Description
Blackberry Velvet Cake is a luscious dessert that harmoniously blends rich chocolate with the tartness of fresh blackberries. Each bite offers a velvety texture that melts in your mouth, making it an ideal treat for special occasions or a sweet indulgence any day of the week. Topped with whipped cream and a glossy blackberry glaze, this cake is not only visually stunning but also filled with heartwarming memories of family celebrations. Get ready to impress your guests and create lasting memories with every slice.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- 2 large eggs (room temperature)
- ½ cup unsalted butter (softened)
- 1 cup fresh blackberries (plump and ripe)
- 1 cup heavy cream (for whipping)
- 1 tsp vanilla extract
- ½ cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, cocoa powder, baking soda, and a pinch of salt until well combined.
- In another bowl, beat softened butter and granulated sugar until light and fluffy (about 3 minutes). Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gradually add dry ingredients to the wet mix while alternating with buttermilk until just combined; do not overmix.
- Gently fold in fresh blackberries using a spatula.
- Pour batter evenly into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Allow cooling for 10 minutes before transferring to wire racks.
- Whip heavy cream with powdered sugar until soft peaks form. Once cakes are cool, assemble by layering with whipped cream between the cakes and on top.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: For variations, swap blackberries with raspberries or strawberries. Ensure all ingredients are at room temperature for optimal mixing. Store leftovers in an airtight container at room temperature for up to three days.