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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.

Ingredients

For the Cake:

2 cups all-purpose flour

¾ cup unsweetened cocoa powder

1½ tsp baking soda

½ tsp salt

1½ cups granulated sugar

¾ cup vegetable oil

3 large eggs

1 tsp vanilla extract

1¼ cups buttermilk

1 cup fresh or thawed blackberries

For the Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

3½ cups powdered sugar

¼ cup blackberry reduction

Blackberry Reduction:

1 cup blackberries

2 tbsp sugar

1 tsp lemon juice

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.

Notes

You can use frozen blackberries—just thaw and drain them first.

For an even bolder color, add a few drops of black or purple food coloring to the frosting.

Cake layers can be made a day ahead and stored in the fridge.

Store frosted cake in the refrigerator for up to 4 days or freeze (unfrosted) layers for up to 3 months.

Find it online: https://chocolatecoveredamy.com/blackberry-velvet-gothic-cake/