Description
A decadent twist on the classic red velvet cake, this black velvet cake is rich, moist, and paired with a tangy blackberry filling and smooth chocolate frosting for a luxurious dessert.
Ingredients
Scale
- For the Black Velvet Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- ½ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 tbsp white vinegar
- 2 tsp black food coloring (or as needed)
- For the Blackberry Filling:
- 2 cups fresh or frozen blackberries
- 1 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
- For the Chocolate Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- ¼ cup heavy cream
- Pinch of salt
Instructions
- For the Black Velvet Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
- In a large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until smooth and combined.
- Add the buttermilk and vinegar, and mix until incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Add the black food coloring, stirring until the batter is a deep black color.
- Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then remove from the pans and cool completely on a wire rack.
- For the Blackberry Filling:
- In a medium saucepan, combine the blackberries, sugar, lemon juice, cornstarch, and water.
- Cook over medium heat, stirring constantly, until the mixture thickens and the berries break down, about 5-7 minutes.
- Remove from heat and let the blackberry filling cool completely before using it in the cake.
- For the Chocolate Frosting:
- In a large mixing bowl, beat the softened butter on medium speed until smooth and creamy.
- Gradually add the powdered sugar and cocoa powder, beating until smooth and well combined.
- Add the vanilla extract, heavy cream, and a pinch of salt, and beat on high speed for 2–3 minutes until the frosting is fluffy and smooth. Adjust the consistency by adding more cream if needed.
- Assembling the Cake:
- Place one layer of the cooled black velvet cake on a serving plate or cake stand. Spread a layer of blackberry filling over the top, then top with the second layer of cake.
- Frost the top and sides of the cake with the chocolate frosting. Garnish with fresh blackberries if desired.
- Let the cake set for about 30 minutes to allow the frosting to firm up before slicing and serving.
Notes
- For a smoother frosting, sift the powdered sugar and cocoa powder before mixing.
- Ensure the blackberry filling is fully cooled before adding it to the cake to prevent it from melting the frosting.
- This cake is rich, so it’s perfect for special occasions like birthdays or holidays.
- If you don’t have black food coloring, you can use dark brown or navy blue food coloring, though the color may vary slightly.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 45 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg