Description
A rich and moist black velvet cake infused with the delightful flavor of blackberries, topped with a creamy blackberry frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup blackberry puree
- 4 cups powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup heavy cream
- 1/2 cup blackberry puree (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, mix the oil, buttermilk, eggs, vanilla extract, and blackberry puree until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to 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, mixing until smooth.
- Stir in the blackberry puree until well combined.
- Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.
Notes
- For a more intense blackberry flavor, you can add more blackberry puree to the frosting.
- Store the cake in an airtight container in the refrigerator for up to 5 days.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Black Velvet Blackberry Cake, Blackberry Cake, Velvet Cake, Dessert Recipe