Name: Irresistible Blackberry Velvet Cake with Lush Blackberry Frosting
Prep time: 20 min
Cook time: PT-491291H47M58S
Total time: 2 h
Cuisine: American
Ingredients: For the cake:; 2 1/2 cups all-purpose flour; 1 3/4 cups granulated sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 3/4 cup unsalted butter, softened; 3 large eggs; 1 cup buttermilk (or milk + 1 tbsp lemon juice); 1 cup fresh blackberry puree (from blended blackberries); 1 tsp vanilla extract; Optional: a few drops purple or red food coloring; For the blackberry frosting:; 1 cup unsalted butter, softened; 3–4 cups powdered sugar; 1/2 cup blackberry puree; 1 tsp vanilla extract; Pinch of salt; 1–2 tbsp cream or milk (as needed)

This Irresistible Blackberry Velvet Cake with Lush Blackberry Frosting is a show-stopping dessert that combines the deep, vibrant flavor of blackberries with soft, moist cake layers and creamy, tangy frosting. Each bite is rich and luxurious, with a beautiful purple hue that makes it perfect for special occasions—or anytime I want a decadent treat.

Why You’ll Love This Recipe

I love this cake because it’s both elegant and packed with flavor. The blackberry puree keeps the cake moist while giving it a subtle fruitiness, and the frosting adds a creamy, luscious finish. It’s sweet, tangy, and colorful—everything I look for in a dessert. Plus, it’s easier to make than it looks, so I can impress family and friends without stress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

All-purpose flour
Granulated sugar
Baking powder and baking soda
Salt
Unsalted butter, softened
Eggs
Buttermilk or milk with lemon juice
Fresh blackberries or blackberry puree
Vanilla extract
Optional: purple or red food coloring for a deeper hue

For the blackberry frosting:

Unsalted butter, softened
Powdered sugar
Fresh blackberry puree
Vanilla extract
Pinch of salt
Optional: cream or milk to adjust consistency

Directions

I preheat the oven to 350°F (175°C) and grease and line two 8-inch round cake pans.
In a large bowl, I cream the butter and sugar until light and fluffy, then add the eggs one at a time, mixing well after each.
I mix in the vanilla and blackberry puree.
In another bowl, I whisk together the flour, baking powder, baking soda, and salt. I alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients.
I divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. I let the cakes cool completely.
For the frosting, I beat the butter until smooth, then gradually add powdered sugar, blackberry puree, vanilla, and a pinch of salt. I add a splash of cream or milk if needed to reach a spreadable consistency.
I spread frosting between the cake layers, on the top, and around the sides. I garnish with fresh blackberries or edible flowers if desired.

Servings and timing

This cake serves about 8–10 people. It takes around 20 minutes to prep, 25–30 minutes to bake, plus cooling and frosting time—so I plan for about 2 hours total.

Variations

Sometimes I make it a single-layer cake for smaller gatherings or cupcakes for parties. I’ve also added a hint of lemon zest to the batter to brighten the blackberry flavor. For extra decadence, I swirl in a bit of chocolate ganache between the layers.

Storage/reheating

I store the cake in the fridge in an airtight container for up to 4 days. I let it come to room temperature before serving for the best texture. The cake is not ideal for freezing once frosted, but unfrosted layers can be wrapped tightly and frozen for up to 2 months.

FAQs

Can I use frozen blackberries?

Yes, I thaw them first and puree, then strain if necessary to remove excess liquid so the batter isn’t too runny.

Can I make this cake vegan?

Yes, I substitute plant-based butter, flax or chia eggs, and plant-based milk. The texture is slightly different but still moist and flavorful.

How do I get the frosting smooth and creamy?

I beat the butter first until light, then slowly add powdered sugar and puree. Adding a little cream or milk at the end helps achieve a silky consistency.

Can I use blackberry jam instead of puree?

I can, but I reduce the sugar slightly in the batter and frosting because jam is sweeter than fresh fruit.

Is this cake very sweet?

It’s balanced—the natural tartness of blackberries offsets the sweetness, and the frosting complements rather than overwhelms the cake.

Conclusion

Irresistible Blackberry Velvet Cake with Lush Blackberry Frosting is one of my favorite indulgent desserts. It’s moist, flavorful, and visually stunning, making it perfect for celebrations or just a luxurious weekend treat. The combination of tender cake and tangy, creamy frosting keeps me coming back for more, slice after slice.