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Irresistible Blackberry Velvet Cake with Lush Blackberry Frosting

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Irresistible Blackberry Velvet Cake with Lush Blackberry Frosting is a rich, moist layer cake infused with fresh blackberry puree and finished with a creamy, tangy blackberry frosting. With its vibrant color and elegant flavor, it’s a stunning dessert perfect for celebrations or indulgent weekends.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 25–30 minutes
  • Total Time: 2 hours (including cooling and frosting)
  • Yield: 8–10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
  2. Cream butter and sugar together until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Mix in vanilla extract and blackberry puree.
  5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  6. Alternate adding dry ingredients and buttermilk to the batter, beginning and ending with dry ingredients.
  7. Divide batter evenly between pans and bake for 25–30 minutes, until a toothpick inserted comes out clean.
  8. Cool cakes completely before frosting.
  9. For frosting, beat butter until smooth. Gradually add powdered sugar, then blackberry puree, vanilla, and salt.
  10. Add cream or milk as needed for a smooth, spreadable consistency.
  11. Frost between layers, over the top, and sides of the cake. Garnish if desired.

Notes

  • Frozen blackberries can be used—thaw and strain excess liquid.
  • Add lemon zest to enhance the blackberry flavor.
  • Blackberry jam can substitute puree, but reduce added sugar.
  • Unfrosted cake layers freeze well for up to 2 months.
  • Let chilled cake sit at room temperature before serving for best texture.

Nutrition

Find it online: https://juliameals.com/irresistible-blackberry-velvet-cake-with-lush-blackberry-frosting/