Blackberry Velvet Cake Recipe with Easy Lush Frosting Joy

why make this recipe

Blackberry Velvet Cake is a delightful dessert that brings together the rich flavors of blackberries and the soft, velvety texture of cake. The bright color and fruity taste make it perfect for any occasion. Plus, the easy lush frosting adds an extra layer of creaminess and sweetness. Whether you are celebrating a birthday or just want to enjoy a homemade treat, this cake is sure to impress your family and friends.

how to make Blackberry Velvet Cake

Ingredients

• 2 cups All-Purpose Flour (Can be replaced with gluten-free flour blend)
• 1 tbsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1/2 cup Unsalted Butter (Room temperature)
• 1 cup Sugar
• 3 large Eggs (Room temperature)
• 1 tsp Vanilla Extract
• 1 tbsp Lemon Zest (Optional)
• 1 cup Buttermilk (Can substitute with homemade buttermilk)
• 1 cup Fresh Blackberries (Or thawed frozen blackberries)
• 8 oz Cream Cheese (Softened)
• 4 cups Powdered Sugar
• 1 pinch Salt
• 1/2 cup Blackberry Puree (Reserved from cake-making process)

Directions

1. Make the Cake: Preheat your oven to 350°F (175°C). Grease and flour two round 9-inch cake pans. In a bowl, mix together the flour, baking powder, baking soda, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract, and lemon zest if using. Mix in the dry ingredients alternately with the buttermilk. Gently fold in the fresh blackberries. Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Frosting: In a large bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and a pinch of salt, mixing well until creamy. Stir in the blackberry puree until well combined.

how to serve Blackberry Velvet Cake

Once the cakes are completely cool, spread frosting on top of one layer, and place the second layer on top. Frost the top and sides of the cake with the remaining frosting. You can decorate with additional blackberries or lemon zest for a lovely finishing touch. Slice and serve at room temperature.

how to store Blackberry Velvet Cake

Store the leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 4 days. You can also freeze the cake. Wrap it tightly in plastic wrap and then in foil for up to three months. Thaw in the refrigerator before serving.

tips to make Blackberry Velvet Cake

• Make sure all ingredients are at room temperature before you start baking.
• For a richer flavor, reserve some blackberry puree to drizzle on top or between the layers.
• To substitute for buttermilk, simply mix one tablespoon of vinegar or lemon juice with enough milk to make one cup. Let it sit for a few minutes before using.

variation

For a twist, you can add a layer of chocolate ganache on top of the frosting for an indulgent touch. You can also try using other fruits like raspberries or strawberries for different flavors.

FAQs

1. Can I use frozen blackberries?

   • Yes, thawed frozen blackberries work well in this recipe.

2. Can I make this cake ahead of time?

   • Absolutely! You can bake the cake a day or two in advance and frost it just before serving for the best texture.

3. Can I make this cake gluten-free?

   • Yes, simply replace all-purpose flour with a gluten-free flour blend to make it gluten-free.

Blackberry Velvet Cake

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• Author: jena
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A delightful dessert combining rich blackberry flavors with a soft, velvety cake texture, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 2 cups All-Purpose Flour (or gluten-free flour blend)
• 1 tbsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1/2 cup Unsalted Butter (Room temperature)
• 1 cup Sugar
• 3 large Eggs (Room temperature)
• 1 tsp Vanilla Extract
• 1 tbsp Lemon Zest (Optional)
• 1 cup Buttermilk (or homemade buttermilk)
• 1 cup Fresh Blackberries (or thawed frozen blackberries)
• 8 oz Cream Cheese (Softened)
• 4 cups Powdered Sugar
• 1 pinch Salt
• 1/2 cup Blackberry Puree (reserved from cake-making process)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two round 9-inch cake pans.
2. Mix together the flour, baking powder, baking soda, and salt in a bowl.
3. Cream the butter and sugar in a separate bowl until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract and lemon zest if using.
5. Mix in the dry ingredients alternately with the buttermilk.
6. Fold in the fresh blackberries gently.
7. Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
9. Beat the softened cream cheese in a large bowl until smooth.
10. Add the powdered sugar and a pinch of salt gradually, mixing well until creamy.
11. Stir in the blackberry puree until well combined.

Notes

Ensure all ingredients are at room temperature before starting. For a richer flavor, reserve some blackberry puree to drizzle on top or between layers.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 380
• Sugar: 48g
• Sodium: 330mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 75mg

Keywords: blackberry cake, velvet cake, dessert, fruit cake