Blackberry Velvet Gothic Cake Recipe

Introduction

The Blackberry Velvet Gothic Cake is a decadent dessert that combines rich cocoa flavors with a luscious blackberry filling and airy whipped cream. Its striking dark layers contrasted with vibrant berries make it as stunning to look at as it is delicious to eat.

Ingredients

• 2 cups all-purpose flour (240 grams)
• 1 1/2 cups granulated sugar (300 grams)
• 3/4 cup unsweetened cocoa powder (75 grams)
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 3/4 cup vegetable oil (180 ml)
• 1 cup buttermilk (240 ml)
• 2 teaspoons vanilla extract
• 1/2 cup hot water (120 ml)
• 1 1/2 cups fresh or frozen blackberries (225 grams)
• 1/4 cup granulated sugar (50 grams)
• 2 tablespoons cornstarch mixed with 2 tablespoons water
• 1 tablespoon lemon juice
• 1 1/2 cups heavy whipping cream (360 ml)
• 1/4 cup powdered sugar (30 grams)
• 1 teaspoon vanilla extract
• Fresh blackberries
• Edible flowers
• Dark chocolate shavings
• Cocoa powder dusting

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
3. Step 3: In another bowl, beat the eggs with vegetable oil, buttermilk, and vanilla extract until well combined.
4. Step 4: Gradually add the wet ingredients to the dry ingredients, mixing gently. Stir in the hot water until the batter is smooth.
5. Step 5: Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans, then remove.
6. Step 6: To make the blackberry filling, combine blackberries and 1/4 cup granulated sugar in a saucepan over medium heat. Cook until the berries release their juices, about 5 minutes.
7. Step 7: Stir in the cornstarch mixture and lemon juice. Cook for another 1–2 minutes until the filling thickens. Remove from heat and let it cool completely.
8. Step 8: In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
9. Step 9: Place one cake layer on a serving plate and spread the cooled blackberry filling evenly over it. Top with the second cake layer.
10. Step 10: Spread the whipped cream over the top and sides of the cake. Decorate with fresh blackberries, edible flowers, dark chocolate shavings, and a light dusting of cocoa powder.
11. Step 11: Chill the assembled cake for at least 1 hour before slicing to allow the flavors to meld and the filling to set.

Tips & Variations

• For a deeper chocolate flavor, try substituting half of the vegetable oil with melted butter.
• If fresh blackberries are not available, frozen berries work well—just thaw and drain any excess liquid before cooking.
• Swap the blackberry filling for raspberry or cherry preserves for a different fruity twist.
• Ensure the heavy cream is very cold before whipping to achieve stiffer peaks faster.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the whipped cream fresh. For best texture, allow the cake to come to room temperature for about 20 minutes before serving. Leftover cake can be refrigerated in an airtight container but is best enjoyed within 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the blackberry filling up to two days in advance. Store the layers wrapped tightly and the filling in an airtight container in the refrigerator. Assemble the cake the day you plan to serve it.

What can I use if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using. This will provide the acidity needed for the cake to rise properly.

Blackberry Velvet Gothic Cake Recipe

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★★★★★

4.9 from 129 reviews

• Author: Elara
• Total Time: 1 hour 40 minutes
• Yield: 12 servings 1x

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Description

Blackberry Velvet Gothic Cake is a visually stunning and deliciously rich chocolate cake layered with a luscious blackberry filling and topped with whipped cream. This decadent dessert combines the deep flavors of cocoa with the tartness of fresh blackberries, complemented by delicate decorations of edible flowers and dark chocolate shavings, perfect for special occasions or a luxurious treat.

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Ingredients

Scale 1x2x3x

Cake Ingredients

• 2 cups all-purpose flour (240 grams)
• 1 1/2 cups granulated sugar (300 grams)
• 3/4 cup unsweetened cocoa powder (75 grams)
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 3/4 cup vegetable oil (180 ml)
• 1 cup buttermilk (240 ml)
• 2 teaspoons vanilla extract
• 1/2 cup hot water (120 ml)

Blackberry Filling

• 1 1/2 cups fresh or frozen blackberries (225 grams)
• 1/4 cup granulated sugar (50 grams)
• 2 tablespoons cornstarch mixed with 2 tablespoons water (cornstarch slurry)
• 1 tablespoon lemon juice

Whipped Cream Topping

• 1 1/2 cups heavy whipping cream (360 ml)
• 1/4 cup powdered sugar (30 grams)
• 1 teaspoon vanilla extract

Decorations

• Fresh blackberries
• Edible flowers
• Dark chocolate shavings
• Cocoa powder (for dusting)

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Instructions

1. Bake the Cakes: Preheat your oven to 350°F (175°C) and prepare two 8-inch or 9-inch cake pans by greasing and lining them with parchment paper. In one bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat together the eggs, vegetable oil, buttermilk, and vanilla extract. Gradually combine the dry ingredients with the wet ingredients until smooth, then stir in the hot water. Pour the batter evenly into the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before removing from pans.
2. Make the Filling: In a medium saucepan, combine the blackberries and granulated sugar over medium heat. Cook until the berries are juicy and breaking down, about 5 to 7 minutes. Stir in the cornstarch slurry and lemon juice, continuing to cook and stir until the mixture thickens significantly. Remove from heat and allow the filling to cool fully to room temperature, then refrigerate to chill if desired.
3. Whip the Cream: In a clean mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract using an electric mixer until stiff peaks form. This should take about 3 to 5 minutes depending on your mixer speed and bowl size.
4. Assemble the Cake: Place one cake layer on your serving plate and spread a generous layer of the chilled blackberry filling evenly over it. Carefully place the second cake layer on top, then cover the top and sides of the cake with the whipped cream. Smooth the whipped cream for an even finish.
5. Decorate and Chill: Garnish the cake with fresh blackberries, edible flowers, dark chocolate shavings, and a light dusting of cocoa powder for a dramatic gothic effect. Refrigerate the assembled cake for at least 1 hour to set before slicing and serving for the best flavor and texture.

Notes

• Ensure the cakes are completely cool before assembling to prevent the whipped cream from melting.
• The hot water in the cake batter enhances the cocoa flavor and creates a moist texture.
• You can substitute buttermilk with a mix of milk and lemon juice if needed.
• Use fresh blackberries for the best flavor, but frozen ones are fine if thawed properly.
• For a more intense chocolate finish, dust the cake lightly with additional cocoa powder just before serving.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: blackberry cake, chocolate cake, gothic cake, velvet cake, berry filling, whipped cream cake, dessert, chocolate dessert