This Blackberry Velvet Cake is a rich and velvety dessert that combines the deep flavor of cocoa with juicy bursts of fresh blackberries. Each bite offers a moist, tender crumb and a hint of tang from the buttermilk, creating the perfect balance of sweetness and depth. I love how this cake brings a touch of elegance to any occasion, whether it’s a birthday, holiday, or just a treat for myself on an ordinary day.
Why You’ll Love This Recipe
I love how easy this Blackberry Velvet Cake is to make, even though it tastes and looks like something from a fancy bakery. The blackberries add a natural tartness that balances beautifully with the chocolate flavor. The cake’s deep purple color makes it a visual standout, and I can serve it as a showstopping dessert or enjoy a slice with my morning coffee. It’s versatile, delicious, and always a crowd-pleaser.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
1 ½ cups granulated sugar
1 cup buttermilk
2 large eggs (at room temperature)
½ cup unsalted butter (melted)
1 teaspoon vanilla extract
1 cup fresh blackberries
Directions
Step 1: Preheat the oven
I begin by preheating the oven to 350°F (175°C). Then I grease two round cake pans and line them with parchment paper to ensure the layers release easily after baking.
Step 2: Mix dry ingredients
In a large mixing bowl, I whisk together 1 ¾ cups of flour, ¾ cup of cocoa powder, 1 teaspoon of baking soda, and 1 ½ cups of sugar until well combined.
Step 3: Mix wet ingredients
In a separate bowl, I beat 2 large eggs, 1 cup of buttermilk, ½ cup of melted unsalted butter, and 1 teaspoon of vanilla extract until the mixture is smooth and well blended.
Step 4: Combine mixtures
I pour the wet ingredients into the dry ingredients and stir just until everything is incorporated. I make sure not to overmix so the cake stays light and tender.
Step 5: Fold in the blackberries
I gently fold in 1 cup of fresh blackberries, making sure they’re evenly distributed without breaking them too much.
Step 6: Bake
I divide the batter evenly between the two prepared pans and bake for 25–30 minutes. I check for doneness by inserting a toothpick into the center—it should come out clean. Once baked, I let the cakes cool completely before frosting.
I like to frost it with a thick layer of cream cheese frosting. The slight tang of the frosting pairs beautifully with the richness of the cake and the tartness of the berries.
When I want to change things up, I sometimes add a pinch of cinnamon or substitute raspberries or blueberries for the blackberries. For extra richness, a dark chocolate ganache works well in place of cream cheese frosting. And if I want a lighter finish, I’ll go for a whipped cream topping with a few extra fresh berries on top.
Storage/Reheating
I store leftover Blackberry Velvet Cake in an airtight container at room temperature for up to 3 days. If I want it to last longer, I refrigerate it for up to a week. To reheat a slice, I microwave it for 10–15 seconds—just enough to make it warm and soft again. I’ve also frozen slices individually by wrapping them tightly in plastic wrap and thawing them in the fridge before serving.
FAQs
Can I use frozen blackberries instead of fresh?
Yes, I’ve used frozen blackberries when fresh ones weren’t available. I make sure to thaw and drain them well first so they don’t water down the batter.
What type of frosting works best with this cake?
I love using cream cheese frosting because the tang balances the sweetness of the cake. But I’ve also tried it with whipped cream, mascarpone, and even chocolate ganache—all delicious in different ways.
Can I make this cake ahead of time?
Absolutely. I often bake the layers a day in advance and store them wrapped in plastic in the fridge. Then I frost them the next day before serving.
How do I keep the cake moist?
I always make sure not to overbake it. I also store the cake properly in an airtight container and avoid slicing it too far in advance to help keep it soft and moist.
Can I make this recipe into cupcakes?
Yes, I’ve made this batter into cupcakes several times. I just divide the batter into lined muffin tins and bake them for about 18–22 minutes instead of 25–30.
Conclusion
Blackberry Velvet Cake is one of those recipes I keep coming back to because it’s simple, stunning, and packed with flavor. I love how the juicy berries complement the cocoa, and how the tender crumb practically melts in my mouth. Whether I’m baking for a celebration or just treating myself, this cake never disappoints. Every slice feels like a little moment of joy.
Blackberry Velvet Cake is a rich, moist chocolate cake infused with fresh blackberries and a hint of buttermilk tang. It’s a visually stunning dessert with a deep purple hue and a perfect balance of sweet, tart, and creamy flavors.
Total Time:45 minutes
Yield:12 servings
Ingredients
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
1 ½ cups granulated sugar
1 cup buttermilk
2 large eggs (at room temperature)
½ cup unsalted butter (melted)
1 teaspoon vanilla extract
1 cup fresh blackberries
Instructions
Preheat oven to 350°F (175°C). Grease and line two round cake pans with parchment paper.
In a large bowl, whisk together flour, cocoa powder, baking soda, and sugar.
In a separate bowl, beat eggs, buttermilk, melted butter, and vanilla extract until smooth.
Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
Gently fold in fresh blackberries, distributing them evenly without breaking them too much.
Divide the batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Allow cakes to cool completely before frosting. Frost with cream cheese frosting or preferred topping.
Notes
Use thawed and drained frozen blackberries if fresh are unavailable.
Do not overmix the batter to keep the cake light and tender.
Dark chocolate ganache or whipped cream are great frosting alternatives.
Store cake in an airtight container to retain moisture.
Recipe can be made into cupcakes (bake 18–22 minutes).
