Velvet Blackberry Cake (Print-Friendly Version)
This velvet blackberry cake is packed with juicy berries and creamy frosting, perfect for warm weather parties. Ready in less than 90 minutes. Save & tap.
# Ingredients You’ll Need:
→ Dry Ingredients
01 -
Salt, half a teaspoon
02 -
Two teaspoons baking powder
03 -
Two and a half cups plain flour
04 -
Half a teaspoon baking soda
→ Wet and Flavoring Ingredients
05 -
One cup softened unsalted butter
06 -
Three large eggs at room temp
07 -
Two teaspoons vanilla extract
08 -
One cup room temperature buttermilk
09 -
One and three quarters cups white sugar
10 -
Optional: a teaspoon of lemon zest
→ Blackberries
11 -
Fresh blackberries, one and a half cups, plus extras to top
→ Frosting Ingredients
12 -
Four ounces cream cheese, softened
13 -
One teaspoon vanilla extract
14 -
One-third cup blackberry sauce made from cooked berries
15 -
A pinch of salt
16 -
Three and a half cups powdered sugar
17 -
One cup unsalted butter, softened
# How to Make It:
01 -
Start by cooking 1 1/2 cups blackberries with a bit of sugar and some water in a small pot over medium heat for 8 to 10 minutes until thick. Mash gently and press through a fine sieve to get rid of seeds. Let it chill well. Set aside half a cup for the batter and a third cup for the frosting.
02 -
Heat your oven to 350°F. Grease two 8-inch cake pans, line their bottoms with parchment, and dust flour on top so the cake doesn’t stick.
03 -
Whisk flour, baking powder, baking soda, and salt together in a bowl.
04 -
Beat softened butter with sugar in a mixer at medium speed. Keep going till it’s fluffy and light, about 3 to 4 minutes.
05 -
Add eggs one by one, making sure each is mixed in well. Then stir in vanilla and lemon zest if you’re using it.
06 -
In another bowl, whisk together the buttermilk and the blackberry sauce you saved earlier (half a cup).
07 -
Slowly fold the dry stuff into the wet mixture just until it’s mixed. Then stir in the rest of the blackberry puree.
08 -
Pour the batter evenly into your pans. Bake for 30 to 45 minutes or until a toothpick comes out clean. Cool the cakes in the pans for 10 minutes before moving them onto wire racks to cool off completely.
09 -
Mix butter and cream cheese until smooth and fluffy, around 2 minutes. Slowly add powdered sugar, the remaining blackberry sauce, vanilla, and a pinch of salt. Beat until creamy and light for about 3 minutes. Chill if it feels too soft.
10 -
Put some frosting between the cake layers and cover the outside too. Top with fresh blackberries for a pretty finish.
# Extra Suggestions:
01 -
To get rid of most seeds in the blackberry mix, press it through a fine sieve after cooking.