Description
A luxurious and visually stunning blackberry velvet cake that is perfect for any dessert menu.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup blackberry puree
- 1 cup butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- Fresh blackberries for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
- Combine the wet and dry ingredients, then fold in the blackberry puree until well incorporated.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar and heavy cream until smooth and fluffy.
- Once the cakes are completely cool, spread frosting between the layers and on top and sides of the cake.
- Garnish with fresh blackberries before serving.
Notes
- Ensure the blackberries are ripe for the best flavor.
- This cake can be made a day in advance and stored in the refrigerator.
- For a richer flavor, consider adding a splash of vanilla extract to the frosting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg