Step-by-step instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, ensuring easy release later.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt until evenly combined.
- In another bowl, beat the softened butter and cream cheese together until they form a smooth mixture.
- Add the eggs to the butter mixture one at a time, ensuring each one is thoroughly incorporated before adding the next.
- In a separate cup, mix the vanilla extract, white vinegar, and cream of tartar into the buttermilk.
- Slowly combine the dry ingredient mixture with the buttermilk mixture into the butter mixture, alternating between the two and beginning and ending with the dry ingredients.
- Gently fold in the pureed blackberries and frozen blackberries if desired, mixing just enough to combine without overmixing.
- Divide the batter evenly across the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted in the center of each layer comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the butter and cream cheese until smooth. Add the vanilla extract.
- Gradually mix in the powdered sugar while continuing to beat until the frosting is light and fluffy.
- Once the cakes are completely cool, spread frosting between layers and cover the top and sides of the cake.
- Garnish with fresh blackberries before serving to add a decorative touch.
Best ways to enjoy it
Serving your Blackberry Velvet Cake can be as fun as baking it! For an elegant presentation, consider dusting the top lightly with powdered sugar or even drizzling some blackberry sauce. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent experience. For beverages, herbal teas or a chilled glass of rosé would complement the flavors nicely.
Storage and reheating tips
To keep your Blackberry Velvet Cake fresh, store it in an airtight container in the refrigerator for up to 5 days. If you have leftovers, you can freeze slices for up to 3 months. Just make sure to wrap them tightly in plastic wrap before placing them in a freezer-safe container. When you’re ready to enjoy, let them thaw in the refrigerator overnight, or enjoy it straight from the freezer for a cold treat!
Helpful cooking tips
To ensure your cake comes out perfectly, here are a few pro tips:
- Make sure all your ingredients are at room temperature before beginning; this predicts even mixing.
- Use fresh blackberries when they’re in season for the best flavor.
- If you like a heavier blackberry flavor, increase the amount of pureed blackberries in the batter while adjusting the sugar slightly to maintain balance.
Creative twists
Feel free to experiment! Try adding lemon zest for a citrus kick or swap out the frosting for a chocolate ganache for a richer taste. For a gluten-free version, substitute the all-purpose flour with a gluten-free blend. You can even turn this recipe into cupcakes for a fun twist perfect for parties or picnics!
Common questions
How long does it take to make this cake?
The prep time is about 30 minutes, with an additional 25-30 minutes for baking. Allow extra time for cooling before frosting.
Can I make it dairy-free?
Absolutely! Substitute the buttermilk with a plant-based milk mixed with lemon juice for a similar tangy flavor, and use dairy-free butter and cream cheese.
What can I do if my cake layers rise unevenly?
It’s essential to properly measure and level your flour—scooping straight from the bag can lead to excess amounts. Also, make sure your oven temperature is accurate by using an oven thermometer.
Feel free to dive into the delightful world of baking with this Blackberry Velvet Cake, and watch as it becomes a favorite in your dessert repertoire!
