Blackberry Velvet Gothic Cake Recipe

Introduction

Blackberry Velvet Gothic Cake is a rich, dark chocolate cake layered with a luscious blackberry filling and topped with whipped cream. Its striking appearance and deep flavors make it perfect for special occasions or a dramatic dessert treat.

Ingredients

• 2 cups all-purpose flour (240 grams)
• 1 1/2 cups granulated sugar (300 grams)
• 3/4 cup unsweetened cocoa powder (75 grams)
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 3/4 cup vegetable oil (180 ml)
• 1 cup buttermilk (240 ml)
• 2 teaspoons vanilla extract
• 1/2 cup hot water (120 ml)
• 1 1/2 cups fresh or frozen blackberries (225 grams)
• 1/4 cup granulated sugar (50 grams)
• 2 tablespoons cornstarch mixed with 2 tablespoons water
• 1 tablespoon lemon juice
• 1 1/2 cups heavy whipping cream (360 ml)
• 1/4 cup powdered sugar (30 grams)
• 1 teaspoon vanilla extract
• Fresh blackberries (for decoration)
• Edible flowers (optional, for decoration)
• Dark chocolate shavings (for decoration)
• Cocoa powder (for dusting)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
3. Step 3: In a separate bowl, beat the eggs with vegetable oil, buttermilk, and vanilla extract until combined.
4. Step 4: Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Stir in the hot water carefully to create a thin batter.
5. Step 5: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
6. Step 6: To make the blackberry filling, combine blackberries and 1/4 cup granulated sugar in a saucepan over medium heat. Cook until the berries release their juices, about 5 minutes.
7. Step 7: Stir in the cornstarch slurry and lemon juice, cooking until the mixture thickens. Remove from heat and cool fully.
8. Step 8: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
9. Step 9: Place one cake layer on a serving plate. Spread the blackberry filling evenly over it. Top with the second cake layer.
10. Step 10: Spread the whipped cream on top and decorate with fresh blackberries, dark chocolate shavings, edible flowers, and a light dusting of cocoa powder.
11. Step 11: Chill the assembled cake in the refrigerator for at least 1 hour before slicing to set the filling and flavors.

Tips & Variations

• Use fresh blackberries when in season for the best flavor, or thaw frozen and drain excess liquid to prevent a soggy cake.
• Substitute buttermilk with plain yogurt or milk mixed with lemon juice if you don’t have buttermilk on hand.
• For a more intense chocolate flavor, use Dutch-processed cocoa powder.
• Decorate with toasted nuts or a drizzle of dark chocolate ganache for added texture and richness.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the whipped cream fresh. Bring to room temperature before serving for the best texture. Avoid freezing due to the cream and fresh berry filling, which may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature or refrigerate. Bring to room temperature before assembling.

What if I don’t have buttermilk?

You can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.

Blackberry Velvet Gothic Cake Recipe

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★★★★★

4.7 from 138 reviews

A decadent Blackberry Velvet Gothic Cake featuring rich cocoa layers layered with a luscious blackberry filling and topped with fluffy whipped cream, fresh blackberries, edible flowers, and dark chocolate shavings. Perfectly moist and indulgent, this visually stunning cake blends fruity tartness with velvety chocolate in an elegant dessert.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 2 cups all-purpose flour (240 grams)
• 1 1/2 cups granulated sugar (300 grams)
• 3/4 cup unsweetened cocoa powder (75 grams)
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 3/4 cup vegetable oil (180 ml)
• 1 cup buttermilk (240 ml)
• 2 teaspoons vanilla extract
• 1/2 cup hot water (120 ml)

Blackberry Filling

• 1 1/2 cups fresh or frozen blackberries (225 grams)
• 1/4 cup granulated sugar (50 grams)
• 2 tablespoons cornstarch mixed with 2 tablespoons water (cornstarch slurry)
• 1 tablespoon lemon juice

Whipped Cream Topping

• 1 1/2 cups heavy whipping cream (360 ml)
• 1/4 cup powdered sugar (30 grams)
• 1 teaspoon vanilla extract

Decorations

• Fresh blackberries
• Edible flowers
• Dark chocolate shavings
• Cocoa powder dusting

Instructions

1. Bake the Cakes: Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans with parchment paper. In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, vegetable oil, buttermilk, and vanilla extract until combined. Gradually add the wet ingredients into the dry, mixing gently until just combined. Pour in the hot water and stir carefully until the batter is smooth. Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let the cakes cool completely in the pans before removing them.
2. Make the Blackberry Filling: In a medium saucepan over medium heat, combine the blackberries and granulated sugar. Cook, stirring occasionally, until the berries release their juices and soften, about 5 minutes. Stir in the cornstarch slurry and lemon juice, continuing to cook and stir until the mixture thickens to a jam-like consistency, about 2 minutes. Remove from heat and set aside to cool fully before assembling.
3. Whip the Cream: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Be careful not to overbeat to avoid turning the cream into butter.
4. Assemble the Cake: Place one cake layer on your serving plate and spread a generous layer of the cooled blackberry filling evenly over the top. Carefully place the second cake layer on top. Spread or pipe the whipped cream over the top and around the sides of the cake. Decorate with fresh blackberries, edible flowers, dark chocolate shavings, and dust lightly with cocoa powder for an elegant finish.
5. Chill and Serve: Refrigerate the assembled cake for at least one hour to set and allow flavors to meld. Slice with a sharp knife and serve chilled for the best taste and presentation.

Notes

• Ensure cakes are completely cool before assembling to prevent whipping cream from melting.
• You can substitute buttermilk with plain yogurt or milk mixed with 1 tablespoon vinegar if needed.
• Use fresh blackberries for the filling if possible for better texture and flavor.
• If storing, keep the cake refrigerated and consume within 2-3 days for optimal freshness.
• For a stronger chocolate flavor, use Dutch-processed cocoa powder.

Keywords: blackberry cake, gothic cake, velvet cake, chocolate cake, whipped cream cake, berry filling, layered cake, dessert recipe