Go Back
–+ servings
Blackberry Velvet Gothic Cake

Blackberry Velvet Gothic Cake: Indulge in Dark, Creamy Bliss

Indulge in a Blackberry Velvet Gothic Cake, a perfect dessert combining rich chocolate layers and tangy blackberry filling.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 1 hour
Total Time 2 hours 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Gothic
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Use gluten-free flour blend for a gluten-free option.
  • 1.5 cups Granulated Sugar Can be replaced with coconut sugar for a lower glycemic option.
  • 0.75 cups Unsweetened Cocoa Powder Use high-quality cocoa for optimal taste.
  • 1 tbsp Baking Powder Make sure it is fresh for best results.
  • 1 tsp Baking Soda Make sure it is fresh for best results.
  • 1 tsp Salt Use sea salt or kosher salt for a subtler taste.
  • 2 large Eggs For a vegan option, use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
  • 0.5 cups Vegetable Oil Can be substituted with melted coconut oil for flavor.
  • 1 cup Buttermilk Use homemade buttermilk (milk + vinegar) if unavailable.
  • 2 tbsp Vanilla Extract Use pure vanilla extract for a superior flavor.
  • 1 cup Hot Water Do not skip, as it activates the cocoa.
For the Filling
  • 2 cups Fresh or Frozen Blackberries Thaw and drain frozen berries before use.
  • 0.5 cups Additional Granulated Sugar Adjust quantity based on berry tartness.
  • 2 tbsp Cornstarch Arrowroot powder could be a substitute.
  • 1 tbsp Lemon Juice Consider lime juice as an alternative.
For the Topping
  • 1 cup Heavy Whipping Cream Use full-fat for best whipping results.
  • 0.25 cups Powdered Sugar Can be omitted for a less sweet topping.
  • to taste Optional Garnishes Fresh blackberries, edible flowers, dark chocolate shavings, cocoa powder dusting add visual appeal.

Equipment

  • oven
  • Mixing bowls
  • Whisk
  • Spatula
  • Cake Pans
  • Saucepan

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 8-inch or 9-inch round cake pans.
  2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
  4. Combine the wet ingredients into the dry ingredients, gently fold together, and add hot water to create a thin batter.
  5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes until a toothpick comes out clean.
  6. In a saucepan, combine blackberries and sugar, cook until juices release, then thicken with cornstarch and lemon juice.
  7. Beat the heavy whipping cream and powdered sugar until stiff peaks form for the topping.
  8. Once cooled, layer the cake with blackberry filling and whipped cream topping, refrigerate for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Avoid overmixing, cool cakes completely before frosting, and be careful not to overwhip the cream. Use room temperature ingredients for best results.

Tried this recipe?

Let us know how it was!