There is something utterly magical about the Black Velvet Cake with Blackberry Filling and Chocolate Frosting Recipe that makes every bite a celebration. This cake dazzles with its striking deep black color contrasted by the vibrant blackberry filling and silky chocolate frosting, making it a feast for both the eyes and the palate. Whether you’re looking to impress guests or simply treat yourself, this dessert blends rich flavors and luscious textures in perfect harmony. It’s not just a cake; it’s an experience worth savoring!
Ingredients You’ll Need
Gathering your ingredients for this Black Velvet Cake with Blackberry Filling and Chocolate Frosting Recipe is straightforward but incredibly important. Each element contributes uniquely—whether it’s the tender crumb of the cake, the sweet-tart burst of blackberry filling, or the creamy depth of the chocolate frosting.
- All-purpose flour: The base for the cake’s soft, sturdy structure that holds everything together.
- Baking powder and baking soda: Essential for that perfect rise and tender crumb.
- Salt: Enhances all the flavors, balancing sweetness and richness.
- Unsweetened cocoa powder: Provides a rich chocolate undertone without overpowering the black velvet color.
- Granulated sugar: Sweetens the cake and filling while helping with texture.
- Vegetable oil: Keeps the cake moist and tender without adding flavor that competes.
- Eggs: Bind the ingredients and add structure.
- Vanilla extract: Adds warmth and depth to both cake and frosting.
- Buttermilk: Reacts with baking soda for lift and provides a slight tanginess.
- White vinegar: Enhances the black color and complements the buttermilk’s acidity.
- Black food coloring: Key for that signature dark, velvety hue without off-putting flavors.
- Fresh or frozen blackberries: The star of the filling, bringing juicy tart sweetness.
- Lemon juice: Brightens the blackberry filling for a fresh zing.
- Cornstarch: Thickens the filling to keep it luscious and spreadable.
- Butter (unsalted): The foundation of the chocolate frosting’s creamy, smooth texture.
- Powdered sugar: Sweetens and lightens the frosting.
- Heavy cream: Adds richness and helps achieve a fluffy finish.
- Pinch of salt: Balances the sweetness in the frosting perfectly.
How to Make Black Velvet Cake with Blackberry Filling and Chocolate Frosting Recipe
Step 1: Preparing the Cake Batter
Start by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans—this ensures your cakes will come out clean and smooth. Whisk together the dry ingredients: flour, baking powder, baking soda, salt, and cocoa powder. In a separate large bowl, combine sugar, vegetable oil, eggs, and vanilla, mixing until smooth. Adding buttermilk and vinegar next helps to tenderize the crumb and brighten flavors. Slowly incorporate your dry mix, then fold in black food coloring until your batter reaches that unmistakable deep black shade—it’s as stunning as it sounds.
Step 2: Baking the Cake
Divide the batter evenly between the pans and smooth the tops to ensure even baking. Pop them into the oven, then patiently wait for about 30 to 35 minutes. The cake is ready when a toothpick inserted in the center comes out clean. Let them cool in their pans briefly before transferring to a wire rack to cool completely. This cooling step is crucial for easy assembly later and keeps crumbs where they belong.
Step 3: Making the Blackberry Filling
While your cakes cool, it’s time to create that vibrant blackberry filling. Combine blackberries, sugar, lemon juice, cornstarch, and water in a medium saucepan. Over medium heat, cook the mixture carefully, stirring constantly. You’ll watch it thicken as the berries break down into a jam-like texture, releasing their natural, deep flavor. Let it cool completely; this filling is what brings the cake to life with juicy bursts of fresh-tart contrast.
Step 4: Whipping Up the Chocolate Frosting
With the filling cooling, beat softened butter until creamy in a large bowl. Gradually work in powdered sugar and cocoa powder, then add vanilla, heavy cream, and a pinch of salt for balance. Beat the frosting on high for a few minutes until fluffy and smooth—it should be spreadable but hold its shape beautifully. Adjust cream quantities as needed for that perfect texture.
Step 5: Assembling Your Black Velvet Cake with Blackberry Filling and Chocolate Frosting Recipe
Place one cooled cake layer onto your favorite serving plate. Generously spread the luscious blackberry filling over the top, then crown it with the second cake layer. Use your chocolate frosting to cover the top and sides, transforming it into a stunning masterpiece. For an extra touch of elegance, garnish with fresh blackberries if you have them. Then, allow the cake to set for about 30 minutes before slicing to let the frosting firm up.
How to Serve Black Velvet Cake with Blackberry Filling and Chocolate Frosting Recipe
Garnishes
Fresh blackberries are not only beautiful but also add a refreshing bite that pairs perfectly with the rich frosting and tender cake. You might also sprinkle edible silver leaf or delicate chocolate shavings for an elegant presentation. A light dusting of powdered sugar around the serving plate can add a charming, frosty effect that makes the dessert truly pop.
Side Dishes
This cake is luscious enough to stand alone but consider pairing it with a simple scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream to complement the intense flavors. A cup of strong coffee or a fruity black tea also balances the richness wonderfully and rounds out the experience.
Creative Ways to Present
Try serving individual slices with a drizzle of warmed blackberry sauce or a sprinkle of crushed toasted nuts for unexpected texture. For a special occasion, slice the cake into petite squares and serve on elegant dessert plates with a small sprig of mint or edible flower. This cake also shines beautifully plated alongside a compote of fresh berries for an added layer of decadence.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly with plastic wrap and store in an airtight container in the refrigerator. The flavors meld even more after a day, and it will stay moist and delicious for up to 4 days. Just be sure the cake is well covered to prevent it from drying out or absorbing other fridge odors.
Freezing
You can freeze this Black Velvet Cake with Blackberry Filling and Chocolate Frosting Recipe either as whole layers or fully assembled slices. Wrap each layer or slice tightly in plastic wrap and then in aluminum foil before freezing. When properly stored, the cake can last up to 2 months. Thaw overnight in the refrigerator before serving for best texture and flavor.
Reheating
Reheating is simple if you prefer your cake slightly warm. For slices, pop them in the microwave for about 15 seconds. Avoid reheating the entire cake to prevent melting the frosting. If you like, serve with a scoop of ice cream or whipped cream to complement the warm, rich taste.
FAQs
Can I use frozen blackberries for the filling?
Absolutely! Frozen blackberries work wonderfully and are often more convenient, especially out of season. Just be sure to thaw them completely and drain any excess liquid to avoid a watery filling.
What if I don’t have black food coloring?
If black food coloring is hard to find, you can use a combination of blue and green food colorings to approximate the shade, but be careful to add it gradually. The cocoa powder already darkens the batter, so even without food coloring, it will have a lovely deep hue, though less intense.
Can I make the frosting dairy-free?
Yes! Swap the butter for a vegan margarine or coconut oil and replace the heavy cream with full-fat coconut milk. The texture will be slightly different, but you will still achieve a creamy, delicious frosting.
How do I prevent the cake from drying out?
Use fresh ingredients and measure carefully. Make sure you don’t overbake the cake, and allow it to cool properly before wrapping and storing. The vegetable oil also helps keep the crumb moist and tender.
Is this cake suitable for special occasions?
Definitely! The striking appearance and complex flavors make it perfect for birthdays, holidays, or simply any moment you want to create a memorable dessert experience.
Final Thoughts
I hope this lovely Black Velvet Cake with Blackberry Filling and Chocolate Frosting Recipe inspires you to get baking and share something truly special. It’s a perfect blend of drama and sweetness that transforms any gathering into a celebration. Trust me, once you try this cake, it will become a beloved classic in your dessert rotation. Happy baking!
Print
Black Velvet Cake with Blackberry Filling and Chocolate Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This decadent Black Velvet Cake features moist, deeply flavored layers enhanced with a vibrant blackberry filling and silky chocolate frosting. Combining rich cocoa, a splash of black food coloring for a dramatic look, and fresh blackberries cooked into a luscious filling, this cake is perfect for special occasions or a luxurious dessert treat. Finished with a smooth chocolate frosting, it offers a balanced sweetness and beautiful presentation for 12 servings.
Ingredients
For the Black Velvet Cake
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- ½ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 tbsp white vinegar
- 2 tsp black food coloring (or as needed)
For the Blackberry Filling
- 2 cups fresh or frozen blackberries
- 1 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
For the Chocolate Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- ¼ cup heavy cream
- Pinch of salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent the cakes from sticking during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and unsweetened cocoa powder. Set aside for later use.
- Combine Wet Ingredients: In a large bowl, whisk together granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
- Add Buttermilk and Vinegar: Pour in the buttermilk and white vinegar to the wet ingredients and mix until fully incorporated, adding moisture and tenderness to the batter.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing. Incorporate the black food coloring, stirring until the batter reaches a deep black color.
- Divide Batter and Bake: Evenly divide the batter between the two prepared cake pans and smooth the tops with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes before removing them to cool completely on a wire rack to prevent sogginess.
- Prepare Blackberry Filling: In a medium saucepan over medium heat, combine blackberries, granulated sugar, lemon juice, cornstarch, and water. Stir constantly as you cook for 5–7 minutes until the mixture thickens and berries break down.
- Cool Filling: Remove the filling from heat and allow it to cool completely before applying to the cake to prevent melting.
- Make Chocolate Frosting: Beat softened unsalted butter in a large bowl at medium speed until creamy. Gradually add powdered sugar and cocoa powder, beating until smooth and well blended.
- Add Flavor and Cream: Mix in vanilla extract, heavy cream, and a pinch of salt. Beat at high speed for 2–3 minutes until frosting is fluffy and smooth. Adjust consistency with more cream if needed.
- Assemble Cake: Place one cooled cake layer on a serving plate or cake stand. Spread a generous layer of blackberry filling on top.
- Top Layer: Place the second cake layer over the filling.
- Frost the Cake: Cover the top and sides of the cake with chocolate frosting evenly.
- Garnish and Set: Optionally, garnish with fresh blackberries. Let the cake set for about 30 minutes to allow frosting to firm up before slicing and serving.
Notes
- Use fresh or frozen blackberries for the filling; thaw frozen berries before use.
- If black food coloring is unavailable, use extra cocoa powder and darker food coloring alternatives to enhance color.
- Ensure the cakes are completely cool before frosting to prevent melting or sliding of the frosting.
- Adjust the frosting consistency with more or less heavy cream depending on desired thickness.
- For a dairy-free version, substitute butter with margarine and use dairy-free cream alternatives.
