Go Back
–+ servings
Blackberry Velvet Gothic Cake Recipe

Blackberry Velvet Gothic Cake Recipe

A rich and bold dessert featuring juicy blackberries, cocoa, and tangy cream cheese frosting.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Chilling Time 15 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 422 kcal

Equipment

  • Three 8-inch round cake pans
  • parchment paper
  • Mixing bowls (large and medium)
  • Electric mixer or stand mixer
  • Sifter
  • Cooling Rack
  • measuring cups and spoons
  • rubber spatula
  • small saucepan
  • Fine mesh strainer
  • Cake leveler or serrated knife
  • Offset spatula for frosting

Ingredients
  

For the Cake

  • 2.5 cups all-purpose flour
  • 1.75 cups granulated sugar
  • 0.5 cups dark cocoa powder
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon fine salt
  • 1 cups buttermilk room temperature
  • 3 large eggs room temperature
  • 0.5 cups vegetable oil
  • 1 tablespoon vanilla extract
  • 1 tablespoon white vinegar
  • 0.5 cups strong brewed coffee cooled
  • 1.25 cups blackberry puree strained to remove seeds

For the Blackberry Puree

  • 3 cups fresh or frozen blackberries
  • 0.33 cups sugar
  • 1 teaspoon lemon juice

For the Frosting

  • 1 cups unsalted butter softened
  • 12 oz cream cheese softened
  • 5 cups powdered sugar
  • 0.5 cups blackberry puree thick and reduced
  • 1 tablespoon lemon zest optional
  • 1 teaspoon vanilla extract

Instructions
 

Make the Blackberry Puree

  • In a saucepan, add blackberries, sugar, and lemon juice.
  • Cook on medium heat until berries break down and release juices.
  • Mash with a fork as they soften.
  • Simmer for about 8 minutes until thickened.
  • Strain using a fine mesh strainer to remove seeds.
  • Let cool completely before adding to the batter or frosting.

Make the Cake

  • Preheat your oven to 350F. Grease and line your cake pans.
  • In a large bowl, sift flour, cocoa powder, baking soda, baking powder, and salt.
  • In a separate bowl, whisk eggs, buttermilk, oil, vanilla, vinegar, and cooled coffee.
  • Add the wet mixture into the dry mixture and gently combine.
  • Fold in the blackberry puree. The batter will be dark and silky.
  • Divide batter evenly into the pans.
  • Bake for 25–30 minutes or until a toothpick comes out clean.
  • Let cakes cool in pans for 10 minutes. Transfer to a rack.
  • Once fully cooled, level the tops if needed.

Make the Frosting

  • Beat butter and cream cheese together until fluffy.
  • Add powdered sugar slowly, mixing between additions.
  • Pour in the thick blackberry puree.
  • Add vanilla and lemon zest if using.
  • Beat until smooth and creamy. Chill for 15 minutes if you want it thicker.

Assemble the Cake

  • Place the first cake layer on a stand.
  • Spread a generous layer of frosting.
  • Add the second layer and repeat.
  • Finish with the final layer.
  • Frost the outside, smoothing or swirling the design—whatever fits your style.
  • Refrigerate 30 minutes to set, or serve immediately for a softer finish.

Nutrition

Serving: 1sliceCalories: 422kcal
Keyword blackberry dessert, Blackberry Velvet Gothic Cake, cake recipe, chocolate cake, gothic cake, velvet cake
Tried this recipe?Let us know how it was!