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