Description
Blackberry Velvet Gothic Cake is a rich, dramatic dessert with deep hues and bold flavors. Featuring moist blackberry-infused velvet layers and dark chocolate or blackberry frosting, it’s a show-stopping cake perfect for elegant or themed events.
Ingredients
Units
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs
- 1/2 cup blackberry puree (strained)
- 2 tsp vanilla extract
- 1 tbsp white vinegar
- Black gel food coloring (optional, for deeper color)
- 1/2 cup unsalted butter, softened (for frosting)
- 4 oz cream cheese, softened (for frosting)
- 3 1/2 cups powdered sugar (for frosting)
- 1/4 cup blackberry puree (for frosting)
- 1 tsp vanilla extract (for frosting)
- Pinch of salt (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment.
- In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, mix oil, buttermilk, eggs, blackberry puree, vinegar, and vanilla. Add food coloring if using.
- Slowly mix wet ingredients into dry until just combined.
- Divide batter evenly between pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat butter and cream cheese until creamy. Add powdered sugar gradually, then mix in blackberry puree, vanilla, and salt. Beat until smooth and fluffy.
- Frost cooled cakes and decorate with fresh blackberries or gothic-themed toppers if desired.
Notes
- Strain blackberry puree to avoid seeds in batter and frosting.
- Use gel food coloring for an intense gothic purple-black hue.
- Cake layers can be made a day ahead and refrigerated before frosting.
- Pairs well with dark chocolate drizzle or blackberry preserves between layers.
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 44g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg