Irresistible Blackberry Velvet Cake with Lush Blackberry Frosting

Irresistible Blackberry Velvet Cake with Lush Blackberry Frosting is a show-stopping dessert that combines a soft, moist velvet-style cake with a burst of real blackberry flavor in every bite. The cake is rich but light, and the silky frosting adds a beautiful balance of tangy, fruity sweetness. It’s a perfect centerpiece for birthdays, brunches, or whenever I want to bake something stunning and unique.

Why You’ll Love This Recipe

I love how this cake offers the perfect mix of elegance and comfort. The blackberry puree adds a gorgeous natural color and bright flavor to both the batter and the frosting. The texture is tender and velvety, and it’s just sweet enough to satisfy without being overwhelming. It looks fancy, but it’s surprisingly simple to make, and every slice is packed with flavor and freshness.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the blackberry velvet cake:

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Vanilla extract

• Blackberry puree (from fresh or frozen berries)

• Buttermilk

• White vinegar

• A few drops of purple or pink gel food coloring (optional, to enhance color)

For the lush blackberry frosting:

• Unsalted butter, softened

• Cream cheese, softened

• Blackberry puree (strained)

• Powdered sugar

• Vanilla extract

• Pinch of salt

Optional for garnish:

• Fresh blackberries

• Edible flowers or mint leaves

• Blackberry drizzle

Directions

Make the blackberry puree:

1. I simmer fresh or frozen blackberries with a bit of water until soft.

2. I mash them and strain through a fine sieve to remove seeds. I let the puree cool completely before using it in the cake and frosting.

For the cake:

1. I preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans, lining the bottoms with parchment paper.

2. I whisk together the flour, baking powder, baking soda, and salt in a bowl.

3. In a separate bowl, I cream the butter and sugar until light and fluffy, then beat in the eggs one at a time.

4. I stir in the vanilla, blackberry puree, and a drop of food coloring if I want a deeper hue.

5. Alternating, I mix in the dry ingredients and buttermilk, beginning and ending with the dry mix.

6. I stir in the vinegar last, then divide the batter evenly between the pans.

7. I bake for 25–30 minutes, or until a toothpick comes out clean. I let the cakes cool completely before frosting.

For the frosting:

1. I beat the butter and cream cheese together until smooth.

2. I add the blackberry puree and vanilla, then gradually beat in the powdered sugar until the frosting is fluffy and spreadable.

3. I chill the frosting slightly if it feels too soft.

To assemble:

1. I level the cake layers if needed and spread a thick layer of frosting between them.

2. I frost the outside and top of the cake with the remaining blackberry frosting.

3. I decorate with fresh blackberries and anything else I like just before serving.

Servings and timing

This cake serves 10–12 and takes about 1 hour and 30 minutes total (including cooling time). It’s a great make-ahead option since the flavor deepens after chilling.

Variations

Sometimes I swirl lemon zest into the frosting for a bright citrus kick. I’ve also filled the center with a layer of blackberry jam for more depth. If I want a smaller cake, I halve the recipe and bake it in one layer. For a richer version, I’ve used mascarpone instead of cream cheese in the frosting.

Storage/Reheating

I store the cake in the fridge, covered, for up to 4 days. Before serving, I let it sit at room temperature for about 20–30 minutes for the best texture. The cake also freezes well—just wrap slices individually and freeze for up to 1 month.

FAQs

Can I use frozen blackberries?

Yes, I’ve used frozen berries many times. I just thaw and drain them before making the puree.

Can I make the cake without food coloring?

Absolutely. The natural blackberry puree gives the cake a soft purple tint on its own. The coloring just enhances it if I want a more vibrant look.

Why add vinegar to velvet cake?

The vinegar reacts with baking soda and buttermilk to give the cake its signature tender crumb and slightly tangy flavor.

Can I make this as cupcakes?

Yes, I’ve baked the batter in cupcake tins and reduced the bake time to 18–20 minutes. It makes about 18 cupcakes.

How do I make the frosting firmer for piping?

I add a little more powdered sugar and chill the frosting for 10–15 minutes before piping. It holds its shape beautifully.

Conclusion

Irresistible Blackberry Velvet Cake with Lush Blackberry Frosting is a true celebration cake—bright, bold, and packed with flavor. I love how the blackberries add both beauty and balance to the rich, velvety crumb and creamy frosting. It’s one of those recipes that turns heads and earns compliments every time I serve it.

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