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homemade blackberry velvet cake with cream cheese frosting and fresh blackberries on a white kitchen counter

Blackberry Velvet Cake Recipe

This blackberry velvet cake recipe combines the rich texture of classic velvet cake with the tangy sweetness of fresh blackberries. Its deep, dramatic color and silky crumb make it a show-stopping dessert for any celebration, from birthdays to elegant dinner parties.
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Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 35 minutes
Cooling & Frosting: 1 hour
Total Time: 2 hours
Servings: 12 slices
Calories: 450kcal
Cost: $12

Equipment

  • 2 × 9-inch round cake pans
  • Electric mixer
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Cooling racks
  • Measuring cups and spoons
  • Blender or food processor
  • Parchment paper
  • Offset spatula
  • Cake stand or turntable

Ingredients

Cake Layers

  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 3 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2.5 cups all-purpose flour sifted
  • 1 cup cocoa powder unsweetened, sifted
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup buttermilk
  • 0.5 cup blackberry puree fresh or thawed frozen blackberries blended
  • 0.5 teaspoon apple cider vinegar

Frosting and Toppings

  • 16 oz cream cheese softened
  • 0.5 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh blackberries for garnish
  • 1 tablespoon cocoa powder for dusting
  • 2 tablespoons edible flowers optional, for decoration

Instructions

  • Preheat oven to 350°F and grease pans with butter, lining with parchment paper.
  • Whisk together flour, cocoa powder, baking soda, and salt.
  • Blend blackberries into puree until smooth.
  • Cream butter and sugar until fluffy, then add eggs, vanilla, and blackberry puree.
  • Alternate adding dry mixture and buttermilk, ending with dry.
  • Add vinegar, stir gently, and divide batter between pans.
  • Bake 30–35 minutes until toothpick comes out clean.
  • Cool cakes for 15 minutes, then remove to racks to cool completely.
  • Beat cream cheese and butter, add powdered sugar and vanilla until fluffy.
  • Frost cooled cake, stack layers, and decorate with blackberries and cocoa powder.

Notes

Nutrition information is automatically calculated, so it should only be used as an approximation.

Nutrition

Serving: 125g | Calories: 450kcal | Carbohydrates: 54g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 95mg | Sodium: 320mg | Potassium: 210mg | Fiber: 3g | Sugar: 39g | Vitamin A: 950IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 3mg