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Blackberry Velvet Cake

A stunning cake featuring deep berry color, velvety crumb, and tangy cream cheese frosting swirled with real blackberry puree.
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Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake Layers
  • 2.5 cups all-purpose flour, spooned and leveled
  • 2.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1.75 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 tsp pure vanilla extract
  • 1 cup buttermilk, at room temperature
  • 1 cup blackberry puree (from about 2 cups fresh or frozen blackberries, strained)
For the Blackberry Cream Cheese Frosting
  • 16 oz cream cheese, softened 2 packages (8 oz each)
  • 0.5 cup (1 stick) unsalted butter, softened
  • 3 to 4 cups powdered sugar, sifted adjust to taste
  • 0.25 cup blackberry puree (strained, no seeds)
  • 1 tsp pure vanilla extract
Optional Decorations
  • Fresh blackberries piled on top or placed between layers
  • Blackberry drizzle reduced blackberry puree with a touch of sugar
  • White chocolate curls or shavings

Method
 

Preparation
  1. Make the blackberry puree first by blending 2 cups of blackberries until smooth and strain through a fine-mesh sieve.
  2. Preheat your oven to 350°F (175°C) and prepare the cake pans with butter or baking spray and parchment paper.
  3. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a large bowl, cream the softened butter and granulated sugar for 4 to 5 minutes until pale and fluffy.
  5. Add eggs one at a time, mixing well after each addition, then add the vanilla extract.
  6. Combine the buttermilk and blackberry puree and mix.
Baking
  1. Alternately add the dry and wet mixtures to the batter, mixing until just combined.
  2. Divide the batter between prepared pans and bake for 30-35 minutes.
  3. Allow the cakes to cool in the pans for 15 minutes, then turn them out to cool completely.
Frosting and Assembly
  1. Beat the cream cheese and butter until smooth, then blend in blackberry puree and powdered sugar.
  2. Layer and frost the cake, using crumb coat and final frosting layer.
  3. Decorate with fresh blackberries or optional toppings.

Notes

This cake tastes best at room temperature. Store in the refrigerator for up to 5 days. Layers can be frozen individually for up to 2 months.