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Decadent Blackberry Velvet Cake with Cream Cheese Frosting

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A moist, tender blackberry velvet cake with a tangy-sweet punch from real berries and a creamy cream cheese frosting. This impressive yet simple cake is perfect for birthdays, brunches, or any occasion.

Ingredients

Scale
  • 2 cups fresh or frozen blackberries (if using frozen, thaw and drain excess liquid)
  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk (room temperature)
  • ½ cup vegetable oil (canola or avocado oil works too)
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 8 oz cream cheese (softened)
  • ½ cup unsalted butter (softened)
  • 3 cups powdered sugar (sifted)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Fresh blackberries (for garnish, optional)
  • Mint leaves (for garnish, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray, then line the bottoms with parchment paper circles.
  2. Make the blackberry puree: Add the blackberries to a medium saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until the berries break down and release their juices. Remove from heat and let cool slightly, then transfer to a blender or food processor and puree until smooth. Strain through a fine-mesh sieve to remove the seeds (you’ll get about ¾ cup of puree). Stir in the lemon juice to keep the color bright purple.
  3. Whisk the dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Set aside.
  4. Mix the wet ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth. Add the blackberry puree and whisk until combined.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Gently fold together with a rubber spatula until just combined. Do not overmix—a few small lumps are fine.
  6. Divide the batter: Pour the batter evenly into the prepared cake pans. Use a spatula to smooth the tops. Tap the pans gently on the counter to release any air bubbles.
  7. Bake: Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The tops should spring back when lightly touched.
  8. Cool completely: Let the cakes cool in the pans for 10 minutes, then turn them out onto a cooling rack. Remove the parchment paper and let them cool completely—this takes about 45 minutes.
  9. Make the cream cheese frosting: While the cakes cool, beat the softened cream cheese and butter together with a hand mixer or stand mixer until smooth and creamy, about 2 minutes. Add the vanilla and salt, then gradually add the powdered sugar, beating on low speed until combined. Increase speed to medium-high and beat for 2 more minutes until light and fluffy.
  10. Assemble the cake: Place one cake layer on a serving plate. Spread a generous layer of frosting on top (about ½ cup). Place the second cake layer on top, then frost the top and sides. Use an offset spatula for a smooth finish, or create swirls for a rustic look.
  11. Garnish and serve: Top with fresh blackberries and mint leaves if desired. Slice and serve immediately, or refrigerate for 30 minutes to let the frosting set.

Notes

Room temperature ingredients matter—set eggs and buttermilk out 30 minutes before starting. Don’t skip the lemon juice; it keeps the blackberry color vibrant. Strain the seeds for a smoother texture. Check for doneness early as ovens vary. Chill the cake before frosting for easier assembly. The blackberry puree can be made up to 3 days in advance. The frosting can be made a day ahead and kept covered at room temperature.

Nutrition

Keywords: blackberry velvet cake, cream cheese frosting, blackberry cake, velvet cake, berry cake, homemade cake, dessert

Find it online: https://emacrave.com/decadent-blackberry-velvet-cake-with-cream-cheese-frosting/