Blackberry Velvet Cake

Step-by-Step Instructions

Prepare the Cake

Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans, lining the bottom with parchment paper.
In a bowl, whisk together the flour, baking powder, and salt, setting it aside.
In a larger bowl, beat the softened butter and granulated sugar until they’re light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Blend in the blackberry purée and vanilla extract for that vibrant flavor.
Gradually incorporate the dry mixture, alternating with the buttermilk until fully combined. If desired, add purple gel food coloring for an even more striking appearance.
Divide the cake batter equally between the prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Frosting

In a mixing bowl, beat the softened butter until it becomes creamy.
Gradually add powdered sugar, mixing continue until well combined.
Blend in the blackberry purée, vanilla extract, and heavy cream until the frosting is smooth and fluffy.

Assemble and Decorate

Place one cooled cake layer on a plate and spread a layer of frosting on top.
Gently place the second cake layer on top and frost the entire cake.
Garnish with fresh blackberries for a stunning finish!

Best Ways to Enjoy It

Serving this cake can be as creative as you’d like! Pair it with a scoop of vanilla ice cream or dollop of whipped cream for added sweetness and richness. It’s also delightful alongside a cup of herbal tea or coffee, making it perfect for an afternoon treat.

How to Store & Freeze

To keep your Blackberry Velvet Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, it can be refrigerated for up to a week. Just ensure it’s well covered to prevent it from drying out. This cake also freezes beautifully. Simply wrap slices tightly in plastic wrap and place them in an airtight container. They can be frozen for up to 3 months—perfect for those last-minute dessert cravings!

Helpful Cooking Tips

Make sure your butter and eggs are at room temperature for best results; this helps achieve a nice, fluffy batter.
Use a light hand when mixing to avoid overworking the batter, as this could lead to a denser cake.
For an extra texture boost, consider folding in some chopped, fresh blackberries into the batter!

Creative Twists

Feel free to experiment with the recipe! You can swap out blackberries for raspberries or use a mix of berries for a berry medley cake. If you’d like to cater to dietary needs, consider using gluten-free flour or plant-based butter.

FAQs

What can I use instead of blackberry purée?

You can use other fruit purées like raspberry or strawberry, or even a fruit jam if you want. Just adjust the sugar level based on sweetness.

Can I make this cake in advance?

Yes! You can bake the cake layers a day before and frost them just before serving to ensure freshness.

How do I know when my cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with only a few crumbs, your cake is ready to be taken out of the oven.