Red Velvet Cake With Blackberry Cream Cheese Whipped Frosting is the ultimate dessert indulgence, offering a luxurious twist on a beloved classic. This cake blends the iconic velvety texture and vibrant red hue of red velvet with a tangy blackberry compote and a cloud-like cream cheese whipped frosting. The result is an unforgettable treat that’s visually stunning and flavor-packed. Whether you’re celebrating a special occasion or simply craving a homemade masterpiece, this recipe is guaranteed to impress. Rich, fruity, and beautifully layered, it’s the kind of cake that turns any moment into something truly special.
Why You’ll Love This Red Velvet Cake With Blackberry Frosting
There’s so much to love about this elevated take on red velvet cake. The base is everything you expect from a perfect red velvet—moist, tender, and lightly cocoa-flavored. What sets it apart is the homemade blackberry compote, which adds a burst of tart-sweet freshness to each layer. Swirled into a whipped cream cheese frosting, the result is light, luscious, and balanced. It’s not just about flavor either—the dramatic red cake, streaks of blackberry, and fresh fruit garnish make this a true centerpiece dessert that’s as delightful to look at as it is to eat.
Ingredients
For the Cake
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2 ½ cups sifted all-purpose flour
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2 cups granulated sugar
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2 tablespoons unsweetened cocoa powder
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1 teaspoon baking soda
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1 teaspoon salt
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1 ⅓ cups vegetable oil
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1 cup buttermilk, room temperature
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2 large eggs, room temperature
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¼ cup strong hot coffee
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1 tablespoon vanilla extract
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1 teaspoon apple cider vinegar
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1 ounce liquid red food coloring
For the Blackberry Compote
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3 cups fresh blackberries
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½ cup granulated sugar
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3 tablespoons fresh lime juice
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Pinch of salt
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¼ teaspoon cornstarch
For the Cream Cheese Whipped Frosting
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2 (8-ounce) packages cream cheese, room temperature
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¾ cup confectioners’ sugar
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1 cup heavy cream, cold
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1 teaspoon vanilla extract
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Pinch of salt
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1 cup fresh blackberries, for garnish
Step-by-Step: How to Make Red Velvet Cake With Blackberry Cream Cheese Whipped Frosting
Step 1: Prep and Preheat
Preheat your oven to 325°F (160°C). Prepare three 9-inch cake pans by greasing them well and lining the bottoms with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a stand mixer fitted with the whisk attachment, combine the flour, sugar, cocoa powder, baking soda, and salt. Mix on low speed until blended.
Step 3: Add Wet Ingredients
Slowly stream in the vegetable oil and buttermilk, mixing until combined. Add the eggs individually, beating thoroughly after each one and scraping down the sides of the bowl as needed. Gradually pour in the hot coffee, vanilla extract, apple cider vinegar, and red food coloring. Stir just until everything is incorporated, taking care not to overmix.
Step 4: Bake the Cakes
Divide the batter evenly among the prepared pans. Bake for 20 to 27 minutes, or until a toothpick inserted into the center of a layer comes out clean. Let the cakes cool in the pans for 10 minutes, then invert them onto wire racks to cool completely.
Step 5: Make the Blackberry Compote
In a medium saucepan over medium heat, combine blackberries, sugar, lime juice, and a pinch of salt. Cook for 8 to 12 minutes, until the berries begin to release juices. Mash half the berries with a fork, leaving the rest whole. Stir in the cornstarch and continue boiling until the compote thickens and coats the back of a spoon. Remove from heat and let cool.
Step 6: Make the Frosting
Clean your mixer bowl and whisk attachment. Beat the cream cheese on high until light and fluffy. Reduce to low speed and slowly add the confectioners’ sugar. Increase the speed, then add the heavy cream, vanilla extract, and salt. Whip until the frosting is smooth and billowy. Chill for 30 minutes before using.
Step 7: Assemble the Cake
Place one cake layer on a serving plate. Spread with one-third of the frosting, then spoon one-third of the compote over the top and swirl with a knife. Repeat with the second layer. Add the final layer, bottom-side up, and finish with the remaining frosting and compote swirl. Garnish with fresh blackberries.
Helpful Tips
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Refrigerate the Layers: If the cake layers feel fragile, refrigerate them for 20 to 30 minutes before assembling to make them easier to handle.
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Smooth Compote Option: Prefer a smoother texture? Strain the compote through a fine-mesh sieve to remove the seeds.
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Room Temp Ingredients: Make sure your eggs, buttermilk, and cream cheese are at room temperature for best mixing and texture.
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Don’t Overmix: Stir the batter until just combined to keep the cake light and fluffy.
Substitutions And Variations
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Dairy-Free: Use dairy-free cream cheese and a plant-based milk with vinegar to replace the buttermilk.
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Gluten-Free: Substitute a gluten-free all-purpose blend that contains xanthan gum.
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Different Berries: Try raspberries or blueberries in the compote for a new flavor twist.
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Classic Version: Skip the compote for a more traditional red velvet cake with cream cheese frosting.
Storage Instructions
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At Room Temperature: Serve the cake at room temperature for the best texture and flavor.
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Refrigeration: Store leftovers covered in the fridge for up to 4 days.
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Freezing: You can freeze the unfrosted cake layers tightly wrapped for up to 3 months. Thaw in the refrigerator before frosting.
Nutritional Information
Per serving (based on 18 slices):
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Calories: 430
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Total Fat: 26g
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Saturated Fat: 11g
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Carbohydrates: 45g
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Sugar: 30g
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Protein: 4g
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Fiber: 1g
Serving Suggestions
This cake pairs beautifully with a scoop of vanilla bean ice cream, a spoonful of whipped cream, or a few edible flowers for an elegant touch. Serve with hot coffee, black tea, or even a sparkling rosé for a festive finish.
Frequently Asked Questions About Red Velvet Cake With Blackberry Cream Cheese Whipped Frosting
Can I make this cake in advance?
Yes! You can bake the cake layers a day ahead and store them wrapped in plastic at room temperature or refrigerate them overnight.
How do I keep the frosting from going soft?
Chill the frosting for at least 30 minutes before using, and refrigerate the cake until ready to serve if it’s a warm day.
Can I skip the coffee in the batter?
The coffee enhances the cocoa flavor and won’t make the cake taste like coffee. However, you can use hot water if preferred.
What if I don’t like blackberry seeds?
Simply strain the compote through a fine mesh sieve after cooking to remove seeds while retaining the flavor.
Is this recipe good for special occasions?
Absolutely. With its dramatic colors and layered flavors, this cake is perfect for birthdays, holidays, or any celebration.
Final Thoughts
Thank you so much for joining me in making this Red Velvet Cake With Blackberry Cream Cheese Whipped Frosting. I truly enjoy how this cake balances richness, tart fruit, and light whipped cream for a dessert that’s both elegant and deeply satisfying. Whether you’re celebrating or just treating yourself, this cake is guaranteed to wow. Happy baking, and I hope it brings as much joy to your kitchen as it does to mine!
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Red Velvet Cake With Blackberry Cream Cheese Whipped Frosting
- Total Time: 2 hours 27 minutes
- Yield: 18–22 servings 1x
- Diet: Vegetarian
Description
Red Velvet Cake With Blackberry Cream Cheese Whipped Frosting is a show-stopping dessert layered with tender red velvet cake, tangy blackberry compote, and light, fluffy cream cheese whipped frosting. Perfect for birthdays, holidays, and special occasions. Try this recipe today and wow your guests!
Ingredients
For the Cake:
2 ½ cups sifted all-purpose flour
2 cups granulated sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 ⅓ cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
¼ cup strong hot coffee
1 tablespoon vanilla extract
1 teaspoon apple cider vinegar
1 ounce liquid red food coloring
For the Blackberry Compote:
3 cups fresh blackberries
½ cup granulated sugar
3 tablespoons fresh lime juice
Pinch of salt
¼ teaspoon cornstarch
For the Frosting:
2 (8-ounce) packages cream cheese, room temperature
¾ cup confectioners’ sugar
1 cup heavy cream, cold
1 teaspoon vanilla extract
Pinch of salt
1 cup fresh blackberries, for garnish
Instructions
Preheat your oven to 325°F (160°C). Prepare three 9-inch cake pans by greasing them well and lining the bottoms with parchment paper for easy removal.
In a stand mixer fitted with the whisk attachment, combine the flour, sugar, cocoa powder, baking soda, and salt. Mix on low speed until blended.
Slowly stream in the vegetable oil and buttermilk, mixing until combined. Add the eggs individually, beating thoroughly after each one and scraping down the sides of the bowl as needed. Gradually pour in the hot coffee, vanilla extract, apple cider vinegar, and red food coloring. Stir just until everything is incorporated, taking care not to overmix.
Divide the batter evenly among the prepared pans. Bake for 20 to 27 minutes, or until a toothpick inserted into the center of a layer comes out clean. Let the cakes cool in the pans for 10 minutes, then invert them onto wire racks to cool completely.
In a medium saucepan over medium heat, combine blackberries, sugar, lime juice, and a pinch of salt. Cook for 8 to 12 minutes, until the berries begin to release juices. Mash half the berries with a fork, leaving the rest whole. Stir in the cornstarch and continue boiling until the compote thickens and coats the back of a spoon. Remove from heat and let cool.
Clean your mixer bowl and whisk attachment. Beat the cream cheese on high until light and fluffy. Reduce to low speed and slowly add the confectioners’ sugar. Increase the speed, then add the heavy cream, vanilla extract, and salt. Whip until the frosting is smooth and billowy. Chill for 30 minutes before using.
Place one cake layer on a serving plate. Spread with one-third of the frosting, then spoon one-third of the compote over the top and swirl with a knife. Repeat with the second layer. Add the final layer, bottom-side up, and finish with the remaining frosting and compote swirl. Garnish with fresh blackberries.
Notes
Refrigerate cake layers for 20–30 minutes before assembling to make handling easier.
For a smoother compote, strain through a fine-mesh sieve to remove blackberry seeds.
Cake layers can be made a day ahead and stored wrapped at room temperature or in the fridge.
- Prep Time: 45 minutes
- Cook Time: 27 minutes + Time (Cooling & Assembly): 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 18 servings)
- Calories: 430
- Sugar: 30g
- Carbohydrates: 45g
- Protein: 4g