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Blackberry Velvet Gothic Cake Recipe

Blackberry Velvet Gothic Cake Recipe

Emma Johnson
This easy Blackberry Velvet Gothic Cake Recipe features dark cocoa cake layers, blackberry sauce, and rich cream cheese frosting.
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Prep Time 35 minutes
Cook Time 32 minutes
Cooling & Assembly Time 1 hour
Total Time 2 hours 7 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 620 kcal

Equipment

  • Two 8-inch round cake pans
  • Large mixing bowls
  • Hand mixer or stand mixer
  • Saucepan
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack
  • Knife
  • Offset spatula or butter knife
  • Parchment paper
  • Wire whisk

Ingredients
  

For the Blackberry Reduction

  • 2 cups fresh blackberries
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice

For the Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened dark cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon espresso powder
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup hot coffee
  • Black gel food coloring optional for darker gothic look

For the Blackberry Cream Cheese Frosting

  • 1 cup unsalted butter softened
  • 8 oz cream cheese softened
  • 4 cups powdered sugar
  • 1/3 cup cooled blackberry reduction
  • 1 teaspoon vanilla extract
  • Pinch of salt

For Decoration

  • Fresh blackberries
  • Crushed chocolate cookies
  • Optional edible black glitter or dark sugar sprinkles

Instructions
 

Step 1: Make the Blackberry Reduction

  • Add the blackberries, sugar, and lemon juice to a saucepan over medium heat.
  • Stir occasionally while the berries soften and release juice.
  • After about 10 minutes, the mixture should look thick and jammy.
  • Mash the berries slightly with a spoon while cooking.
  • Once reduced, strain through a fine mesh strainer if you want a smoother frosting later.
  • Let it cool completely.
  • I skipped cooling it once and it melted my frosting into soup.

Step 2: Prepare the Cake Pans

  • Preheat your oven to 350°F.
  • Grease two 8-inch cake pans and line the bottoms with parchment paper.
  • This step saves a lot of frustration later.
  • I learned the hard way after half a cake stayed stuck in the pan one time.

Step 3: Mix the Dry Ingredients

  • In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, salt, and espresso powder.
  • Make sure there aren’t cocoa lumps hiding in the bowl.
  • Dark cocoa tends to clump sometimes.

Step 4: Add the Wet Ingredients

  • Add the eggs, buttermilk, oil, and vanilla extract.
  • Mix until combined.
  • Slowly pour in the hot coffee while mixing.
  • The batter will look thin. That’s normal.
  • If using black gel food coloring, add a small amount now.
  • The batter should look deep brown with almost black tones.

Step 5: Bake the Cakes

  • Divide the batter evenly between the pans.
  • Bake for 30 to 32 minutes.
  • The cakes are done when the tops spring back lightly and a toothpick comes out with a few moist crumbs.
  • Your kitchen will smell like rich chocolate brownies around this point.
  • Let the cakes cool in the pans for 10 minutes before transferring to a cooling rack.
  • Cool completely before frosting.

Step 6: Make the Frosting

  • In a large bowl, beat the butter and cream cheese until smooth.
  • Add powdered sugar slowly, about one cup at a time.
  • Mix in the cooled blackberry reduction, vanilla extract, and pinch of salt.
  • The frosting should turn a soft dusty purple color.
  • If you want a darker gothic look, add a tiny bit of purple or black gel coloring.
  • What worked better for me was adding color gradually instead of dumping too much in at once.

Step 7: Assemble the Cake

  • Place one cake layer onto a cake stand or plate.
  • Spread a thick layer of frosting over the top.
  • Add a spoonful of blackberry reduction in the center if you want extra berry flavor.
  • Place the second cake layer on top.
  • Frost the top and sides.
  • Don’t stress about making it perfectly smooth.
  • Slight texture actually makes it look moodier and more homemade.

Step 8: Decorate the Cake

  • Top the cake with fresh blackberries.
  • Sprinkle crushed chocolate cookies around the edges for a dark gothic effect.
  • You can also add edible black sugar or dark sprinkles.
  • I sometimes let a little blackberry sauce drip down the side because it gives the cake that dramatic bakery look.

Notes

  • Chill the cake for 20 minutes before slicing cleaner pieces.
  • Use room-temperature ingredients for smoother batter.
  • Dark cocoa powder gives the best gothic color.
  • Fresh blackberries taste brighter than frozen.
  • A rotating cake stand helps, but honestly I usually just spin the plate myself.
  • If the frosting gets too soft, refrigerate it for 10 minutes.
  • I noticed the flavor gets even better the next day.
Keyword Blackberry Velvet Gothic Cake Recipe