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

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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

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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.