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Velvet Blackberry Cake with Cream Cheese Frosting and Edible Flower Garnish Recipe

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4 from 68 reviews

This lush Velvet Cake is a delightful treat combining the softness of a classic cake with the vibrant flavor of fresh blackberries. Featuring a moist, tender crumb infused with blackberry puree and a rich cream cheese frosting swirled with more blackberries, it’s perfect for special occasions or an elegant dessert. Optional purple food coloring adds a whimsical touch, while garnishes like edible flowers and fresh mint elevate the presentation.

  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings

Ingredients

Cake

  • 2 1/2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 cup unsalted butter, room temperature
  • 3 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 1 1/2 cups fresh blackberries (plus extra for garnish)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon lemon zest (optional)
  • Few drops purple food coloring (optional)

Frosting

  • 1 cup unsalted butter, room temperature
  • 3 1/2 cups powdered sugar
  • 1 cup fresh blackberries (reduced to 1/3 cup puree)
  • 4 ounces cream cheese, room temperature
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Garnish (optional)

  • Extra fresh blackberries
  • Edible flowers
  • Fresh mint leaves

Instructions

  1. Prepare Blackberry Puree: In a small saucepan, combine 1 1/2 cups fresh blackberries with 2 tablespoons sugar and a splash of water. Cook over medium heat for 8-10 minutes until the mixture thickens slightly. Mash gently and then strain through a fine mesh sieve to remove seeds. Allow puree to cool completely. Reserve 1/2 cup for the cake and 1/3 cup for the frosting.
  2. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment paper, then lightly dust them with flour to prevent sticking.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt, ensuring they are well combined.
  4. Cream Butter and Sugar: In a large bowl or stand mixer, beat the butter and granulated sugar on medium speed until the mixture is light and fluffy, approximately 3 to 4 minutes.
  5. Add Eggs and Flavorings: Add the eggs one at a time to the creamed butter mixture, mixing well after each addition to maintain a smooth batter. Stir in the vanilla extract and lemon zest if using.
  6. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk and 1/2 cup of the cooled blackberry puree until evenly combined.
  7. Incorporate Dry and Wet Ingredients: With the mixer on low speed, add the flour mixture to the butter mixture in three parts, alternating with the buttermilk-blackberry mixture (dry-wet-dry-wet-dry). Begin and end with the dry ingredients. Mix just until combined to avoid overmixing. Add purple food coloring here if desired, blending until color is even.
  8. Bake the Cake: Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake in the preheated oven for 28 to 32 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely.
  9. Make the Frosting: Beat the butter and cream cheese together until smooth and fluffy, about 2 minutes on medium speed. Gradually add the powdered sugar, blackberry puree (reduced to 1/3 cup), vanilla extract, and a pinch of salt. Continue beating until the frosting is light and creamy, approximately 3 more minutes. Chill the frosting if it becomes too soft to spread easily.
  10. Assemble and Decorate: Place one cake layer on a serving plate and spread a generous layer of frosting on top. Add the second cake layer and cover the entire cake with the remaining frosting, smoothing the top and sides. Garnish with extra fresh blackberries, edible flowers, and fresh mint leaves as desired for an elegant finish.

Notes

  • Room temperature ingredients help create a smooth, even batter and better texture.
  • Straining the blackberry puree removes seeds for a smoother frosting and cake batter.
  • Purple food coloring is optional but enhances the visual appeal of the cake.
  • Use fresh blackberries for the best flavor and color; frozen can be substituted but may affect texture.
  • Chilling the frosting makes it easier to work with, especially in warm environments.
  • Ensure cakes are completely cool before frosting to prevent melting.
  • This cake can be stored in the refrigerator for up to 3 days, covered tightly.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/velvet-blackberry-cake-with-cream-cheese-frosting-and-edible-flower-garnish-recipe/