The Dreamiest Blackberry Velvet Cake Pure cake fantasy in every bite
Ingredients
Blackberry Cake
● 2½ cups all-purpose flour
● 1¾ cups granulated sugar
● 1 cup unsalted butter, room temperature
● 3 large eggs, room temperature
● 1 cup buttermilk, room temperature
● 1½ cups fresh blackberries, lightly mashed
● 2 teaspoons baking powder
● ½ teaspoon baking soda
● ½ teaspoon salt
● 2 teaspoons vanilla extract
● 1 teaspoon lemon zest (optional)
● A few drops purple food coloring (optional)
Blackberry Cream Cheese Frosting
● 1 cup unsalted butter, room temperature
● 4 oz cream cheese, room temperature
● 3½ cups powdered sugar
● 1 cup fresh blackberries, cooked down & strained
● 1 teaspoon vanilla extract
● Pinch of salt
For Garnish (optional)
● Fresh blackberries
● Edible flowers
● Fresh mint leaves
Instructions
1: Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
2: Mash the blackberries lightly until juicy but still chunky; set aside.
3: Whisk flour, baking powder, baking soda, and salt in a bowl.
4: Cream butter and sugar until light and fluffy; beat in eggs one at a time.
5: Mix in vanilla, lemon zest, and food coloring if using.
6: Add dry ingredients and buttermilk alternately, mixing just until combined.
7: Gently fold in the mashed blackberries.
8: Divide batter between pans and bake 30–35 minutes, until set.
9: Cool 10 minutes, then remove from pans and cool completely.
Frosting
1: Cook blackberries over low heat until thick, strain seeds, and cool.
2: Beat butter and cream cheese until smooth.
3: Gradually add powdered sugar, then mix in blackberry puree, vanilla, and salt.
Assembly
1: Frost one cake layer, top with second layer, and frost the entire cake.
2: Decorate with blackberries, flowers, and mint if desired.
Preparation Time: 55 minutes
Tips
● Room-temperature ingredients give the softest cake
● Don’t overmix once flour is added
● Straining the blackberry puree keeps frosting silky
● Lemon zest makes the berries pop without tasting lemony