Description
This blackberry velvet cake is the perfect warm-weather twist on a traditional red velvet cake. With fresh berries for vibrant flavor and a dreamy purple hue, it’s sure to be a crowd-pleaser.
Ingredients
Scale
- 3/4 cup butter, softened
- 2–1/4 cups sugar
- 3 large eggs
- 4–1/2 teaspoons white vinegar
- 1–1/2 teaspoons vanilla extract
- 3–3/4 cups cake flour
- 1–1/2 teaspoons baking soda
- 1–1/2 cups buttermilk
- 3 tablespoons baking cocoa
- 1 cup fresh blackberries
- 2 teaspoons each blue and red liquid food coloring
- 1 cup butter, softened (for frosting)
- 9 cups confectioners’ sugar
- 3 teaspoons vanilla extract (for frosting)
- 1/3 to 2/3 cup 2% milk (for frosting)
- 2 cups fresh blackberries, divided (for frosting)
Instructions
- Preheat the oven to 350°F. Line the bottoms of two greased 9-inch round baking pans with parchment and grease the paper.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vinegar and vanilla extract. In another bowl, whisk together the flour, baking cocoa and baking soda.
- In a small bowl, mash the blackberries. Add 1/3 cup of the mashed berries to a separate medium-sized bowl and reserve the remaining blackberries for the frosting. Add the buttermilk and food coloring to the bowl with the 1/3 cup blackberries. Add the flour mixture to the creamed mixture alternately with the blackberry-buttermilk mixture, beating well after each addition. Avoid overmixing the batter.
- Divide batter into prepared pans. Bake the cakes for 33 to 36 minutes or until a toothpick inserted in the center of each cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- In a large bowl, beat the butter, confectioners’ sugar, vanilla, remaining mashed blackberries and enough milk to reach a spreadable consistency.
- Place one cake layer on a serving plate and level with a serrated knife. Spread frosting over top. Cut 1 cup of the remaining blackberries in half and sprinkle over the frosting. Level the second cake layer and place it upside down over the berries. Frost the top and side of the cake with the remaining frosting, and garnish the cake with the remaining 1 cup of blackberries.
Notes
- For a light and fluffy velvet cake, avoid overmixing the batter.
- If you have a cake leveler, you can use it to level the cake.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 710
- Sugar: 97g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 126g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: Blackberry Velvet Cake, Cake, Dessert, Berries