Description
This decadent Blackberry Velvet Cake is a moist and rich chocolate cake infused with fresh blackberry purée, topped with lush and creamy blackberry frosting that perfectly balances fruity sweetness and velvety texture. Ideal for gatherings or special occasions, this recipe yields a beautifully layered cake bursting with flavor.
Ingredients
Scale
Cake
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup whole milk
- ½ cup vegetable oil
- 3 large eggs
- 1 cup blackberry purée (fresh or frozen)
Frosting
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- ½ cup blackberry jam
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, combine whole milk, vegetable oil, eggs, and blackberry purée. Whisk until the mixture is smooth and homogenous.
- Blend Wet and Dry: Gradually add the wet ingredients into the dry mixture. Stir gently with a spatula or spoon until just combined without overmixing to keep the cake tender.
- Divide and Bake: Evenly divide the batter between the two prepared 9-inch pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Remove the cakes from the oven and allow them to cool completely in the pans before frosting to avoid melting the frosting.
- Prepare Frosting: In a large bowl, cream the unsalted butter with an electric mixer until light and fluffy. Gradually add powdered sugar and blackberry jam, beating continuously until smooth and spreadable.
- Assemble and Frost: Place one cake layer on a serving plate, spread frosting generously over the top, then add the second layer and frost the top and sides evenly. Serve and enjoy.
Notes
- For best results, use fresh or high-quality frozen blackberries for the purée and jam.
- Make sure the cake layers are completely cooled before frosting to prevent the butter from melting.
- Store the cake covered in the refrigerator for up to 3 days to maintain freshness.
- You can substitute vegetable oil with light olive oil or melted coconut oil for a slight flavor variation.
- If you prefer a less sweet frosting, reduce powdered sugar by ½ cup.
