Go Back
–+ servings
Blackberry Velvet Gothic Cake

Blackberry Velvet Gothic Cake: Indulge in Dark Elegance

Experience the Blackberry Velvet Gothic Cake, a perfect blend of rich dark chocolate and tart blackberry purée that elevates any dessert table.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 28 minutes
Cooling Time 10 minutes
Total Time 1 hour 8 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can be substituted with gluten-free flour.
  • 3/4 cup Dark Cocoa Powder Regular cocoa powder can be used.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1.5 cups Granulated Sugar Brown sugar can be swapped.
  • 1/2 cup Vegetable Oil Can substitute with melted butter.
  • 3 Large Eggs Aquafaba may be used as a vegan substitute.
  • 1 cup Buttermilk Sour cream or dairy-free yogurt can be used.
  • 1 cup Blackberry Purée Fresh blackberries simmered down.
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Black Gel Food Coloring Optional.
For the Frosting
  • 8 oz Cream Cheese Vegan cream cheese is an alternative.
  • 1/2 cup Unsalted Butter Can substitute with vegan butter.
  • 4 cups Powdered Sugar
  • 1/2 cup Blackberry Jam Use store-bought or homemade.
For the Glaze
  • 2 tablespoons Water
  • 2 tablespoons Lemon Juice
To Decorate
  • 1 cup Fresh Blackberries
  • 1/4 cup Edible Violets or Petals Optional.

Equipment

  • 8-inch round cake pans
  • Mixing Bowls
  • hand mixer
  • Measuring cups
  • whisk
  • Spatula
  • Fine Mesh Sieve
  • Saucepan
  • Wire racks
  • palette knife or offset spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing them and lining with parchment paper.
  2. Make the blackberry purée by simmering fresh blackberries in a saucepan until soft, then mash and strain through a sieve.
  3. In a mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  4. In another bowl, blend sugar, oil, and eggs until smooth, then add buttermilk, blackberry purée, and vanilla.
  5. Gradually fold in the dry ingredients and add food coloring if desired, then transfer batter to the prepared pans.
  6. Bake for 25-28 minutes until a toothpick comes out clean.
  7. Cool the cakes on wire racks for 10 minutes, then remove from pans and cool completely.
  8. Prepare the frosting by beating cream cheese and butter until smooth, then add powdered sugar and blackberry jam.
  9. Assemble the cake by layering three cake layers with frosting in between.
  10. Make the glaze by combining blackberry jam, water, and lemon juice over low heat until smooth.
  11. Garnish with fresh blackberries and optionally with edible violets or petals.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 7gCholesterol: 40mgSodium: 230mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

For best results, do not overmix the batter and ensure cakes are completely cool before frosting.

Tried this recipe?

Let us know how it was!