Introduction

This Decadent Blackberry Velvet Gothic Cake is perfect for spooky celebrations or any occasion that calls for a rich, dramatic dessert. Featuring deep cocoa flavors combined with fresh blackberries, this cake is as visually striking as it is delicious.

A slice of three-layer dark chocolate cake rests on a white plate with a delicate floral pattern. Each chocolate layer is thick, moist, and deep brown, separated by thin layers of pinkish berry cream. The cake is fully covered in smooth white frosting, with dark purple berry glaze dripping down the sides. On top, there is a pile of shiny blackberries and raspberries, along with a small drizzle of purple sauce on the plate near two extra blackberries. The background has a white marbled texture, and the lighting highlights the rich colors and textures of the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (substitute with gluten-free flour blend for a gluten-free version)
3/4 cup unsweetened dark cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk (or yogurt/milk with lemon juice)
1 cup blackberry purée (fresh blackberries recommended)
1 tablespoon lemon juice (or vinegar)
1 1/2 cups granulated sugar
1/2 cup vegetable oil (or melted coconut oil)
3 large eggs
1 teaspoon vanilla extract (or almond extract)
Gel food coloring as needed (optional)
8 oz cream cheese
1/2 cup unsalted butter
1 cup powdered sugar
Fresh blackberries as needed
Edible flowers as needed (optional)
Blackberry glaze or dark chocolate shards as needed (berry compote alternative)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease two 8-inch springform pans with butter or oil and line the bottoms with parchment paper.
Step 2: In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, whisk the buttermilk, blackberry purée, lemon juice, and vanilla extract until smooth.
Step 4: In another large bowl, cream the granulated sugar and vegetable oil until light and fluffy. Add eggs one at a time, mixing well after each addition.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Add gel food coloring if desired.
Step 6: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: While the cakes cool, prepare the frosting by beating the cream cheese and butter until creamy. Mix in blackberry purée, vanilla extract, a pinch of salt, and powdered sugar to your preferred sweetness.
Step 8: Once cakes are completely cool, level the tops if needed. Place one cake on a platter, spread frosting over the top, then add the second layer. Frost the top and sides evenly.
Step 9: Decorate with fresh blackberries, drizzle with glaze or scatter dark chocolate shards, and add any edible flowers for a gothic touch. Chill briefly before slicing.
Step 10: Serve on elegant dark plates for a dramatic effect and enjoy.

Tips & Variations

Use fresh blackberries for the purée and decoration to ensure the brightest flavors and colors.
For a less sweet cake, reduce the granulated sugar slightly in the batter and adjust powdered sugar in frosting to taste.
Substitute buttermilk with plain yogurt or milk mixed with lemon juice for a similar tangy effect.
If you prefer a vegan version, replace eggs with flaxseed meal and vegan cream cheese substitutes in frosting.
For a natural look, omit gel food coloring; the blackberry purée gives a lovely hue.

Storage

Store the cake covered in the refrigerator for up to 3 days. To maintain freshness, keep it airtight to prevent the frosting from drying out. Allow the cake to come to room temperature before serving for the best texture and flavor. Leftover cake can be frozen for up to 1 month wrapped tightly in plastic wrap and foil; thaw overnight in the fridge before serving.

How to Serve

A slice of two-layer dark purple cake sits on a white plate with a detailed blue and brown pattern, each cake layer separated by smooth white cream frosting; the top also has this cream frosting, covered partly by a dark purple glaze dripping down the side. On top, a cluster of blackberries, one blueberry, one red raspberry, and two small mint leaves add color and texture, while more blackberries rest at the base next to a silver fork. The cake looks moist and rich, and the background shows a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries for the purée?

Yes, you can use frozen blackberries. Thaw them fully and drain excess liquid before puréeing to avoid a watery batter or frosting.

What if I don’t have a springform pan?

You can use regular 8-inch round cake pans lined with parchment paper. To help with removal, gently run a knife around the edges before inverting the cakes onto a wire rack to cool.

Decadent Blackberry Velvet Gothic Cake for Spooky Celebrations Recipe

Print Recipe

★★★★★

4.8 from 248 reviews

This Decadent Blackberry Velvet Gothic Cake is a rich, dark chocolate cake infused with fresh blackberry purée, perfect for spooky celebrations or gothic-themed gatherings. Featuring a moist cocoa-flavored batter layered with a creamy blackberry-infused cream cheese frosting, and adorned with fresh blackberries, edible flowers, and elegant dark chocolate shards, this cake combines a hauntingly beautiful presentation with lush, deep flavors.

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

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour (Substitute with gluten-free flour blend for a gluten-free version)
3/4 cup unsweetened dark cocoa powder
1 teaspoon baking soda
1 teaspoon salt

Wet Ingredients

1 cup buttermilk (or yogurt/milk with lemon juice)
1 cup blackberry purée (fresh blackberries preferred)
1 tablespoon lemon juice (or vinegar)
1 1/2 cups granulated sugar
1/2 cup vegetable oil (or melted coconut oil)
3 large eggs
1 teaspoon vanilla extract (or almond extract)
Gel food coloring as needed (optional)

Frosting

8 oz cream cheese (softened; mascarpone as alternate)
1/2 cup unsalted butter (or margarine)
1 cup powdered sugar
Blackberry purée and vanilla extract for flavor
Pinch of salt

Decoration

Fresh blackberries as needed
Edible flowers (optional)
Blackberry glaze or dark chocolate shards

Instructions

Preparation: Preheat your oven to 350°F (175°C). Grease two 8-inch springform pans with butter or oil and line the bottoms with parchment paper to prevent sticking and ensure easy removal.
Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened dark cocoa powder, baking soda, and salt, ensuring an even distribution and a light, airy batter.
Combine Wet Ingredients: In a separate large bowl, whisk together the buttermilk, blackberry purée, lemon juice, and vanilla extract until the mixture is smooth and well blended, infusing the batter with fruity tartness.
Cream Sugar and Oil: In another large bowl, cream the granulated sugar and vegetable oil together until the mixture is light and fluffy. Then add the eggs one at a time, mixing thoroughly after each addition for a uniform batter.
Incorporate Dry Ingredients: Gradually add the sifted dry ingredients into the wet mixture, mixing on low speed just until combined. Avoid overmixing to keep the cake tender.
Divide and Bake: Pour the batter evenly into the two prepared springform pans, smoothing the tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean, indicating doneness.
Prepare Frosting: While the cakes cool completely, beat the softened cream cheese and butter together until creamy. Mix in the blackberry purée, vanilla extract, a pinch of salt, and powdered sugar to taste, adjusting sweetness as desired.
Assemble the Cake: Level the cake tops if needed for an even stack. Place one cake layer on a serving platter, spread a generous amount of frosting on top, then add the second layer. Cover the top and sides of the cake with frosting smoothly.
Decorate: Adorn the cake with fresh blackberries, drizzle with blackberry glaze or place dark chocolate shards around, and add edible flowers for a gothic, elegant appearance. Chill briefly to set the frosting before slicing.
Serve: Present the cake on dark or elegant plates to enhance its dramatic effect and enjoy this decadent treat suitable for spooky celebrations or special occasions.

Notes

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Use fresh blackberries for the purée and decoration to maximize flavor and visual appeal.
Gel food coloring is optional and can be omitted for a more natural look.
Adjust sugar quantities in the frosting or cake batter based on personal sweetness preferences.
If buttermilk is unavailable, milk mixed with lemon juice or yogurt can be used as a substitute.
Ensure cream cheese and butter are softened for a smooth frosting consistency.
Store the assembled cake refrigerated, covered, for up to 3 days for best freshness.

Keywords: Blackberry Velvet Cake, Gothic Cake, Spooky Cake, Chocolate Cake, Blackberry Frosting, Halloween Cake, Decadent Dessert