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Blackberry Velvet Gothic Cake – Dark, Decadent & Beautiful

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A rich, dark cocoa cake infused with blackberry purée, layered with a lush cream cheese whipped filling, and topped with fresh berries. Elegant, bold, and perfect for dramatic occasions.

Ingredients

Scale

For the Cake:

  • 1 ½ cups blackberries, fresh or frozen

  • 2 cups all-purpose flour

  • ¾ cup Dutch-process cocoa powder

  • 1 tsp baking soda

  • 1 tsp baking powder

  • ½ tsp salt

  • ¾ cup unsalted butter, softened

  • ¼ cup vegetable oil

  • 1 ¾ cups granulated sugar

  • 3 large eggs

  • 1 tsp vanilla extract

  • ¾ cup blackberry purée

  • 1 cup buttermilk

For the Cream Filling:

  • 8 oz cream cheese, softened

  • 1 ½ cups heavy cream

  • ½ cup powdered sugar

  • 1 tsp vanilla extract

  • 2 tbsp blackberry jam or purée (optional)

Garnish (Optional):

  • Fresh blackberries

  • Edible flowers or cocoa powder

Instructions

  • Preheat oven to 350°F. Grease and line three 8-inch cake pans.

  • Blend blackberries into purée; strain to remove seeds.

  • Cream butter, oil, and sugar until fluffy. Add eggs, vanilla, and purée.

  • In a separate bowl, whisk dry ingredients. Alternate adding dry mix and buttermilk to the batter.

  • Divide batter evenly into pans and bake 25–30 minutes. Cool completely.

  • For the filling, beat cream cheese, sugar, and vanilla. Whip cream separately and fold in.

  • Layer cake with cream filling. Frost top and sides or leave semi-naked.

  • Garnish and chill before slicing.

Notes

Best served chilled. Store in the fridge for up to 4 days. Cake layers can be frozen and assembled later.

Find it online: https://thefoodaunt.com/blackberry-velvet-gothic-cake-dark-decadent-beautiful/