Description
Blackberry Velvet Cake is a soft and tender berry-infused cake with a delicate crumb, layered or topped with luscious cream cheese frosting for a beautifully vibrant dessert.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 cup blackberry puree (strained)
- 1 tsp lemon juice
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter (for frosting)
- 3 cups powdered sugar
- 1/2 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 175°C (350°F) and grease two 8-inch round cake pans.
- Whisk flour, cornstarch, baking powder, baking soda, and salt together.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract and lemon juice.
- Alternate adding dry ingredients and buttermilk, beginning and ending with dry ingredients.
- Fold in blackberry puree gently until combined.
- Divide batter evenly between pans and bake for 30–35 minutes until a toothpick comes out clean.
- Cool completely before frosting.
- For frosting, beat cream cheese and butter until smooth.
- Add powdered sugar gradually, then mix in vanilla extract.
- Frost cooled cake and decorate as desired.
Notes
- Strain puree to remove seeds for smooth texture.
- Chill cake briefly before slicing for cleaner cuts.
- Fresh blackberries make the best flavor.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American