Blackberry Velvet Cake Bliss Recipe

Introduction

Blackberry Velvet Cake is a delightful treat that combines rich cream cheese frosting with the vibrant flavor of fresh blackberries. This moist, flavorful cake is perfect for any celebration or a special dessert to enjoy at home.

Ingredients

• 2 cups All-Purpose Flour (Use 1:1 gluten-free flour for gluten-free option)
• 1 cup Sugar
• 1/2 cup Unsalted Butter (Use vegan butter for dairy-free option)
• 3 large Eggs (Can substitute with flax eggs for egg-free version)
• 1 cup Buttermilk (Can make by curdling milk with lemon juice)
• 2 cups Fresh Blackberries (Frozen blackberries can be used; drain excess liquid)
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 teaspoon Pure Vanilla Extract
• 1 cup Shortened Blackberry Puree (see instructions)
• 8 oz Cream Cheese (Use dairy-free cream cheese for vegan option)
• 2 cups Powdered Sugar

Instructions

1. Step 1: Make the blackberry puree by combining blackberries, sugar, and a splash of water in a small saucepan. Cook over medium heat for about 10 minutes, then strain through a fine sieve and let it cool completely.
2. Step 2: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
3. Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Step 4: In a large bowl, beat the butter and sugar together for 3-4 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition.
5. Step 5: Stir in the vanilla extract (and lemon zest if using) for added flavor.
6. Step 6: Combine the cooled blackberry puree with the buttermilk. Gradually add this mixture to the butter mixture, stirring gently.
7. Step 7: Add the dry ingredients in three parts, alternating with the buttermilk and puree mixture, beginning and ending with the dry ingredients. Mix until just combined.
8. Step 8: Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
9. Step 9: Bake for 28-32 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 a wire rack to cool completely.
10. Step 10: For the frosting, beat together the butter and cream cheese until smooth. Gradually add the powdered sugar, then fold in the cooled blackberry puree until well combined.
11. Step 11: To assemble, spread frosting on top of one cake layer, then place the second layer on top. Frost the top and sides of the cake evenly.

Tips & Variations

• For a dairy-free cake, use vegan butter and dairy-free cream cheese substitutes.
• If fresh blackberries are out of season, frozen blackberries work well—just be sure to drain excess liquid to avoid a soggy batter.
• Add a teaspoon of lemon zest to brighten the blackberry flavor.
• Use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) as an egg substitute to make the cake vegan.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the cream cheese frosting fresh. Bring to room temperature before serving for the best texture. You can also freeze the cake layers (unfrosted) for up to 2 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries instead of fresh?

Yes, frozen blackberries can be used. Just thaw them and drain any excess liquid before making the puree to avoid a watery batter.

How do I make buttermilk if I don’t have any?

Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5-10 minutes. This homemade buttermilk works well for this recipe.

Blackberry Velvet Cake Bliss Recipe

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4.5 from 135 reviews

Experience the delightful flavors of this Blackberry Velvet Cake, featuring moist layers infused with fresh blackberry puree and a luscious cream cheese frosting. Perfect for any celebration or a special treat, this cake combines the natural sweetness of blackberries with a creamy, tangy frosting to create an irresistible dessert.

• Author: Sana
• Prep Time: 25 minutes
• Cook Time: 32 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Ingredients

• 2 cups All-Purpose Flour (Use 1:1 gluten-free flour for gluten-free option)
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 cup Sugar
• 1/2 cup Unsalted Butter (Use vegan butter for dairy-free option)
• 3 large Eggs (Can substitute with flax eggs for egg-free version)
• 1 cup Buttermilk (Can make by curdling milk with lemon juice)
• 1 teaspoon Pure Vanilla Extract
• 2 cups Fresh Blackberries (Frozen blackberries can be used, drained)

Blackberry Puree

• 1 cup Shortened Blackberry Puree (made from cooking and straining blackberries with sugar and water)

Frosting Ingredients

• 8 oz Cream Cheese (Use dairy-free cream cheese for vegan option)
• 1/2 cup Unsalted Butter (softened, to complement cream cheese)
• 2 cups Powdered Sugar
• 1/2 cup Cooled Blackberry Puree (from prepared puree)

Instructions

1. Make the Blackberry Puree: In a small saucepan, combine 2 cups of fresh blackberries, 1 cup sugar, and a splash of water. Cook over medium heat for about 10 minutes until the berries break down. Strain the mixture through a fine sieve to remove seeds and cool the puree completely.
2. Preheat Oven: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and lightly flour them or line with parchment paper for easy removal.
3. Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt to combine evenly.
4. Beat Butter and Sugar: Using an electric mixer, beat 1/2 cup unsalted butter and 1 cup sugar for 3 to 4 minutes until the mixture is light, fluffy, and pale in color. Add eggs one at a time, beating well after each addition.
5. Add Flavor Elements: Stir in 1 teaspoon pure vanilla extract to the butter mixture to add depth of flavor. Optionally, add a teaspoon of lemon zest for a subtle citrus note.
6. Combine Buttermilk and Puree: Mix the cooled blackberry puree with 1 cup buttermilk to create a flavorful liquid. Gradually add this mixture alternately with the dry ingredients to the butter mixture, beginning and ending with the dry ingredients.
7. Divide and Smooth Batter: Evenly divide the batter between the prepared cake pans. Use a spatula to smooth the tops for even baking.
8. Bake the Cakes: Bake the cake layers in the preheated oven for 28 to 32 minutes. To check doneness, insert a toothpick in the center; it should come out clean or with a few moist crumbs. Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
9. Prepare the Frosting: Beat together 8 oz cream cheese and 1/2 cup softened butter until smooth and creamy. Gradually add 2 cups powdered sugar, continuing to beat until fluffy. Stir in 1/2 cup cooled blackberry puree for a luscious fruity twist.
10. Assemble the Cake: Place one cake layer on a serving plate and spread the frosting evenly on top. Place the second layer over the first and frost the top and sides of the cake with the remaining frosting. Chill for 20-30 minutes to set before serving.

Notes

• For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour.
• Use vegan butter and dairy-free cream cheese to make the cake dairy-free.
• Flax eggs can be used as an egg substitute: mix 1 tablespoon flaxseed meal with 3 tablespoons water per egg and let sit for 5 minutes.
• Frozen blackberries may be used instead of fresh; drain well to avoid excess moisture in batter.
• Ensure blackberry puree is cooled completely before adding to the batter and frosting to prevent curdling.
• Store leftover cake covered in the refrigerator for up to 3 days.

Keywords: Blackberry cake, velvet cake, cream cheese frosting, berry puree, baked dessert, summer cake, homemade cake