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Blackberry Velvet Gothic Cake

This enchanting Blackberry Velvet Gothic Cake features a rich chocolate-buttery base infused with blackberries, topped with a creamy blackberry frosting. It's perfect for special occasions or a dramatic dessert setting.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 2 9-inch round cake pans
  • 2 mixing bowls
  • 1 electric mixer or whisk
  • 1 measuring cups and spoons
  • 1 spatula
  • 1 cooling rack
  • 1 saucepan for blackberry reduction
  • 1 piping bag optional for frosting

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup blackberry puree Fresh or frozen blackberries blended and strained.
  • 1 cup unsalted butter Softened.
  • 4 cups powdered sugar
  • ½ cup blackberry puree Fresh or frozen blackberries blended and strained.
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 cup fresh blackberries
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour the two round cake pans to ensure the cakes come out easily after baking.
  • In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
  • Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix. Gently fold in the blackberry puree until evenly distributed.
  • Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then transfer the cakes to a cooling rack to cool completely.
  • While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the blackberry puree and vanilla extract. Beat until fluffy and fully combined.
  • To make the blackberry reduction, combine the fresh blackberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the blackberries have broken down and the mixture thickens, about 10-15 minutes. Strain if desired, and allow it to cool.
  • Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of frosting on top, then place the second layer on top and frost the top and sides of the cake.
  • Drizzle the blackberry reduction over the top of the frosted cake, and garnish with fresh blackberries if desired. Slice and serve.

Notes

For a more intense flavor, consider adding blackberry liqueur to the frosting.
Make sure the butter is softened to room temperature for easier blending.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Prior to serving, allow it to come to room temperature for the best flavor. Enjoy your Gothic-inspired decadence!