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
Scale
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.
