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Blackberry Velvet Gothic Cake Recipe

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★★★★★

4.8 from 61 reviews

Blackberry Velvet Gothic Cake is a dark, lush dessert featuring moist cocoa layers filled with a tart blackberry compote, topped with light whipped cream and elegant garnishes like fresh berries and chocolate shavings. This cake blends deep chocolate intensity with tangy fruitiness for a strikingly beautiful and decadent treat.

Ingredients

Scale

For the Cake:

  • 2 cups all-purpose flour (240 grams)
  • 1 1/2 cups granulated sugar (300 grams)
  • 3/4 cup unsweetened cocoa powder (75 grams)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs
  • 3/4 cup vegetable oil (180 ml)
  • 1 cup buttermilk (240 ml)
  • 2 teaspoons vanilla extract
  • 1/2 cup hot water (120 ml)

For the Blackberry Filling:

  • 1 1/2 cups fresh or frozen blackberries (225 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 2 tablespoons cornstarch mixed with 2 tablespoons water
  • 1 tablespoon lemon juice

For the Cream Topping:

  • 1 1/2 cups heavy whipping cream (360 ml)
  • 1/4 cup powdered sugar (30 grams)
  • 1 teaspoon vanilla extract

Optional Garnishes:

  • Fresh blackberries
  • Edible flowers
  • Dark chocolate shavings
  • Cocoa powder dusting

Instructions

  1. Bake the Cakes: Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment paper. In one bowl, sift together all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk the eggs, vegetable oil, buttermilk, and vanilla extract. Gradually combine the wet ingredients with the dry, mixing until just incorporated. Stir in the hot water carefully to thin the batter. Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cakes to cool completely in the pans before removing them for assembly.
  2. Make the Filling: In a medium saucepan over medium heat, combine the blackberries and granulated sugar. Cook until the berries release their juices and begin to soften, about 5 minutes. Stir in the cornstarch mixed with water (cornstarch slurry) and lemon juice. Continue cooking and stirring until the mixture thickens, about 2-3 more minutes. Remove from heat and let the filling cool completely to room temperature so it sets nicely and doesn’t run when assembling.
  3. Whip the Cream: Using a chilled mixing bowl and beaters, whip the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form. This ensures a light, fluffy texture perfect for topping the cake and balancing the tartness of the filling.
  4. Assemble the Cake: Place one cake layer on your serving plate. Evenly spread the cooled blackberry filling over it. Top with the second cake layer, then spread the whipped cream on top. Decorate the cake with fresh blackberries, edible flowers, dark chocolate shavings, and a light dusting of cocoa powder according to your preference for a dramatic, gothic look.
  5. Chill and Serve: Refrigerate the assembled cake for at least 1 hour before slicing to allow the flavors to meld and the filling and cream to set. This chilling step enhances the cake’s texture and makes for cleaner slices. Serve chilled and enjoy a decadent, visually stunning dessert.

Notes

  • For the best texture, be sure to cool the cake layers completely before assembling.
  • If fresh blackberries are not in season, frozen blackberries work well for the filling but thaw fully first.
  • You can make the cake layers and blackberry filling a day ahead and refrigerate, assembling just before serving.
  • Ensure your mixing bowl and beaters are cold when whipping cream to achieve stable peaks.
  • Optional garnishes can be adjusted or omitted based on availability and preference.

Keywords: blackberry cake, chocolate cake, velvet cake, gothic cake, berry filling, whipped cream topping, dessert recipe

Find it online: https://hannahdelgado.com/blackberry-velvet-gothic-cake-recipe/