Blackberry Velvet Cake

Does red velvet cake always catch your eye on a dessert menu? If you’re like me, you love to bake and enjoy a homemade red velvet cake for just about any occasion. I also sometimes turn to white velvet cake because I love the soft, melt-in-your-mouth texture of velvet cakes so much. This blackberry velvet cake is our newest variation. It’s flavorful, fruity and absolutely beautiful!

A velvet cake’s plush, tender texture often comes from cake flour, white vinegar and just a touch of baking soda, and those key ingredients are used in this blackberry velvet cake as well. It’s made with fresh blackberries for juicy flavor in both the cake and frosting. Plus, the berries create a lovely hue—which is made that much more vibrant with a touch of food coloring.

Try this delightful spin on a nostalgic classic for any upcoming summer parties, bridal showers or anniversary dinners. Really, it’s wonderful for any occasion when you need a showstopping dessert.

Blackberry Velvet Cake Ingredients

• Butter: As with many cake recipes, this blackberry velvet cake recipe starts with a base of creamed butter and sugar that provides a light, airy texture and rich flavor. It’s important to use softened butter in both the cake and the frosting for the smoothest incorporation.
• Granulated sugar: Sugar not only adds sweetness and flavor but is also crucial for creating a light, tender crumb.
• Eggs: Incorporate three large eggs into the cake batter for rich flavor and to help the cake rise while baking. I always like to bake with room-temperature eggs for the best incorporation.
• White vinegar: Just a splash of vinegar goes a long way in this cake recipe. The acidity in the vinegar reacts with the baking soda and baking cocoa for a plush, fluffy texture.
• Vanilla extract: Enhance the flavor of both the cake and the frosting with a splash of high-quality vanilla extract in each.
• Cake flour: Instead of all-purpose flour, cake flour is incorporated into this cake batter. It helps form a finer cake crumb thanks to its lower protein content.
• Baking soda: Baking soda is the key leavening agent in this blackberry velvet cake recipe. It interacts with the acidity in the vinegar and buttermilk to make the cake rise.
• Buttermilk: Instead of using regular milk, this cake batter recipe calls for buttermilk. It’s creamy and tangy with a bit of acid that plays a role in the cake’s structure. Don’t have any on hand? Make your own buttermilk with vinegar or lemon juice and milk.
• Baking cocoa: Just as in a red velvet cake recipe, baking cocoa is used sparingly here. Just a few tablespoons are key for flavor and texture.
• Blackberries: Blackberries are the star of the show, with their deep purple hue and bold berry flavor. Pick blackberries that are plump, firm and shiny.
• Food coloring: While blackberries add a bit of color on their own here, they’re not very vibrant. A few drops of blue and red food coloring go a long way in enhancing the appearance of this cake.
• Confectioners’ sugar: Add sweetness while thickening the blackberry frosting on top of this cake with confectioners’ sugar. For the smoothest frosting, I like to sift my confectioners’ sugar before use. If you don’t have a sifter, no sweat—you can sift without a sifter! Just break out a fine mesh strainer.
• Milk: Beat a splash of milk into the frosting to achieve a spreadable consistency. We use 2% milk in this frosting recipe, but you can swap in whole milk or heavy cream for a richer texture.

Directions

Step 1: Prep the cake pans

Preheat the oven to 350°F. Line the bottoms of two greased 9-inch round baking pans with parchment and grease the paper.

Step 2: Cream the butter and sugar

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.

Step 3: Finish the batter

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.

Editor’s Tip: For a light and fluffy velvet cake, it’s key to avoid overmixing the batter. Beat the batter until the dry ingredients are just incorporated and combined.

Step 4: Bake the cakes

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.

Step 5: Make the frosting

In a large bowl, beat the butter, confectioners’ sugar, vanilla, remaining mashed blackberries and enough milk to reach a spreadable consistency.

Step 6: Assemble the cake

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.

Editor’s Tip: If you have a cake leveler, you can use it, of course—but it’s quite easy to level a cake without a leveler as we recommend in the recipe.

Blackberry Velvet Cake Variations

• Add other berries: Blackberries pair wonderfully with raspberries or blueberries. Consider using a portion of fresh raspberries to add tart, vibrant flavor to the cake and frosting.
• Try another frosting: Cream cheese frosting is a favorite go-to for red velvet cake, and it would be a wonderful match for this cake as well.
• Top with chocolate: Chocolate and blackberries are a match made in heaven. You could dress up the top of this cake with a drizzle of melted chocolate or sprinkle the cake with chopped chocolate.

How to Store Blackberry Velvet Cake

If you have leftover cake to keep, store it in an airtight container or covered with storage wrap. Even when using a cake dome, I like to add an extra layer of protection with storage wrap. This will help preserve the cake’s texture and flavor.

How long will blackberry velvet cake last?

Store blackberry velvet cake covered at room temperature for up to two days or in the refrigerator for up to five days.

Can you make blackberry velvet cake ahead of time?

Hoping to get ahead on prep for making this dessert? You can certainly bake the cakes ahead of time. Once the cakes are cooled, wrap each layer individually in storage wrap and then in a layer of aluminum foil.

Alternatively, you could store each wrapped layer in an airtight bag. Then, store the cakes in the freezer for up to two months before thawing at room temperature.

Either way, it’s best to make the frosting just before assembling and frosting the cake for the best consistency.

Blackberry Velvet Cake Tips

Can you use frozen blackberries for velvet cake?

Like red velvet cake, this blackberry velvet cake recipe has a very plush texture, and that’s part of what makes it so special. Using frozen blackberries would add too much moisture and change the cake’s texture. It’s best to stick to fresh blackberries for this cake.

Can you remove the seeds from blackberries for the cake?

While seeds can be removed for other blackberry recipes, such as blackberry jam, it’s best to leave the berries whole for this recipe. Pureeing the berries will result in an undesirable gummy cake texture.

Can you make this blackberry velvet cake recipe in another pan?

Not interested in making a layer cake? It’s pretty easy to adapt baking recipes for different pan sizes.

You can certainly bake the cake batter in a 13×9-inch cake pan for a rectangular cake instead. Then, top it with frosting and garnish it with halved blackberries for a pretty appearance.