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Blackberry Velvet Cake

Blackberry Velvet Cake
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Indulge in the delectable delight of Blackberry Velvet Cake, where soft, velvety layers celebrate the luscious flavor of fresh blackberries. This moist and tender cake is perfect for summer gatherings or special occasions, bringing a delightful burst of berry goodness to your dessert table. With its vibrant appearance and creamy blackberry frosting, this cake is not only a feast for the palate but also a visual showstopper. Simple to make with straightforward steps, even novice bakers can impress friends and family with this stunning treat.

Ingredients

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  • 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
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon lemon zest (optional)
  • Purple food coloring a few drops, optional
  • 1 cup unsalted butter, room temperature (for frosting)
  • 3 1/2 cups powdered sugar (for frosting)
  • 1 cup fresh blackberries (reduced to 1/3 cup puree, for frosting)
  • 4 ounces cream cheese, room temperature (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Extra fresh blackberries (for decoration)
  • Edible flowers (optional, for decoration)
  • Fresh mint leaves (optional, for decoration)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and dust lightly with flour.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, beat together butter and sugar until light and fluffy. Add eggs one at a time followed by vanilla.
  4. Mix buttermilk into the creamed mixture gradually.
  5. Carefully fold in the dry ingredients until just combined. Gently incorporate blackberries.
  6. Divide batter between prepared pans and bake for about 32 minutes or until a toothpick comes out clean.
  7. Cool cakes in pans for 10 minutes before transferring to wire racks.

Nutrition

Find it online: https://recipesbypenelope.com/blackberry-velvet-cake/