Description
This Blackberry Velvet Cake features a moist, tender cake infused with fresh blackberry puree and a hint of lemon zest, layered with a luscious cream cheese blackberry frosting. The cake’s subtle purple hue and rich berry flavor make it a delightful and visually stunning dessert that’s perfect for any celebration or simply indulging in a fruity treat.
Ingredients
Cake
- 1 1/2 cups fresh blackberries
- 2 tablespoons sugar
- splash water
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cups sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest (optional)
- 1 cup buttermilk, room temperature
- purple food coloring (optional)
Frosting
- 1/2 cup unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- 2 cups powdered sugar
- 1/3 cup blackberry puree
- 1 teaspoon vanilla extract
- pinch salt
Instructions
- Prepare Blackberry Puree: In a small saucepan, combine 1 1/2 cups fresh blackberries with 2 tablespoons sugar and a splash of water. Cook over medium heat for 8-10 minutes until thickened, then mash gently and strain through a fine mesh sieve to remove seeds. Cool completely. Reserve 1/2 cup for the cake and 1/3 cup for the frosting.
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment paper, and lightly dust with flour to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- Cream Butter and Sugar: In a large bowl or stand mixer, beat 1/2 cup unsalted butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 3-4 minutes, incorporating air for a tender crumb.
- Add Eggs and Flavorings: Add 3 large eggs one at a time, mixing well after each addition for even incorporation. Stir in 2 teaspoons vanilla extract and the optional 1 tablespoon lemon zest for brightness.
- Combine Buttermilk and Blackberry Puree: In a separate bowl, whisk together 1 cup buttermilk and 1/2 cup of the cooled blackberry puree.
- Incorporate Dry and Wet Ingredients: With the mixer on low, add the flour mixture to the butter mixture in three additions, alternating with the buttermilk-blackberry mixture. Begin and end with the dry ingredients. Mix just until combined. Add purple food coloring if desired for a vibrant color.
- Bake the Cakes: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Prepare Frosting: Beat 1/2 cup unsalted butter and 8 ounces cream cheese until smooth and fluffy, about 2 minutes. Gradually add 2 cups powdered sugar, 1/3 cup blackberry puree, 1 teaspoon vanilla extract, and a pinch of salt. Beat until light and creamy, about 3 more minutes. Chill frosting if it becomes too soft.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Add the second cake layer, then frost the top and sides evenly. Decorate with fresh blackberries, edible flowers, or mint leaves as desired for a beautiful presentation.
Notes
- Ensure all dairy ingredients are at room temperature for better mixing.
- The lemon zest is optional but adds a nice fresh note to the cake.
- If you prefer a deeper purple color, use purple food coloring sparingly.
- For best results, chill the frosting slightly if too soft before frosting the cake.
- Fresh blackberries on top add a lovely garnish and extra berry flavor.
- Store the cake refrigerated due to the cream cheese frosting and bring to room temperature before serving for best texture.
