Oh my goodness, you guys HAVE to try this Blackberry Velvet Cake. It’s so incredibly moist and has this dreamy, deep purple hue that just screams “special occasion” (or “I just want cake!”). I’ve been dreaming about this silky smooth texture ever since I first tasted it.
This cake is like a hug in cake form. The blackberries lend this subtle, sweet-tart flavor that cuts perfectly through the richness. And the “velvet” part? Pure magic. It’s so tender it practically melts in your mouth. Perfect with a cup of coffee on a quiet afternoon or as the star of your next dessert table!
**Blackberry Velvet Cake**
**For the Cake:**
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2 1/2 cups all-purpose flour
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* 1 3/4 cups granulated sugar
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* 1 cup unsalted butter, softened
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* 3 large eggs, room temperature
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* 1 cup buttermilk, room temperature
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* 1/2 cup blackberry puree (fresh or frozen blackberries, blended until smooth and strained if you prefer no seeds)
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* 1/4 cup vegetable oil
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* 1 teaspoon vanilla extract
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* 1 teaspoon baking soda
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* 1/2 teaspoon salt
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* 1 tablespoon lemon juice
**For the Frosting (suggested cream cheese frosting):**
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8 oz cream cheese, softened
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* 1/2 cup unsalted butter, softened
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* 3-4 cups powdered sugar
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* 1 teaspoon vanilla extract
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* A splash of milk or heavy cream, if needed for consistency
**Let’s Bake!**
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Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
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2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
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3. Add the eggs one at a time, beating well after each addition.
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4. In a separate bowl, whisk together the flour, baking soda, and salt.
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5. In a small bowl, mix together the buttermilk, blackberry puree, vegetable oil, vanilla extract, and lemon juice until well combined.
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6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined – don’t overmix!
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7. Divide the batter evenly between the prepared cake pans.
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8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
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9. Let the cakes cool in the pans for about 10 minutes, then invert them onto a wire rack to cool completely.
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10. While the cakes cool, make the frosting. Beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until combined. Stir in the vanilla extract and add milk or cream a tablespoon at a time if needed to reach desired consistency.
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11. Once the cakes are completely cool, frost them as desired.
Honestly, the hardest part is waiting for it to cool! It smells absolutely divine while it’s baking. Enjoy every single bite!