For the Blackberry Velvet Cake:
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 ½ cups blackberry puree
- 1 tablespoon lemon juice
- Purple or pink food coloring (optional)
For the Blackberry Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1/4 cup blackberry puree
- 1 teaspoon vanilla extract
Optional Garnish:
- Fresh blackberries
- Crushed freeze-dried berries
- Mint leaves
Instructions
Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
Step 2:
In a large bowl, whisk together flour, baking soda, baking powder, and salt.
Step 3:
In another bowl, beat butter and sugar together until light and fluffy, about 4–5 minutes.
Step 4:
Add eggs one at a time, mixing well after each addition.
Step 5:
Mix in vanilla extract, lemon juice, and blackberry puree.
Step 6:
Gradually add dry ingredients alternately with buttermilk. Mix gently until just combined.
Step 7:
If desired, add a few drops of food coloring to enhance the velvet appearance.
Step 8:
Divide batter evenly between cake pans and smooth tops.
Step 9:
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Step 10:
Allow cakes to cool completely before frosting.
Step 11:
To make frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar.
Step 12:
Mix in blackberry puree and vanilla extract until smooth and fluffy.
Step 13:
Frost cake layers generously and decorate with fresh blackberries.
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