I love sharing recipes that feel like a hug, and my Blackberry Velvet Cake is one of those. It has soft, berry-scented layers and a light cream cheese frosting that sings of summer and small celebrations. I also like how it pairs with other treats like my go-to red velvet cheesecake brownies for a party spread.

Dad James taught me to pick blackberries at dawn, and he always said the best cakes come from small, sweet finds in the garden.

Your Ingredients List

2 1/2 cups all-purpose flour
1 3/4 cups granulated sugar
1 cup unsalted butter, room temperature
3 large eggs, room temperature
1 cup buttermilk, room temperature
1 1/2 cups fresh blackberries (plus extra for garnish)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pure vanilla extract
1 teaspoon lemon zest (optional)
Purple food coloring (a few drops, optional)
1 cup unsalted butter, room temperature (for frosting)
3 1/2 cups powdered sugar (for frosting)
1 cup fresh blackberries (for frosting, reduced to 1/3 cup puree)
4 ounces cream cheese, room temperature (for frosting)
1 teaspoon pure vanilla extract (for frosting)
Pinch of salt (for frosting)
Extra fresh blackberries (for garnish)
Edible flowers (optional, for garnish)
Fresh mint leaves (optional, for garnish)

My Go-To Equipment

I keep a stand mixer or a sturdy hand mixer, two 8-inch round cake pans, parchment paper, a fine mesh sieve, and a good rubber spatula. For frosting tips that match this cake, I often use techniques I learned from an apple cake recipe like the apple cake with cream cheese frosting.

The Simple Steps to Follow

Combine 1 1/2 cups blackberries with 2 tablespoons sugar and a splash of water in a small saucepan.
Cook over medium heat for 8 to 10 minutes until thick, then mash and strain to remove seeds.
Cool the puree completely and set aside 1/2 cup for the cake and 1/3 cup for the frosting.
Preheat the oven to 350°F and prepare two 8-inch pans with grease, parchment, and a light dust of flour.
Whisk flour, baking powder, baking soda, and salt in a medium bowl.
Beat butter and sugar on medium speed until light and fluffy, about 3 to 4 minutes.
Add eggs one at a time, mixing well after each, then stir in vanilla and lemon zest if using.
Whisk buttermilk with 1/2 cup of the cooled blackberry puree in a separate bowl.
With the mixer on low, add the flour mix in three additions, alternating with the buttermilk mix, starting and ending with dry ingredients; mix just until combined.
Stir in purple food coloring if you want a deeper hue.
Divide batter between pans, smooth the tops, and bake 28 to 32 minutes until a toothpick comes out clean.
Cool cakes in the pans for 10 minutes, then invert onto a wire rack to cool completely.
For the frosting, beat butter and cream cheese until smooth, then slowly add powdered sugar, 1/3 cup blackberry puree, vanilla, and a pinch of salt.
Beat until light and creamy and chill if the frosting is too soft.
Place one cake layer on a plate, spread a generous layer of frosting, add the second layer, and frost the top and sides.
Decorate with extra blackberries, edible flowers, or mint leaves.

Healthy Twists on a Classic

I like to swap half the butter for Greek yogurt to add protein and cut fat. You can also use less sugar in the puree and add lemon zest to brighten the berry flavor. For gluten-free cakes, try a 1-to-1 gluten-free flour blend.

Serving Suggestions From My Table

I serve this cake with a small scoop of vanilla ice cream or a cup of strong tea. For a fall mash-up, pair it with a chilled slice of apple cider cheesecake for a mix of warm spices and bright berries. Fresh mint and a few extra blackberries make the plate feel special.

Getting It Just Right

If your batter looks too thick, add a tablespoon of buttermilk at a time until it moves easily. Avoid overmixing after you add the flour to keep the cake tender. If your frosting is soft, chill it 10 to 20 minutes and rewhip.

How to Store Leftovers

Keep the cake covered at room temperature for up to two days. For longer storage, wrap well and refrigerate for up to five days. You can freeze slices in airtight containers for up to two months; thaw in the fridge overnight.

Enjoy Every Moment

I bake this cake for birthdays, small dinners, and slow Sunday afternoons. It is simple, pretty, and full of bright fruit. Serve it with a smile and share it with people you love.

A Few Common Questions

How long will Blackberry Velvet Cake stay fresh?

Store the cake at room temperature for up to two days in a covered cake keeper. If you want it to last longer, refrigerate for up to five days. Bring to room temperature before serving.

Can I use frozen blackberries in Blackberry Velvet Cake?

Yes. Thaw and drain them, then reduce the puree time slightly. Frozen berries may be a bit more watery, so strain well and adjust sugar to taste.

Can I make Blackberry Velvet Cake ahead of time?

You can bake the layers a day ahead and wrap them tightly. Make the frosting the day you assemble for the best texture, or refrigerate assembled cake and bring it to room temperature before serving.

Blackberry Velvet Cake

Author: sarah
Total Time: 47 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A soft, berry-scented cake with light cream cheese frosting, perfect for summer celebrations.

Ingredients

Scale

2 1/2 cups all-purpose flour
1 3/4 cups granulated sugar
1 cup unsalted butter, room temperature
3 large eggs, room temperature
1 cup buttermilk, room temperature
1 1/2 cups fresh blackberries (plus extra for garnish)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pure vanilla extract
1 teaspoon lemon zest (optional)
Purple food coloring (a few drops, optional)
1 cup unsalted butter, room temperature (for frosting)
3 1/2 cups powdered sugar (for frosting)
1 cup fresh blackberries (for frosting, reduced to 1/3 cup puree)
4 ounces cream cheese, room temperature (for frosting)
1 teaspoon pure vanilla extract (for frosting)
Pinch of salt (for frosting)
Extra fresh blackberries (for garnish)
Edible flowers (optional, for garnish)
Fresh mint leaves (optional, for garnish)

Instructions

Combine 1 1/2 cups blackberries with 2 tablespoons sugar and a splash of water in a small saucepan. Cook over medium heat for 8 to 10 minutes until thick, then mash and strain to remove seeds. Cool the puree completely and set aside 1/2 cup for the cake and 1/3 cup for the frosting.
Preheat the oven to 350°F (175°C) and prepare two 8-inch pans with grease, parchment, and a light dust of flour.
Whisk flour, baking powder, baking soda, and salt in a medium bowl.
Beat butter and sugar on medium speed until light and fluffy, about 3 to 4 minutes.
Add eggs one at a time, mixing well after each, then stir in vanilla and lemon zest if using.
Whisk buttermilk with 1/2 cup of the cooled blackberry puree in a separate bowl.
With the mixer on low, add the flour mix in three additions, alternating with the buttermilk mix, starting and ending with dry ingredients; mix just until combined.
Stir in purple food coloring if you want a deeper hue.
Divide batter between pans, smooth the tops, and bake 28 to 32 minutes until a toothpick comes out clean.
Cool cakes in the pans for 10 minutes, then invert onto a wire rack to cool completely.
For the frosting, beat butter and cream cheese until smooth, then slowly add powdered sugar, 1/3 cup blackberry puree, vanilla, and a pinch of salt. Beat until light and creamy and chill if the frosting is too soft.
Place one cake layer on a plate, spread a generous layer of frosting, add the second layer, and frost the top and sides. Decorate with extra blackberries, edible flowers, or mint leaves.

Notes

For a healthier option, swap half the butter for Greek yogurt and consider using less sugar. Make sure to chill the frosting if it becomes too soft.

Prep Time: 15 minutes
Cook Time: 32 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 27g
Sodium: 300mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg

Keywords: blackberry cake, velvet cake, dessert, summer cake, fruity cake