This Blackberry Velvet Cake is the Ultimate Spring Dessert

Looking for a dish that wows your guests without stressing you out? This Blackberry Velvet Cake is the perfect answer for your next gathering. It is ideal for a bright spring brunch or a warm summer party.

You will love how the fresh berries make this cake so special. It is soft, tender, and full of natural flavor. Your family will enjoy every single bite of this creamy and fruity treat.

Why This Blackberry Velvet Cake Is a Winner

This cake is a true showstopper for any special occasion. The texture is incredibly soft and light on your tongue. It uses a fresh blackberry reduction for a deep, natural flavor. You do not need any artificial colors to make it beautiful.

It feels very fancy but stays very simple for beginner cooks. Perfect for busy spring weeknights when you need a sweet reward. Your holiday guests will love the unique twist on a classic velvet cake. It is a crowd-pleaser that looks like it came from a bakery.

Simple Cooking Steps

Making this cake is much easier than it looks. You start by simmering fresh berries into a smooth, thick puree. Then, you simply whisk your wet and dry ingredients together in bowls. There is no complicated equipment needed for this recipe.

Even if you have never baked a layer cake, you can do this. The batter comes together quickly and smells absolutely amazing. Just follow the steps and watch the magic happen in your oven. You will feel like a pro baker in no time.

Ingredients You’ll Need

Most of these items are likely already in your pantry. We use fresh seasonal produce to get the best possible taste.

• 2.5 cups all-purpose flour
• 1.5 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 tablespoon unsweetened cocoa powder
• 1 cup vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 1 teaspoon white distilled vinegar
• 1 teaspoon pure vanilla extract
• 0.5 cup strained blackberry puree
• 16 ounces cream cheese, softened
• 1 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 0.25 cup strained blackberry puree (for frosting)

Step-by-Step Directions

1. Preheat oven to 350 degrees Fahrenheit and grease two 9-inch round cake pans.
2. Simmer 1.5 cups of fresh blackberries in a small saucepan until liquid releases.
3. Strain through a fine-mesh sieve to get 0.75 cups of seedless puree.
4. Sift together the flour, sugar, baking soda, salt, and cocoa powder.
5. Whisk together the oil, buttermilk, eggs, vinegar, vanilla, and 0.5 cup puree.
6. Gradually incorporate the dry ingredients into the wet ingredients until smooth.
7. Divide batter evenly and bake for 30 to 35 minutes.
8. Cool cakes in pans for 10 minutes before moving to wire racks.
9. Beat cream cheese and butter together until light and fluffy.
10. Add powdered sugar, remaining puree, and vanilla to make the frosting.
11. Level the cooled cakes and frost the layers evenly.

Best Ways to Enjoy It

Serve this cake chilled or at room temperature for the best texture. It looks stunning when topped with a few extra fresh blackberries. You can also add a sprig of mint for a pop of green. It pairs perfectly with a hot cup of herbal tea.

Set the table, light a candle, and enjoy this with your family. It is a wonderful treat for a leisurely weekend afternoon. If you are hosting, serve thin slices so everyone can have a taste. Your friends will definitely ask you for the recipe before they leave.

Keep It Fresh

Store any leftover cake in the refrigerator to keep the frosting firm. It will stay fresh and moist for up to four days. Use a cake carrier or wrap it gently with plastic wrap. This prevents the cake from picking up other scents in the fridge.

You can make the cake layers a day before you need them. Just wrap the cooled layers tightly and store them at room temperature. This makes holiday entertaining much less stressful for you. Simply frost the cake right before your guests arrive.

Tips for Best Results

• Don’t skip sifting your powdered sugar for a smooth frosting.
• Use room temperature eggs and buttermilk for a better cake crumb.
• Avoid overmixing the batter once you add the dry ingredients.
• Strain the berry puree well to remove every single seed.
• For Easter, decorate the top with small chocolate eggs.
• Add a teaspoon of lemon zest to the batter for extra brightness.
• Make sure the cakes are completely cool before you start frosting.
• Use a serrated knife to level the cake tops easily.

Easy Flavor Ideas

• Swap the blackberry puree for raspberry for a different berry twist.
• Use a dairy-free butter and cream cheese for a vegan-friendly version.
• In summer, add a layer of fresh sliced berries between the cakes.
• Add a splash of almond extract for a nutty, sweet aroma.

Common Questions

Can I use frozen blackberries?

Yes, you can use frozen berries for the puree. Just thaw them completely before simmering in the saucepan. Be sure to measure them after they have thawed for accuracy.

How do I know when the cake is done?

Insert a toothpick into the center of the cake layer. If it comes out clean or with dry crumbs, it is ready. The edges should also slightly pull away from the pan.

Will kids like this cake?

Absolutely, kids love the sweet berry flavor and the creamy frosting. The purple color is also very fun for children to see. It is a picky-eater friendly dessert for the whole family.

I hope this beautiful Blackberry Velvet Cake brings joy to your table. It is such a lovely way to celebrate the fresh flavors of spring. Happy baking to you and your family!

— Lidia

Blackberry Velvet Cake with Lush Frosting

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 35 minutes mins

Total Time 2 hours hrs

Servings 12 servings

Calories 620 kcal

Ingredients

  

• 2.5 cups all -purpose flour
• 1.5 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 tablespoon unsweetened cocoa powder
• 1 cup vegetable oil
• 1 cup buttermilk , room temperature
• 2 large eggs , room temperature
• 1 teaspoon white distilled vinegar
• 1 teaspoon pure vanilla extract
• 0.5 cup strained blackberry puree (reduced from 1.5 cups fresh blackberries)
• 16 ounces cream cheese, softened
• 1 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 0.25 cup strained blackberry puree (for frosting)

Instructions

 

• Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease two 9-inch round cake pans.
• In a small saucepan, simmer 1.5 cups of fresh blackberries over medium heat, crushing them until liquid releases. Strain through a fine-mesh sieve to obtain 0.75 cups of seedless puree. Set aside to cool.
• In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
• In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, vinegar, vanilla extract, and 0.5 cup of the cooled blackberry puree.
• Gradually incorporate the dry ingredients into the wet ingredients, whisking until just combined and smooth.
• Divide the batter evenly between the prepared cake pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the cakes in the pans for 10 minutes, then invert onto wire racks to cool completely.
• To prepare the frosting, beat the cream cheese and butter together until light and fluffy.
• Gradually add the powdered sugar one cup at a time, followed by the remaining 0.25 cup of blackberry puree and a teaspoon of vanilla, beating until the frosting is smooth and holds its shape.
• Level the cooled cakes if necessary, then frost the first layer, stack the second layer, and cover the top and sides with the remaining frosting.