Description
This Decadent Blackberry Velvet Gothic Cake is a rich, moist cake infused with blackberry puree and black gel food coloring to give it a dramatic gothic black velvet appearance. Layered with a smooth cream cheese frosting combined with blackberry puree, this cake is a showstopper for any special occasion or celebration, boasting a perfect balance of sweet and tangy flavors.
Ingredients
Scale
Cake:
- 2½ cups (300g) all-purpose flour
- 1½ cups (300g) granulated sugar
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 1 tbsp cocoa powder
- 1 cup (240ml) buttermilk, room temperature
- 1 cup (226g) melted unsalted butter
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 2 tbsp black gel food coloring
- ½ cup (120ml) blackberry puree, strained
Frosting:
- 8 oz (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3–4 cups (360–480g) powdered sugar, sifted
- 1 tsp vanilla extract
- ¼ cup (60ml) blackberry puree, strained
Instructions
- Preheat Oven & Prepare Pans: Preheat the oven to 350°F (175°C). Grease and line two or three 8-inch cake pans with parchment paper to ensure the cakes do not stick and bake evenly.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined for an even distribution of leavening and flavor.
- Combine Wet Ingredients: In a separate bowl, mix the buttermilk, melted unsalted butter, eggs, vanilla extract, blackberry puree, and black gel food coloring until the mixture is smooth and homogenous.
- Make the Batter: Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix to keep the cake tender and light.
- Bake: Divide the batter evenly among the prepared cake pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean, indicating the cakes are fully baked.
- Cool: Let the cakes cool in the pans for 10 minutes to set. Then transfer them to wire racks to cool completely before frosting to avoid melting the frosting.
- Make Frosting: Beat together softened cream cheese and butter until fluffy. Gradually add the sifted powdered sugar and mix until smooth. Stir in vanilla extract and blackberry puree, blending until the frosting is creamy and flavorful.
- Assemble the Cake: If needed, level the cooled cakes by trimming the tops. Spread frosting evenly between the layers, then cover the entire cake with the remaining frosting. Garnish as desired to enhance presentation and flavor.
Notes
- Ensure all wet ingredients are at room temperature to help create a smooth batter and reduce the risk of curdling.
- If black gel food coloring is unavailable, you can use activated charcoal powder as a natural alternative, but the color intensity will vary.
- Strain the blackberry puree to remove seeds for a smoother batter and frosting texture.
- For a richer chocolate flavor, use Dutch-processed cocoa powder.
- Letting the cake chill for an hour before serving helps the frosting set and makes slicing cleaner.
