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–+ servings
Blackberry Velvet Gothic Cake

Indulge in Blackberry Velvet Gothic Cake: A Dark Delight

This Blackberry Velvet Gothic Cake is a luscious dessert that blends rich chocolate with tart blackberries, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Essential for creating the cake body; no direct substitution recommended.
  • 1.5 cups granulated sugar Sweetness that can be adjusted for taste; substitute with coconut sugar for a different flavor profile.
  • 0.75 cups unsweetened cocoa powder Use high-quality cocoa for the richest chocolate flavor.
  • 1.5 teaspoons baking powder Ensure freshness for proper rising, making your cake light and fluffy.
  • 1.5 teaspoons baking soda Works alongside baking powder for an airy texture.
  • 1 teaspoon salt A small pinch enhances overall flavor; don't skip it!
  • 3 large eggs Important for binding and moisture; try flax eggs for a vegan alternative.
  • 0.5 cups vegetable oil Adds moisture and richness; can be replaced with melted coconut oil.
  • 1 cup buttermilk Provides tenderness; daisy regular milk with a teaspoon of vinegar as a substitute.
  • 2 teaspoons vanilla extract Use pure vanilla for a more aromatic flavor.
  • 1 cup hot water Critical for achieving a moist cake texture.
For the Blackberry Filling
  • 2 cups blackberries Fresh or thawed frozen berries work wonderfully; feel free to use raspberries or strawberries instead for variation!
  • 0.5 cups additional granulated sugar Sweetens the berry filling for a balanced taste.
  • 2 tablespoons cornstarch A thickening agent for the filling; a slurry ensures smooth consistency.
  • 2 tablespoons lemon juice Fresh lemon is preferred; it brightens up the flavor beautifully.
For the Topping
  • 1 cup heavy whipping cream Whipped for lightness on top; can swap with coconut cream for a dairy-free option.
  • 0.5 cups powdered sugar Controls sweetness level in the whipped cream; adjust as desired.
  • 1 teaspoon vanilla extract Enhances the overall flavor of the whipped cream.

Equipment

  • Oven
  • 9-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Saucepan

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them with butter or cooking spray.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, beat the eggs, vegetable oil, buttermilk, and vanilla extract until fully combined. Gradually add this wet mixture to the dry ingredients and stir gently until just incorporated.
  4. Evenly divide the batter between your prepared cake pans and bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
  5. While cooling, prepare the blackberry filling by combining the blackberries and additional granulated sugar in a saucepan over medium heat.
  6. In a chilled mixing bowl, pour the heavy whipping cream and add powdered sugar along with vanilla extract. Beat until stiff peaks form.
  7. Once the cakes are completely cooled, place one layer on a serving plate, spread a generous amount of the blackberry filling, place the second layer on top, and dollop whipped cream over the entire cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

Avoid overmixing and ensure your cake layers cool completely before frosting. You may also use other berries for the filling if desired.

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