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Blackberry Velvet Cake Recipe

Blackberry Velvet Cake
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Master this blackberry velvet cake recipe Our technique yields a moist rich crumb with vibrant berry flavor A stunning decadent dessert masterpiece 149 chars

Ingredients

Scale
  • For the Chocolate Cake:
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup hot water
  • For the Blackberry Swirl:
  • 2 cups fresh or frozen blackberries (thawed if frozen)
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pinch of salt

Instructions

  • Preheat your oven to 350°F (175°C). Grease and line the bottoms of your two 9-inch round cake pans with parchment paper.
  • In the bowl of a stand mixer, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the eggs, buttermilk, oil, and vanilla. Mix on medium speed until just combined. Carefully pour in the hot water and mix on low until the batter is smooth.
  • Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
  • While the cake is baking, make the blackberry swirl. In a saucepan over medium heat, combine the blackberries, sugar, and lemon juice. Cook for 5-7 minutes, until the berries break down. Mix the cornstarch with a tablespoon of water to create a slurry. Stir this into the blackberry mixture and cook for another 1-2 minutes until thickened. Remove from heat and let it cool completely.
  • For the frosting, in a clean mixer bowl, beat the softened cream cheese and butter together until smooth and fluffy. Gradually add the powdered sugar, vanilla, and salt, beating until the frosting is light and spreadable.
  • To assemble, place one cooled cake layer on a serving plate. Spread a layer of frosting over the top. Dollop spoonfuls of the cooled blackberry sauce over the frosting and gently swirl it. Carefully place the second cake layer on top. Frost the top and sides of the cake with the remaining cream cheese frosting. Drizzle extra blackberry sauce on top if desired.

Notes

A rich, decadent chocolate cake swirled with a bright, tangy blackberry sauce and topped with a cloud of creamy cream cheese frosting. This stunning dessert is surprisingly simple to make.

Nutrition

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