The Dreamiest Blackberry Velvet Cake ๐ Pure cake fantasy in every bite
๐ Ingredients
Blackberry Cake
โ 2ยฝ cups all-purpose flour
โ 1ยพ cups granulated sugar
โ 1 cup unsalted butter, room temperature
โ 3 large eggs, room temperature
โ 1 cup buttermilk, room temperature
โ 1ยฝ cups fresh blackberries, lightly mashed
โ 2 teaspoons baking powder
โ ยฝ teaspoon baking soda
โ ยฝ teaspoon salt
โ 2 teaspoons vanilla extract
โ 1 teaspoon lemon zest (optional)
โ A few drops purple food coloring (optional)
Blackberry Cream Cheese Frosting
โ 1 cup unsalted butter, room temperature
โ 4 oz cream cheese, room temperature
โ 3ยฝ cups powdered sugar
โ 1 cup fresh blackberries, cooked down & strained
โ 1 teaspoon vanilla extract
โ Pinch of salt
For Garnish (optional)
โ Fresh blackberries
โ Edible flowers
โ Fresh mint leaves
๐ Instructions
1: Preheat oven to 350ยฐF (175ยฐC) and grease two 9-inch round cake pans.
2: Mash the blackberries lightly until juicy but still chunky; set aside.
3: Whisk flour, baking powder, baking soda, and salt in a bowl.
4: Cream butter and sugar until light and fluffy; beat in eggs one at a time.
5: Mix in vanilla, lemon zest, and food coloring if using.
6: Add dry ingredients and buttermilk alternately, mixing just until combined.
7: Gently fold in the mashed blackberries.
8: Divide batter between pans and bake 30โ35 minutes, until set.
9: Cool 10 minutes, then remove from pans and cool completely.
Frosting
1: Cook blackberries over low heat until thick, strain seeds, and cool.
2: Beat butter and cream cheese until smooth.
3: Gradually add powdered sugar, then mix in blackberry puree, vanilla, and salt.
Assembly
1: Frost one cake layer, top with second layer, and frost the entire cake.
2: Decorate with blackberries, flowers, and mint if desired.
๐ Preparation Time: 55 minutes
๐ก Tips
โ Room-temperature ingredients give the softest cake
โ Donโt overmix once flour is added
โ Straining the blackberry puree keeps frosting silky
โ Lemon zest makes the berries pop without tasting lemony