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.
