Dessert

Blackberry Velvet Gothic Cake Recipe

Byanna orden October 16, 2025October 16, 2025

Introduction

The Blackberry Velvet Gothic Cake is a rich, moist chocolate cake infused with the tartness of blackberry jam, creating a unique and elegant dessert. Topped with a creamy blackberry frosting and fresh blackberries, it’s perfect for special occasions or whenever you crave something decadent and fruity.

A close-up image of a two-layered deep red velvet cake slice on a white plate with intricate edge designs. Each layer is thick and moist, separated and topped with smooth white cream filling, while the top is covered with a shiny red glaze. Around the cake, there are several fresh blackberries, glossy with moisture, one of which is sitting on top of the cake slice as decoration. The background features a soft-focused white marbled surface, and a silver fork is partly visible beside the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup buttermilk
1/2 cup blackberry jam
1/2 cup hot water
1/2 cup fresh blackberries (optional, for garnish)

For the Blackberry Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup seedless blackberry jam
1 tablespoon heavy cream
1 teaspoon vanilla extract
Pinch of salt

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Step 4: Combine the buttermilk and blackberry jam in a separate bowl. Add the dry ingredients to the creamed mixture alternately with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
Step 5: Stir in the hot water until the batter is smooth. The batter will be thin.
Step 6: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Step 8: For the frosting, beat the butter until creamy. Gradually add the powdered sugar until combined and smooth.
Step 9: Beat in the blackberry jam, heavy cream, vanilla extract, and a pinch of salt until the frosting is light and fluffy.
Step 10: Place one cake layer on a serving plate. Spread a layer of frosting on top, then place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting.
Step 11: Garnish with fresh blackberries if desired.

Tips & Variations

Use room temperature ingredients to ensure the batter mixes evenly and results in a tender crumb.
For a more intense blackberry flavor, gently fold fresh blackberries into the batter before baking.
Substitute Greek yogurt for buttermilk if you don’t have buttermilk on hand, using the same quantity.
To make the frosting more colorful, add a small amount of natural purple or red food coloring.

Storage

Store the cake covered in an airtight container or cake dome at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving for the best texture and flavor. The frosting may firm up in the fridge, so let the cake sit out for about 30 minutes before slicing.

How to Serve

A slice of two-layer red velvet cake with a rich red-brown crumb and creamy white frosting between the layers and on top, covered with a shiny red glaze that drips slightly down the sides; the top is decorated with three glossy blackberries, and additional blackberries are placed around the slice on a white plate with delicate patterns, sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the Blackberry Velvet Gothic Cake?

Yes, you can freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator before frosting and assembling.