This cake is dark, rich, and full of blackberry flavor. It looks like a gothic dessert but tastes soft and lush. If you love chocolate and berries, this cake will please guests and family. For more sweet ideas, see our desserts and snacks section.
Table of Contents
Why make this recipe
This cake mixes deep chocolate with fresh blackberries. It is dramatic on the table and easy to make with simple steps. It works for parties, birthdays, or a special treat.
How to make Blackberry Velvet Gothic Cake
Ingredients :
- 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)
- 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
- 1 1/2 cups heavy whipping cream (360 ml)
- 1/4 cup powdered sugar (30 grams)
- 1 teaspoon vanilla extract
- Fresh blackberries
- Edible flowers
- Dark chocolate shavings
- Cocoa powder dusting
Directions :
- Bake the Cakes:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans.
- Mix dry ingredients in one bowl and wet ingredients in another.
- Combine, then stir in hot water.
- Divide batter into pans and bake 30–35 minutes.
- Cool completely.
- Make the Filling:
- In a saucepan, cook blackberries and sugar until juicy.
- Add cornstarch slurry and lemon juice.
- Stir until thickened.
- Cool fully.
- Whip the Cream:
- Beat heavy cream, powdered sugar, and vanilla to stiff peaks.
- Assemble the Cake:
- Spread blackberry filling between cake layers.
- Top with whipped cream and decorate with berries, chocolate shavings, or flowers.
- Chill and Serve:
- Chill assembled cake for at least 1 hour before slicing for best results.
Blackberry Velvet Gothic Cake
A rich and dramatic cake combining deep chocolate with fresh blackberries, perfect for special occasions.
- Total Time: 55 minutes
- Yield: 8 servings 1x
Ingredients
- 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)
- 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
- 1 1/2 cups heavy whipping cream (360 ml)
- 1/4 cup powdered sugar (30 grams)
- 1 teaspoon vanilla extract
- Fresh blackberries for garnish
- Edible flowers for garnish
- Dark chocolate shavings for garnish
- Cocoa powder for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans.
- In one bowl, mix dry ingredients and in another bowl mix wet ingredients.
- Combine the two mixtures and stir in hot water.
- Divide the batter into the prepared pans and bake for 30–35 minutes.
- Cool the cakes completely.
- In a saucepan, cook blackberries and sugar until the mixture is juicy.
- Add the cornstarch slurry and lemon juice, stirring until thickened. Cool fully.
- Whip together heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread blackberry filling between the layers of cake.
- Top with whipped cream and decorate with fresh berries, chocolate shavings, or edible flowers.
- Chill the assembled cake for at least 1 hour before slicing for best results.
Notes
Use room temperature eggs for better rise and ensure to cool cakes completely before adding filling and cream.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg
How to serve Blackberry Velvet Cake
Serve chilled or at cool room temperature. Cut with a sharp knife for clean slices. Add extra blackberries on top and a light dust of cocoa. This cake goes well with coffee or a late breakfast spread; see our breakfast ideas if you plan a brunch.
How to store Blackberry Velvet Cake
Keep the cake in the fridge. Cover it with plastic wrap or store in an airtight container. It will stay good for 3–4 days. For longer life, freeze slices wrapped in foil and plastic for up to 2 months.
Tips to make Blackberry Velvet Cake
- Use room temperature eggs for a better cake rise.
- Do not overmix the batter; mix until just combined.
- Cool cakes fully before adding the filling and cream.
- If blackberries are very tart, add a bit more sugar in the filling.
- Chill the cake so the filling sets and slices cleanly.
Variations
- Use raspberries instead of blackberries.
- Add a layer of dark chocolate ganache for more richness.
- Make cupcakes with the same batter and put a dollop of blackberry filling and whipped cream on top.
FAQs
Q: Can I use frozen blackberries? A: Yes. Thaw and drain extra liquid before making the filling.
Q: Can I make this cake ahead? A: Yes. You can bake cakes a day ahead and keep them wrapped in the fridge. Add filling and cream the day you serve.
Q: Can I use regular milk instead of buttermilk? A: You can. To make a buttermilk substitute, add 1 tablespoon lemon juice to 1 cup milk and let sit 5 minutes.
Q: How do I keep the whipped cream stable? A: Chill the bowl and beaters. You can add a little cream stabilizer or 1 teaspoon cornstarch for firmer peaks.
Conclusion
This Blackberry Velvet Gothic Cake is simple to make and bold in taste. It pairs deep chocolate with bright berry flavor. Try it for a special night or a show-stopping dessert.
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