If you’re ready to wow dessert lovers and chocolate aficionados alike, this Black Velvet Cake with Blackberry Filling and Chocolate Frosting is destined to become your new show-stopping centerpiece! With its strikingly deep, almost midnight-black cocoa layers paired with bright, tart blackberry preserves and swirls of luscious chocolate buttercream, every bite is both dramatic and comforting. The rich, tender crumb and burst of fresh berry flavor make this cake as satisfying as it is beautiful—perfect for birthdays, sophisticated gatherings, or whenever you want to serve something truly special.
Ingredients You’ll Need
This recipe uses a handful of classic staples and a few vibrant add-ins, each playing an essential role in the cake’s unique taste, velvety texture, and jaw-dropping color. Every ingredient here truly matters, so let’s walk through what you’ll need for the perfect Black Velvet Cake with Blackberry Filling and Chocolate Frosting.
- All-purpose flour: Gives structure and the perfect crumb to your velvet cake layers.
- Granulated sugar: Sweetens the cake while helping it stay perfectly moist.
- Unsweetened dark cocoa powder (Dutch-processed preferred): Delivers that signature deep chocolate flavor and dark, luxurious hue.
- Baking powder and baking soda: Work together for just the right lift and tenderness.
- Salt: A tiny bit pulls out the chocolate notes and balances the sweetness.
- Large eggs: Bind the batter and add richness.
- Buttermilk: Makes the crumb extra tender and adds a subtle tang.
- Vegetable oil: Keeps the cake moist and supple for days.
- Vanilla extract: Rounds out the chocolate and berry notes with cozy warmth.
- Hot water: Blooms the cocoa for maximum flavor and helps create an ultra-smooth batter.
- Black gel food coloring (optional): For those who want a truly striking black velvet appearance.
- Fresh or frozen blackberries: The star of your filling, bursting with sweet-tart goodness.
- Granulated sugar (for filling): Brings out the berry flavor and helps thicken the compote.
- Cornstarch: Ensures your blackberry layer isn’t too runny when slicing.
- Lemon juice: Wakes up the blackberries and brightens their flavor.
- Unsalted butter: The base of a rich, creamy chocolate frosting you’ll want to eat by the spoonful.
- Unsweetened cocoa powder (for frosting): Doubles down on chocolate intensity.
- Powdered sugar: Adds sweetness and structure to your buttercream.
- Salt (in frosting): Cuts the sweetness and keeps the chocolate flavor front and center.
- Heavy cream: Whips your frosting into a light, dreamy consistency.
- Vanilla extract (for frosting): Adds aroma and enhances the chocolate and berry flavor trio.
How to Make Black Velvet Cake with Blackberry Filling and Chocolate Frosting
Step 1: Prepare Your Pans and Preheat
Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper circles—this little extra step ensures your cake comes out cleanly every time and keeps that velvety crumb perfectly intact.
Step 2: Whisk the Dry Ingredients
In a large mixing bowl, whisk together your flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Blending these dry basics thoroughly means your cake will bake up evenly, with every layer tasting just as rich and balanced as the last.
Step 3: Mix in the Wet Ingredients
Add the eggs, buttermilk, vegetable oil, and vanilla extract directly to the bowl of dry ingredients. Using a hand mixer or sturdy whisk, beat everything together until just combined—this ensures your finished cake will be tender but not dense. Slowly pour in the hot water and mix until the batter is smooth and glossy. If you crave a bolder color, now’s the moment to gently stir in a little black gel food coloring.
Step 4: Bake the Cake Layers
Divide the batter evenly between your prepared cake pans and pop them in the oven. These will bake for 30–35 minutes; you’ll know they’re ready when a toothpick inserted in the center comes out clean or with a few moist crumbs. Let them cool in the pans for 10 minutes, then flip onto wire racks to let them cool completely—no rushing this part if you want picture-perfect slices!
Step 5: Make the Blackberry Filling
While the cake cools, grab a small saucepan and combine your blackberries, sugar, lemon juice, and cornstarch. Cook over medium heat, mashing the berries gently as they soften. In about 8–10 minutes you’ll have a thick, jammy filling bursting with berry flavor and just the right amount of tartness. Allow the filling to cool fully before assembling so it’s nice and thick.
Step 6: Whip Up the Chocolate Frosting
With the cakes and filling cooling, beat the softened butter until creamy and light in color. Mix in your cocoa powder, then gradually add powdered sugar and a pinch of salt. Slowly pour in heavy cream and vanilla, beating until your buttercream is fluffy and utterly irresistible—perfect for blanketing your entire Black Velvet Cake with Blackberry Filling and Chocolate Frosting.
Step 7: Assemble and Decorate
If needed, level your cake layers for a flawless finish. Place the first layer on your serving plate, spread the cooled blackberry filling over the top (leaving about a half-inch border), then gently top with the second cake layer. Generously frost the entire cake with your chocolate buttercream and get creative with extra blackberries or frosting swirls for an eye-catching final flourish!
How to Serve Black Velvet Cake with Blackberry Filling and Chocolate Frosting
Garnishes
This cake is already a showstopper, but a handful of fresh blackberries scattered on top, a dusting of powdered sugar, or a few sprigs of mint can elevate its elegance even more. For a special occasion, edible flowers or chocolate shavings add a whimsical, bakery-worthy touch.
Side Dishes
The richness of the Black Velvet Cake with Blackberry Filling and Chocolate Frosting pairs beautifully with light accompaniments. A scoop of vanilla bean ice cream or a dollop of unsweetened whipped cream is classic, while a side of fresh berries or a crisp flute of sparkling wine keeps things festive without overpowering the dessert.
Creative Ways to Present
Cake slices look dazzling on dark stoneware or bold-colored dessert plates, making the deep colors pop. Serve mini slices or cake squares at a dessert buffet, or try stacking cake pieces in a sundae glass layered with whipped cream and berries for a playful parfait-inspired twist.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover the cake tightly and store it in the refrigerator for up to four days. The flavors actually deepen and meld together, making each bite even more complex and decadent the next day.
Freezing
Black Velvet Cake with Blackberry Filling and Chocolate Frosting freezes surprisingly well. Wrap individual slices or the whole (unfrosted) cake layers in plastic wrap, followed by aluminum foil. Store in the freezer for up to two months; just thaw overnight in the fridge before assembling or serving.
Reheating
While this cake is delicious cold, if you fancy a slightly warm slice, microwave individual pieces for about 10 seconds to take the chill off without melting the frosting. The filling becomes even more luscious and the chocolate aromas intensify—pure heaven!
FAQs
Can I use frozen blackberries for the filling?
Absolutely! Frozen blackberries work perfectly—just use them straight from the freezer and follow the recipe as written, adding a couple minutes to the cooking time if needed.
How do I get a true “black” color in my velvet cake?
For the deepest black effect, use dark Dutch-process cocoa and a few drops of black gel food coloring. This combination really amps up the shade and delivers that jaw-dropping velvet look.
Can I make the blackberry filling ahead of time?
Yes, you can prepare the blackberry filling up to three days in advance. Store it covered in the refrigerator until you’re ready to assemble your Black Velvet Cake with Blackberry Filling and Chocolate Frosting.
What if I don’t have buttermilk?
You can easily make a buttermilk substitute: add 1 tablespoon of lemon juice or white vinegar to a measuring cup, fill with milk to the 1-cup line, and let it sit for 5 minutes. This quick fix provides the same tang and tenderness.
How do I keep the filling from leaking out when stacking the layers?
Chill the blackberry filling thoroughly before using, and leave a border around the edge. You can even pipe a ring of frosting around the bottom cake layer to act as a “dam” and keep the berries in place.
Final Thoughts
This Black Velvet Cake with Blackberry Filling and Chocolate Frosting is the kind of dessert that turns any occasion into a true celebration. Ridiculously moist, deeply flavorful, and impossible to forget—it’s just waiting for you to grab a fork and share a slice (or two!) with your favorite people. Give it a try and prepare to fall in love, bite after decadent bite.
Print
Black Velvet Cake with Blackberry Filling and Chocolate Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes (plus cooling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Black Velvet Cake with a luscious blackberry filling and a silky chocolate frosting. This impressive layer cake is perfect for special occasions and will wow your guests with its deep, dark chocolate taste and fruity undertones.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened dark cocoa powder (Dutch-processed preferred)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
- black gel food coloring (optional, for darker color)
For the Blackberry Filling:
- 2 cups fresh or frozen blackberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the Chocolate Frosting:
- 1 cup unsalted butter, softened
- 3/4 cup unsweetened cocoa powder
- 3 1/2 cups powdered sugar
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, buttermilk, oil, and vanilla. Mix until combined. Slowly pour in hot water and mix until smooth. Add black food coloring if desired.
- Divide the batter between pans and bake for 30–35 minutes. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool.
- For the blackberry filling, cook blackberries, sugar, lemon juice, and cornstarch until thickened. Cool.
- To make the frosting, beat butter, add cocoa, powdered sugar, salt, cream, and vanilla until fluffy.
- Level cake layers, spread filling on bottom layer, top with second layer, and frost cake. Garnish with blackberries.
Notes
- Chill filling before assembling.
- Cake layers can be made ahead and frozen.
- For an elegant finish, pipe swirls of frosting and top with fresh berries or edible flowers.
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