Blackberry Velvet Gothic Cake Recipe

Introduction

The Blackberry Velvet Gothic Cake is a rich, moist chocolate cake layered with a luscious blackberry filling and topped with fluffy whipped cream. This visually striking dessert combines deep cocoa flavors with the tartness of fresh blackberries, making it perfect for special occasions or when you want to impress your guests.

Ingredients

• 2 cups all-purpose flour (240 grams)
• 1 1/2 cups granulated sugar (300 grams)
• 3/4 cup unsweetened cocoa powder (75 grams)
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 3/4 cup vegetable oil (180 ml)
• 1 cup buttermilk (240 ml)
• 2 teaspoons vanilla extract
• 1/2 cup hot water (120 ml)
• 1 1/2 cups fresh or frozen blackberries (225 grams)
• 1/4 cup granulated sugar (50 grams)
• 2 tablespoons cornstarch mixed with 2 tablespoons water
• 1 tablespoon lemon juice
• 1 1/2 cups heavy whipping cream (360 ml)
• 1/4 cup powdered sugar (30 grams)
• 1 teaspoon vanilla extract
• Fresh blackberries for decoration
• Edible flowers for decoration
• Dark chocolate shavings for decoration
• Cocoa powder for dusting

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
3. Step 3: In another bowl, beat the eggs, vegetable oil, buttermilk, and vanilla extract until well combined.
4. Step 4: Gradually add the wet ingredients to the dry ingredients and stir until just combined. Then, slowly stir in the hot water until the batter is smooth and well mixed.
5. Step 5: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans before removing.
6. Step 6: To make the blackberry filling, combine blackberries and 1/4 cup granulated sugar in a saucepan over medium heat. Cook until the berries release their juices and become soft, about 5-7 minutes.
7. Step 7: Stir in the cornstarch slurry (cornstarch mixed with water) and lemon juice. Continue cooking and stirring until the mixture thickens. Remove from heat and cool completely.
8. Step 8: In a cold bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with a mixer until stiff peaks form.
9. Step 9: To assemble, place one cake layer on a serving plate. Spread the blackberry filling evenly over it. Top with the second cake layer, then spread the whipped cream over the top and sides of the cake.
10. Step 10: Decorate the cake with fresh blackberries, edible flowers, dark chocolate shavings, and a light dusting of cocoa powder.
11. Step 11: Chill the assembled cake in the refrigerator for at least 1 hour before slicing. This helps the layers set and enhances the flavors.

Tips & Variations

• For a deeper chocolate flavor, use Dutch-processed cocoa powder instead of natural.
• If fresh blackberries are not available, frozen berries work well — just thaw and drain excess liquid before cooking.
• To make the cake dairy-free, substitute buttermilk with coconut milk mixed with a tablespoon of lemon juice and use dairy-free whipping cream.
• Add a splash of blackberry liqueur or vanilla extract to the filling for extra depth of flavor.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Keep it chilled to preserve the whipped cream and fruit filling. When ready to serve, allow the cake to sit at room temperature for about 15 minutes for the best texture. Leftover cake can be gently reheated in the microwave in short bursts if desired, but be careful not to melt the whipped cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blackberries instead of frozen?

Yes, fresh blackberries work perfectly in this recipe. If using frozen, make sure to thaw and drain them well to avoid excess moisture in the filling.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake layers; if it comes out clean or with a few moist crumbs, the cake is done. Avoid overbaking to keep it moist and tender.

Blackberry Velvet Gothic Cake Recipe

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★★★★★

4.7 from 149 reviews

The Blackberry Velvet Gothic Cake is a decadent layered dessert featuring moist cocoa-infused cake layers sandwiched with a luscious blackberry filling and topped with whipped cream, fresh blackberries, edible flowers, and dark chocolate shavings. This visually stunning and richly flavored cake combines the deep taste of cocoa with the tart sweetness of blackberries for a striking and luscious treat.

• Author: Elias
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 35 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 2 cups all-purpose flour (240 grams)
• 1 1/2 cups granulated sugar (300 grams)
• 3/4 cup unsweetened cocoa powder (75 grams)
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 3/4 cup vegetable oil (180 ml)
• 1 cup buttermilk (240 ml)
• 2 teaspoons vanilla extract
• 1/2 cup hot water (120 ml)

Blackberry Filling

• 1 1/2 cups fresh or frozen blackberries (225 grams)
• 1/4 cup granulated sugar (50 grams)
• 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
• 1 tablespoon lemon juice

Whipped Cream Topping

• 1 1/2 cups heavy whipping cream (360 ml)
• 1/4 cup powdered sugar (30 grams)
• 1 teaspoon vanilla extract

Decorations

• Fresh blackberries
• Edible flowers
• Dark chocolate shavings
• Cocoa powder dusting

Instructions

1. Bake the Cakes: Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment paper. In one bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate large bowl, whisk the eggs, vegetable oil, buttermilk, and vanilla extract until combined. Gradually add the dry ingredients to the wet ingredients and mix gently. Stir in the hot water to create a smooth batter. Divide the batter evenly between the prepared pans and bake in the oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cakes to cool completely in the pans before removing.
2. Make the Filling: In a medium saucepan over medium heat, combine the blackberries and granulated sugar. Cook, stirring frequently, until the berries release their juices and the mixture becomes bubbly. Stir in the cornstarch slurry and lemon juice, and continue stirring until the mixture thickens into a jam-like consistency. Remove from heat and cool completely before assembling the cake.
3. Whip the Cream: Using a mixer, beat the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form. Be careful not to overbeat to avoid turning it into butter.
4. Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of the cooled blackberry filling evenly over the cake. Carefully place the second cake layer on top. Cover the top of the cake with the whipped cream, spreading it smoothly or creating decorative peaks. Garnish with fresh blackberries, edible flowers, dark chocolate shavings, and lightly dust with cocoa powder for an elegant finish.
5. Chill and Serve: Refrigerate the assembled cake for at least 1 hour to allow the flavors to meld and the filling to set. Slice with a sharp knife and serve chilled for the best texture and taste.

Notes

• Ensure cakes are completely cooled before adding the blackberry filling to prevent the filling from melting the whipped cream topping.
• Use fresh or frozen blackberries; if using frozen, thaw and drain excess liquid before cooking for best results.
• For a more intense chocolate flavor, use Dutch-processed cocoa powder.
• Edible flowers add an elegant touch but make sure they are specifically grown for consumption.
• Chilling the cake improves sliceability and flavor fusion.

Keywords: Blackberry Velvet Gothic Cake, cocoa cake, blackberry filling, whipped cream cake, layered cake, chocolate dessert