The nicer weather is upon us and you know what that means….. all the summer fruits will be appearing in supermarkets. Granted you can probably buy berries year round but I don’t think they taste as good in the winter months. When the Spring/Summer season arrive, the berries are at their peak and they taste the best! Most of you have heard of red velvet cake but this recipe is a blackberry velvet cake. If you love blackberries and a cake that has soft, fine crumbled texture, then this is the cake for you. There are actually two versions of this cake. The second version is called a “Gothic Blackberry Velvet” cake which also adds either black or dark cocoa to make the cake look almost black in color. It also adds a richer, deeper chocolate undertone.
A blackberry velvet cake, by definition, is a moist, purple-hued, fruit-forward dessert designed with a fine crumb, similar to red velvet cake but features fresh blackberries and a tangy cream cheese frosting. It is typically prepared with a blackberry purée (often simmered from fresh or frozen berries) and incorporated directly into the batter and frosting.
Key Details:
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Flavor & Texture: Rich and tangy due to cream cheese and fresh berries, with a soft, “velvety” crumb.
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Key Ingredients: Fresh blackberries (or purée), buttermilk, cake flour, butter, cream cheese, vanilla, and often purple food coloring to enhance the color. (I am not a fan of food dye, so I wouldn’t add any to my cake)
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Preparation Method: Similar to velvet cakes, butter and sugar are creamed, followed by adding eggs, buttermilk, and berry purée. The dry ingredients are then mixed in gently to maintain a soft, non-dense crumb.
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Frosting: Cream cheese frosting, sometimes blended with additional blackberry purée for more color and flavor.
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Garnish: Fresh blackberries and/or mint leaves.
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Prep/Cook Time: Approx. 25-30 min prep, 30-35 min baking at 350 degrees.
BLACKBERRY GOTHIC CAKE
Tips for Success
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Room Temperature Ingredients: Use room temperature eggs, butter, and buttermilk for a smooth batter.
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Fresh Berries are preferred over frozen for better texture and color.
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Straining Puree: Strain the simmered berries through a mesh sieve/strainer to remove seeds for a smoother frosting and cake texture.
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Don’t Overmix: Mix until just combined to ensure the delicate, velvety texture.
INGREDIENTS FOR THE CAKE:
INGREDIENTS FOR THE FROSTING:
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Pinch of salt
DIRECTIONS:
***First, simmer the berries: In a small saucepan, combine 1 1/2 cups of blackberries with 2 tablespoons of sugar and a splash of water.
Simmer for 8 to 10 minutes until thickened. Mash and strain the seeds out. Let it cool completely. Set aside 1/2 cup for the cake and 1/3 cup for the frosting.
2. Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
3. Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Cream the butter: In a large bowl, beat the butter and sugar until light and fluffy. This takes about 3 to 4 minutes. Add the eggs one at a time, then gently stir in the vanilla and lemon zest.
5. Mix the wet ingredients: In a small bowl, whisk the buttermilk with the 1/2 cup of blackberry puree.
6. Combine everything: Add the dry and wet ingredients to the butter mixture, alternating. Begin and end with the flour mixture.
Do not overmix! If the batter looks a little thick here, do not panic, you are still on the right track.
7. Bake the cake: Divide the batter evenly between the pans and smooth the tops. Bake for 28 to 32 minutes.
A quick test is inserting a toothpick/cake tester into the center; you will know it is right when it comes out clean. Let the cakes cool completely.
8. Make the frosting: Please make sure your blackberry puree is entirely cold before it touches the butter, or the fat will melt and break the emulsion.
9.Decorate: Frost and layer the cooled cakes. Garnish with fresh berries and/or mint leaves. Display your cake on a pretty cake dish!
Doesn’t just looking at the picture of this cake make you crave it??? Are you a coffee lover??? This cake pairs well with a nice cup of coffee. It could be hot coffee or if you prefer, an iced coffee. I am a coffee lover!!! I am also a chocolate lover so as I mentioned earlier, there is a variation of this cake where you add some black or dark cocoa. I choose to add it since I love an enhanced chocolate flavor.
What other berries are your favorite? Strawberries, raspberries, blueberries, or cherries? I will be sharing other recipes which feature many berry varieties. I am getting hungry just thinking about all the yummy recipes we can make! I think most fruits are at their best in the Summer months. There are so many creations running through my head right now using all the delicious fruits of the Summer. Stay tuned for what recipe I decide to post next.
Please check out King Arthur Baking Company for all your kitchen and baking needs. Do you need to buy a gift for Mother’s Day? Check out what King Arthur has to offer! This cake would be great to make for Mother’s Day or any other special occasion! You can check out other Mother’s Day gift ideas here!
Thank you for checking out my blog! I truly appreciate you!!! Check back often for new posts!!! Have a great day!!!
