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Blackberry Velvet Gothic Cake

Indulge in Blackberry Velvet Gothic Cake for a Rich Delight

Experience the rich delight of Blackberry Velvet Gothic Cake, a stunning dessert blending chocolate and tart blackberries.
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Course: Dessert
Cuisine: American
Keyword: Baking, blackberry dessert, Blackberry Velvet Gothic Cake, chocolate cake, gothic cake, velvet cake
Prep Time: 30 minutes
Cook Time: 35 minutes
Cooling Time: 10 minutes
Total Time: 1 hour 15 minutes
Servings: 8 slices
Calories: 450kcal

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Saucepan
  • Cake Pans
  • Electric mixer
  • spatula

Ingredients

For the Cake

  • 2 cups all-purpose flour creates a light, fluffy texture
  • 1.5 cups granulated sugar sweetens the cake
  • 0.75 cups unsweetened cocoa powder gives rich chocolate flavor
  • 1.5 teaspoons baking powder helps the cake rise
  • 1 teaspoon baking soda creates perfect lift
  • 0.5 teaspoon salt enhances flavor
  • 3 large eggs provides structure
  • 0.75 cups vegetable oil keeps the cake moist
  • 1 cup buttermilk adds moisture
  • 2 teaspoons vanilla extract infuses aroma
  • 0.5 cups hot water blooms the cocoa powder

For the Blackberry Filling

  • 1.5 cups fresh or frozen blackberries offers tartness
  • 0.25 cups granulated sugar sweetens filling
  • 2 tablespoons cornstarch thickens mixture
  • 1 tablespoon lemon juice adds brightness

For the Whipped Cream Topping

  • 1.5 cups heavy whipping cream luxurious topping
  • 0.25 cups powdered sugar adds sweetness
  • 1 teaspoon vanilla extract elevates flavor

Optional Garnishes

  • fresh blackberries for decoration
  • edible flowers for elegance
  • dark chocolate shavings for crunch
  • cocoa powder dusting for extra flavor

Instructions

Step-by-Step Instructions

  • Preheat your oven to 350°F (175°C) and grease two cake pans with parchment paper.
  • In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • In another bowl, beat eggs, oil, buttermilk, and vanilla extract until smooth.
  • Combine wet and dry mixtures and stir in hot water until batter is just combined.
  • Divide batter between pans and bake for 30-35 minutes until a toothpick comes out clean.
  • For blackberry filling, heat blackberries and sugar until syrupy, then add cornstarch slurry and lemon juice.
  • Cool the blackberry filling completely.
  • Whip cream with powdered sugar and vanilla until stiff peaks form.
  • Assemble cake by layering blackberry filling on the first layer, then top with the second layer and whipped cream.
  • Garnish with fresh blackberries, chocolate shavings, or edible flowers as desired.

Notes

Follow expert tips to achieve the best texture and presentation for your cake.

Nutrition

Serving: 1slice | Calories: 450kcal | Carbohydrates: 60g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 75mg | Sodium: 300mg | Potassium: 200mg | Fiber: 3g | Sugar: 35g | Vitamin A: 500IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 2mg