Introduction

Blackberry Velvet Gothic Cake is a rich, moist chocolate cake layered with a tangy blackberry filling and topped with whipped cream. This striking dessert combines deep cocoa flavors with fresh berry brightness, making it perfect for special occasions or any time you crave a decadent treat.

A two-layer chocolate cake sits on a wooden round board, each layer dark brown and moist, with the top covered in a smooth, glossy dark chocolate ganache. On top, there is a generous pile of fresh blackberries, shiny and plump, adding texture and deep purple-black contrast. The cake is slightly crumbly around the edges, resting outdoors near a terracotta pot of bright purple flowers. The scene shows a natural setting with a soft focus background, and the cake is the clear main focus, displayed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

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 garnish
Edible flowers, for garnish
Dark chocolate shavings, for garnish
Cocoa powder, for dusting

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment paper. In one bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Step 2: In a separate bowl, beat the eggs, then add vegetable oil, buttermilk, and vanilla extract. Gradually combine the wet mixture with the dry ingredients, stirring until smooth. Slowly add the hot water and mix until fully incorporated.
Step 3: 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 in their pans before removing.
Step 4: To prepare the blackberry filling, place blackberries and granulated sugar in a saucepan over medium heat. Cook until the berries release their juice, about 5 minutes. Stir in the cornstarch slurry and lemon juice, continue cooking until thickened. Remove from heat and let cool fully.
Step 5: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to overbeat.
Step 6: To assemble the cake, place one cake layer on a serving plate. Spread the cooled blackberry filling evenly on top. Gently place the second cake layer over the filling, then spread the whipped cream over the top and sides.
Step 7: Decorate the cake with fresh blackberries, edible flowers, dark chocolate shavings, and a light dusting of cocoa powder.
Step 8: Chill the assembled cake in the refrigerator for at least 1 hour before slicing to allow flavors to meld and the filling to set.

Tips & Variations

Use fresh blackberries when in season for the best flavor, but frozen berries work well if thawed and drained.
Replace buttermilk with plain yogurt mixed with a teaspoon of lemon juice if you don’t have buttermilk on hand.
For a vegan version, substitute eggs with flax eggs and use a plant-based cream alternative for whipping.
If you prefer a more intense chocolate flavor, add an extra tablespoon of cocoa powder to the dry ingredients.

Storage

Store the cake covered in the refrigerator for up to 3 days. The fresh blackberries and whipped cream topping are best enjoyed fresh but will keep well chilled. To reheat, remove any garnishes and let the cake come to room temperature for 20 minutes; avoid microwaving as it affects texture.

How to Serve

A rich chocolate cake with two visible layers sits on a round board; the bottom layer is dark and crumbly with a texture that looks moist, while the top layer is smooth, thick, and glossy dark chocolate frosting spread evenly across the surface. On top, there is a generous pile of shiny blackberries, deep purple-black with a bumpy texture, clustered in the center. The cake edges are clean but crumbly, and the whole dessert is placed on a white marbled texture. In the background, there is a blurred view of purple flowers in a terracotta pot and some wooden surfaces. Photo taken with an iphone --ar 4:5 --v 7

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 up to 2 days in advance. Wrap them tightly in plastic wrap and store them at room temperature or in the fridge. Bring to room temperature before assembling.

What can I substitute for heavy whipping cream?

If you don’t have heavy cream, you can whip chilled coconut cream as a dairy-free alternative. It won’t be quite the same but adds a lovely richness and works well with the blackberry filling.

Blackberry Velvet Gothic Cake Recipe

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4.9 from 117 reviews

Blackberry Velvet Gothic Cake is a rich and moist chocolate layered cake combined with a luscious blackberry filling and topped with whipped cream, fresh blackberries, dark chocolate shavings, and edible flowers. This visually stunning and flavorful dessert is perfect for special occasions or when you want an elegant, fruity twist on a classic chocolate cake.

Author: Dylan
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes plus chilling time
Yield: 10–12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

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

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 one bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate large bowl, beat the eggs, then add vegetable oil, buttermilk, and vanilla extract; mix well. Gradually add the dry ingredients to the wet, stirring just until combined. Carefully mix in the hot water 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 the oven and let cool completely in the pans before removing.
Make the Filling: In a medium saucepan over medium heat, combine blackberries and granulated sugar. Cook, stirring occasionally, until the berries release their juices and the mixture becomes bubbly and juicy, about 5-7 minutes. Stir in the cornstarch slurry and lemon juice, continuing to cook and stir until the mixture thickens, about 1-2 minutes. Remove from heat and let the filling cool completely.
Whip the Cream: Using a stand mixer or electric hand mixer, 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.
Assemble the Cake: Place one cake layer on your serving plate and spread the cooled blackberry filling evenly over the top. Carefully place the second cake layer on top. Spread the whipped cream generously over the top and sides of the cake. Decorate the cake with fresh blackberries, edible flowers, and dark chocolate shavings. Finally, lightly dust the surface with cocoa powder for an elegant finish.
Chill and Serve: Refrigerate the assembled cake for at least 1 hour to allow the flavors to meld and the filling to set. Serve chilled for the best texture and taste experience.

Notes

Make sure the cake layers are completely cooled before assembling to prevent the whipped cream from melting.
If fresh blackberries aren’t available, frozen can be used but ensure they are fully thawed and drained before making the filling.
This cake is best served within 2 days for optimal freshness.
To make ahead, bake the cake layers and prepare the blackberry filling a day in advance; store separately refrigerated until assembling.
For a dairy-free version, substitute the heavy cream with coconut cream and use a plant-based milk for the buttermilk.

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