Description
An elegant and visually stunning dessert featuring a soft velvet cake infused with blackberry puree and topped with a tangy cream cheese frosting.
Ingredients
Scale
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter (softened)
- 4 large eggs
- 1 cup buttermilk
- 1.5 cups blackberry puree
- 1 tablespoon lemon juice
- Purple or pink food coloring (optional)
- 8 oz cream cheese (softened)
- 0.5 cup unsalted butter (softened)
- 4 cups powdered sugar
- 0.25 cup blackberry puree
- 1 teaspoon vanilla extract
- Fresh blackberries (for garnish)
- Crushed freeze-dried berries (for garnish)
- Mint leaves (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper rounds.
- Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
- Beat the softened butter and granulated sugar together on medium-high speed for 4 to 5 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition along with the vanilla extract, lemon juice, and blackberry puree.
- Gradually add the dry ingredients alternately with the buttermilk until just combined.
- Divide the batter evenly between the prepared pans, smooth the tops, and bake for 30–35 minutes. Test with a toothpick.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- Whip together the cream cheese and butter, add the powdered sugar, and finally the blackberry puree to create the frosting.
- Assemble and frost the cooled cake layers, then garnish as desired.
Notes
For a vibrant color, consider adding food coloring. Ensure the cake layers are fully cool before frosting to maintain structure.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: blackberry velvet cake, dessert, baking, cakes, cream cheese frosting