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Blackberry Velvet Cake

Blackberry Velvet Cake with Cream Cheese Frosting Recipe

  • Total Time: 3 hours
  • Yield: 12-16 servings 1x
  • Diet: Vegetarian

Description

A rich and moist blackberry velvet cake featuring four layers of tender purple crumb, filled and frosted with a luscious blackberry cream cheese frosting.

Ingredients

Scale

For the Blackberry Puree:
600 g fresh blackberries
50 g granulated sugar
2 tablespoons lemon juice
2 tablespoons corn flour mixed with 2 tablespoons water
For the Cake Layers:
180 g unsalted butter, softened
150 ml vegetable oil
375 g granulated sugar
2 teaspoons vanilla extract
6 large eggs
200 ml buttermilk
340 g plain flour
30 g cocoa powder
1.5 teaspoons baking soda
1 tablespoon white vinegar
Purple gel food colouring
For the Cream Cheese Frosting:
300 g unsalted butter, softened
300 g icing sugar
2 teaspoons vanilla extract
600 g full fat cream cheese
200 g cooled blackberry puree

Instructions

  1. Step 1: To make the puree, process fresh blackberries in a food processor until smooth, then strain through a sieve to remove the seeds.
  2. Step 2: Pour the sieved puree into a pot with the granulated sugar and lemon juice. Place on medium heat and bring to a simmer.
  3. Step 3: Add the corn flour and water mixture, and continue heating and mixing until the puree thickens. Remove from heat and cool completely in the fridge.
  4. Step 4: To make the cake, preheat your oven to 180°C. Grease and line two 8-inch cake tins.
  5. Step 5: In a large bowl, beat the softened butter, oil, sugar, and vanilla together for 5 minutes.
  6. Step 6: Add 3 eggs and mix. Then add the remaining 3 eggs, buttermilk, and a few drops of purple food colouring and mix until combined.
  7. Step 7: Add the plain flour and cocoa powder, and whisk just until a smooth batter forms.
  8. Step 8: In a small bowl, pour the vinegar over the baking soda. Once it bubbles, give it a quick mix and pour it into the cake batter, whisking it in.
  9. Step 9: Divide the batter evenly between the two prepared cake tins and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  10. Step 10: Let the cake layers cool completely on a wire rack.
  11. Step 11: To make the frosting, beat the softened butter, icing sugar, and vanilla extract in a large bowl for 5 minutes until light and fluffy.
  12. Step 12: Add the cream cheese and 200g of the completely cooled blackberry puree. Beat until you have a smooth, thick frosting.
  13. Step 13: To assemble, trim the tops of the cakes to make them flat. Then, cut each cake in half horizontally to create four layers.
  14. Step 14: Place one cake layer on a plate, spread a layer of frosting over it, and repeat with the remaining cake layers and frosting.
  15. Step 15: Cover the top and sides of the entire cake with the remaining frosting.
  16. Step 16: Decorate as desired, slice, and enjoy.

Notes

Ensure the blackberry puree and cake layers are completely cooled before making and applying the frosting.

The cream cheese frosting should be made just before you are ready to assemble the cake.

For the most stable frosting, use full-fat, block-style cream cheese.

  • Prep Time: 40 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://recipeszesty.com/blackberry-velvet-cake-with-cream-cheese-frosting/