Description
A decadent and visually striking dessert, the Blackberry Velvet Gothic Cake features rich layers of blackberry-infused chocolate cake, dark frosting, and an elegant gothic aesthetic perfect for themed events or celebrations.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1/2 cup blackberry puree (strained to remove seeds)
- 1/2 cup hot water
- 1 cup fresh blackberries (optional, for garnish)
- Black or deep purple food coloring (optional)
- For the frosting: 1 cup unsalted butter, 3 cups powdered sugar, 1/4 cup blackberry puree, 1/2 teaspoon vanilla extract, pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large mixing bowl, beat butter, oil, and sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Mix in vanilla extract.
- Stir in the blackberry puree and food coloring if using.
- Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with dry ingredients. Mix until just combined.
- Slowly mix in the hot water until the batter is smooth.
- Divide the batter between the prepared pans and bake for 30–35 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, beat butter until creamy. Gradually add powdered sugar, then beat in blackberry puree, vanilla, and salt.
- Frost the cooled cake layers and decorate with fresh blackberries or gothic-themed decorations as desired.
Notes
- Ensure blackberry puree is well-strained to avoid seeds in the cake and frosting.
- Use gel food coloring for a more intense hue without altering texture.
- The cake can be made a day ahead and refrigerated before frosting.
- Chill the cake slightly before slicing for cleaner cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg
