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
Scale
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.
