Blackberry Velvet Cake (Recipe for Printing)
This blackberry velvet cake features fresh berries and creamy frosting, ideal for spring and summer celebrations. Prepare in under 90 minutes. Save & click.
# What You Need:
→ Dry Ingredients
01 -
2 1/2 cups all-purpose flour
02 -
2 teaspoons baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon salt
→ Wet and Flavoring Ingredients
05 -
1 cup unsalted butter, softened
06 -
1 3/4 cups granulated sugar
07 -
3 large eggs, at room temperature
08 -
1 cup buttermilk, at room temperature
09 -
2 teaspoons pure vanilla extract
10 -
1 teaspoon lemon zest (optional)
→ Blackberries
11 -
1 1/2 cups fresh blackberries (plus extra for garnish)
→ Frosting Ingredients
12 -
1 cup unsalted butter, softened
13 -
4 ounces cream cheese, softened
14 -
3 1/2 cups powdered sugar
15 -
1/3 cup blackberry puree (from cooked blackberries)
16 -
1 teaspoon pure vanilla extract
17 -
Pinch of salt
# How to Make It:
01 -
Combine 1 1/2 cups blackberries with 2 tablespoons sugar and a splash of water in a small saucepan. Cook over medium heat for 8-10 minutes until thickened. Gently mash and strain through a fine mesh sieve to remove seeds. Allow to cool completely. Reserve 1/2 cup for the cake and 1/3 cup for the frosting.
02 -
Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line their bottoms with parchment paper. Dust with flour to prevent sticking.
03 -
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
04 -
In a large bowl or stand mixer, beat butter and sugar at medium speed until light and fluffy, approximately 3-4 minutes.
05 -
Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest if using.
06 -
In a separate bowl, whisk together buttermilk and 1/2 cup cooled blackberry puree.
07 -
Gradually add dry ingredients to the wet mixture, mixing just until combined. Incorporate the remaining blackberry puree into the batter.
08 -
Divide batter evenly between prepared pans. Bake for 30 to 45 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
09 -
Beat softened butter and cream cheese until smooth and fluffy, about 2 minutes. Gradually add powdered sugar, blackberry puree, vanilla extract, and a pinch of salt. Beat until light and creamy, about 3 minutes. Chill if too soft.
10 -
Spread frosting between cake layers and over the top and sides of the cake. Garnish with fresh blackberries as desired.
# Extra Tips:
01 -
To reduce seeds in blackberry puree, strain through a fine mesh sieve after cooking.