Why You’ll Love This Recipe

This cake is a feast for the senses. From its dark, velvety layers to the dramatic frosting swirls, it’s not only a treat for the taste buds but also a visual masterpiece. Here’s why you’ll adore it:

Rich, Velvety Texture: Each bite melts in your mouth, with soft, decadent layers that feel luxurious.
Perfect Flavor Balance: The tartness of blackberries blends beautifully with the cocoa’s richness, creating a flavor harmony.
Showstopper Appearance: The dramatic colors and swirls of frosting make it a stunning centerpiece.
Easy Yet Elegant: Despite its impressive look, it’s simpler to make than it seems.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

All-purpose flour
Unsweetened cocoa powder
Buttermilk
Blackberries
Vanilla extract

For the Frosting:

Cream cheese
Powdered sugar
Blackberry reduction

Directions

Preheat the Oven: Set your oven to 350°F (175°C) and prepare two round cake pans with parchment paper, greasing the sides.
Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
Prepare Wet Mixture: In a separate bowl, beat sugar and oil until smooth. Add eggs one at a time, then stir in vanilla extract and buttermilk.
Combine: Gradually mix the dry ingredients into the wet mixture, then gently fold in blackberries.
Bake: Divide the batter between the pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Cool completely before frosting.
Make Frosting: Beat cream cheese and butter until fluffy. Gradually add powdered sugar and blackberry reduction.
Assemble: Layer the cooled cakes with frosting between them and swirl the top with blackberry reduction.

Servings and Timing

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 10-12 slices

Variations

Gluten-Free: Use a 1:1 gluten-free flour substitute.
Berry Mix: Try adding raspberries or blueberries along with blackberries for a mixed berry flavor.
Different Frosting: Swap the cream cheese frosting for whipped ganache or a mascarpone blend.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze slices for up to 3 months; thaw overnight in the fridge.

FAQs

Can I use frozen blackberries?

Yes, just thaw and drain them before folding into the batter.

Can I make this gluten-free?

Absolutely! Use a 1:1 gluten-free baking flour substitute.

How do I avoid a dry cake?

Be careful not to overmix the batter and stick to the recommended baking time. Adding a bit of oil or buttermilk can help retain moisture.

Can I use a different frosting?

Sure! You can try whipped ganache, buttercream, or a blackberry-infused mascarpone frosting.

How do I make a blackberry reduction?

Simmer fresh blackberries with sugar and lemon juice over low heat until thickened, then strain.

Can I make this cake ahead of time?

Yes, bake the layers a day in advance and frost it on the day you plan to serve.

What’s the best way to store leftovers?

Keep them in an airtight container in the fridge. Let the cake come to room temperature before serving again.

Can I freeze the cake?

Yes, freeze the cake (unfrosted) for up to 3 months. Thaw in the fridge overnight before serving.

Can I add other berries to the recipe?

Yes! Raspberries or blueberries would work well, but keep blackberries as the dominant flavor.

How can I make the cake more dramatic for a themed party?

Try adding edible glitter, dark chocolate shavings, or even black food coloring to the frosting.

Conclusion

This Blackberry Velvet Gothic Cake is an absolute showstopper, with its beautiful layers and rich, tangy flavor. Whether you’re celebrating a gothic-themed event or treating yourself, this cake is sure to impress. Happy baking!

Blackberry Velvet Gothic Cake

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This Blackberry Velvet Gothic Cake is a decadent, dramatic dessert that combines rich cocoa cake layers with the tart sweetness of blackberries and a luscious cream cheese frosting. Perfect for gothic-themed parties or darkly elegant celebrations, this cake is as stunning to look at as it is delicious to eat.

Author: Amy
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 10–12 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and grease the sides.
Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
Combine Wet Ingredients: In another bowl, beat sugar and oil until smooth. Add eggs one at a time, then mix in vanilla and buttermilk.
Make the Batter: Gradually mix the dry ingredients into the wet mixture. Gently fold in the blackberries.
Bake: Divide batter evenly between pans and bake for 30–35 minutes, or until a toothpick comes out clean. Let cakes cool completely.
Make Blackberry Reduction: Simmer blackberries, sugar, and lemon juice on low until thickened (about 10 mins). Strain to remove seeds and cool.
Prepare Frosting: Beat cream cheese and butter until fluffy. Gradually add powdered sugar, then the blackberry reduction. Mix until smooth.
Assemble Cake: Layer the cooled cakes with cream cheese frosting in between. Swirl blackberry reduction on top for a dramatic effect.