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Moist Blackberry Velvet Cake

ALT text: Blackberry velvet layer cake with cream frosting and blackberry topping on a speckled ceramic plate, set on white marble, showing the full cake with a cut wedge and moist purple layers.
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Velvet Blackberry Cake is a soft, berry packed layer cake made with fresh blackberry sauce, buttermilk, vanilla, and a creamy blackberry cream cheese frosting. It has a tender crumb, a bright fruity finish, and a pretty purple tint that makes it lovely for birthdays, spring desserts, or weekend baking.

Ingredients

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Dry Ingredients

  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 1/2 cups plain flour
  • 1/2 teaspoon baking soda

Wet and Flavoring Ingredients

  • 1 cup unsalted butter, softened
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk, room temperature
  • 1 3/4 cups white sugar
  • 1 teaspoon lemon zest, optional

Blackberries

  • 1 1/2 cups fresh blackberries, plus extra for topping

Frosting Ingredients

  • 4 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/3 cup blackberry sauce made from cooked berries
  • Pinch of salt
  • 3 1/2 cups powdered sugar

Instructions

  1. Make the blackberry sauce: Cook the blackberries with a spoonful of the measured sugar and a small splash of water in a small pot over medium heat for 8 to 10 mins, until thick and jammy. Mash gently, press through a fine sieve, and chill completely. Set aside 1/2 cup for the cake batter and 1/3 cup for the frosting.
  2. Prepare the pans: Heat the oven to 350°F. Grease two 8 inch round cake pans, line the bottoms with parchment paper, and dust lightly with flour.
  3. Mix the dry ingredients: Whisk the flour, baking powder, baking soda, and salt in a bowl until evenly combined.
  4. Cream the butter and sugar: Beat the softened butter and remaining sugar on medium speed for 3 to 4 mins, until pale and fluffy.
  5. Add eggs and flavor: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest if using.
  6. Add the berry buttermilk: Whisk the buttermilk with 1/2 cup chilled blackberry sauce, then add it to the butter mixture in stages with the dry ingredients. Mix gently just until combined.
  7. Bake the cakes: Divide the batter evenly between the pans and smooth the tops. Bake for 30 to 45 mins, until a toothpick inserted in the center comes out clean. Cool in the pans for 10 mins, then turn onto wire racks and cool completely.
  8. Make the frosting: Beat the butter and cream cheese for about 2 mins, until smooth and fluffy. Add powdered sugar, 1/3 cup blackberry sauce, vanilla, and salt, then beat for about 3 mins until creamy. Chill briefly if the frosting feels too soft.
  9. Assemble the cake: Spread frosting between the cooled layers, then cover the top and sides. Finish with fresh blackberries before serving.

Notes

Strain the blackberry sauce well so the cake and frosting stay smooth. Keep the frosted cake covered in the fridge for up to 3 days, and let slices sit at room temperature for 15 mins before serving for the best texture. Do not frost warm cake, or the frosting can soften and slide.

Nutrition

Keywords: blackberry velvet cake

Find it online: https://thesavorymama.com/moist-blackberry-velvet-cake/