Description
Blackberry Velvet Gothic Cake is a decadent layered dessert combining moist dark cocoa cake infused with fresh blackberry purée and topped with a luscious blackberry cream cheese frosting. This elegant cake features a dramatic deep color and rich berry flavor, perfect for special occasions or anyone looking to impress with a visually stunning and delicious treat.
Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened dark cocoa powder (Dutch-processed preferred)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (room temperature)
- 1/2 cup vegetable oil
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
- 1/2 cup blackberry purée (strained)
- 1/2 cup hot water
For the Blackberry Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3–4 cups powdered sugar
- 1/3 cup blackberry purée (strained)
- 1/2 teaspoon vanilla extract
- Pinch of salt
For Garnish (optional):
- Fresh blackberries
- Edible black or burgundy flowers
- Dark chocolate shavings
- Blackberry syrup drizzle
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F. Grease two 8-inch round cake pans and line them with parchment paper to ensure easy removal of the cakes after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, dark cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa throughout the flour.
- Combine Wet Ingredients: In a separate bowl, whisk together buttermilk, vegetable oil, eggs, vanilla extract, white vinegar, and strained blackberry purée until fully combined and smooth.
- Make the Batter: Pour the wet ingredients into the dry ingredients and mix gently until just combined. Gradually stir in the hot water, which helps to thin out the batter and deepen the chocolate flavor, until the batter is smooth and slightly thin.
- Fill Pans and Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cakes are fully baked.
- Cool the Cakes: Remove the pans from the oven and allow the cakes to cool for 10 minutes in the pans. Then, carefully transfer the cakes onto a wire rack to cool completely before frosting.
- Prepare the Frosting: Using a mixer, beat softened cream cheese and butter together until smooth and fluffy. Add the blackberry purée, vanilla extract, and a pinch of salt, mixing to combine. Gradually add powdered sugar to reach your desired frosting consistency and sweetness.
- Assemble the Cake: Once the cake layers are completely cool, spread a generous layer of frosting on top of one cake layer. Carefully stack the second cake layer on top and frost the top and sides of the cake with the remaining frosting, smoothing it out evenly.
- Garnish and Serve: Decorate the cake with fresh blackberries, edible black or burgundy flowers, dark chocolate shavings, or a drizzle of blackberry syrup to enhance the gothic aesthetic and add extra flavor.
Notes
- Strain the blackberry purée to remove seeds for a smooth texture in both batter and frosting.
- Adding a drop of black gel food coloring to the frosting can help deepen the dark, dramatic color.
- This cake pairs beautifully with a cup of black tea or a glass of red wine, enhancing its rich flavors.
- Ensure all cold ingredients like eggs and buttermilk are at room temperature to achieve the best cake texture.
- Use Dutch-processed cocoa powder for a smoother, less acidic chocolate flavor that complements the berries.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gothic-Inspired, American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 290mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
