If you have a passion for rich, decadent desserts, then you absolutely have to try this Black Velvet Cake with Blackberry Filling and Chocolate Frosting Recipe. This stunning cake combines the deep, luscious taste of a black velvet base with a tangy, fresh blackberry filling and finishes it off with a silky chocolate frosting that practically melts in your mouth. It’s a showstopper for any celebration or a special treat to impress your loved ones. Trust me, once you bake this, it’ll be your new go-to recipe for unforgettable desserts.
Ingredients You’ll Need
Don’t be intimidated by this mouthwatering Black Velvet Cake with Blackberry Filling and Chocolate Frosting Recipe—its ingredients are straightforward but essential to creating that perfect balance of flavors and textures you’re craving. Each component plays a specific role, whether it’s adding moisture, depth of flavor, or that irresistible color that makes this cake so unique.
- All-purpose flour: The foundation for your soft yet sturdy cake crumb.
- Baking powder and baking soda: These give your cake the perfect lift and fluffiness.
- Salt: A pinch enhances all the sweet and chocolatey notes.
- Unsweetened cocoa powder: Provides the subtle chocolate undertone essential for black velvet.
- Granulated sugar: Sweetens the batter and blackberry filling just right.
- Vegetable oil: Keeps the cake moist and tender without weighing it down.
- Large eggs and vanilla extract: Bind everything together and add depth.
- Buttermilk and white vinegar: The acid that reacts to leaveners, tenderizing the crumb and enhancing flavor.
- Black food coloring: Achieves that gorgeous, deep black color that’s impossible to resist.
- Fresh or frozen blackberries: Star of the filling, bursting with juicy brightness.
- Lemon juice, cornstarch, and water: These thicken and brighten your blackberry filling perfectly.
- Unsalted butter, powdered sugar, and cocoa powder: The trio that forms a rich, smooth chocolate frosting.
- Heavy cream and a pinch of salt: Add creaminess and balance the sweetness of the frosting.
How to Make Black Velvet Cake with Blackberry Filling and Chocolate Frosting Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans. This step is crucial for an easy release later on. Next, combine your dry ingredients—flour, baking powder, baking soda, salt, and cocoa powder—in a bowl; this ensures they’re evenly distributed, so every bite is perfect. Then, blend your sugar, oil, eggs, and vanilla in a separate bowl until smooth, adding buttermilk and vinegar next to create a moist, tender batter. Finally, fold in the dry mix and your black food coloring until the batter transforms into a beautiful, deep black hue. Your cake batter is now ready to be divided evenly between the pans.
Step 2: Bake the Cake Layers
Bake the cakes for 30 to 35 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely. Cooling fully is key because it prevents your frosting from melting later on.
Step 3: Make the Blackberry Filling
While your cakes cool, it’s time to prepare the star of the filling. In a saucepan, combine fresh or frozen blackberries with sugar, lemon juice, cornstarch, and water. Cook this mixture over medium heat, stirring constantly, until it thickens and the berries break down into a luscious jam-like consistency. Let it cool completely to avoid melting the frosting when assembled.
Step 4: Whip Up the Chocolate Frosting
In a large bowl, beat softened unsalted butter until creamy, then gradually mix in powdered sugar and cocoa powder to blend perfectly. Add vanilla extract, heavy cream, and a pinch of salt, and increase the mixer speed to whip the frosting into a light and fluffy cloud of chocolate goodness. If it’s too thick, a splash more cream will get it to perfect spreading consistency.
Step 5: Assemble and Frost the Cake
Place one cooled cake layer on your serving platter, spreading an even layer of blackberry filling on top. Gently add your second cake layer, then coat the entire cake with your chocolate frosting, smoothing the sides and top. For a beautiful finishing touch, add fresh blackberries on top if you like, and let your cake rest for 30 minutes so the frosting sets properly before slicing.
How to Serve Black Velvet Cake with Blackberry Filling and Chocolate Frosting Recipe
Garnishes
Fresh blackberries are a natural and elegant garnish that not only add a pop of color but also echo the tartness inside the cake. To elevate it further, sprinkle a light dusting of powdered sugar or place a few mint leaves for contrast. These simple touches take presentation from lovely to absolutely jaw-dropping.
Side Dishes
Pair your cake with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream to add a creamy element that balances the rich chocolate. A glass of cold milk or a cup of freshly brewed coffee also complements this cake beautifully, making every bite even more enjoyable.
Creative Ways to Present
For a festive touch, serve this cake on a cake stand surrounded by edible flowers or scatter some crushed pistachios on top of the frosting for a delightful crunch. Try serving individual slices with a drizzle of warm chocolate sauce or a spoon of the blackberry filling alongside for an interactive dessert experience that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Black Velvet Cake with Blackberry Filling and Chocolate Frosting Recipe covered airtight at room temperature for up to two days, or in the refrigerator for up to five days to maintain freshness. Using an airtight container ensures the cake remains moist and prevents the frosting from drying out.
Freezing
You can freeze the cake layers before frosting by wrapping them tightly in plastic wrap and then foil for up to three months. After thawing completely in the refrigerator, prepare the blackberry filling and frosting to assemble fresh. Alternatively, the assembled cake can be frozen, but best results come from freezing layers separately.
Reheating
Since this cake is best enjoyed chilled or at room temperature, reheating isn’t usually necessary. However, if you prefer a softer texture, let slices sit at room temperature for 30 minutes before serving to let the frosting soften without losing its shape.
FAQs
Can I use frozen blackberries for the filling?
Absolutely! Frozen blackberries work beautifully in the filling and often make the cooking process easier since they break down quickly. Just thaw them slightly before cooking for best results.
Is black food coloring necessary for this cake?
While not absolutely required, the black food coloring gives the cake its signature bold color that sets it apart from a traditional chocolate cake. Without it, you’ll still have a delicious dessert, but the look won’t be quite as striking.
Can I substitute buttermilk in this recipe?
If you don’t have buttermilk, you can make a simple substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it stand for 5 minutes before using. This keeps the texture tender and light.
How long does it take to assemble the cake?
The assembly process usually takes about 15 to 20 minutes, depending on how meticulous you want to be with frosting and plating. Just remember to let the cake layers and filling cool fully to make the process smoother.
Can I make this cake gluten-free?
You can experiment with gluten-free all-purpose flour blends, but results will vary. It’s best to use a blend that includes xanthan gum or other binding agents to mimic the texture of wheat flour for this cake.
Final Thoughts
This Black Velvet Cake with Blackberry Filling and Chocolate Frosting Recipe is truly a labor of love that rewards you with every bite. It’s a stunning combination of flavors and textures that’s bound to impress everyone at your table. So go ahead and give it a try—you won’t regret bringing this beautiful, indulgent cake into your kitchen and life.
Print
Black Velvet Cake with Blackberry Filling and Chocolate Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Black Velvet Cake combines a rich, deep black cocoa-flavored cake with a luscious blackberry filling and smooth chocolate frosting. Perfect for special occasions, this cake features moist layers tinted with black food coloring, a tangy homemade blackberry compote, and a creamy chocolate buttercream frosting. Its harmonious flavors and striking appearance make it an unforgettable dessert.
Ingredients
For the Black Velvet Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- ½ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 tbsp white vinegar
- 2 tsp black food coloring (or as needed)
For the Blackberry Filling:
- 2 cups fresh or frozen blackberries
- 1 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
For the Chocolate Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- ¼ cup heavy cream
- Pinch of salt
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy release of the cakes.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and unsweetened cocoa powder until evenly combined. Set aside.
- Combine wet ingredients: In a large bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and fully combined, creating a cohesive batter base.
- Add buttermilk and vinegar: Stir in the buttermilk and white vinegar into the wet mixture, incorporating them thoroughly to add moisture and tenderness to the cake.
- Combine dry and wet mixtures: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overmixing and developing gluten, which can make the cake dense.
- Add food coloring: Stir in black food coloring, adjusting the amount until the batter reaches a deep, rich black color that is characteristic of the black velvet cake.
- Fill pans and bake: Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes: Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and transfer them to a wire rack to cool completely before assembling.
- Make blackberry filling: In a medium saucepan, combine blackberries, granulated sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring constantly for about 5-7 minutes until the mixture thickens and berries break down into a jam-like consistency.
- Cool filling: Remove the blackberry filling from heat and let it cool completely to thicken further before using it in the cake assembly.
- Prepare chocolate frosting: In a large mixing bowl, beat softened unsalted butter on medium speed until creamy and smooth.
- Add powdered sugar and cocoa powder: Gradually add powdered sugar and unsweetened cocoa powder to the butter while beating, until well combined and smooth.
- Finish frosting: Add vanilla extract, heavy cream, and a pinch of salt to the frosting. Beat on high speed for 2–3 minutes until light, fluffy, and smooth. Adjust consistency with more cream if necessary.
- Assemble the cake: Place one layer of the cooled black velvet cake on a serving plate. Spread a generous layer of the cooled blackberry filling evenly over the cake layer.
- Top with second cake layer: Place the second cake layer on top of the blackberry filling, ensuring it is aligned for a neat appearance.
- Frost the cake: Use the chocolate frosting to cover the top and sides of the cake evenly. Optionally, garnish with fresh blackberries for added freshness and visual appeal.
- Set the cake: Let the assembled cake rest for about 30 minutes to allow the frosting to firm up, making it easier to slice and serve beautifully.
Notes
- Ensure the cakes are completely cool before assembling to prevent the frosting from melting.
- If you cannot find black food coloring, you can adjust with a combination of gel colors to achieve the desired dark hue.
- The blackberry filling can be made a day ahead and refrigerated to enhance flavors.
- For a dairy-free version, substitute the butter with vegan butter and use coconut cream instead of heavy cream.
- Store leftover cake covered in the refrigerator for up to 4 days.
