Blackberry Velvet Cake

Name: Blackberry Velvet Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 16 servings
Ingredients: 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; FROSTING:; 1 cup butter, softened; 9 cups confectioners' sugar; 3 teaspoons vanilla extract; 1/3 to 2/3 cup 2% milk; 2 cups fresh blackberries, divided

Total Time Prep: 20 min. Bake: 35 min. + cooling

Yield 16 servings

Test Kitchen Approved

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

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
FROSTING:
1 cup butter, softened
9 cups confectioners' sugar
3 teaspoons vanilla extract
1/3 to 2/3 cup 2% milk
2 cups fresh blackberries, divided

Directions

Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vinegar and vanilla. In another bowl, whisk flour, baking cocoa and baking soda.
In a small bowl, mash blackberries; add 1/3 cup to a medium bowl. Reserve remaining for frosting.
Add buttermilk and food coloring to the bowl with the 1/3 cup blackberries. Add flour mixture to creamed mixture alternately with blackberry mixture, beating well after each addition.
Bake 33-36 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat butter, confectioners’ sugar, vanilla and enough milk to reach a spreadable consistency.
Place one cake layer on serving plate; level with a serrated knife. Spread frosting over top. Cut 1 cup blackberries in half; sprinkle over frosting. Level second cake layer; place upside down over berries. Frost top and sides of cake with remaining frosting. Garnish with remaining 1 cup of blackberries.

Nutrition Facts

1 piece: 710 calories, 22g fat (13g saturated fat), 89mg cholesterol, 325mg sodium, 126g carbohydrate (97g sugars, 2g fiber), 6g protein.