If you are craving a dessert that feels utterly decadent yet delightfully fresh, look no further than this Black Velvet Cake with Blackberry Filling and Chocolate Frosting Recipe. This luscious cake combines the deep, rich flavor of a black velvet base—a dramatic twist on the classic red velvet—with a tangy blackberry filling that adds a burst of vibrant fruitiness. Topped with silky chocolate frosting, every bite delivers a perfect balance of bold cocoa, sweet berries, and creamy smoothness that will have you reaching for seconds (and maybe thirds). This is not just a dessert; it’s an experience worth sharing with friends and family.
Ingredients You’ll Need
Gathering simple, quality ingredients is key to making this cake shine. Each component plays an essential role—from the soft, moist crumb of the black velvet cake to the rich and luscious frosting and the fresh, fruity filling. Here’s what you’ll need to create this showstopper:
- All-purpose flour: Provides structure and the perfect cake crumb texture.
- Baking powder and baking soda: Essential for the cake’s light rise and fluffiness.
- Salt: Enhances all the flavors beautifully.
- Unsweetened cocoa powder: Gives that rich chocolate depth without overpowering the black velvet concept.
- Granulated sugar: Adds just the right sweetness to the cake and the filling.
- Vegetable oil: Keeps the cake incredibly moist and tender.
- Eggs: Bind the ingredients perfectly and add richness.
- Vanilla extract: A subtle flavor enhancer that rounds out the cake and frosting’s taste.
- Buttermilk: Makes the cake tender while balancing the cocoa’s bitterness.
- White vinegar: Reacts with the baking soda to add lift and tender crumb.
- Black food coloring: Creates the signature black velvet color that makes this cake stunning.
- Fresh or frozen blackberries: For that fresh, natural fruit filling that keeps this cake lively.
- Lemon juice: Brightens the blackberry filling with a little tang.
- Cornstarch: Thickens the blackberry filling for the perfect spreadable consistency.
- Unsalted butter: The base for rich, creamy chocolate frosting.
- Powdered sugar: Sweetens and stabilizes the frosting.
- Heavy cream: Adds smoothness and helps achieve the perfect frosting texture.
- Pinch of salt: Balances all the sweetness and intensifies flavors.
How to Make Black Velvet Cake with Blackberry Filling and Chocolate Frosting Recipe
Step 1: Prepare Your Cake Pans and Dry Ingredients
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans—it’s crucial to do this first so you can pour your batter right in without delay. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder. This dry mix ensures even distribution of leavening agents and cocoa flavor.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk sugar, vegetable oil, eggs, and vanilla until the mixture is smooth and glossy. Then, add buttermilk and white vinegar, mixing just until everything comes together. These wet ingredients provide moisture and richness that your cake batter needs to be silky yet airy.
Step 3: Combine Wet and Dry with Food Coloring
Add the dry ingredients gradually to the wet, mixing gently until just combined—this prevents overworking the batter and keeps the cake tender. Then stir in black food coloring until your batter turns a stunning deep black. This step makes your Black Velvet Cake truly memorable visually.
Step 4: Bake and Cool Your Black Velvet Cake Layers
Divide the batter evenly between the two prepared pans and smooth the tops. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Once done, let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Proper cooling is essential to avoid frosting melting in later steps.
Step 5: Prepare the Blackberry Filling
In a medium saucepan, combine blackberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring constantly, until thickened and the berries have broken down. This luscious filling combines fresh fruit tanginess and a hint of sweetness, perfect to spread generously between cake layers.
Step 6: Make the Chocolate Frosting
Beat softened unsalted butter on medium speed until creamy. Slowly add powdered sugar and cocoa, mixing well to eliminate any lumps. Then add vanilla, heavy cream, and a pinch of salt, beating on high speed for 2 to 3 minutes until the frosting is fluffy and light. Adjust cream quantity if needed to get the perfect spreading consistency.
Step 7: Assemble Your Black Velvet Cake with Blackberry Filling and Chocolate Frosting Recipe
Place one cake layer on a serving plate and spread a generous layer of the blackberry filling over it. Top with the second cake layer, then cover the entire cake with the chocolate frosting, smoothing the top and sides. For an extra touch, garnish the cake with fresh blackberries. Let the cake sit for 30 minutes to let the frosting firm up before slicing and serving your masterpiece.
How to Serve Black Velvet Cake with Blackberry Filling and Chocolate Frosting Recipe
Garnishes
Fresh blackberries arranged on top of the frosted cake add a gorgeous natural look and accentuate the fruity filling inside. For a bit of elegance, a light dusting of cocoa powder or edible flowers can also enhance the visual appeal and flavor hints.
Side Dishes
This rich cake pairs beautifully with simple side dishes like a scoop of vanilla bean ice cream or a dollop of fresh whipped cream to balance the intense chocolate and blackberry flavors. A cup of hot coffee or a glass of cold milk also complements the dessert’s rich profile perfectly.
Creative Ways to Present
Try serving individual portions in clear dessert cups layered with extra blackberry filling and frosting for a modern twist. You can also cut the cake into mini squares and garnish each with a single blackberry for bite-sized party treats. Presentation can be as fun and creative as you wish with this versatile recipe.
Make Ahead and Storage
Storing Leftovers
Keep leftovers refrigerated in an airtight container to maintain freshness. This cake stays moist and flavorful for up to 4 days when stored properly, giving you delicious treats to enjoy later.
Freezing
You can freeze the cake layers separately wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw in the fridge overnight before frosting. It’s best to freeze before assembling the frosting and blackberry filling to preserve the textures.
Reheating
Because this is a frosted cake, reheating is not usually necessary. If you prefer, you can bring slices to room temperature before serving, which enhances the frosting’s texture and the flavors’ intensity.
FAQs
Can I use frozen blackberries for the filling?
Absolutely! Frozen blackberries work just as well as fresh ones. Just thaw them first and drain any excess liquid to avoid a watery filling.
What can I substitute for buttermilk?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using. This homemade substitute keeps the cake moist and tender.
Is black food coloring necessary?
While not mandatory, black food coloring gives the Black Velvet Cake its signature deep color. Without it, the cake will look more like a traditional chocolate cake but will still taste fantastic.
How long does it take to make this cake from start to finish?
Including prep, baking, cooling, and assembly, expect to spend about 2 to 2.5 hours. The wait is well worth the delicious end result!
Can I make this cake vegan or gluten-free?
This recipe uses traditional dairy and eggs, but you can experiment with vegan substitutes like plant-based milk and egg replacers, as well as gluten-free flour blends. Keep in mind texture and flavor may differ slightly.
Final Thoughts
There’s something so thrilling about biting into a slice of this Black Velvet Cake with Blackberry Filling and Chocolate Frosting Recipe—the rich black velvet crumb, the fresh burst of blackberry, and the smooth chocolate finish come together to create an unforgettable dessert experience. Whether you’re celebrating a special occasion or simply want to treat yourself, this cake is guaranteed to impress and delight. So go on, dive into this luscious recipe and share the joy of baking and eating with those you love!
Print
Black Velvet Cake with Blackberry Filling and Chocolate Frosting Recipe
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Black Velvet Cake with Blackberry Filling and Chocolate Frosting is a stunningly rich and moist dessert featuring a deep black cocoa cake layered with a luscious homemade blackberry filling and topped with creamy chocolate frosting. Perfect for special occasions or indulgent gatherings, this recipe combines a unique color with bold flavors and a beautiful presentation.
Ingredients
Black Velvet Cake
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- ½ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 tbsp white vinegar
- 2 tsp black food coloring (or as needed)
Blackberry Filling
- 2 cups fresh or frozen blackberries
- 1 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
Chocolate Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- ¼ cup heavy cream
- Pinch of salt
Instructions
- Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes don’t stick after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and unsweetened cocoa powder. Set this mixture aside.
- Combine Wet Ingredients: In a large bowl, whisk the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
- Add Buttermilk and Vinegar: Mix in the buttermilk and white vinegar to the wet ingredients until fully incorporated, which will help tenderize the cake.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mix to the wet ingredients, mixing gently until just combined to avoid overmixing. Stir in the black food coloring until the batter achieves a deep black color.
- Fill Cake Pans: Divide the batter evenly between the prepared cake pans and smooth the surface of each with a spatula for even baking.
- Bake the Cakes: Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. After baking, allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make Blackberry Filling: In a medium saucepan, combine blackberries, granulated sugar, lemon juice, cornstarch, and water.
- Cook Filling: Over medium heat, stir constantly until the mixture thickens and the berries break down, usually about 5 to 7 minutes. Remove from heat and let cool completely.
- Prepare Chocolate Frosting: In a large bowl, beat softened butter on medium speed until creamy and smooth.
- Add Sugar and Cocoa: Gradually add powdered sugar and cocoa powder to the butter, beating continuously until fully combined and smooth.
- Finish Frosting: Mix in vanilla extract, heavy cream, and a pinch of salt. Beat on high speed for 2 to 3 minutes until the frosting is fluffy. Adjust consistency by adding more cream if needed.
- Assemble the Cake: Place one layer of cooled cake on a serving plate. Spread the blackberry filling evenly over the top, then place the second cake layer on top.
- Frost the Cake: Apply an even layer of chocolate frosting over the top and sides of the cake. Garnish with fresh blackberries if desired.
- Set and Serve: Let the cake set for about 30 minutes to allow the frosting to firm up before slicing and serving.
Notes
- Using buttermilk and vinegar in the batter helps create a tender, moist crumb.
- Adjust black food coloring quantity to achieve desired cake color intensity.
- The blackberry filling can be made ahead and refrigerated.
- Ensure cakes are completely cooled before frosting to prevent melting.
- For a deeper chocolate flavor, use Dutch-processed cocoa powder if available.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
