Description
Midnight Blackberry Velvet Cake is a stunning dessert with rich flavors, a velvety texture, and the fruity sweetness of blackberries. Perfect for celebrations or cozy gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk, at room temperature
- ½ cup vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup fresh blackberries, mashed
For the Blackberry Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup blackberry puree
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, mix buttermilk, oil, eggs, and vanilla until smooth.
- Combine wet and dry ingredients, stir gently until just combined.
- Fold in mashed blackberries.
- Grease two 9-inch round cake pans and divide batter evenly.
- Bake for 25–30 minutes, until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack.
- For frosting, beat butter until creamy. Gradually add powdered sugar.
- Mix in blackberry puree and vanilla. Add cream if needed for consistency.
- Frost the first cake layer, stack the second layer, and cover top and sides.
- Decorate with fresh blackberries if desired.
Notes
Use ripe, juicy blackberries for best flavor. Avoid overmixing the batter for a light, tender cake. Let cakes cool fully before frosting.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 46g
- Sodium: 260mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg
Keywords: blackberry cake, velvet cake, chocolate cake, dessert, baking