Oh my goodness, let me tell you about this *Blackberry Velvet Cake*! It’s truly a slice of heaven with its rich, moist layers bursting with fresh blackberry flavor and topped with a luscious cream cheese frosting. I remember the first time I baked this cake—it was for a summer picnic, and it stole the show! The combination of sweet and tart blackberries just sings in every bite, making it a perfect dessert for any occasion. Trust me, once you try this cake, you’ll be dreaming about it long after the last crumb is gone. It’s a delightful treat that will leave everyone asking for the recipe!
Ingredients List
To create this delightful Blackberry Velvet Cake, you’ll need some simple yet essential ingredients. Here’s what you’ll gather:
- 2 cups all-purpose flour, sifted for that light texture
- 1 1/2 cups sugar, granulated to sweeten the cake perfectly
- 1/2 cup unsalted butter, softened to room temperature for easy creaming
- 1 cup milk, whole milk works best for richness
- 1 cup fresh blackberries, gently rinsed and patted dry
- 2 large eggs, at room temperature for better mixing
- 1 teaspoon baking powder, to help the cake rise
- 1 teaspoon baking soda, working alongside the powder
- 1/2 teaspoon salt, to balance the sweetness
- 1 teaspoon vanilla extract, because it just makes everything better
- 8 ounces cream cheese, softened for the frosting
- 4 cups powdered sugar, to achieve that perfect sweetness in the frosting
- 1/4 cup heavy cream, for a silky smooth consistency in your frosting
With these ingredients, you’re on your way to crafting a cake that’s both beautiful and delicious!
How to Prepare Blackberry Velvet Cake Instructions
Preheat and Prepare
First things first, let’s get that oven preheating to 350°F (175°C). It’s super important to have it nice and hot when you pop your cake in! While the oven warms up, grab your two 9-inch round cake pans. Grease them up with a bit of butter or non-stick spray, then dust them with flour to keep the cakes from sticking. This little step makes a huge difference when it’s time to serve!
Mixing the Batter
Now, let’s dive into making that dreamy batter! In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until it’s fluffy and light—about 3-5 minutes should do the trick. Add in the eggs, one at a time, making sure each one is fully incorporated before adding the next. Then, stir in the vanilla extract. In a separate bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, alternating with the milk. This method keeps your batter smooth and prevents lumps. Finally, gently fold in those beautiful fresh blackberries, being careful not to crush them—oh, the excitement!
Baking the Cake
Once your batter is ready, pour it evenly into the prepared cake pans. Pop them in the oven and bake for about 25-30 minutes. You’ll know they’re ready when the tops are golden brown and a toothpick inserted into the center comes out clean. Keep an eye on them during the last few minutes—you don’t want to overbake!
Making the Cream Cheese Frosting
While the cakes are cooling on a wire rack—patience, my friend!—let’s whip up that scrumptious cream cheese frosting. In a mixing bowl, beat the softened cream cheese and heavy cream together until smooth and creamy. Gradually add in the powdered sugar, mixing well until everything is combined and fluffy. This frosting is rich, and I promise you, it’s worth the wait!
Assembling and Frosting the Cake
When your cakes are completely cool, it’s time to assemble! Place one cake layer on a serving platter, and generously spread a layer of cream cheese frosting on top. Add the second layer, and then frost the top and sides of the entire cake. For a beautiful touch, you can garnish the top with additional blackberries or a sprinkle of powdered sugar. Trust me, this cake is a showstopper that will leave everyone in awe!
Why You’ll Love This Recipe
- Quick prep time—ready in just about 50 minutes!
- Rich, moist layers packed with fresh blackberry flavor.
- Luscious cream cheese frosting that complements the cake perfectly.
- Beautiful presentation that will impress your guests.
- Perfect for all occasions—birthdays, picnics, or just because!
- Easy to customize with your favorite fruits or garnishes.
- Absolutely crowd-pleasing—everyone will be asking for seconds!
Tips for Success
To ensure your Blackberry Velvet Cake turns out absolutely perfect, here are some of my favorite tips! First, always use fresh blackberries—they not only taste better but also provide that burst of flavor we all love. If you can’t find fresh ones, frozen blackberries work too; just be sure to thaw and drain them first. Also, don’t skip the sifting of flour; it really helps create a light, airy cake! And remember, be gentle when folding in the blackberries to keep them intact. Lastly, if you want to make it a bit lighter, you can swap out half the butter for applesauce. Happy baking!
Nutritional Information
When you indulge in a slice of this delightful Blackberry Velvet Cake, it’s good to know what you’re treating yourself to! Please keep in mind that nutritional values can vary based on the specific ingredients and brands you use. Here’s a rough estimate per slice:
- Calories: 350
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 200mg
- Carbohydrates: 50g
- Fiber: 2g
- Sugar: 30g
- Protein: 4g
So, as you savor each bite, you’ll know exactly what you’re enjoying! Balance is key, right?
FAQ Section
Can I make this Blackberry Velvet Cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and store them wrapped tightly in plastic wrap. Just frost them on the day you plan to serve for the freshest taste.
What can I use instead of blackberries?
If you’re not a blackberry fan or can’t find them, feel free to substitute with raspberries or blueberries! They’ll add a delightful twist to the cake.
How do I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Just remember, it’s best served chilled!
Can I freeze this cake?
Yes! You can freeze the un-frosted cake layers for up to 2 months. Just wrap them well and let them thaw in the fridge overnight before frosting.
How do I know when my cake is done baking?
The cake is ready when a toothpick inserted into the center comes out clean or with just a few crumbs attached. Keep an eye on it during the last few minutes to avoid overbaking!
Storage & Reheating Instructions
To keep your delicious Blackberry Velvet Cake fresh, store any leftovers in an airtight container in the refrigerator. It’ll stay delicious for up to 3 days, but trust me, it might not last that long! If you’ve got some extra slices, you can freeze them—just wrap the un-frosted cake layers tightly in plastic wrap and then place them in a freezer-safe bag. They’ll be good for about 2 months! When you’re ready to enjoy, simply thaw them in the fridge overnight before frosting. No reheating needed; serve it chilled for the best experience!
Print
Blackberry Velvet Cake: 7 Steps to Heavenly Delight
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A rich and moist cake made with blackberries and cream cheese frosting.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter
- 1 cup milk
- 1 cup fresh blackberries
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 8 ounces cream cheese
- 4 cups powdered sugar
- 1/4 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a bowl, cream together butter and sugar until light and fluffy.
- Add eggs and vanilla extract, mixing well.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with milk.
- Gently fold in blackberries.
- Pour batter into prepared pans and bake for 25-30 minutes.
- Allow cakes to cool completely.
- For frosting, beat cream cheese and heavy cream until smooth. Gradually add powdered sugar.
- Frost the cooled cakes and assemble them.
Notes
- Use fresh blackberries for the best flavor.
- Store leftovers in the refrigerator.
- Can be topped with additional blackberries for garnish.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Blackberry Velvet Cake, cake recipe, dessert