Description
A delightful and easy-to-make cake that combines velvet-like chocolate with juicy blackberries, topped with creamy cream cheese frosting.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup fresh blackberries (rinsed)
- 8 ounces cream cheese (room temperature)
- 1/2 cup butter (room temperature)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- Additional blackberries for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
- Gently fold in the blackberries.
- Divide the batter evenly between the pans and smooth the tops.
- Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat cream cheese and butter together until smooth, gradually adding powdered sugar until creamy. Stir in vanilla extract.
- Once cooled, frost between the cake layers and on top with cream cheese frosting. Garnish with additional blackberries.
- Slice and serve the Blackberry Velvet Cake.
Notes
Make sure to preheat the oven and cool the cake completely before frosting. For a lighter frosting, consider using mascarpone.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American