven and Prep:
- Heat your oven to 350°F (175°C). Grease and flour two 8-inch round pans, then cover their bottoms with parchment paper so the cake comes out easily.
- Blend Dry Ingredients:
- Whisk together the sifted flour, baking powder, baking soda, and salt in a medium bowl until they’re mixed evenly. This helps the cake rise nice and even.
- Beat Butter and Sugar:
- Use a hand or stand mixer to whip the room temp butter with granulated sugar on medium speed for about 3 to 4 minutes until it’s pale and fluffy. This makes the cake super tender.
- Add Eggs and Flavors:
- One at a time, add eggs while beating well after each. Stir in vanilla and optional lemon zest for a little extra zing.
- Mix Liquids:
- In another bowl, whisk buttermilk with half a cup of the chilled blackberry puree to get your wet ingredients ready.
One unforgettable moment was when I served this at a backyard summer bash and everyone wanted the instructions after tasting it.
Flavor Boosters
Wrap the cake tight in plastic wrap or store in a sealed container at room temp to keep it fresh for a couple of days. For longer keeping, pop it in the fridge and warm it up before eating so it tastes best. The frosting might soften in the fridge, so a little chill before frosting helps it keep shape.
Serving Suggestions
Top slices with whipped cream or a scoop of vanilla bean ice cream for a fancier touch. You can add fresh berries or even some edible flowers to make it stand out at any get-together. A light tea or sparkling wine amps up the experience for celebrations.
Creative Twists
If blackberries aren't around, try fresh or frozen raspberries or blueberries since they give a similar punch of color and tartness. For a dairy-free option, swap buttermilk for coconut milk mixed with a tablespoon of lemon juice and use a vegan cream cheese for the frosting.
This cake blends the tangy brightness of blackberries with a super soft texture just right. It’s a treat that’ll wow anyone you share it with.
Common Questions About This Recipe
- → Can I use frozen blackberries instead of fresh?
Sure, frozen blackberries work but make sure to thaw and drain them well so the cake doesn’t get too wet and change its texture.
- → How do I prevent the cake layers from sticking to the pan?
First, grease your pans really well, then line them with parchment paper, and finally sprinkle a bit of flour before you pour in your batter.
- → What is the best way to make the blackberry puree smooth?
Cook the blackberries with sugar till soft, then mash them gently and push the mix through a fine mesh sieve to get rid of seeds and leave a smooth puree.
- → Can I make the frosting ahead of time?
Absolutely. You can make the frosting ahead and chill it. Just bring it back to room temp before spreading it so it goes on nice and smooth.
- → How long does the cake keep fresh?
Keep your cake covered tight in the fridge and it should stay fresh for up to 3 days with great taste.