Description
Blackberry Velvet Gothic Cake is a decadent layered dessert featuring a moist, cocoa-infused batter blended with blackberry puree for a striking deep color and rich flavor. Layered with luscious blackberry cream cheese frosting and optionally filled with a vibrant blackberry compote, this cake combines dramatic gothic aesthetics with a burst of dark berry sweetness. Perfect for special occasions, it delights with its velvety texture and elegant presentation.
Ingredients
Scale
For the Cake
- 2½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder (for depth, not flavor)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- ¾ cup buttermilk
- ¼ cup whole milk
- ½ cup blackberry puree (strained)
- Black gel food coloring (optional, for deep gothic tone)
For the Blackberry Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3½ cups powdered sugar
- ½ cup blackberry puree
- 1 teaspoon vanilla extract
- Pinch of salt
For the Blackberry Compote (optional filling or topping)
- 1 cup fresh or frozen blackberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Instructions
- Make the cake: Preheat your oven to 350°F. Grease and flour three 8-inch round cake pans, or line them with parchment paper for easy removal. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt to combine these dry ingredients evenly. In a large mixing bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy, which will help create a tender crumb. Add the eggs one at a time, beating well after each addition to ensure full incorporation. Stir in the vanilla extract and strained blackberry puree for moisture and color. In a measuring cup, combine the buttermilk and whole milk. Alternately add the dry ingredients and the milk mixture to the butter mixture in three parts, starting and ending with the dry ingredients. Mix gently just until everything is combined to avoid overworking the batter. If desired, add black gel food coloring to deepen the gothic hue. Divide the batter evenly among the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely.
- Make the frosting: In a large bowl, beat the softened cream cheese and butter together until completely smooth and creamy. Gradually add the powdered sugar, beating well after each addition to maintain a fluffy texture. Mix in the blackberry puree, vanilla extract, and a pinch of salt, continuing to beat until the frosting is light and spreadable. If the frosting is too soft, chill it slightly to firm up before using.
- Make the compote (optional): Combine the blackberries, sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the berries break down and the mixture thickens slightly, approximately 8 to 10 minutes. Remove from heat and allow to cool before using as a filling or topping for the cake.
- Assemble the cake: Place one cake layer on your serving plate. Spread a generous layer of blackberry cream cheese frosting or blackberry compote over the top. Repeat with the remaining layers, then frost the entire outside of the cake with a thick, even layer of the remaining frosting. Decorate the finished cake with fresh blackberries, edible flowers, or gothic-themed cake toppers to achieve a dramatic, elegant presentation.
Notes
- For an ultra-moist cake, brush the cooled cake layers with a simple syrup made from sugar and blackberry juice before frosting.
- The black gel food coloring is optional but enhances the deep gothic appearance of the cake.
- Store the cake refrigerated for up to 4 days to maintain freshness.
