Blackberry Velvet Gothic Cake Recipe

Introduction

Blackberry Velvet Gothic Cake is a rich, moist chocolate cake layered with a luscious blackberry filling and topped with whipped cream. This dramatic dessert combines deep cocoa flavors with fresh fruit, perfect for special occasions or an indulgent treat.

Ingredients

• 2 cups all-purpose flour (240 grams)
• 1 1/2 cups granulated sugar (300 grams)
• 3/4 cup unsweetened cocoa powder (75 grams)
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 3/4 cup vegetable oil (180 ml)
• 1 cup buttermilk (240 ml)
• 2 teaspoons vanilla extract
• 1/2 cup hot water (120 ml)
• 1 1/2 cups fresh or frozen blackberries (225 grams)
• 1/4 cup granulated sugar (50 grams)
• 2 tablespoons cornstarch mixed with 2 tablespoons water
• 1 tablespoon lemon juice
• 1 1/2 cups heavy whipping cream (360 ml)
• 1/4 cup powdered sugar (30 grams)
• 1 teaspoon vanilla extract
• Fresh blackberries (for decoration)
• Edible flowers (optional for decoration)
• Dark chocolate shavings (optional for decoration)
• Cocoa powder dusting (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, 1 1/2 cups sugar, cocoa powder, baking powder, baking soda, and salt.
3. Step 3: In a separate bowl, beat the eggs with vegetable oil, buttermilk, and vanilla extract until well combined.
4. Step 4: Gradually add the wet ingredients to the dry ingredients and mix until smooth. Stir in the hot water carefully until fully incorporated.
5. Step 5: Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans, then remove.
6. Step 6: For the blackberry filling, place blackberries and 1/4 cup sugar in a saucepan over medium heat. Cook until the berries release their juices and soften.
7. Step 7: Stir in the cornstarch mixed with water and lemon juice, cooking until the mixture thickens. Remove from heat and cool completely.
8. Step 8: Whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
9. Step 9: To assemble, spread the cooled blackberry filling over one cake layer. Top with the second cake layer, then spread or pipe whipped cream on top.
10. Step 10: Decorate with fresh blackberries, dark chocolate shavings, edible flowers, and a dusting of cocoa powder as desired.
11. Step 11: Chill the assembled cake for at least 1 hour before slicing for best flavor and texture.

Tips & Variations

• Use fresh blackberries for the best flavor, but frozen berries work well—just thaw and drain excess juice before cooking.
• For a more intense cocoa flavor, try using Dutch-processed cocoa powder in the cake.
• Substitute the buttermilk with a mixture of milk and 1 tablespoon lemon juice or vinegar if you don’t have buttermilk on hand.
• To make it extra gothic, add black food coloring to the whipped cream or dust liberally with dark cocoa powder.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the cream fresh. Let it come to room temperature 15-20 minutes before serving for the best texture. Avoid freezing, as the whipped cream may lose its texture when thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature or in the refrigerator. Bring them to room temperature before assembling.

What if I don’t have buttermilk?

If you don’t have buttermilk, combine 1 cup milk with 1 tablespoon lemon juice or vinegar. Let sit for 5 minutes before using as a substitute.

Blackberry Velvet Gothic Cake Recipe

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4.9 from 281 reviews

Blackberry Velvet Gothic Cake is a luscious layered chocolate cake featuring moist cocoa-infused layers filled with a rich blackberry compote and topped with velvety whipped cream. This stunning cake combines the deep flavor of cocoa with the tartness of fresh blackberries, complemented by a decorative touch of dark chocolate shavings, edible flowers, and a dusting of cocoa powder. Perfect for special occasions, this cake delivers an elegant and indulgent dessert experience.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes (plus chilling time)
• Yield: 8 to 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake

• 2 cups all-purpose flour (240 grams)
• 1 1/2 cups granulated sugar (300 grams)
• 3/4 cup unsweetened cocoa powder (75 grams)
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 3/4 cup vegetable oil (180 ml)
• 1 cup buttermilk (240 ml)
• 2 teaspoons vanilla extract
• 1/2 cup hot water (120 ml)

Blackberry Filling

• 1 1/2 cups fresh or frozen blackberries (225 grams)
• 1/4 cup granulated sugar (50 grams)
• 2 tablespoons cornstarch mixed with 2 tablespoons water (cornstarch slurry)
• 1 tablespoon lemon juice

Whipped Cream Topping

• 1 1/2 cups heavy whipping cream (360 ml)
• 1/4 cup powdered sugar (30 grams)
• 1 teaspoon vanilla extract

Decorations

• Fresh blackberries
• Edible flowers
• Dark chocolate shavings
• Cocoa powder for dusting

Instructions

1. Bake the Cakes: Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans with parchment paper. In one bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. In a separate large bowl, beat the eggs, vegetable oil, buttermilk, and vanilla extract until combined. Gradually combine the dry ingredients into the wet ingredients, mixing just until incorporated. Carefully stir in the hot water to create a smooth batter. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and allow them to cool completely before removing from pans.
2. Make the Filling: In a medium saucepan over medium heat, combine the blackberries and granulated sugar. Cook gently, stirring occasionally, until the berries release their juices and begin to soften, about 5-7 minutes. Stir in the cornstarch slurry (cornstarch mixed with water) and lemon juice. Continue cooking and stirring until the mixture thickens into a jam-like consistency, about 2-3 minutes. Remove from heat and allow the filling to cool completely, ensuring it thickens fully.
3. Whip the Cream: Using a chilled mixing bowl and beaters, whip the heavy cream along with the powdered sugar and vanilla extract until stiff peaks form. Take care not to overbeat, so it remains light and fluffy.
4. Assemble the Cake: Place one cake layer on a serving plate. Spread the cooled blackberry filling evenly over the top of this layer. Carefully place the second cake layer on top. Spread the whipped cream generously over the top and sides of the cake. Decorate the cake with fresh blackberries, edible flowers, dark chocolate shavings, and a light dusting of cocoa powder to create an elegant gothic-inspired look.
5. Chill and Serve: Refrigerate the assembled cake for at least 1 hour to allow the flavors to meld and the cream to firm up. Slice and serve chilled for the best taste and texture experience.

Notes

• Use fresh blackberries if possible, but frozen work well; just thaw and drain any excess liquid before cooking.
• Ensure cakes are completely cooled before assembling to prevent melting the whipped cream.
• For a more intense chocolate flavor, use Dutch-processed cocoa powder.
• The whipped cream topping is best prepared fresh just before assembly to maintain fluffiness.
• This cake can be stored covered in the refrigerator for up to 2 days for optimal freshness.

Keywords: blackberry velvet cake, chocolate cake, blackberry filling, whipped cream cake, gothic cake, layered cake, berry dessert