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–+ servings
Blackberry Velvet Gothic Cake

Decadent Blackberry Velvet Gothic Cake for Your Next Celebration

The Blackberry Velvet Gothic Cake combines rich chocolate layers with tangy blackberry filling, making it a captivating crowd-pleaser.
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Prep Time 20 minutes
Cook Time 35 minutes
Chilling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Can substitute with gluten-free flour blend for a gluten-free version.
  • 2 cups granulated sugar
  • 3/4 cups unsweetened cocoa powder Use high-quality cocoa for best results.
  • 1 tbsp baking powder
  • 1 tbsp baking soda
  • 1 tsp salt
  • 2 large eggs For a vegan option, substitute with 1/4 cup applesauce per egg.
  • 1 cup vegetable oil
  • 1 cup buttermilk Can be substituted with milk mixed with vinegar or yogurt.
  • 1 tsp vanilla extract
  • 1 cup hot water
For the Blackberry Filling
  • 2 cups fresh or frozen blackberries If using frozen, thaw and drain beforehand.
  • 1/2 cup granulated sugar for filling
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
For the Whipped Cream Topping
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
Optional Garnishes
  • fresh blackberries For elevated presentation.
  • edible flowers For a touch of whimsy.
  • dark chocolate shavings Add a luxurious touch.
  • cocoa powder dusting Enhances visual appeal.

Equipment

  • 8-inch or 9-inch round cake pans
  • mixing bowl
  • whisk
  • Saucepan
  • Wire Rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two cake pans by greasing and lining with parchment paper.
  2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the eggs, oil, buttermilk, and vanilla extract until frothy. Mix into the dry ingredients.
  4. Gradually stir in hot water until the batter is smooth and slightly runny.
  5. Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
  6. Cool the cakes in their pans for 10 minutes, then transfer to a wire rack to cool completely.
  7. To prepare the blackberry filling, combine blackberries and sugar in a saucepan and cook until juicy. Stir in cornstarch and lemon juice to thicken.
  8. Beat the cream with powdered sugar until stiff peaks form.
  9. Layer one cake on a serving plate, spread with blackberry filling, add the second layer, top with remaining filling, and finish with whipped cream.
  10. Chill the assembled cake in the refrigerator for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for smoother batter. Avoid overmixing to maintain a light, airy texture.

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