Blackberry Velvet Cake Recipe
This Blackberry Velvet Cake Recipe combines rich chocolate flavors with fresh blackberry sweetness.
Equipment
- 2 round 9-inch cake pans
- Electric mixer (stand or hand)
- Large mixing bowls (2)
- Wire cooling racks
- Measuring cups and spoons
- Rubber spatula
- Fine mesh strainer
Ingredients
- 2 cups all-purpose flour
- 1¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup fresh blackberries
- 8 oz cream cheese softened
- ½ cup butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup fresh blackberries for garnish
Instructions
- Preheat oven to 350°F degrees.
- Grease and flour two cake pans.
- Mix dry ingredients in large bowl.
- Combine wet ingredients in separate bowl.
- Add wet mixture to dry ingredients.
- Fold in fresh blackberries gently.
- Divide batter between prepared pans evenly.
- Bake for 30-35 minutes until done.
- Cool completely on wire racks.
- Beat cream cheese and butter together.
- Add powdered sugar and vanilla gradually.
- Spread frosting between layers and outside.
- Garnish with fresh blackberries on top.
Notes
- Use room temperature ingredients for better mixing and smoother batter texture.
- Don't overmix the batter to keep the cake light and fluffy.
- Toss blackberries in flour before folding to prevent sinking during baking.
- Test doneness with toothpick inserted in center comes out clean.
- Let cake cool completely before frosting to prevent melting and sliding.