Blackberry Velvet Cake with Cream Cheese Icing
Indulge in the luxurious decadence of Blackberry Velvet Cake with Cream Cheese Icing, a stunning dessert that's as beautiful as it is delicious. This moist, tender cake is infused with the vibrant sweetness of fresh blackberry puree, complemented by a hint of cocoa for depth. A touch of optional purple food coloring enhances its dramatic hue, making it perfect for celebrations. Topped with a velvety cream cheese icing and garnished with plump, juicy blackberries, this show-stopping cake pairs elegant flavor with visual appeal. Ideal for dessert tables or special occasions, this easy-to-make recipe captures the essence of summer fruit in every bite, offering a truly irresistible treat your guests won't forget. Perfectly sliceable and irresistibly creamy, this blackberry dessert is bound to become a new favorite.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 3 large eggs
- 1.5 teaspoons vanilla extract
- 1 cup blackberry puree (strained to remove seeds)
- 1 cup buttermilk
- 2 drops purple food coloring (optional)
- 4 cups powdered sugar
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup fresh blackberries (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes using a handheld or stand mixer.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Slowly add the blackberry puree to the wet mixture, followed by the buttermilk. If desired, stir in 2 drops of purple food coloring to enhance the cake's color.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto a wire rack and allow them to cool completely.
To prepare the cream cheese icing, beat together the softened cream cheese and butter until smooth and creamy, about 2 minutes.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Stir in the vanilla extract.
Place one cake layer on a serving plate and spread a layer of cream cheese icing on top. Add the second cake layer and spread icing over the top and sides of the cake.
Garnish the cake with fresh blackberries along the top and sides as desired.
Refrigerate the cake for at least 30 minutes before slicing to let the icing set. Serve and enjoy!
Nutrition Facts
Calories |
7260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.7 g | 387% | |
| Saturated Fat | 179.8 g | 899% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1353 mg | 451% | |
| Sodium | 3516 mg | 153% | |
| Total Carbohydrate | 1101.8 g | 401% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 827.1 g | ||
| Protein | 80.5 g | 161% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 849 mg | 65% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 2032 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
